Chicken Burgers
A twist on a regular grilled chicken sandwich, chicken burgers stay juicy and moist throughout, eliminating the chicken breast issue of undercooked thick middles and dried out thin ends. Since boneless breasts have virtually no fat, these don’t cook down in size at all – so make them exactly to whatever bun size you want. 
- 4 or 5 boneless skinless chicken breasts, fat trimmed off
- 1.5 cup spiedie sauce or other marinade, 0.5 cup reserved
- pinch of salt, coarse ground pepper
- 0.5 cup frozen spinach, cooked, drained and pressed
- 0.25 cup bread crumbs or crushed cereal
- buns, condiments, and toppings
Marinate the chicken. Put the breasts and a few tablespoons of marinade in the food processor and process until evenly chopped. In a bowl, toss the processed chicken with the bread crumbs and spices. Work in the drained spinach with your hands, and a few more tablespoons of marinade. Shape into patties.
Grill or pan cook the patties. In a pan, heat 1 tbsp olive oil until hot. Sear the patties on med-high heat until browned on both sides. Turn the heat to medium low and add the 0.5 cup reserved marinade. Cook the burgers in the marinate, turning occasionally, until cooked through, 10 minutes. Serve on bulkie rolls with butter and garlic salt, lettuce and mayonnaise. (Serves 4)
June 22nd, 2009 | Category: casual, poultry
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