Chicken burger

Chicken burger 

Store bought, frozen chicken burger used to be a staple here. Of course we were aware of all those articles on how bulk burger patties and sausages are made. Yet we thought, “You can’t make everything from scratch. There is more to life than grinding meat.” Then, I bit into a cluster of feathers in my burger….and that was it!  I have tried out a number of recipes for chicken burger. This recipe is a fusion of many recipes and ideas. It is simple, easy and very tasty. We do go out to eat an occasional burger meal. But at home, it is always made from scratch. 

Buy skinless, boneless chicken breast. Cut the chicken into cubes. Chop garlic finely in a food processor. If you are not using bread crumbs, tear the bread slices into chunks and pulse in food processor. Add the chicken into the food processor; along with the garlic, crumbs and all the remaining ingredients. Pulse till the chicken is ground. This way, your burger patty will not fall apart on the skillet. If you grind it all separately and then combine, it might disintegrate as you cook.

Heat one table spoon olive oil in a cast iron skillet over medium high heat.  Shape the burger patties. I used some capsicum/bell pepper slices as moulds for a few. The capsicum added extra flavor. Flip and cook the other side. We sandwiched them in homemade English muffins. By the way, the English muffin recipe is from King Arthur Flour's baking site. It is such an awesome resource for bakers. The recipe I used for the muffins was:

http://blog.kingarthurflour.com/2013/01/23/english-muffins-splitting-image/