May 21, 2014

Herby Chicken Bacon Cheeseburgers

I like to think I can use the word 'herby' like everyone else uses the word 'boozy'. Herby is a real word by the way...I totally thought I was making things up. These chicken burgers are perfectly herby and cheesy and satisfying.

P.S. There's bacon on it too.

In the past, I've grown parsley (with inconsistent levels of failure) and basil (with wild success), but this year I branched out and planted an elaborate herb garden with dill, thyme, lovage, stevia, oregano, parsley, coriander, rosemary and chives. Six out of the nine attempts have been successful thus far and I'm thrilled. Now I have more herbs on my hands than I expected to keep alive and I've been throwing them into just about everything.

I didn't plant basil this year, it just re-sprouted from last year's plot (even though I pulled out the seemingly dead plants). So tonight I had a party and invited Mr. Basil, Mr. Parsley, Mrs. Dill and a giant scallion - they mingled very well.

Because I'm not one for ground beef, I tend to be more partial to chicken or turkey burgers. They're just as satisfying and I never have problems with the meat getting too dry.

I always add some breadcrumbs and Parmesan cheese to help bind the meat together, since it is a lot looser than ground beef. You can substitute all of one in exchange for the other (if you happen to be weird enough to not like cheese, for example, use all breadcrumbs). This will help hold the patties together and offers a firmer texture.

Because I'm too lazy to grill for realies right now, I just cooked the burgers in a griddle. The nice thing about this method is that it forms a yummy crust on the outside of the burgers. Throw some bacon and cheese on the sucker and call it dinner.

Herby Chicken Bacon Cheeseburgers

1 lb ground white meat chicken (any ground meat will work here)
1/4 C grated Parmesan cheese
1/4 C plain breadcrumbs
2 Tbsp chopped, fresh herbs (use any combo that tickles you, mine is comprised of about 6 large basil leaves, 3 sprigs of flat leaf parsley, 3 sprigs of dill and one very thick - or 2 regular sized - scallion)
1 garlic clove, minced (can sub with 1 tsp garlic powder)
1/2 tsp salt
pepper to taste

cooking spray to grease the griddle/grill
4 slices of cooked bacon (optional)
4 slices of your fav cheese (optional)
4 good quality burger buns (not optional)

In a large bowl combine the meat, Parmesan, breadcrumbs, herbs, garlic, salt & pepper. Mix well to thoroughly combine. Form into 4 equal size patties.

Meanwhile, heat griddle pan (or grill) over medium high heat. Spray with cooking spray and add burgers, reduce heat to medium. Cook about 4-5 min, then flip. If the uncooked side is browning too quickly, reduce heat to medium-low. Cook about another 5 minutes until cooked through and no longer pink in the middle.

Place bacon on top of burgers, then cheese (if using). I like to cover my griddle with a large pot lid to let the tented heat melt the cheese. Serve on some good quality buns and enjoy!


  1. These sound yummy! I tend to choose any substitute to beef when it comes to burgers (sometimes find they can be quite gritty in the UK) so these are perfect for the summer :)

    1. I just have a mental aversion to red meat in general (can't put my finger on the reason why, though!). The herbs in these burgers definitely add a touch of summer to everything!

    2. We seem to be on the same page when it comes to red meat as I'm exactly the same! This is a must make for me this summer :)

    3. Awesome, let me know how you like them!

  2. These burgs look so good! And they have bacon too!! So awesome. I'm impressed by your herb garden! I"ve got some basil, parsley, cilantro and rosemary growing but some are doing better then others :-(

    1. Thanks Katie. I wound up using my one leftover burger patty, chopped up, in quesadillas with some shredded cheddar and it was amazing. These burgers really just pack so much flavor! And I totally have herbs that haven't even sprouted, like my mint - I kept reading that mint will dominate a garden and spread like crazy and I couldn't even get mine to sprout, lol!

  3. Thank you for stopping over at The Weekend Social at Kitchen Dreaming and sharing your delicious recipe. Hope to see you next week.

  4. This looks like a yummy recipe, I love the herbiness! (is that a word, lol) You are lucky that so many of your herbs are flourishing, mine are a total disaster! Thanks so much for stopping by The Yuck Stops Here link party to share this recipe with us, I hope to see you again next week! HUGS

    1. Cheryl, of course we foodies go bya dictionary all our own ;-) With that said, of course herbiness is a word!!

  5. These sound wonderful! Thanks for sharing with Foodie Friends Friday!


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