I first made these burgers 2 years ago when I was visiting my best friend Heather in Washington D.C. We knew we wanted to grill but weren’t sure just what, so we walked around the grocery store until inspiration struck (which took like 30 seconds). They were just as good the next day, and the next, and the next…we made too many.
Now, you can replace the shallots in the recipe with onion, but I recommend sticking with shallots. Heather had never cooked with shallots before, and these burgers made a believer out of her.
Since then, I’ve made these burgers so many times, and I’m pleased to say that I haven’t had to update the recipe one bit. They’re THAT good.
Herbed Chicken Burgers
2 lbs ground chicken
2 tbsp finely chopped fresh Rosemary
2 tbsp finely chopped fresh thyme
2 tbsp finely chopped fresh sage
1 large shallot or 1 small onion, minced
3 cloves garlic, minced
1 tsp sea salt
- Add all ingredients to large bowl and mix well to combine (I use my hands).
- Form into 8-10 patties, depending on your desired size (or even more if you want to make sliders).
- Cook as preferred until the patties reach an internal temperature of 165°F.
- To grill: Grill with direct heat on high for approximately 5 minutes per side, checking the temperature to ensure doneness.
- To bake: Add to a cookie sheet spread with avocado oil or olive oil and bake for 30 minutes at 400°F, carefully flipping halfway through. Check the temperature and add 5 minutes as necessary.
- To sauté: Heat a pan or skillet at medium heat and add 1 tbsp cooking oil or fat. Add patties in batches of 3-4, depending on size. Cook on each side for 10-15 minutes, or until the patties are browned and fully cooked through. Add more cooking oil or fat if necessary.
- Assemble and dig in! I had mine wrapped in lettuce with avocado, a drizzle of red wine vinegar, and a drizzle of extra virgin olive oil. Other non-AIP folks had theirs on regular buns with cheese.
AIP/Paleo or not, these burgers are a guaranteed crowd pleaser!