Burgers may be associated with summer barbeques and long weekends, but there's no reason that they can't continue into the fall -- especially with an autumnal twist. These chicken burgers are made with beets, rosemary, and sage. Maple infused mustard aioli and boursin cheese mark the final touches.
So while pumpkin or butternut squash-flavored everything might currently have the monopoly on fall-themed foods, I promise that if you whip these up, pour yourself a glass of wine, put on a cozy sweater, and light up a scented candle, you will 100% feel like there's no better meal for the season.
CHICKEN ROSEMARY BEET BURGERS WITH BOURSIN CHEESE:
Servings: 4 people
Time: 1 hour
Ingredients:
1 lb ground chicken
4 beets, peeled and cubed into half inch squares
4 burger buns
1/2 cup mayonnaise
1 package garlic & fine herb Boursin cheese
3 tbsp + 1 tsp maple syrup
3 tbsp dijon mustard
1.5 tbsp dried rosemary
2 tsp dried thyme
1 tsp salt
3/4 tsp ground sage
1/2 tsp black pepper
1/2 tsp apple cider vinegar
Directions:
Preheat the oven to 375 degrees F. Spread the chopped beets on a parchment lined sheet pan. I also like to spray the parchment paper with a thin layer of Pam, but it is not strictly necessary.
Cook the beats for around 15 minutes, then lower the oven temperature to 350 degrees F.
In the meantime, being mixing together the ground chicken, rosemary, thyme, sage, salt and pepper. Mix together. Once the beets are done, mix those in as well and form four patties.
Lightly grease a boiling pan. Place the patties on the pan and cook for around 30 minutes.
While cooking, combine the mayonnaise, maple syrup, dijon mustard, apple cider vinegar, and a pinch more of salt and pepper. You can also add a little bit more rosemary and sage -- I do it for myself because I am a fall herb fiend, but tend to leave it out when cooking for others.
Spread the maple-dijon mixture onto the burger buns, and place the cooked patties on top. Add a dollop of Boursin cheese for the final touch.
Enjoy!
