Grilled Chicken Burgers
Created by Art Smith
If more people knew how to properly grill poultry burgers (too often, they are dry and unappetizing), I am convinced that lean, white-meat burgers would overtake beef burgers in popularity. I make mine with the additions of lots of cooked vegetables to add flavor and moisture, while some breadcrumbs help keep the juices in. Be sure to cook the burgers over medium heat, or they will dry out regardless of your best efforts.
Servings: Serves 6
Ingredients
  • Nonstick cooking oil
  • 1 small onion , finely chopped
  • 1/2 small red bell pepper , seeded and finely chopped
  • 4 ounces white mushrooms , thinly sliced (1 cup)
  • 1 medium carrot , peeled and coarsely shredded
  • 1 clove garlic , finely chopped
  • 4 ripe Roma or plum tomatoes , seeded and cut into 1/2-inch cubes
  • 1/4 cup seasoned dried breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 large egg , beaten
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 pounds ground chicken or turkey
  • 6 soft hamburger buns , for serving
Directions
Spray a large nonstick skillet with oil and heat over medium-high heat. Add the onion, red pepper and mushrooms and cover. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the carrot and garlic and stir, uncovered, for 1 minute. Add the tomatoes and cook just until heated through, about 2 minutes. Transfer to a large bowl and cool completely.

Add the breadcrumbs, cheese, egg, salt and pepper and mix well. Add the ground chicken and mix just until combined. Cover and refrigerate for at least 1 hour or up to 4 hours.

Meanwhile, build a charcoal fire in an outdoor grill and let the coals burn down until medium-hot (you should be able to hold your hand just above the cooking grid for 3 seconds). Or, preheat a gas grill on High, then turn to medium.

Shape the chicken mixture into six 4-inch-wide patties. Lightly oil the grill. Grill the burgers, turning once, just until they feel firm when pressed in the centers (the meat should bounce back), about 12 minutes. Serve hot, on the buns.

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