Tag Archives: burgers

Chicken Burgers with Roasted Garlic Mayo

My herb garden is still going strong but as the weather gets cooler, basil starts to drop off my favorites list and I want more hearty, warming herbs like sage and rosemary.  For a quick weeknight dinner I thought a sage flavored chicken burger would be perfect, especially paired with some nice nutty roasted garlic mayo.

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As you learned in this post you can roast a ton of garlic and then freeze it for using later.  The burgers themselves are pretty flavorful with the addition of mustard and sage but the garlic mayo takes them to another level.  I like to do chicken burgers in a skillet as opposed to the grill because the meat is a lot more delicate and can fall apart on the grill.  If it’s still warm enough out and you want to save calories go ahead and grill these.  Potato salad or a grain salad would be great alongside these burgers for a healthy and simple meal.

Chicken Burgers with Roasted Garlic Mayo (printable version at the end of the post)

Inspiration:  bushels of sage
Special Equipment:  none

  • 1 pound ground chicken
  • 3 teaspoons chopped fresh sage
  • 2 teaspoons dijon mustard
  • 1 tablespoon canola or vegetable oil
  • 1/2 cup mayonnaise (I like the Light Duke’s version)
  • 4 cloves of roasted garlic (learn how in this post)
  • 4 hamburger buns (I like brioche ones)
  • a handful of arugula

In a bowl combine the ground chicken, sage, mustard and salt and pepper.  Make sure all the ingredients are incorporated then use your hands to score the meat into 4 equal portions.

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Form patties and place on a plate or cookie sheet.  At least point you can put them into the fridge for 24 hours or cook the burgers right away.

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In a large skillet heat a tablespoon of canola or vegetable oil over medium heat.  Add the patties (use a skillet large enough to accommodate all of them or do in batches).  Cook for 6 to 8 minutes per side until completely cooked through.

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While the burgers cook combine the mayo, roasted garlic and some salt and pepper.

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Once the burgers are cooked, let rest under some foil for 5 minutes.  Then put together your burger using the garlic mayo, brioche bun and arugula.

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Chicken Burgers with Roasted Garlic Mayo

  • Servings: 4
  • Print

Special Equipment:  none

  • 1 pound ground chicken
  • 3 teaspoons chopped fresh sage
  • 2 teaspoons dijon mustard
  • 1 tablespoon canola or vegetable oil
  • 1/2 cup mayonnaise (I like the Light Duke’s version)
  • 4 cloves of roasted garlic (learn how in this post)
  • 4 hamburger buns (I like brioche ones)
  • a handful of arugula

In a bowl combine the ground chicken, sage, mustard and salt and pepper.  Make sure all the ingredients are incorporated then use your hands to score the meat into 4 equal portions.  Form patties and place on a plate or cookie sheet.  At least point you can put them into the fridge for 24 hours or cook the burgers right away.  In a large skillet heat a tablespoon of canola or vegetable oil over medium heat.  Add the patties (use a skillet large enough to accommodate all of them or do in batches).  Cook for 6 to 8 minutes per side until completely cooked through.  While the burgers cook combine the mayo, roasted garlic and some salt and pepper.  Once the burgers are cooked, let rest under some foil for 5 minutes.  Then put together your burger using the garlic mayo, brioche bun and arugula.

 

Spicy Lamb Burgers

For those of you that live in D.C. you all remember the epic snow storm of 2012, lovingly known as Snowmageddon.  As a Boston girl I poo pooed the weather reports for weeks as I had seen the chicken little sky is falling routine time and time again in Washington only to end up with an inch of slush.  I was wrong.  It was an epic storm that will shape the lives of Washingtonians for decades (for those Bostonian readers this is ala the Blizzard of ’76).  Patrick and I hadn’t been dating long, so it was a tough proposition to be snowed in with someone for two weeks – especially after a couple of days when he realized we had run out of food!  Thankfully many Capitol Hill restaurants remained open through the whole ordeal, sending plows to their employee’s houses just so they could make it in, and welcoming snow-covered customers who piled wet mittens and scarfs on their floors.  Our savior was Cava Mezze on Barracks Row.  Now a local chain, back then it was a pretty small family run operation with several standout dishes.  Their happy hour deal on spicy lamb sliders and greek wine was all that stood between us and starvation (and probably a quick break up!).  Years later it is still my favorite thing on their menu and whenever I eat one I am taken back the memories of that crazy winter.

