Where's the beef?
When the sun is shining and you have 4 pounds of ground chicken (courtesy of Gold n' Plump) left in your freezer, who needs beef? The secret to a nice juicy chicken burger is adding enough liquid to the mix. I found a combination that I really love. Summer, I'm ready for you!
1 pound Gold n' Plump ground chicken
1 shallot chopped
1 clove garlic
1 egg whisked with ¼ cup milk
¼ – 1/3 cup bread crumbs
herbs such as oregano, basil, or any others you like
3 tbsp each soy sauce, Worchestershire sauce
1 tbsp rice vinegar
1 tbsp corn syrup (I'm going for something like a teriyaki sauce)
Mix well and let sit about 20 minutes, covered.
Oil your grill and form patties (they will feel wet, but they will hold together, I promise)
Grill on one side 'til golden. Flip after 5 minutes or so, then cook until golden on both sides and cooked through. Top with cheese and other condiments. I like a wasabi mayonaise, lettuce and grilled onions.