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July 21, 2009

Old Bay Chicken Flat Bread Burgers With Caramelized Onions

Within the last year I have discovered ground chicken. I don't know what took me so long, but it's such a versatile ingredient to play around with! The first time I used it was actually earlier this year in Beggar's Stew. Since then you will often find a package in my freezer.

Burgers are perhaps the most obvious choice when using ground chicken and this burger combines the old timey burger feel, with the zing and pop of Old Bay seasoning. If you're a fan of Old Bay then this burger is for you!

What You'll Need:
1 pound of ground chicken
1 large sweet onion, divided, half chopped fine, half cut into strips
Old Bay Seasoning
Extra virgin olive oil
Sea salt
Flat bread
Burger toppings of your choice

In a large bowl mix together ground chicken and chopped onion, along with a tablespoon of Old Bay seasoning. Mix together (it's best to get your hands in there and just squish it all together!) until everything is incorporated.

Shape into three patties and then sprinkle the tops with more Old Bay seasoning:

Preheat oven to 425 F.

In a large skillet cook burgers until each side is browned and then place in a glass baking dish:

Place in preheated oven and cook for 20-25 minutes until done through. (Note: I like to finish these up in the oven to be sure that they do indeed cook through. Raw chicken is not something you want to bite into!)

While burgers are baking start your onions.

Place the onion strips into a large skillet with a little extra virgin olive oil and a pinch of sea salt. Cook, stirring often, until slightly caramelized:

Once burgers are done remove from oven and let sit for 2-3 minutes:

While burgers are resting toast your flat bread until nice and golden:

Top each toasted flat bread with a burger, some cheese (if desired) and onions:

You can also top with any other burger fixings/condiments that you like.

I like to serve this with sweet potato oven fries.

Notes: If you don't care for Old Bay (sacrilege! ;oP) you can omit that and add in thyme and rosemary or some other seasoning.

Posted by Dianne at July 21, 2009 8:36 AM

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