Erika's ultimate chicken burger, no grill required

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I know you're supposed to grill burgers.

But for chicken burgers - even when the ground chicken mixture includes plenty of dark meat - I find the grill too aggressive. There's nothing worse than a dry chicken burger. And that's what I get when I cook chicken burgers on the grill.

My favorite chicken burger is moist, well seasoned, studded with chopped green onions, and cooked in a skillet on the stove. Three ingredients, not counting the bun, the garnish, and the sauce. You'll have dinner on the table in less than half an hour.

About the sauce: My favorite for chicken burgers is Blueberry White Pepper Not Ketchup. The combination of sweet, tangy, peppery and savory brings a lot of zest to the delicate chicken. In fact, when I was first working on the recipes for my Not Ketchup sauces, I tested the blueberry prototype on chicken breasts, chicken thighs, chicken tenders, and roast chicken. Blueberries and chicken...who knew?

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Erika's Ultimate Chicken Burger

by Erika Kerekes July-16-2014

A moist chicken burger that's well seasoned, studded with green onions, and served with Blueberry White Pepper Not Ketchup.

Ingredients

• 1 pound ground chicken
• 1/2 cup green onions, chopped
• 1 teaspoon garlic salt
• 1 Tablespoon olive oil
• 4 burger buns or rolls
• 1 cup Blueberry White Pepper Not Ketchup
• 2 cups baby lettuce mix or arugula

Instructions

In a large bowl, mix the ground chicken, green onions, and garlic salt with your hands until well combined. Divide the chicken mixture into four equal parts, then shape into four patties.Heat a large nonstick skillet over medium heat. Add the olive oil, then place the chicken burgers in the pan. Cook about 10 minutes on the first side, then flip and cook until the burgers are cooked all the way through, about 8 minutes more. Put the burgers on a plate, cover with foil, and let rest 5 minutes.To serve, spread some Blueberry White Pepper Not Ketchup on the bottom half of each bun and place a chicken burger on it. Drizzle with more Not Ketchup, add a handful of lettuce or arugula to each burger, and place the other half of each bun on top. Serve immediately.

Details

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Yield: 4 servings

Smoky Date #NotKetchup turkey burger with arugula salad

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Good news: With the help of Smoky Date Not Ketchup, I finally created a turkey burger I can get excited about.

When it comes to burgers, I'm a beef girl. But I'm getting older and I want to stay healthy, so I'm trying to eat less red meat.

Ground turkey on its own doesn't do much for me. But this turkey burger gets a savory boost from chopped green onions, Dijon mustard and my Not Ketchup sauce. Drizzled with a simple dressing and served on a bed of arugula, this Smoky Date Not Ketchup turkey burger has tons of flavor and won't weigh you down.

We're in our honeymoon phase, Not Ketchup and I. Can't get enough of each other. Thanks for following along as I work like a maniac to get Not Ketchup off the ground and into stores - which, of course, includes a slew of Not Ketchup recipes.

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Smoky Date Not Ketchup Turkey Burgers with Arugula Salad

by Erika Kerekes February-16-2014

Moist, flavorful turkey burgers get a savory boost from green onions, Dijon mustard and Smoky Date Not Ketchup, a new gourmet dipping sauce created by food blogger Erika Kerekes. Served on a bed of arugula, this turkey burger satisfies for lunch or dinner without weighing you down.

Ingredients

• 1 pound ground turkey
• 3 Tablespoons Dijon mustard, divided
• 5 Tablespoons Smoky Date Not Ketchup, divided
• 1/2 cup green onions, chopped
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 2 Tablespoons grapeseed or canola oil
• 3 cups baby arugula, washed and dried
• 2 Tablespoons olive oil

Instructions

In a bowl, mix together the ground turkey, 2 Tablespoons of Dijon mustard, 3 Tablespoons of Smoky Date Not Ketchup, green onions and salt (wet hands work best). Form the mixture into two large patties about 1 inch thick. Place the flour on a plate and coat the patties on both sides with the flour. Preheat the oven to 350 degrees.In a large ovenproof nonstick skillet over medium heat, warm the grapeseed or canola oil. Lay the patties in the pan and cook about 3 minutes on each side, until the turkey burgers are golden brown. Transfer the skillet to the oven for 10 minutes or until the turkey burgers are cooked through.While the turkey burgers are finishing in the oven, whisk together the remaining 1 Tablespoon mustard, 2 Tablespoons Smoky Date Not Ketchup, and olive oil in a small bowl.To serve, divide the arugula evenly between two large plates. Place one turkey burger on top of each bed of arugula, then drizzle the olive oil mixture on top of each burger and salad. Serve immediately.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 2 servings