This recipe is a bit of a fraud; it’s my take on Paul’s Chicken & Rice Sausage Burger. The major difference is the use of chicken breast instead of thighs – I’m on a low-saturated-fat diet – and the addition of spring onions, also called scallions.
Raise the subject of beef burgers on any barbecue forum or social media site, and you open a can of worms! From those for whom the smash burger is everything to those who insist on a certain mix of beef cuts, those who won’t season until cooking is finished, and those who add everything but the kitchen sink!
Now, don’t get me wrong, I love a lightly seasoned burger made of chuck beef that I’ve ground/minced myself, but in the real world, that’s not always possible.
A burger from supermarket mince? How…Northern wild rice (Zizania palustrisis) is an interesting grain, it is one of four known wild rice types. My sister sent me this which was harvested by the Chippewa tribe in northern Minnesota.
Chicken bog as a dish appears to have originated in the low country of South Carolina around Myrtle Beach. It was the retirement plan for old laying hens (which goes to show that some retirement plans are better than others). It is in between a pilaf and a stew in consistency and was an economical way to feed a crowd. I re-imagined it as a sausage patty. I used rice to carry the flavor of chicken stock. The rice modifies the texture of the sausage and if the sausage is made into patties, it will form a thin crispy starch layer on the outside when fried. The amount of cooked rice added as a ratio of the overall sausage can be varied according to taste and texture desired.
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