Mountainous Grilled Chicken Burgers
It’s been 2 weeks since my last post. I feel terrible that I dropped the bomb on the rest of my posts for Spinach Pesto recipes. I promise to share the remaining recipes later.
Trying to seek out apartments for my daughter’s transfer to a city we were unfamiliar with became a major task. In the end I scheduled 11 apartments for viewing. I met her in Minneapolis a week ago Monday. We scoured the city visiting 11 apartments in 1 1/2 days with her move-in date to be on Thursday. Wednesday we flew back home to meet the movers and finish packing her up. On Thursday the two of us drove her car back to Minneapolis to move her into her new apartment. We spent the next few days setting up house and hit IKEA to get a few last minute items to make her apartment feel like home. Mission accomplished!!!
My daughter is taking a few days off to spend time with us, celebrate her birthday, and then start her new position. It was an exhausting 6 days but fun. I’m sorry for the lag in posts but family always takes precedence.
The night before flying out to Minneapolis I made these chicken burgers. I wanted to make something quick and easy since I had a 9am flight with a two hour drive to get to the airport. Burgers were easy, but red meat sounded awful, so I decided on chicken burgers.
I tossed a few things together and to my surprise these burgers were sensational and so moist. If you love chicken, and burgers you’ll definitely enjoy these.
Mountainous Grilled Chicken Burgers
Ingredients:
- 2 pounds ground chicken
- 1 egg
- 1/2 red bell pepper, diced
- 1/2 jalapeno, diced
- 1 1/2 - 2 Tbsp. BBQ Sauce
- 2 red onions, quartered
- extra-virgin olive oil
- tomato, sliced
- sweet potatoes, peeled and cut into wedges
- cheddar cheese slices
- Non-stick Spray
- Lawry's seasoned salt
- hamburger buns
Directions:
- Place ground chicken in a large deep bowl.
- Add egg, peppers, and BBQ sauce.
- Combine until thoroughly mixed together.
- Make into individual patties, approximately 3/4 cup scoop for each and place on a sheet pan lined with plastic wrap. Place in the refrigerator to chill, about 30 minutes.
- In the meantime, slice sweet potatoes in 1/2 lengthwise, and then into wedges. Place on a foil lined sheet tray that's been sprayed with non-stick spray. Place in a preheated 425F degree oven for approximately 20-30 minutes or until cooked to your liking.
- Cut onions into wedges placing in a grill pan and drizzle lightly with olive oil. If you don't have a grill pan get a foil pan and poke holes into it with a knife all over. Place on a medium grill for about 15 minutes or until onions are soft and lightly brown around the edges, or to your liking.
- Remove chicken patties from the refrigerator and spray with non-stick spray on both sides. Sprinkle lightly with Lawry's seasoned salt and place onto preheated grill.
- Grill for approximately 4-5 minutes per side flipping just once. Just before pulling burgers off the grill place cheese slices onto patties. Cover grill for 1 minute to allow cheese to melt.
- To insure burgers are done temperature probe should register 165° F when inserted into the center of the burger. (See video)
- Remove burgers from grill along with onions.
- Plate: Place a sliced bun on each plate. Top with a burger, grilled onions, tomato, and sweet potato fries. Top with your favorite BBQ sauce and the top portion of a bun. Serve with a salad, cole slaw, potato salad or fresh fruit.
Hungry for more? Savor these!
Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions