A Restaurant Worthy Burger

restaurant constructionSome meals may feed hunger, while other dishes create an undeniable desire to fabricate a whole business around them. Particularly great breakfasts, satisfying lunches, cozy dinners, and impeccable desserts coax the entrepreneurial spirit out of us.

My husband and I know better than most, that the idea of opening a restaurant isn’t something to go all sparkly eyed over. We’ve worked in restaurants for decades and we know how much hard work, long hours, and tireless dedication goes into building a place for just nickles on the dollar. But sometimes, we can’t help but yearn for building something special after we’ve made a particularly successful meal. There are certain culinary experiences that make us think past all the risk and get us day dreaming about restaurant interiors, a rag-tag kitchen brigade, and a dining room crew dedicated to bringing our vision to life.

chicken burger recipe

Sometimes, I’m truly amazed at what gets my husband and I fired up enough to open our own place. The cloth of a napkin. A handmade chandelier. A smile of a server/cashier/barista/busser who loves their job. A dark fruit compote. The flavor of an unexpected pickled vegetable. The juicy factor of a burger. There are certain meals we make at home that really get us yearning to seek out a lease in a small building somewhere.

We know we have come up with a restaurant dish when we have created the holy trinity of experience: great ingredients, delicious flavors, and comfort. A depleted larder and nearly empty refrigerator inspired this incredibly satisfying and healthy burger made with ground chicken. Grated carrots and onion gave the patty an extra layer of flavor that had my husband and I talking food costs and plating ideas*.

What dishes do you make that get you dreaming of opening up your own place?

Healthy Bird Burger
Makes 3-4 patties, depending how big you make them.

1 lb ground chicken
1 carrot, grated
1/4 onion, grated
2 egg yolks
1 slice of bread (crusts off)
1 1/2 teaspoons of paprika
Milk (just enough to dampen the slice of bread)
salt and pepper

Options:
Your favorite melting cheese
Mixed greens or toasted bun

Wash hands well. Soak a piece of crust-less bread in just enough milk to make the bread gather up together. Squeeze the bread mixture of excess milk.

Put ground chicken in a bowl with the grated carrot, onion, egg yolks, wet bread mixture, paprika. Mix with a spoon or clean hands. Carefully form the wet, sticky mixture into flat patties.

Heat a skillet on high heat. Add enough grape seed oil to coat the bottom of the pan. Add the patties. Sprinkle with a pinch of salt and pepper. Let cook about 3 minutes on the first side do not flip. Cover the pan with a lid and cook for another 3 minutes. Flip the burger. Turn down the heat a bit and let cook 3-6 minutes on the other side, depending on how thick your burger patties are. If adding cheese, add thin slices of cheese to the top of the burger and cover the pan, to allow the cheese melt. Feel the burger for firmness. Take off the heat, let rest for a minute before serving.

Serve on a grilled bun or with a side salad (simply toss some greens with olive oil, rice wine vinegar and salt and pepper).

 

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*How the bird burger is plated above is definitely not restaurant ready.

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Brooke Burton nominated for best food writing

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Food Woolf Written by:

Brooke Burton is an Los Angeles-based restaurant professional and hospitality expert. She is a freelance food writer, speaker, and co-author of The Food Blog Code of Ethics.

7 Comments

  1. June 8
    Reply

    This burger is certainly worthy of it’s own restaurant | wondering what the name would be :)

  2. This burger sounds fantastic! I love burgers of any kind. I’ve really got to start making them myself!

  3. July 14
    Reply

    This is great. My wife is always begging me to make “healthy” burgers! I keep telling her that a juicy beef burger is as healthy as it gets, but this will help keep her happy for a bit :)

  4. Bob
    September 23
    Reply

    Six minutes on high heat for the first side?! The first side would be as black as a briquet wouldn’t it?

    • September 25
      Reply

      Bob,
      Great question. I am of the “don’t touch the burger” school of cooking, so I like to make my patties extremely thick and let them cook on 4-6 minutes each side without squishing down the meat. Perhaps I should have been more clear on that recipe. Sorry about that!

  5. krista
    January 22
    Reply

    Thank you for this delicious recipe! I had some fresh parsley on hand so I added some to the mix. Due to a love affair with garlic, I grated a clove of it into the mix, too. My whole family enjoyed them.

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