Close-up of a portobello cap with diced onion, peppers and tomato slices

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Grilled Chicken Burgers

A take on the The Original Chicken Burger · Biggies Burger →A take on the BC Chicken Burger · White Spot →A take on the Monterey · Burger 21 →A take on the Chicken Club Burger · Red Mill Burgers →A take on the Lemon & Herb Flame-Grilled · Ribs & Burgers →A take on the Grilled Chicken Burger · P. Terry's →

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About

Ground chicken on its own is pale and mild and dries out easily on a grill. This recipe solves both problems by folding a whole pan of cooked vegetables into the meat: onion, garlic, carrots, red bell pepper, tomato and mushrooms, softened together for a few minutes and then cooled completely.

The cooling matters. Warm vegetables would start to cook the raw chicken and make the mixture sloppy, so give them the full twenty minutes. The vegetables then go into two pounds of ground chicken with fresh breadcrumbs, an egg and seafood seasoning, the celery salt and paprika blend usually sprinkled on shellfish, which gives poultry a lift. The mix makes eight patties. Grill them over medium heat, not high, for five to six minutes a side, until the centre reaches 165°F; the vegetables keep them moist even when fully cooked.

Ingredients

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Cooking spraycooking spray
White onion1 medium onion, chopped
Garlic2 teaspoons minced garlic
Carrot2 medium carrots, chopped
Bell pepper1 medium red bell pepper, chopped
Tomato1 medium tomato, seeded and chopped
Mushroom1 cup fresh sliced mushrooms
Ground chicken2 pounds ground chicken
Breadcrumbs0.5 cup fresh bread crumbs
Egg1 large egg
Seafood seasoning1 tablespoon seafood seasoning (such as Old Bay®)
Black pepperkosher salt and ground black pepper to taste

Recipe

1
Coat a skillet with cooking spray and set it over medium heat. Cook the onion for about 5 minutes, until translucent, then add the garlic for about 30 seconds, until it smells fragrant. Stir in the carrots, bell pepper, tomato and mushrooms and cook for 5 to 7 minutes, until soft. Take the pan off the heat and let the vegetables cool completely, about 20 minutes.
2
Heat an outdoor grill to medium and oil the grate lightly.
3
In a large bowl, combine the ground chicken with the cooled vegetables, then add the bread crumbs, egg, seafood seasoning, salt and pepper and mix until even. Shape into eight patties.
4
Grill the patties for 5 to 6 minutes per side, until there is no pink in the centre, the juices run clear and a thermometer reads at least 165 degrees F (74 degrees C).