A couple of years ago I stumbled upon a Cajun Meatloaf recipe by the Pioneer Woman that became a fast family favourite. I typically reserve it for cold winter days because of the heat of the cayenne, but because it’s a favourite I wanted to find a way to take it into summer. Last month I successfully and substituted turkey instead of ground beef and since then couldn’t help but think it would make a fabulous burger. The Cajun Chicken burger has all the flavour that I love from the meatloaf, but less heat. In its chicken form it provides a nice alternative to beef on the grill when you need a change of pace.
To create the Ultimate Chicken Burger you will need the following ingredients:
- 1/2 Med onion
- 1/2 bell pepper
- 2 celery sticks
- 1 package Maple Leaf Extra Lean Ground Chicken
- 1 egg
- 12 crushed Stoned Wheat Thins or about 1/2 cup breadcrumbs
- 1/2 package of bacon*
- 1/2 tsp salt,
- 1/4 tsp each of nutmeg, cayenne, and pepper
- 1/4 tsp Worcestershire sauce
- 2 tbsp butter
Melt butter and add onion, bell pepper, celery and salt. Cook for 1-2 minutes then add in nutmeg, cayenne, pepper and Worcestershire sauce. Cook veggies until they are soft and then set aside to cool for 10 minutes or so. You can prepare this in advance and refrigerate overnight.
In a large bowl mix together Chicken, egg, crushed crackers (or breadcrumbs), bacon and cooked vegetables. Form into patties.
Cook on grill until internal temp reaches 165F.
Once the patties are cooked top with your favourite burger toppings and enjoy. I used some of our lovely homegrown sprouts as well as tomato, ketchup, and mayo to top my burgers off. I like my burgers served alongside coleslaw, carrots and chips. On cooler days we serve with fries, but in the dog days of summer its way to hot to oven cook fries.
To find out what kinds of things caught my eye while shopping and see if I found any real great deals check out my G+ album that shows my path to purchase as well as more photos while preparing this recipe.
*I used raw bacon for this particular recipe. Because you are cooking the patties until the internal temp reaches 165F it is fine, but if you prefer cooked bacon, cook the bacon prior to cooking the vegetables and then use the bacon fat in place of the butter.