Veritas Chicken Burger

from the Bywater Bistro, Rosendale

A lighter alternative to traditional beef burger, this pasture raised chicken with fresh herbs and garlic has lots of flavor, substitute low fat ricotta and use white meat only for low fat diet.

This recipe yields six large chicken burger patties.

2 lb. boneless/skinless veritas farm chicken (combo of white and dark meat)
8 oz whole milk ricotta cheese
6 large egg whites (beaten to form soft peaks)
4 large cloves garlic crushed and minced
2 shallots minced
1 Table spoon chopped parsley
1 Table spoon chopped chives
1 tsp chopped fresh thyme
¾ tsp cracked black peeper
¾ tsp kosher salt

Preheat oven to 250º F.

1) Combine herbs, garlic, shallot, salt and pepper with ricotta cheese
2) Fold whipped egg whites into cheese mixture
3) Puree chicken and fold in cheese and eggs mixture
4) Portion into six patties (use ring mold for consistency in size and cooking time)
on oiled baking sheet
5) Bake at 250 for 18-20 minutes or until internal temp reaches 175 degree

These burgers can be prepared ahead of serving and quickly reheated on grill.

Samuel T. Ullman, Chef-Owner