Thursday, August 2, 2012

Rosemary Lemon Chicken Burgers

Rosemary, sage and thyme are frequent star herbs for a classic roast chicken or turkey.  These herbs are the more woody or hearty of the herb family, and can hold up to a good heavy cooking.  Unlike the tender herbs of parsley, cilantro, mint and basil, among others, the woody herbs are able to withstand lots of cooking and still retain their beautiful flavor.

While rosemary is most notably paired with baked and roasted chicken, I had the idea to use it in a more modern adaptation.  I combined rosemary with lemon and a wee bit of garlic, salt and pepper to flavor chicken burgers.  The flavors worked as deliciously in a burger as in a whole roast bird.

Even better, these burgers can be cooked in about 10-15 minutes, instead of needing hours in a hot oven (something I try to avoid in my kitchen in the summertime!).

Rosemary Lemon Chicken Burgers

1 pound ground chicken
zest of one lemon
1 tablespoon fresh rosemary, chopped fine, plus extra for garnish
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground pepper
brown mustard (optional)

In a large bowl, place the ground chicken and top with the remaining ingredients.  Mix very well with your hands, taking special care to ensure all ingredients are fully incorporated into the mixture.

Shape into 8 small patties.

In a hot skillet or on a hot grill, add some oil (take care if using a grill).  Add the patties and cook over medium high heat for 4-5 minutes per side.

Serve two burgers over a bed or rice or pasta, topping with a touch of mustard and a small sprig of rosemary, if desired.

(You can also do these burgers in a more traditional size and serve on buns, or however you please!)

Serves 4.

Life is sweet,



Laura said...

Yum! I see meatballs with this recipe in my future... my children seem to respond to spherical shapes the best :)

Sweet Pea Chef said...

Ohhh...meatballs, what a great idea!