Guess who I had the pleasure of having lunch with on Friday? Amy of The Fearless Homemaker! A great impromptu meetup sparked by my asking for lunch recommendations in Nashville. It was fun to meet her in person while enjoying some delicious food at Silly Goose. She even made sure I had my daily dose of dessert by pointing out Jeni’s Ice Cream right next door. I had the roasted strawberry buttermilk and the sweet corn black raspberry. Totally need that cookbook now. Meeting her also made me wish I knew food bloggers in Memphis after hearing about the Nashville food blogger outings. Guess I need to visit Nashville more often and hope they adopt me .
In less exciting news, I missed my flight to my conference in San Francisco by 15 minutes yesterday because I mistakenly thought my flight was later in the day even though I had just printed my boarding passes that morning. I didn’t realize my error until I was pulling up to the terminal. Since the next available flight wasn’t until this evening for a price of over $1000, I ended up not going at all . I was and still am incredibly disappointed in my idiocy resulting in missing out on presenting my work at the last conference of my graduate career. Especially since I really like my poster! I wanted to stand proud in front of it, but am stuck in Memphis instead. Ugh…
As for this burger, it may be the best I had this summer. The melt-y Brie on top was enough to send me over the edge, but the additional flavors of rosemary, walnuts, and cranberry all mixed in with the chicken was simply wonderful. A very flavorful and juicy burger for sure! And now I want to top everything with melted Brie.
ROSEMARY BRIE CHICKEN BURGERS
1/2 cup died cranberries, finely chopped
1/2 cup boiling water
1/3 cup finely chopped walnuts
1/2 cup bread crumbs
1 Tbsp fresh snipped rosemary
1/2 tsp salt
1/2 tsp pepper
2 lbs ground chicken
4 oz Brie cheese, thinly sliced
- In a small bowl, combine cranberries with just enough water to cover. Let stand for 10 minutes, then drain well.
- In a large bowl, combine cranberries, walnuts, bread crumbs, salt, pepper, rosemary, and ground chicken; mix well. Shape mixture into size 3/4-inch thick patties. Cover and chill at least 2 hours to overnight.
- When ready to chow down: preheat a grill to medium heat for 20 minutes. Place patties on grill and cook for 14-18 minutes, flipping once halfway through. Top with cheese, cover and cook 2 minutes more.
- Serve on toasted rolls with mayo and lettuce.
Source: Pass the Sushi