I'm in love, I'm in love
and I don't care who knows it!
-Buddy the Elf
Last week I found out that my grocery store DID carry ground chicken breast. It was in one pound packages in the meat department's freezer in the back room. Really? Only meat department people had access to it. Really? You had to specifically ask for it and they would get it for you from in back, like it's a precious metal or something. Really? They have carried it for ten years. Okay, THAT made me mad! They said the reason the ground chicken breast was in the back freezer and not in the meat case was because they didn't sell a lot of it.
Sounds like the meat department manager skipped those boring marketing classes back in college. Sheeez.
So I made my first ever Chicken Burgers. Can you say moist? Can you say delicious? Can you say moist again? Can I say this is one of the best dishes I have ever made? Can I annoy you with more questions?
Okay, this recipe calls for fresh bread crumbs, which I made all because Tim's Aunt Stephanie gave me her food processor because I was too cheap to buy one. Making fresh bread crumbs in a food processor is very easy. I also experimented and used the blender, and blending works just as well. I do think that fresh bread crumbs is the way to go with this recipe for sure. Four slices of whole wheat bread, crust off, equated 2 cups bread crumbs.
I heart you
From the Food Network website
Courtesy of Kathleen Daelemans
1 pound ground white meat chicken (probably located in back where the gold "bouillon" is kept, get it, gold bullion. Clearly, I like to snicker at myself)
2 cups coarse to fine fresh bread crumbs, divided (not canned)
1/2 cup low-fat milk
3 tablespoons grated sweet onion (or finely, finely minced)
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse grained salt
Cracked black pepper
1 tsp olive oil
Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery store, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide what portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
Angie's note: Pictures are from a double batch, extras went into the freezer for a quick snack or meal.
Served burgers with provolone cheese (nice smoky flavor complemented the chicken wonderfully) and fresh sliced tomatoes. Of course, used only 100% whole wheat buns. Super fantastic tasting!! You won't believe it! We had some leftover patties the next day as a side with whole wheat pasta and marinara. Delicioso!