- Course: Main Course
- Total Time: Under 1 Hour
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 23 Times
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.
- 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
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.
© 2008 Sally Sampson
Nutritional information is based on using 1 1/4lbs ground chicken and does not include Caramelized Onions or buns. For nutritional information on Caramelized Onions please follow link above.
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