The Busy Gourmand

The odd combination of chicken and hot pork sausage makes a delicious alternative to the beef burger.  If you are worried about combining pork and chicken you could substitute chicken sausage, although I think the burger would lose some of its complexity.

• 1/2 pound ground chicken
• 1/2 pound hot italian sausage meat
• 1 tablespoon chopped parsley
• 1 tablespoon chopped oregano
• 1 tablespoons chopped basil
• 1/4 red onion in large dice, plus one half moon slice for garnish
• 4 slices fresh mozzarella
• 1 plum tomato in thin slices
• 8 basil leaves
• 4 large lettuce leaves
• kosher salt and freshly ground black pepper

Preheat the grill.

In a small food processor combine the onion and the herbs.  Process until the onion is in a very small dice.

In a large bowl combine the chicken and the sausage. Add the chopped onion mixture and carefully knead the meat mixture, slowly combining the two types of meat.  You want to be gentle with the meat so it does not compact into a hard ball.  Once thoroughly combined, divide the meat mixture into quarters and form into 4, 4 inch patties. 

Cut the onion rolls in half and place on the grill. Toast about 2 minutes per side just to establish some grill marks on the buns.  Set aside.

Grill the patties on one side, 4 to 5 minutes, making sure you get some good grill marks on the meat.  Turn the patties and top with the mozzarella cheese.  Cook an additional 4 to 5 minutes making sure the meat is cooked through.

Place the patties on the buns and top with the lettuce, basil, tomato and onion.