National Burger Month Day 25: Reproducing a Spicy Beef Kabob in a Chicken Burger

I use this marinade often for whenever I want to do kabobs on the grill. It works really well with chunks of sirloin over a charcoal fire. It also works very well in a chicken burger.



I guess this is a middle eastern inspired marinade. The burger itself is made from boneless, skinless chicken thigh, which I pulsed in a food processor a few times to get to the right level of chunkiness.

Marinade stuff:
5 cloves of garlic, minced
2 tsp sweet paprika
1 tsp turmeric
1 tsp cumin
1 tsp fresh ground black pepper
1 tsp salt
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil

Mix the ingredients together and marinate the chicken bits for at least one hour. Once marinated, you will need a tablespoon or so of corn flour to mix into the drained and patted chicken so that you can properly form the meat into round patties. It's important to get enough corn flour in there for the chicken to keep its shape or it will fall apart.

My first mistake was trying the patties on the grill first. It was a definite disaster as bits of chicken pattie fell into the flames. I quickly shifted gears and transfered what was left onto a hot griddle, where the chicken patties cooked for about 6 minutes per side. Burgers were topped with spinach, some sliced red bell peppers and garlic and herb goat cheese, and were terrific.