Chicken Burger

So I wanted a Chicken Burger for lunch today.  When I get this craving the last thing I do is hop in the car and head to the Golden Arches or go to the freezer.  I reach right for my trusty boneless skinless chicken breast.  It tastes better, is quicker than the frozen kind and you get WAY more meat in your sandwich, trust me.

The big difference between cooking the breast for burger destiny as opposed to just on our plate with some sides is in the prep.

I want my chicken to be burgerish.  Now in its original state it’s not, and would require more cooking over a lower temperature than we cook most burgers.  It’s lunch, I’m looking for something quick that I can throw over high heat to get it done as fast as I can.

So I pounded the snot out of it.

I used the flat side of a meat mallet to flatten the whole chicken breast to about a 1/2 inch.  This does 2 things.  It will make it cook substantially quicker since it is thinner and it will also make sure it all cooks evenly.  Plus, more surface area gives us more space for seasoning and char.

If you don’t own a mallet, no biggie, use a pot, frying pan or even a wine bottle.

 Notice I put the chicken in a ziploc bag before I started beating it into submission.  This helps protect the meat from tearing as I hit it.  Another trick is to take your time.  You don’t have to get it perfectly flat in 3 hits.  This probably took a good minute of pounding.

Now I just brushed on a little olive oil on each side and seasoned with Lowry’s Seasoned Salt and ground black pepper on both sides.

Off to a preheated grill set to Maximum (High).

Follow the same principals here as in any other meat on the grill recipe.  Try to only flip it once and once it’s on there leave it alone until it is ready to flip.

Because we pounded it out so thin it will only take about 3-4 minutes a side.

Flip halfway through cooking and continue to cook on the other side.

When I flipped it this is when I took the opportunity to grab a nice seasame seed bun and throw it on the grill to toast up as well.  Be careful, we are cooking on high, we don’t want that bun to burn.  Use your top rack if you find it getting too toasted too quickly.

 Once the bun is toasted and the chicken is cooked, it’s off to the kitchen.

Time to build our burger.  Sliced tomato, iceburg lettuce, Mayo and some pepper is all I did here.  I cut up the chicken into pieces that would fit on the bun.  Plus it looks massive when you pile the chicken up like that 😉

And voila, it’s lunch time.  Total time from start to finish, 15 minutes.

Enjoy!

MD

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