So, I butchered two of my Rhode Island Reds, as they hit maturity. Because these birds are typically egg layers, they aren’t the crazy frankenchickens that can’t stand by the time they are 8 weeks old. This means they don’t have a lot of meat on them, but they are super well suited to making ground chicken. I don’t have a grinder, so I used the Kitchn method for grinding chicken burgers. I also felt like adding an exotic style flair, so I adapted a recipe.
- 2 pounds ground chicken
- 3 tablespoons oyster sauce (soy sauce ok)
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cajun seasoning (or seasoned salt)
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
I mixed together all of the the ingrediants in my food processor, and BAM! Burgers on the George Forman!