We're really not big burger eaters but when the craving arrives, we either buy the patties done by our butcher and grill them at home or go to the nearby golden arches. Fortunately, our 5-year old son never developed an interest in burgers there, just chicken nuggets. The only burgers he eats are the ones we cook at home. And that's a big relief for us. Today, I thought of making chicken burgers which he never tried. They are much lighter than beef so also our 1-year old can eat it. The white meat of chicken has a very mild taste so I blended it with parmesan & oregano to lift the flavor. I used rye bread with sunflower, flax & sesame seeds. It was a hit especially with the kids so I guess this recipe will be used a lot from now on.
Along with the burgers, I prepared some boiled potatoes that were sauteed in sesame seeds after.
Makes 8 medium-sized burgers
- 400 grams ground chicken white meat (I used the food processor)
- 1/2 cup parmesan, grated
- 1 egg
- 2 slices of bread, (bread crumbs done in the food processor)
- 1 teaspoon oregano
- salt & pepper
- 1/4 onion, minced
- 1 carrot, minced
- Mix the chicken, parmesan, egg, fresh breadcrumbs, oregano, onion, carrot, salt & pepper in a mixing bowl.
- Once the mixture becomes compact, make the burger patties.
- With the aid of an 8 cm. round cookie cutter, I was able to create 8 burger patties that are 1 about 1 cm. high. I used the same cutter to cut the bread. I wanted them to be uniform in sizes. Of course you can skip this process and just make regular-sized burger patties.
- Grill them on the fire or on a stovetop griddle.
UPDATE (26 Nov. 2012): The Traveling Vineyard has suggested wine pairings of Steeple Street 2011 Chardonnay, California and Giovina 2010 Giovina Montepulciano d'Abruzzo for this recipe. Please click on this link to go to the page.