This evening we made yet another chicken burger with fancy chips, this time titled Italian Sweet Chicken Sausage Patties with Peppers and Onions on Garlic Buttered Rolls. There is not anything to complain about with this one, but equally nothing to really rave about. It is fine; good solid chicken burger fine. The ground chicken is mixed with fennel seeds, basil and sun-dried tomatoes, before being fried on the pan. Toppings come courtesy of fried onions and cubanelle peppers, with some provolone thrown on for good measure. The buns are grilled and then smeared with garlic butter, which is a little on the excessive side. If we were to make this again, we’d skip the butter and just rub the garlic directly onto the toasted bread. The burger was served with yet more “exotic” chips, and some salad.
I am a fan of neither fennel seeds nor sun-dried tomatoes, and yet this burger managed to wear them well. We both went back and poured a mountain of ketchup onto the burger for added burger-ness, but all in all it was reasonably tasty. And mysteriously it seemed a little more like summer food than the minestrone of last night. All in all, this was a reluctant keeper of a meal.
Tomorrow we will be rocking the chicken sausage once more with Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce. Inexplicably I have made that meal already this year, for entirely different reasons. As I recall, it was very fennely, but we will try it again tomorrrow.