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Chicken Burger with Black Olives and Caramelized Onions

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

Although sage is considered a pungent and herby herb, when used in moderation (as it is here) I especially like it: it perfectly balances out the richness of the caramelized onions and the olives.

MAKES4 BURGERS

Cooking Methodgrilling

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Equipmentgrill

Mealdinner, lunch

Taste and Textureherby, meaty, rich, salty, savory, spiced, sweet

Type of Dishhamburger

Ingredients

  • 1¼ to 1½ pounds ground chicken or turkey (1 package)
  • ½ cup chopped caramelized onions, plus additional for serving
  • ¼ scant cup finely chopped black kalamata olives
  • 1 teaspoon finely chopped fresh sage leaves (about 5)
  • 1 teaspoon Hungarian paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

Place the chicken, onions, olives, sage and paprika in a large bowl and, using your hands, mix until the ingredients are evenly incorporated. Place the mixture on a work surface and divide into 4 balls of equal size.

Form each into a patty about ¾ to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible; do not work more than necessary.

Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil.

When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.

Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium.

Transfer to buns or a serving platter and serve immediately with additional caramelized onions.

Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.

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I'm a little concerned about the cooking method. Is the reference to grilling to 'medium rare' and 'medium' meant to refer to beef products rather than chicken or turkey? Chicken and turkey should be cooked until no longer pink, definitely not medium rare or medium without risking illness. Could you please clarify? Otherwise, the recipe itself looks delicious.

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