These were originally intended as sausages, but I think I like them better as burgers. If you have sausage casings and a sausage stuffer, though, feel free to cook them that way.
The sausages in the background are chicken with basil and tomatoes from Charcuterie. My burgers were to some degree inspired by that recipe.
Dill Chicken Burgers
1.25 lbs ground chicken, preferably mostly or entirely dark meat
1–2 t. kosher salt (use the lower amount if you’re including feta)
1/4 tsp. black pepper
1 clove garlic, minced
2 TB. (1÷2 oz) or more fresh dill, chopped
1 TB. (15 grams) sun-dried tomatoes, chopped
1 TB. good extra virgin olive oil
1 TB. fresh lemon juice
1/3 cup (2 oz.) crumbled feta (optional)
1. Combine first six ingredients.
2. Stir in next three ingredients.
3. Fry up a bit to taste for more feta, dill or lemon juice.
4 . Form into four patties and grill or pan fry, about five minutes per side.
The flavors of these burgers are really bright, especially the fresh dill. Feel free to use plenty of it.
I’d be interested in anyone else’s luck in turning these into sausages. Mine ended up too salty (I neglected to account for the feta in my seasoning) and the salted casings just added to that issue.
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