Even in the summer, when barbecue season is in full delicious swing, I sometimes make these burgers or similar ones inside. I staunchly refuse to learn to turn on the barbecue (I’ll flip whatever’s on there once it’s cooking if I must) because sometimes you just don’t want to cook dinner, you want Carl to do it. And while you may not be able to get Carl to do it, I sometimes can if there’s a barbecue involved. :)
So if he’s working late or not around, we have indoor burgers and, while less-infused with those fabulous, unique, probably-carcinogen-laced barbecue char marks and smoke flavour, they are still absolutely delicious. And SO EASY, I can’t even believe it.
These are a family favourite, and so simple to put together ahead of time or when you just have time for a 30-minute meal. The ingredients are simple, healthy, and basically fail-proof. Served with a side of easy baked oven fries, these are a perfect regular weeknight dinner that gets everyone excited. We just had these at my parents’ house (can you believe I actually kind of made dinner?) and even my dad, who considers chicken burgers “not his favourite”, code for “don’t make these again if you can help it”, loved these burgers and declared, “You can make these again”. The highest of praise, my friends :)
- 1½ - 2 lbs lean ground chicken or turkey
- 2 garlic cloves, finely chopped, or ½-1 tsp garlic powder
- ⅓ - ½ cup of grated Parmigiano-Reggiano cheese
- 1 tsp salt
- ½ tsp pepper
- 1 Tbsp Worcestershire sauce
- Handful of flat leaf parsley, chopped
- Zest of one lemon
- 1-2 Tbsp olive oil, for cooking
- FOR ASSEMBLY:
- 6 crusty burger buns
- Caesar dressing
- Romaine lettuce
- Cooked bacon
- Sliced tomato
- In a large bowl, combine ground chicken, garlic, Parmigiano cheese, salt, pepper, Worcestershire sauce, parsley, and lemon zest.
- With the side of your hand, score the mixture into 6 and form into roughly equal patties, making a little dip in the center and keeping the edges thicker so they cook up flat and even. If you have time, I like to throw them in the fridge for an hour or the freezer for 10 minutes so they can set a bit, making them easier to flip without breaking. Otherwise just be gentle with the spatula and you'll be fine :)
- Heat a large non-stick skillet with olive oil over medium-high heat. When hot, add patties and cook for about 4 minutes per side, until juices run clear.
- Meanwhile, toast rolls if desired, and slather both sides generously with Caesar dressing. Add romaine, bacon, and tomato and finish with the patty. Perfect.
Source: Adapted from Rachael Ray. If you like anchovies, you may want to try her version :)