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The Washington Post

Chicken Burgers

Chicken Burgers 8.000
Mar 17, 2010

These burgers can be cooked on the grill or in a grill pan on the stovetop. Oyster sauce and pork sausage boost the flavor.

Make Ahead: The just-formed patties need to rest in the refrigerator for at least 1 hour and up to 1 day.


Servings: 8
Ingredients
  • 1 medium onion, cut into chunks
  • Leaves from a large handful of flat-leaf parsley
  • 2 tablespoons ketchup
  • 1 tablespoon oyster sauce
  • 1 1/4 pounds fresh pork sausage (casings removed)
  • 1 1/4 pounds ground chicken
  • 1 large egg, plus 1 large egg yolk
  • 1/4 cup water
  • 8 slices bacon, for serving
  • 8 eggs, for serving (optional)
  • 8 burger buns, for serving
  • 8 slices (8 ounces) good melting cheese, for serving
  • Salted butter, for serving
  • Tomato relish, for serving (optional)

Directions

Line a baking sheet with plastic wrap.

Combine the onion, parsley, ketchup and oyster sauce in a food processor; blend to a paste. Transfer to a large mixing bowl, then add the sausage, ground chicken, whole egg and egg yolk and the water. Use a sturdy wooden spoon to mix until well incorporated (for several minutes; the texture should be a bit like cooked oatmeal). Divide into 8 equal portions, rolling each into a large ball. Place on the lined baking sheet and flatten each of them slightly. Cover, and refrigerate for at least an hour and up to 1 day.

Prepare the grill for direct and indirect heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them so a portion of the grill does not have coals. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Place the burgers on the grill and cook for about 2 minutes, until the edges start to color. Turn them over and cook for about 3 minutes. Turn them again and move them to the indirect-heat side of the grill. Cook uncovered for 15 minutes; they should be well done.

(Alternatively, the burgers can be cooked in a large grill pan on the stove top, in batches as needed. Heat the pan over high heat; add the burgers and reduce the heat to medium. Cook for 6 minutes on the first side until browned on the bottom, then turn them over and cook for 6 minutes on the second side, or until cooked through.)

Meanwhile, fry the bacon and the eggs, if desired (separately), as you normally would. Toast the buns' cut sides.

Stack the burgers and bacon on the bases of the buns. Top each with a slice of cheese, which should start to soften and melt. Spread the toasted side of the bun tops with butter. Add tomato relish, if desired. Set a fried egg, if using, on top of the cheese and cover with the bun tops. Insert a wooden skewer through the center of each assembled burger to hold it all together. Serve warm.


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Recipe Source

Adapted from "Chicken and Other Fowl," by John Torode (Firefly, 2010).

Tested by Nicole Schofer.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 830


% Daily Values*

Total Fat: 56g 86%

Saturated Fat: 19g 95%

Cholesterol: 220mg 73%

Sodium: 2290mg 95%

Total Carbohydrates: 26g 9%

Dietary Fiber: 1g 4%

Sugar: 4g

Protein: 52g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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