Lemon Thyme Chicken Burgers

March 23, 2013 Ceri

The only possible reason that my home isn’t the setting of a hit reality show called “Will They Miss the Bus?” is that Mark Burnett has not stopped by at 8:05 a.m. That’s when things are really heating up in the run up to getting Esme onto the school bus every weekday morning. Nobody has their coat on, Esme’s back packed is not packed, Julian has dug himself right into the living room toy box because the My Little Pony figurine that he must to bring to daycare is in there somewhere and sweet mother of God, is Ben getting in the shower? Did I mention we must, must, must be walking out the door at 8:15 or we will miss the bus?!

In this week’s episode of WTMB, emotions ran even higher when both kids burst into tears at having to wear snow pants after the official first day of spring. And although I didn’t have time to discuss the unfairness of this with them at that moment — hurry up! — I had to agree. It is just mean how long we’re being made to wait for better weather and the state of my childrens’ snowsuits is the proof. They are ragged. In an unexpected plot twist I sprinted back from the elevator — if we run we can make it! — grabbed a pound of frozen ground chicken out of the freezer. I knew there was some fresh thyme and goat cheese in the fridge and some lemons on the counter — so why not throw together my favourite spring flavours into a downright summery package? Lemon Thyme Chicken Burgers, my friends, and they are the bomb. Juicy, flavourful and as fast to make as tired old pasta you were thinking of making tonight. The credits roll over the happy family tucking into their spring-inspired dinner.

Tune in next time onWTMB when I pack a kick-ass lunch only to realize it’s pizza day and I’ve wasted 10 precious minutes and I’m out of toonies…

Photo by Maya Visnyei

Lemon Thyme Chicken Burgers

Ingredients

1 lb ground chicken
2 Tbsp fresh thyme
1 Tbsp lemon zest (the zest of about 1 lemon)
1 egg, whisked
1 Tbsp lemon juice
1/2 onion, finely minced
1/4 cup breadcrumbs
2 tsp dijon mustard
salt and pepper
1 Tbsp vegetable oil
6 wholewheat rolls
toppings like lettuce, tomatoes, goat cheese

Method

In a large bowl, mix together the meat, thyme, zest, juice, egg, breadcrumbs, onions mustard and salt and pepper. Of course you can't taste this mixture to know if you've got the seasoning right so I'd say a good pinch each of salt and pepper — assume that you'd season this a bit more than you would if it was beef.

Using your hands, form the mixture into 6 patties. I usually hold a patty over a bun just to check that I've made them about the same size. They'll be about 3/4 — 1 inch thick. You don't want them really thick or they'll burn on the outside before they cook through.

Heat up your pan or barbecue. Add a drop of vegetable oil to the pan if you're cooking them on the stove. Cook the patties over medium/high heat for about 5 minutes on each side. If you're paranoid about food poisoning as I am, you could whip out your handy dandy food thermometer (you've got one, right? get one!) and check that the internal temperature is 165 — 170 degrees. Take the patty out of the pan, place it on a plate before checking the temp! Okay, everything safe? Time to add the extra bits of deliciousness. Layer your buns with whatever your family likes but these burgers are the shizz with a good schmear of goat cheese.

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