|I saw more seagulls in Cordova than I've seen at any beach I've ever been to|
Chicken Salad Burgers
3 cups finely chopped cooked chicken
1 stalk celery, finely chopped
1 spring onion, thinly sliced
3 tablespoons finely diced red bell pepper
2 to 3 tablespoons finely diced pickle (I used sugar free bread and butter pickles)
2 ounces finely diced or shredded cheese (cheddar, pepper jack, etc.)
1/4 cup olive oil based mayonnaise or homemade
Salt and pepper, to taste
Smoked paprika, optional
1 to 2 tablespoons olive or coconut oil (for cooking)
Combine chicken, celery, onion, bell pepper, pickle, cheese, mayonnaise and salt and pepper until lightly moistened. Divide equally and shape into 4 patties, pressing firmly to hold together. Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan and cook until golden brown and crusted; carefully flip and repeat on other side. Lightly dust with smoked paprika, if desired. Remove from heat and allow to sit 5 to 10 minutes until slightly cooled before transferring to a plate.
*Note: If necessary, add a tablespoon of finely grated (powdery style) Parmesan cheese if patties are too moist when forming to help bind.