There are lots of lamb burger recipes out there so I played around with a bunch until I found something pretty close to the version at Cava’s.  Previously I used chopped fresh chili peppers to give it some heat but then DSC00114realized foolishly that since one of their staple dishes is fresh harrissa paste served with pita, that the spice in the burger was likely coming from that same hot chili pepper paste mixed in with the ground lamb.  There are lots of recipes for harissa online but I usually buy mine in tubes or small cans at mediterranean markets.  Also Whole Foods started carrying Cava’s version which is outstanding.  If you cannot find it, any kind of pepper paste would work or a chopped jalapeno would work in a pinch.

Also I found that my other attempts using egg and other binders left a burger that resulted in a big mess on the grill.  These patties hold together much better though fair warning, lamb is a “softer” meat so can lead to less than instagram worthy burgers.  One tip is to form the burgers and then let them chill for at least an hour in the fridge before grilling them  This helps them hold together better.  Also a good trick for burgers with mix ins like this one – if you aren’t going to eat all 4 right away still go ahead and make the whole recipe.  Once you have formed the burgers take the patties you are not going to use and put them on a plate or baking sheet.  Place in the freezer for 2 hours – the patty will harden and then you can throw it into a freezer bag for up to 6 months.  When you want to make the burgers again just defrost over night on a plate and you will have a premixed, preformed burger all ready for the grill.  I serve mine on toasted english muffins, a terrific vessel for all burgers, along with my yogurt sauce, arugula and red onion.  These burgers would be great for a family BBQ, a nice alternative to the standard fare, or as we often do for a quick weeknight dinner paired with a large greek salad.  These would be a great addition to your 4th of July menu (as will Friday’s recipe).

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Spicy Lamb Burgers (printable version at the end of the post)

Inspiration:   Cava Mezze’s Spicy Lamb Sliders
Special Equipment:  none

  • 1 pound ground lamb
  • 1 teaspoon olive oil
  • 1 red onion – 1/2 chopped and 1/2 sliced to top the burgers
  • 3 cloves of garlic – 2 minced for the burgers and 1 minced for the yogurt sauce
  • 5 tablespoons chopped mint, divided – 2 tablespoons for the burgers and 3 for the yogurt sauce
  • 1 1/2 teaspoons harissa (more if you like it spicier)
  • 5 to 6 ounces non-fat greek yogurt
  • 4 english muffins or hamburger buns
  • arugula or lettuce for topping

In a small pan heat the olive oil over medium heat then cook the chopped onion and 2 minced cloves of garlic until softened, about 5 minutes.  Let the mixture cool.  In a large bowl add lamb, chopped mint, the cooled onion and garlic mixture, harissa paste and salt and pepper.  Mix with your hands until just combined (don’t over work the meat or it will become tough).  Divide the meat into 4 and form patties.  If you have time chill for 1 hour in the fridge to make a firmer patty.

Heat grill on high and grill for 8-10 minutes.  Meanwhile mix the remaining garlic clove with the remaining 3 tablespoons of chopped mint, yogurt and salt and pepper to make the yogurt sauce.  Toast the english muffins while you let the burgers rest.

Spicy Lamb Burgers

  • Servings: 4
  • Print

Special Equipment:  none

  • 1 pound ground lamb
  • 1 teaspoon olive oil
  • 1 red onion – 1/2 chopped and 1/2 sliced to top the burgers
  • 3 cloves of garlic – 2 minced for the burgers and 1 minced for the yogurt sauce
  • 5 tablespoons chopped mint, divided – 2 tablespoons for the burgers and 3 for the yogurt sauce
  • 1 1/2 teaspoons harissa (more if you like it spicier)
  • 5 to 6 ounces non-fat greek yogurt
  • 4 english muffins or hamburger buns
  • arugula or lettuce for topping

In a small pan heat the olive oil over medium heat then cook the chopped onion and 2 minced cloves of garlic until softened, about 5 minutes.  Let the mixture cool.  In a large bowl add lamb, chopped mint, the cooled onion and garlic mixture, harissa paste and salt and pepper.  Mix with your hands until just combined (don’t over work the meat or it will become tough).  Divide the meat into 4 and form patties.  If you have time chill for 1 hour in the fridge to make a firmer patty.

Heat grill on high and grill for 8-10 minutes.  Meanwhile mix the remaining garlic clove with the remaining 3 tablespoons of chopped mint, yogurt and salt and pepper to make the yogurt sauce.  Toast the english muffins while you let the burgers rest.

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