With Chris out of town all last week, I took a good week off serious cooking. It felt good. As fast as I think I am in the kitchen, making a nice dinner every night sure does take up some time. More than the actual time cooking, is the time spent thinking, planning, and purchasing. Between the family, the dog, and now the chickens, there sure are a lot of mouths to feed and clean up after. It was a busy week here and so a good opportunity to have a little break.
The freeze on chicken cooking comes to an end with tonight's chicken sliders. I used chicken legs and thighs and ground them with my Kitchenaid attachment. I included just a little bit of fat from the chicken in the grind for juiciness and flavor.
1.25 lbs ground chicken
1/2 lb ground crimini mushrooms (I put the mushrooms in with the chicken as I ground it)
1/2 small sweet onion, grated
2 garlic cloves, grated on a microplane
1 tbsp finely minced fresh sage
1 cup freshly grated parmigiano reggiano
1 tsp salt
freshly grated black pepper
Mix everything together and loosely pack into patties. It will be quite soft and loose with the mushrooms and grated onion in the mix. Chris grilled the chicken burgers on the gas Weber.
I topped mine with basil mayonnaise, made simply with mayo and finely chopped fresh basil, then some lettuce, tomato and avocado slices. Served with a side of beet and arugula salad, it was a lovely summer meal.