I can’t believe May has arrived. For us that usually means the return of outdoor cooking. This chicken burger recipe has been one of our favorites for a few years now. It has all of the burger elements, but none of the regular burger taste. If you’re anything like me, you get sick of regular burgers by the end of the summer, so this helps us mix it up. I strongly recommend brioche buns, because they are sweeter and have a richer taste that complements the other flavors so well. This recipe makes 3-4 burgers.
Chicken Patties
1 lb. ground chicken
1 8 oz jar of roasted red peppers (you will only need ¼ c. from the jar)
3 tbsp. parmesan cheese, grated
2 tbsp. pimentos
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil
½ tsp. salt
¼ tsp. pepper
Burger Fixings
8 oz fresh mozzarella, sliced
1 large onion + 3 tbsp. butter
Lettuce, washed and cut
1 tomato, washed and cut into slices
Balsamic vinegar glaze or reduction
Directions
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Cut the onion into thin slices. In a large skillet over low-medium heat, melt butter, then add onions. Cook until onions turn caramel/dark brown in color. It will take between 20-30 minutes. Stir constantly to prevent burning.
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In a blender or food processor, puree the jar of red peppers until smooth. Return the puree to the jar. And measure out ¼ c.
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In a bowl, combine ground chicken, red pepper puree, parmesan, pimentos and seasonings. Mix with hands and then form into 3 or 4 patties depending on preference. The meat will be soft and sticky, but that’s OK. Separate patties with wax paper if needed. Preheat grill or skillet.
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Cook patties until they are cooked through; 4-5 minutes per side, depending on thickness. I recommend using a thermometer to check the temperature. They need to be cooked to 165 degrees.
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Once they are cooked, add slices of mozzarella cheese on top and let melt.
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If desired, add butter and toast the brioche buns on the grill.
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Now, assemble the burgers. Place the tomato on the bottom bun, drizzle balsamic glaze over tomato, top with burger patty, then lettuce, caramelized onions, more balsamic drizzle and then the top bun. Serve immediately and enjoy!
Notes:
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Balsamic glaze/reduction can be made at home or purchased at the store. If you wish to make it, just take ½ c. balsamic vinegar and simmer on the stove until reduced by about half. It will be thicker and richer. It takes about 20-30 minutes and will definitely make your house smell like vinegar for the rest of the day.
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Other uses for your jar of red pepper puree, include adding it to spaghetti sauce or Alfredo sauce for a twist.