You'll probably see every kind of burger or slider on this blog except for the traditional beef kind. Last night I cooked one of my favorites: chicken burgers. You can buy ground chicken from your butcher.
3/4 pound ground chicken (for 2 burgers)
salt & pepper to taste
1/4 red pepper diced
1/4 yellow pepper diced
3 tablespoons extra virgin olive oil
1/2 cup marinara (if desired)
one bunch of thin asparagus or string beans
1/2 cup cherry tomatoes, halved
2 - 3 cloves of garlic chopped
1 scape (if you can get them)
1 lemon (juiced)
2 tablespoons lemon zest
While I recommend cooking most things at room temperature, it's best to form the ground chicken into patties and stick them back in the fridge. The patties will hold together better if chilled. I like meaty burgers so I shape them like thick hockey pucks. When I take them out of the fridge I cover in extra virgin olive oil, salt and pepper.
As always, be sure your pan is nice and hot. Pre-heat over a medium flame for at least 10 minutes. Cook for 4 - 5 minutes on each side. If you make a really thick burger it may take longer than 5 minutes per size. Just keep an eye on them and flip them when you have the nice charring.
To be sure the burgers aren't raw in the middle I cook the burgers on their edges for a minute or two (once the two sides have been sauteed).
I put the burgers in the oven at 250 degrees, covered in foil, while I cook the side dish, again, just to be sure they're not raw in the middle.
I cook the halved cherry tomatoes for a few minutes to start. Then I add the garlic and, in this case, blanched string beans. Toss in the pan for a few minutes - I just eyeball them to see when they'll be done. If desired sautee half a lemon with the mixture.
With chicken burgers you're eliminating a good deal of the fat you get with traditional beef burgers. If I have some in the frige I'll serve the chicken burgers on top of a half cup or so of marinara and squeeze lemon juice on top. It's delicious either way.