I had no idea ground chicken could be so sticky. Could it be the first time EVER I had used it in a recipe? Selective memory could have led to me forgetting what a pain the stuff is to work with.
While making chicken burgers Monday night, I fussed about the goo of the ground bird between my fingers and wondered if the seemingly tiny burgers would amount to a substantial meal worth repeating.
As it turns out, the burgers were filling and delish. Clipped out of this month’s Sunset magazine, the recipe for Chicken Burgers with Caramelized Shallots and Blue Cheese was a hit with the adults. It was the topping that got a definite thumbs-down from the boys, despite an icon indicating the recipe was “kid-friendly.” Son #1 was skeptical. “So, did kids tell them that or was it some adult deciding kids would like this?” My husband noted that blue cheese isn’t a kid food. I confess that thought crossed my mind but my adult tastebuds took over.
After last night’s tofu incident, I’m two for two with the boys. Let’s see if I can redeem myself the rest of the week.