Ricotta, chopped bacon and a little lemon go into these chicken burgers. Pile them onto toasted brioche buns with arugula, tomato, red onion and a quick sriracha aioli.
Recipe by Stuart O’Keeffe.
Makes 4 burgers
Ingredients
For the burgers
- 1 pound ground chicken
- 4 slices cooked bacon, chopped
- 3/4 cup ricotta cheese
- Zest and juice of 1 lemon
- 1/4 red onion, diced
- 1/4 cup parsley, chopped
- 1/4 cup grated Parmesan
- 1/2 cup panko breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Olive oil, for cooking
For the sriracha aioli
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
To serve
- 4 brioche buns
- Arugula
- Sliced heirloom tomato
- Sliced red onions
Method
- Combine the ground chicken, cooked bacon, ricotta, lemon zest and juice, diced red onion, parsley, Parmesan, panko, kosher salt and black pepper. Shape into 4 patties.
- Cook the patties in a nonstick pan with olive oil for approximately 3–4 minutes per side. Check the center with a food thermometer and continue cooking as needed until it reaches 165°F (74°C).
- Stir the mayonnaise and sriracha together.
- Toast the brioche buns. Add arugula, sliced tomato, sliced red onion, a chicken patty and sriracha aioli to each bun, then serve.
Food-safety note: The USDA recommends cooking ground poultry to 165°F (74°C); cooking time alone is not a reliable doneness check.