I must admit, I was worried that my days and nights would be a bit empty while on my summer break from teaching, but The Jersey Girl was SO wrong, dear readers. SOOOOOOOOOOOO wrong.
If you must know, my break has been action-packed – in a stay-at-home chillin’ out mommy kinda way. I quite love spending all of my moments with my superfly Evan. We’ve been rolling to the playground and the library and his Aunt Michele’s pool to hang with cousins. Then there’s the beach. And last night, he kicked it at
to watch the Phillies ACTUALLY pull in a win. (Yeah, right. We were on the Walt Whitman Citizens
by the sixth inning, but the Fightin’ Phils did for reals eek out a victory.) Bridge
Below is one of my summer experiments: Rosemary and Thyme Chicken Burgers. These babies are simplicity in their purest form, so The Jersey Girl highly recommends that you use really fresh rosemary and thyme. While processed cheese and ketchup (GASP!) can be used to mask a lowly burger’s flaws, this burger needs nothing more than the best and freshest ingredients you can find.
Rosemary and Thyme Chicken Burgers
1 tsp. fresh rosemary, finely chopped
1 tsp. fresh thyme, finely chopped
3 garlic cloves, minced
¼ cup extra virgin olive oil
Salt and pepper to taste
In a medium bowl, combine ground chicken, rosemary, thyme, garlic, olive oil, salt and pepper. Lightly mix with hands until well combined.
Cover bowl and refrigerate for at least an hour.
When ready to cook, preheat a grill pan over medium-high heat.
Form the mixture into three patties.
Grill one side for seven minutes. Flip burgers. Grill other side for five minutes. Top with mozzarella cheese. Cover with a large lid or a piece of aluminum foil. Grill for 2 more minutes.
Serve on your favorite roll or bun! We topped ours with fresh arugula.