Cheddar Chicken Burgers

At least once weekly we eat chicken burgers. One of pound (464 grams) of ground chicken goes into a bowl, along with salt, pepper, and a minced garlic clove.

From there the spicing varies, depending on my mood and whatever’s in the fridge. I might add a squeeze of lemon or lime with some minced fresh cilantro. Or maybe some crushed coriander seed, cumin, and a pinch of hot red pepper flakes. I usually toss in handful of panko, too.

The chicken is then molded into palm-sized patties, placed on a foil-lined baking tray, and baked for about ten minutes. The burgers are usually served with a platter of naked greens, a stack of tortillas, and various condiments. These include mustard, catsup, mayonnaise, and hot sauce. I recently discovered shatta, a Middle Eastern hot sauce made from red peppers and vinegar. It’s blastingly hot and marvelously delicious and I’ve singlehandedly demolished half the jar in a very brief timespan.

We never tire of this dinner.

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So it was I began making my usual chicken burger dinner last week. It was raining in California. Perhaps you heard about it.

Taken last Tuesday, the first day we saw sun since December 26th of last year.

Earlier in the day I’d dashed out to the corner store, where I bought the cherry tomatoes pictured below.

Not exactly summer’s bounty. A half-hour in the oven coaxed them into edibility.

Over the holidays a relative gifted us some cheddar cheese. I decided to top the burgers with a few slices. As culinary decisions go, adding cheese to a chicken burger won’t get Yotam Ottolenghi on the line. I realize that. Then again, on a chilly, rainy Wednesday night, it was pretty good.

A few notes…

Sharp cheese is a must here, as it counters the chicken’s inherent blandess. The chicken is best baked, using a silicon mat or foil-covered baking tray. Baking allows the cheese to ooze freely, creating crisp bits without nightmarish cleanup. And ooze is desirable here; don’t fret if some of the cheese slides off the burgers onto the baking tray. This only creates more deliciousness for you, the diner.

Not a lovely photo. Yes, that is a bit of renegade onion on the far right. Good thing this isn’t a classroom photo critque. May I call your attention to the cheese?  That’s the important part of this photograph, as it depicts ooze, the star of the show.

The cheese should be added at the beginning of cooking. Chicken cooks rapidly, and if you wait to add the cheese, it may not have enough time to melt.

Pre-ooze.

Most of the time I use ground chicken for my cheddar chicken burgers, but I’ve also made cheddar chicken burgers using boneless, skinless thighs and breasts, ground in the food processor. The chicken may also be chopped with a large knife or cleaver.

Seasoning the chicken up to you. Fresh cilantro and parsley went into this batch, along with ground pomegranate, chaat masala, and a minced garlic clove.

Other seasoning considerations include fresh or dried thyme, a little rosemary, and a squeeze of fresh lemon juice. Dried spices like coriander and fennel seed also make delicious additions.

Breadcrumbs add texture to the final burger. Make your own or use panko.

Chicken burgers may be formed into whatever size you wish. I usually make them about three inches/eight cm across.

I adore roasted onions, but Mr. IK does not. A few slices were placed at the baking sheet’s edge, where they could not contaminate the chicken burgers. The onion photographs were all lousy, so please enjoy this photograph of blood oranges instead.

Cheddar Chicken Burgers may be served numerous ways. There’s the salady option noted above. You can also serve cheddar chicken burgers with rice, couscous, or beans. Orzo is another option. Lettuce may be used for wraps instead of bread. Whatever you do, once the burgers are done cooking, allow the baking sheet to cool completely, then remove any remaining cheese. Share amongst diners or eat it all yourself.