Friday, June 3, 2011

BBQ Rosemary Chicken Burgers - hell yea!

I want to share with you my Rosemary Chicken Burger Recipe. I started making them a few month's ago and they are soo delicious, like for real delicious, and I know you will love them.

I don't eat red meat, or anything that lives in the Ocean or swims (gag), or pork, or any other poultry besides Chicken. I'm a wierdo-tarian. If I could I would be completely vegan, but the fat girl in me trumps the vegan in me so I am an unhealthy mix of weirdo-ness. I eat chicken and dairy. And soy meats and organic veggies. It's a daily struggle.

My family (which includes Roxanne) loves when we do Rosemary Chicken Burger night, and it always make me smile when normally picky eaters (Roxanne) tells me she "likes this meal." Cuz that's rare though she does enjoy the food I cook almost all of the time and I feel very confident in saying she will miss my cooking someday when she no longer lives with us.

And on to the recipe goodness:

BBQ Rosemary Chicken Burgers


1 pckg ground chicken (turkey would also be ok, I guess)
1 teaspoon of fresh chopped Rosemary or 1.5 teaspoon of dried Rosemary
1 egg
2 tablespoons of Olive Oil
1/2 tablespoon of Salt
1 teaspoon of Pepper
6 Ritzcrackers Crushed
1/2 tablespoon of Lawry's Seasoning or any other yummy seasoning you use
1 - 2 tablespoons of grated Parmesean Cheese


Put the above in a bowl and mash it all together. Don't be grossed out, I promse it's worth it. If the consistency is too runny, add more Ritz crackers. If it's too dry, add more olive oil. You want it to be the perfect consistency so that they don't fall apart on the grill but are still really moist in side.

Once blended, form 2-3 inch wide patty's at your desired thickness. You should be able to make 4-6 depending on how you like 'em.

Andy added this part and it makes them oh so much yummier - once you put the burgers on the grill (or in the pan) brush BBQ sauce on the uncooked side, and do the same on the other side once flipped. You can keep brushing the sauce on during the cooking process to keep them moist. You can also make a little Rosemary Mayo and do the same thing (chopped Rosemary and mayo) and it turns out just as good. Or you can skip this part altogether.

Cook the burgers until no longer pink in the center - this is Chicken not beef, you want them completely cooked through. About 2-3 minutes per side.

Serve with buns or toasted bread, lettuce tomato, and my personal fav carmelized onions, and top with cheese, we prefer swiss. I make the most amazingly sweet & delicious carmelized onions. And I am not bragging. Ok, just a little. I seriously add these to almost everything I cook. Onions and honey make most meals better. Just sayin'.

And in case you are wondering, here's how I make my mouth-watering Carmelized Onions:

1 white, yellow or sweet onion
1 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of pepper
1/2 tablespoon of honey

Cut onion in half at the base (where the little root grows from) and peel outside. Cut in thinish strips all the down.  You should have a bunch of onion strips. I always use a white or yellow onion (good) but I prefer a maui sweet onion (best).

Heat pan over med-high heat with one tablespoon of oil. You can also use butter. Drop onions in pan and season with salt and pepper. Salt makes the onions sweat and get all golden brown so don't skip this step.

Stir and cover the onions. Turn heat down to medium while stirring occassionally.

After about 5-10 minutes or so the onions should be nice and translucent. Yay! I then add about a 1/2 tablespoon of honey. Stir and remove the cover.

Now let the onions get all brown and delicious to your desired liking. Keep stirring occassionally.

If you have time, turn them down to med-low and let them carmelize over 30-40 minutes, and if you don't have time you can keep on medium for about 10 minutes, or turn on high for about 5 minutes. The slower you do it the better, but we don't always have that kind of time.

If the onions seems dry during the process, you can add more oil or a splash of water. They need to be moist to carmelize.

And there you have it! These burgers & onions are perfect for the summer time! Pair with some grilled corn and watermelon and you have an instant summer meal. And then take a picture at your awesomeness.

If you try it, please let me know what you think. This is totally my own recipe and I am curious how it works out for everyone else.

Happy Grilling!