The Best Chicken Burger

If you know me then you know I’m all about a good burger….in my mind not much beats a big, mouthwatering, juicy burger with all the fixings.

 

However, I can’t eat a big burger like that all the time, unless I want to be overweight with insanely high cholesterol. So, I save those bad-ass burgers for a special treat, which actually makes me enjoy them even more.

 

In the meantime, I try to find meals that are equally as flavorful, but with less calories and artery-clogging saturated fat. This recipe is probably my favorite Chicken Burger to date (and I’ve made a lot of chicken burgers). It’s relatively simple to make, but one of the key steps in making a good chicken burger is to make sure you season the ground chicken. Otherwise, it can be very bland and nobody likes bland burgers.

 

 

I originally found this recipe from watching Rachael Ray on Food Network (recipe here) but have adapted  it to be a little more healthy. I serve mine in a lettuce wrap in place of a bun and to be honest, it’s so flavorful that I hardly miss the bread. The caramelized onions add such a great flavor that you don’t even need any mayo or mustard…it’s that good!

 

I hope you enjoy!

The Best Chicken Burger

Ingredients

  • 1 pound ground chicken (you can also use ground turkey if you can't find chicken)
  • 1 white onion (1/4 diced, 3/4 sliced into rings)
  • 1 pat butter
  • 1 Tablespoon olive oil
  • 1 can sliced black olives, drained
  • 1 Tablespoon anchovy paste
  • 2 cloves garlic, grated
  • 2 Tablespoons Herb de Provence
  • 4 slices swiss cheese
  • 4 leaves Romaine Lettuce or Butter Lettuce

Method

  1. In a medium frying pan, heat butter and olive oil over medium heat, until butter is melted
  2. Add the 3/4 onion that you sliced into rings
  3. Season lightly with salt and pepper and sauté over medium heat for ~20 minutes, until onions start to caramelize
  4. In a medium bowl, combine ground chicken, remaining 1/4 diced onion, Herb de Provence, grated garlic and lemon zest
  5. Mix together and then form into 4 equal size chicken burger patties
  6. Heat pan on medium heat and spray with non-stick cooking spray
  7. Place chicken burger patties in pan and cook for ~6 minutes on each side
  8. Meanwhile, add black olives and anchovy paste to caramelized onions, mix well, and remove from heat
  9. Once chicken burgers are almost finished, add 1 slice swiss cheese to top of each and cook for another minute or so until cheese is melted
  10. Layer chicken burger patty on top of lettuce wrap and top with onion & olive mixture

Additional Info

Original Recipe found on Rachael Ray's Food Network page http://www.foodnetwork.com/recipes/rachael-ray/provencal-chicken-burgers-with-pizzaladiere-topping-recipe.html

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