the goods:
2 tablespoons vegetable oil
1 small onion, finely chopped
1 orange bell pepper, finely chopped
1 celery stalk, finely chopped
1 pound ground dark-meat chicken
4 hamburger buns
fontina cheese, sliced
lettuce, tomato, and mayonnaise for serving
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion, bell pepper, and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature (reserve skillet).
Add chicken to cooled vegetable mixture in bowl; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix to combine. Shape mixture into 4 patties.
(Now would be a good time to throw some fries in the oven, if serving).
In reserved skillet, heat remaining tablespoon oil over medium; cook patties until browned and cooked through, 6 to 8 minutes per side. After first side has browned and you have flipped burgers, add cheese, so that it has sufficient time to melt.
Place chicken burgers on buns and top with tomato, lettuce, and mayonnaise.
2 comments:
Your supposed to put stuff on here that I haven't already made! I made these about a month ago and loved them and had 2 left-over patties and froze them and they freeze really well and are good re-made later (just as a side note).
Hey Britta! I don't know if you remember me or not, but we wrote to each other a lot after girls camp forever ago. I was browsing friends' blogs and came across your site. You're an amazing chef! I made these the other night, but with ground turkey. I got tons of compliments. Thanks!
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