Italian Chicken Burger

Italian Chicken Burger

Makes 6 burgers  Prep Time 15 minutes, plus 1 hour chilling time  Total Cooking Time 24 minutes
Baking Time 25 minutes


  • 3 tablespoons fresh rosemary, chopped
  • 1 cup button mushrooms, chopped
  • 1/4 cup finely chopped white onion
  • 1 tablespoon Dijon mustard
  • 2 heads roasted garlic, mashed into a paste with 
  • 1 teaspoon salt (to make about 2 tablespoons paste)
  • freshly ground pepper
  • 1 kilo ground chicken thighs
  •  olive oil for frying 
  • 6 burger buns, toasted 
  • lettuce
  • tomato
  • onion
  • roasted garlic mayonnaise (see tip below), for fixins

For the oven-baked fries

  • 4 large potatoes, peeled, sliced into 3/8-inch-thick strips
  • 3 tablespoons olive oil
  • 1/2 tablespoon salt 


1  Make the seasoning mixture: Place rosemary, chopped mushrooms and onion, mustard, roasted garlic paste, and freshly ground pepper in a bowl. Stir to combine.

2  Place ground chicken in a large bowl. Add the seasoning mixture and stir gently with a fork, distributing the ingredients evenly. Form into 6 patties and place in the refrigerator for at least 1 hour to let the flavors meld.

3  Fry in a nonstick pan over medium heat with 1 tablespoon olive oil until the juices run clear, about 2 minutes on each side. Serve on a toasted bun with your preferred fixins.

4  Make the oven-baked fries: Preheat oven to 425ºF. Place sliced potatoes on a large baking tray. Drizzle with olive oil and sprinkle with salt; toss to coat pieces evenly. Bake until edges begin to turn golden brown and fries are tender, about 20 to 25 minutes, shaking the pan every now and then so fries don’t stick to the pan. Serve hot.

To make Roasted Garlic Mayonnaise:  Mix 1/2 cup plain mayonnaise with 1 tablespoon roasted garlic, a drizzle of olive oil, and salt and pepper to taste.

Photography by At Maculangan | Food Preparation and Food Styling by Mel Jimenez | Art Direction by Jonathan Roxas

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