I’m interrupting your apparent subscription to youtube to bring you a delicious dinner plan. My absence has a few reasons behind it. I’ve started my last semester of graduate school (yay!) and have been caught up with a nasty cold and overall fatigue that doesn’t seem to be letting up. The only good thing about it all is the 9-10 hours of sleep a night I’ve been getting. I’m sure I’ll have some more things to say once seed starting begins.
I haven’t been cooking a lot lately so I’m really geeked about tonight’s dinner. We’ve been eating a lot of pita pizzas, which are amazing and simple, or roasted chicken, but I really needed to shake it up.
Barbecue Chicken Burgers
Ingredients (Makes 4 burgers)
- 1 sweet onion
- 1 lb. ground chicken
- 1/4 cup finely grated mozzarella, extra set aside for condiment
- 1/2 cup bread crumbs
- 1 egg
- 1 tsp smoked paprika
- 1 tsp minced dried onions
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup BBQ sauce (love our Local Folks Food Sweet BBQ Sauce), extra set aside for condiment
- Olive oil – plenty
- 4 Buns, buttered and toasted
- Heat a splash of olive oil in a large pan, add Julienne sweet onion and toss. Cook on low until caramelized. Set aside.
- Toast buns (we use the onion pan for the everything).
- In a large bowl combine chicken, shredded cheese, bread crumbs, egg, BBQ sauce, and spices until well mixed.
- Heat another splash of olive oil in the large pan, add the burgers (don’t crowd them) and cook for 4 minutes. Flip and cook for another 4 minutes. Add cheese to the top (optional) and put a lid on the pan to finish cooking. Even if you like medium well burgers, heat until at least 165(F) because this is poultry.
- Plate on toasted buns, top with caramelized onion and extra BBQ sauce.
I served these with two sides, roasted green beans (tossed in olive oil and salted) and roasted mixed potatoes. Both and be placed in the oven before you start the burgers at 375(F) and should be done on time. We jokingly call our mixed potatoes “oven fries” but they never turn out crispy because we always overcrowd the pan. Delicious none the less. We slice up yukon and sweet potatoes, soak in a little cold water to wash away some starch, dry them, toss in olive oil with some salt, pepper, and paprika.