Sorry I’ve been M.I.A. for over a week now. This is what happens when I get uber-busy at work and then take off for Tampa for 4 days and come home only to spend the next couple of days in bed due to the flu/cold. Please, forgive. I haven’t had much of an appetite but luckily I made these Chicken Burgers with Caramelized Onions before my trip so I can now share them with you.
Ground chicken is mixed with dijon mustard and ricotta cheese, giving the blah meet some zing and moisture. Vidalia onions are cooked low and slow until caramelized and golden brown which adds a sweet textural topping to these burgers. The simplicity of these burgers are appealing but feel free to add any of your favorite flavors, like soy sauce, horseradish or Sriracha, to the mixture before cooking. The real star are the onions which, as I’ve mentioned before, were not only one of my least favorite foods as a kid but a food in general which I don’t think ever went down my throat until I was in my 30s. I swear. Who knew that one day I’d be eating a burger, not with ketchup or mustard or pickles, but with a pile of onions. I would have called you a liar if you accused me.
The ingredients:
Melt butter in a large skillet over medium-high heat. Add onion and cook 15 minutes or until well browned; set aside.
In a large bowl, combine chicken, ricotta, Worcestershire sauce, mustard, salt and pepper. Stir until well combined. Form into 4 equal-size patties and flatten.
Heat oil in a large nonstick skillet over medium heat (I used my Cuisinart Griddler). Cook burgers about 5 minutes per side. Partially cover, reduce heat to medium and cook another 5 minutes or until instant-read thermometer registers 165 degrees F.
Place burgers on buns and top each with some of the onions.
Additions: None
Omissions:
- lettuce
Substitutions: None
Overall Rating: Like It
Source: Family Circle Magazine
A Fork In Each Hand 