On Monday, I posted this cool little tip about burger patty molds. I loved the fact that I didn’t get my hands, my counter or my cutting board dirty (of course, I washed them anyway!). As promised, here is the recipe for Chicken Patty Burgers courtesy of the great Guy Fieri.
I must say that I am not a huge fan of chicken or turkey burgers – if not made right, they can be quite dry so I tend to shy away from making them at home. However, this recipe intrigued me due to all the juicy ingredients included. I did adjust to my own tastes – for example, I replaced the olives with mushrooms and omitted the artichokes. I think mushrooms hold moisture better than olives. And next time, I will add less onions.
Susie loved the burger (but again, there were too many onions so she ate around it) but even more importantly, it passed the “Hubby Test”. My husband, I'm sure like many men out there, loves a good and greasy red meat burger. He is skeptical anytime I try to go “all healthy” on him. But, he tried it and loved it so that was good enough for me! Added bonus: in addition to taste, it’s packed with veggies!
Another tip: I recommend serving with mayo instead of ketchup and mustard.
· Cook Time:10 min
· Level: Easy
· Yield: 4 servings
In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.