I still enjoy a big ole juicy burger made with ground beef, but I have definitely started to prefer either ground turkey or chicken.
I don't know if it's because, subconsciously I know it's better for me or what,
all I know is, I be diggin-em.
I also enjoy thinking up all the different kinds of flavors you can add to them.
Loving rosemary like I do, this one was a no-brainer. It turned out really good.
I especially liked the simple and delicious Island Spread I threw together to go on it.
I served the burgers with Rosemary Oven Fries.
Delicious and easy to make.
Slice up some russet potatoes, put them in a large bowl and cover with cold water. Let them soak for 15-20 minutes. Drain and rinse in clean water, drain well and spread them out on a kitchen towel, pat off excess water and let them dry. Once dry, put them in a large bowl, drizzle with about 1 tbsp of olive oil, sprinkle with seasoning salt, pepper, lots of fresh rosemary and a pinch of cayenne. Spread in a single layer on a baking sheet and cook in a preheated 450 degree oven for 20-25 minutes or until crisp and cooked through.
I turn them over half way through cook time.
Rosemary Chicken Burger
1 lb ground chicken
2 tbsp olive oil, divided use
2 tbsp red pepper, minced
2 tbsp onion, minced
1 tbsp green onion, minced
1 egg, beaten
3/4 cup Italian bread crumbs
1 tbsp fresh rosemary, minced fine
2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
1/8 tsp crushed red pepper
Island Spread: Stir together 1/3 cup mayonnaise, 1 tbsp Thousand Island Dressing, 1 tsp lime juice, Pinch cayenne pepper, salt and pepper to taste.
Preheat a large skillet over medium heat, add 1 tbsp olive oil.
Combine remaining tbsp of olive oil and all ingredients except chicken. Mix well; add ground chicken and form into 4 patties (mixture will be soft), and place directly into the prepared skillet. Cook 5-7 minutes per side, or until cooked through.
Serve on a toasted bun with Island Spread, avocado and onion.