The Chicken Burger

Who says you can’t cut back a bit on red meat and still enjoy a thick, juicy burger?  We’ve been experimenting with ground poultry as a medium for our weekly burgers and have been successful at keeping everyone happy.

The burgers a fairly simple:

  • 1 pound ground poultry
  • bread crumbs or cracker crumbs (helps retain moisture)
  • seasoning (I use a bit of Montreal Steak Spice)

Gently combine all ingredients and form into three 1/3 pound patties.  Grill them on high until done (I shoot for 165 degrees, recommended by Health Canada for ground poultry).  Finish with your favourite toppings and enjoy!


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