I have to work every day, since I am not independently wealthy. This is naturally a bummer but during the summer, when the days are longer and time is meant to be spent outside, I have a habit, in the evenings, of pretending I am on vacation or that it is actually Saturday.
This means doing things like hiking, going to the pool for the afternoon on Tuesday or finding a patio with refreshing libations.
Wake up, go to work, vacation, repeat. It helps my life feel less monotonous.
I will say though, that my summer world, sort of pushes back dinner time, since I can’t start cooking until the tropical paradise charade for the day, has ended.
This recipe recently helped me get food on the table in a hurry, which helps in my summer goal of having dinner ready before 9 🙂 Yes, 9. A goal I sometimes fall short of.
Give me a break. I’m on vacation.
a heartier take on a classic
BLT Chicken Burgers
1 pound ground chicken
1/2 cup sharp cheddar, shredded
2 garlic cloves, minced
1/2 teaspoon salt
15 twists of freshly ground pepper
1/4 cup fresh parsley, divided
1/3 cup mayo
1 tablespoon fresh lemon juice
1/4 teaspoon cavendar’s Greek seasoning
4 onion rolls, warmed for serving
8 pieces of bacon, cooked to be crispy
tomato, for topping
lettuce, for topping
instructions and directions:
Heat grill to medium high.
In a large bowl, combine ground chicken, garlic, cheddar, 1/2 of the parsley, salt and pepper. Shape mixture into 4 patties.
In a small bowl, combine mayo, lemon juice and the other half of the parsley. Season with salt and pepper to taste.
Cook burgers on the grill for 5-6 minutes per side or until burgers are cooked through and juices are clear.
Smear mayo mixture on the warm buns and layer with burger, bacon, lettuce and tomato.
adapted from sunset