Chicken Burgers

Dan here today.  Last week while sorting through her magazines, Beth came across a recipe for chicken burgers.  Since I used to love breaded chicken patties back in the day, I figured it was worth a try.  However, when I started to make the burgers and actually looked at the recipe, I discovered that it was far from the greatest recipe in the world.  In fact, over half of it was devoted to what toppings to put on the burger, including instructions like “Place bottom half of each bun on plate, and spread one tbsp of mayonnaise over each.  Top each burger with one lettuce leaf and two tomato slices.”  Call me old-fashioned, but I don’t need my recipes to tell me what to put on my burger.  I’ve been pretty good at figuring that out myself for over 20 years now.

Anyway, I decided to scrap most of the recipe and come up with my own, so here it is.  The burgers were decently flavorful, although the major drawback of chicken is you can’t leave it medium in the middle.

Chicken Burgers
2 shallots
1 lbs boneless skinless chicken breast
1 tsp McCormack herb chicken seasoning (because we have it around the house and I figured I should use some of it)
1/4 tsp salt
Hamburger buns and whatever toppings you want, dammit!

1.  Combine all ingredients in a food processor (except the bun and toppings of course) and process until finely ground.
2.  Heat a grill pan over medium high heat and coat with cooking spray.  Cook the burgers for 5 minutes on each side.
3.  Enjoy your burger.  Or, if you prefer, assemble it according to the following diagram.  The tolerance for all dimensions is +/- 5%.