When it comes to burgers, I generally like them all-beef, medium rare, with lots of gruyere and a side of duck fat tater tots. (why not?) Poultry burgers are usually dry and bland. Knowing that, I’m a little surprised I even decided to try this recipe but thank God I did.
This chicken burger has so much flavor (from the rosemary, green onions, and sun-dried tomatoes) and retains all of it’s juiciness. Throw it over a charcoal grill and find the best brioche buns you can, (don’t forget to toast them first)! The caramelized onions are not to be omitted. I have a hard time keeping myself from eating them straight out of the pan!
I had some fingerling potatoes so decided to make thick little oval fries out of them. The fingerling variety actually makes a great little oven fry. Soft and buttery on the inside and wrinkly-crisp on the outside. The smoked spanish paprika really kicks the fries up and is worth the trip to the grocery store if you don’t have any.
This is really a summer meal that’s packed with flavor. I wholeheartedly recommend!
Rosemary Chicken Burgers
1½ lbs ground chicken
½ c coarse panko bread crumbs
½ c thinly sliced green onions, green part only
⅓ c chopped oil-packed sun-dried tomatoes, drained and patted dry (or 1 T sun-dried tomato pesto)
4 T extra virgin olive oil, divided
1 T chopped fresh rosemary
1 clove garlic, minced
½ t kosher salt
¼ t freshly ground pepper
1 egg, lightly beaten
2 large onions, halved and sliced
4 hamburger buns, split (preferably brioche)
Gently combine all of the ingredients except 2 tbsp of olive oil, egg, onions, and buns in a large bowl, being careful not to overmix. Gently stir in egg. Form into four 4-inch patties, ¾ inch thick, and place on a baking sheet. Cover and refrigerate for 30 minutes.
Meanwhile, heat a medium skillet over medium-low heat. Heat the 2 tbsp oil and fry onions for 10 to 12 minutes. Set aside.
Preheat grill to medium and coat the grill grate with oil. Grill burgers, covered, for 10 minutes or until no longer pink in the center, turning once. Place the buns on the grill during the last minute to toast.
Spoon the onions on top of the burgers and serve with dijon.
1 lb fingerling potatoes, scrubbed clean
extra virgin olive oil
smoked spanish paprika
fresh rosemary (or any herbs you have)
Preheat oven to 450°.
Slice potatoes in half lengthwise and mound on a baking sheet.
Drizzle potatoes with olive oil, enough to give a nice shiny coat.
Give the potatoes a hefty sprinkle of the remaining ingredients.
Place in the oven for about 30 minutes. Give the potatoes a few shakes every 10 minutes so they brown evenly. Remove from oven and season to taste with additional salt and pepper. (If you have one of those olive oil misters it’s nice to give them a little spray down before serving.)