Cooking for 6 people
Ingredients
- 1
red onion, thinly sliced
- 1 cup
apple cider vinegar
- 1 tbsp.
granulated sugar
- 2 tsp.
kosher salt
- 1
small yellow onion, finely minced
- 1 cup
loosely packed parsley, minced
- 2 cloves
garlic, minced
- 2 lb.
ground chicken (mix of light and dark meat, if possible)
- 1 tsp.
kosher salt
- 1 tsp.
paprika
- 0 tsp.
ground cumin
- 1 tsp.
allspice
- 1 tsp.
fresh ground black pepper
- 1 dash
cinnamon
- 6
buns, lightly toasted if desired (can substitute pita bread)
-
Butter lettuce and tzatziki
1Food Prep
To start, prepare your pickled onions. Place your sliced red onions into a bowl or jar.
Then, in a measuring cup, combine 1 cup of hot or water with the apple cider vinegar, sugar and salt. Stir to dissolve.
Pour your mixture over the onions, making sure they’re completely covered and let them sit for 1 hour.
You can store your onions for up to 3 weeks. You likely won’t need them all for this recipe, but they’re delicious on sandwiches, salads and many other dishes.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Use your hands to blend all of the burger ingredients together in a mixing bowl. Carefully form your patties into 4–5 oz. patties, wetting your hands or using wax paper if necessary to prevent sticking.
The patties will be soft, so gently place them on the grate directly over the coals and cook, turning only once, until it reaches an internal temperature of 165ºF. This should take about 12–15 minutes total.
Toast the buns on the cooler side of the grate for 2 to 3 minutes until toasted and warm.
To assemble your burgers, place your patties on the bottom halves of the buns. Top with lettuce, pickled onions and tzatziki sauce. Serve hot and enjoy!
For safe meat preparation, reference the USDA website.
