Chicken Burgers with Black Olives and Caramelized Onions

Although sage is considered a pungent and herby herb, when used in moderation (as it is here) I especially like it: It perfectly balances out the richness of the caramelized onions and the olives.

Chicken Burgers with Black Olives and Caramelized Onions
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Cook time: 
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Serves: 4 burgers
 
Ingredients
  • 1¼ to 1/1/2 pounds ground chicken or turkey (1 package)
  • ½ cup chopped caramelized onions, plus additional for serving
  • ¼ scant cup finely chopped black kalamata olives
  • 1 teaspoon finely chopped fresh sage leaves (about 5)
  • 1 teaspoon Hungarian paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Place chicken, onions, olives, sage, and paprika in a large bowl and, using your hands, mix until the ingredients are evenly incorporated.
  2. Place the mixture on a work surface and divide into 4 balls of equal size. Form each into a patty about ¾ to 1 inch thick, tossing it back and forth between your hands. To ensure more even cooking, make a ½-inch indentation with your thumb in the center of the burger. Handle the patties as little as possible; do not work more than necessary.
  3. Prepare the grill to medium-high. When the coals are glowing red, after 15-20 minutes, cover with the grate.
  4. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil.
  5. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 second, the coals are ready.
  6. Sprinkle both sides of the burgers with salt and pepper.
  7. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium.
  8. Transfer to buns or a serving platter and serve immediately with additional caramelized onions.
  9. ALTERNATIVELY, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan.
  10. Cook until well seared on both sides, 8 to10 minutes for medium rare or 10-12 minutes for medium.