Did you know that May is National Barbecue Month? It’s true! So I hope you’ve been indulging in all things barbecue and grilled. I meant to start sharing these recipes earlier in the month but, as you can relate to, life got in the way. I was also very focused on getting the Official Lattes, Life & Luggage Shop launched and boy am I glad that baby is finally live! I actually have three barbecue recipes to share with you starting with today’s Chicken Burgers. They were all meant to be cooked on the grill but in true Christine fashion, I didn’t check to see if the propane tank had any juice left from fall. So when I went to grill these babies up, the grill wouldn’t start. It’s a great lesson learned but here’s the best part: you don’t have to actually grill outside to get the grill effect.
Grill pans are the most genius invention to ever enter the kitchen. For those of us who live in locations that have more cold months than warm months, grill season is limited. Being able to grill up an easy dinner inside is convenient all year round. Ever since I started using the Porcelain Enamel Grill Pan from Ayesha Curry’s Target Collection, I’ve begun grilling everything on the stove. Her porcelain enamel kitchenware is honestly the best I’ve ever used. One of the main reasons to grill outside is to keep the house cool. Lucky for us, we haven’t had tons of hot weather yet. A few days here and there but for the most part, cooking inside has yet to pose a real problem. With that said, this recipe works with an outdoor grill or indoor grill pan on the stove.
Chicken burgers tend to get the side eye. People say that chicken burgers aren’t real burgers. Well, of course not, they’re not beef. But the same idea applies and just because they’re chicken doesn’t mean they can’t blow your mind. In my experience, the most difficult part in dealing with chicken burgers is that they have a tendency to fall apart, especially on the grill. Beef is sturdier than chicken when ground so you have to give it something to firm up the patty. This is where the breadcrumbs come in. It might seem weird that the ratio of ground chicken to breadcrumbs is 1:1 but it’s for good reason. The burgers gain density and they’re bound well which keeps them from falling apart. Add in some dried herbs and garlic, top with a few delightful ingredients like grilled pineapple, and you have yourself one damn good burger. Bon appetit!
BBQ Chicken Burgers with Grilled Pineapple & White Cheddar
1lb. Ground Chicken
½ small Onion, finely chopped
2 cloves Garlic, minced
1 cup Breadcrumbs
¼ tsp. Dried Thyme
½ tsp. Dried Marjoram
4 Pineapple Slices
2 slices White Cheddar Cheese
4 Hamburger Buns
Salt & Pepper
Optional Toppings: tomato, lettuce, aioli, thousand island dressing, barbecue sauce
1 - Preheat a grill or grill pan to medium-high heat. Brush with a little oil or spray with cooking spray.
2 - Prepare the chicken patties. In a large bowl mix together the ground chicken, onion, garlic, breadcrumbs, thyme, marjoram, salt and pepper. Mix well and form into patties. The breadcrumbs will create a pretty dense patty.
3 - Place each chicken burger on the grill or grill pan. Let cook 6-8 minutes on each side until browned and cooked through. Add the cheese and cover for a minute or so to melt. Set aside.
4 - Add the pineapple slices to the grill or grill pan. Cook 2-3 minutes per side until you see char marks.
5 - Top the burgers with the pineapple slices and your preference of other toppings. I added barbecue sauce for extra flavor but a garlic aioli, Thousand Island Dressing, or buttermilk ranch would be equally tasty.