Rosemary Chicken Burgers with Fried Onions

Oh, I have been sick.  This is not how I had hoped to begin my summer.  No, I had plans of yoga and running and elaborate lunches with friends and gardening.  Instead, my body had far different and, as it turns out, more demanding plans of books and sleep.  Which has been nice.

Apparently my body has decided that I should spend the opening of this summer curled up in bed with throat lozenges, topical throat spray (I seem to have a wicked sore throat), and hot tea.  I have gotten the chance to read five books so far this summer (none of which were actually my book club book, Fools of Fortune, since book club was thankfully cancelled) and I can say I really recommend only one of them, Super Sad True Love Story.  Nothing like a little social dystopia to keep you entertained as you contemplate how the white blood cells in your body are waging its own apocalyptic coup on some seditious summer virus.

And then last week, I had a friend over for lunch because I was not yet up to meeting people out in public.  Thankfully, I had these glorious chicken burgers left over from the night before's dinner.  If you sauté them up in a little olive oil, they're as good as new, if not even better than the night before.  And my friend and I sat around considering the myriad ways I might be dying a slow death--turns out I don't have mono or strep throat.  Just a bad, bad cold.  Or at least so my doctor tells me after he laughed at me a little.  I suppose I appreciate the laughter more than the alternative of a grave nod and a sympathetic clucking sound.

In the meantime, these little poultry patties are just what the doctor ordered.  While they are not chicken soup, they are quite wonderful and almost sin free.  They are chock-full of breadcrumbs, like a meatloaf, so if you're gluten free, these are not the patties for you.  However, the breadcrumbs hold these beef-alternative burgers together quite well; you could make these a little more healthy by grinding up your own whole wheat bread crumbs, but I admit, I just used panko.

I have also been away for a week at history camp, which I will detail in a later blog post.  So hold onto your hats, ladies and gentlemen, I have Herbert Hoover and Franklin Delano Roosevelt stories to tell you.   However, before we do that, let's settle in for a little nurturing of the summer cold and enjoy a chicken burger while we wait.  I recommend them the next time you fire up the grill, which should be soon given that the fourth is just around the corner (as is a visit from my father).  Here's to a healthy little burger as I bring my own self back into full health.

One Year Ago: Mexican Wedding Cookies
Two Years Ago: Spinach Souffle
Three Years Ago: Affogato


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Rosemary Chicken Burgers with Fried Onions

Adapted from  Chicken and the Egg:  A Memoir of Suburban Homesteading

Yield:
Serves 4

Ingredients:  
11/4 lbs ground chicken
½ cup coarse panko bread crumbs
½ cup thinly sliced green onions, green part only
⅓ cup chopped oil-packed sun-dried tomatoes, drained and patted dry
2 tablespoons extra virgin olive oil

1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 egg, lightly beaten

2 tablespoons extra virgin olive oil

2 large onions, halved and sliced
4 hamburger buns, split

Instructions:

1. Mix together all of the ingredients from chicken through pepper.  (Be careful not to overmix--the burgers can become quite dry).  Gently mix in the egg.  Form into 4-5 patties and place on a dish or baking sheet.  Cover and refrigerate for 30 minutes.

2.  Meanwhile, heat a skillet on medium-high heat.  Heat the 2 tablespoons of olive oil, and fry the onions for 10-12 minute, until golden brown.

3.  Grill the burgers, covered for 10 minutes or until no longer pink in the center, turning once.  Place the hamburger buns on the grill during the last minute and cook until lightly toasted.

4.  Serve with onions, mayonnaise, dijon mustard, and pickles.