I bought a big jar of olive tapenade a couple months ago, and while it’s delicious, I couldn’t think of anything to do with it besides eat it as antipasto. Based on a Facebook post by my cousin Caroline, I made some of these chicken burger things, though I made them into standalone patties instead of putting them on buns.
I REALLY regret not taking any pics now, but I was so hungry that I just scarfed them down. Boy was I pleasantly surprised!
First off, the ingredients:
- 1 lb ground chicken (though I used 1.25)
- 1-2 Tbsp olive tapenade
- 1 egg
- salt (maybe 1/2 tsp?)
- pepper (1/4-1/2 tsp?)
- bread crumbs
You might use less or more tapenade based on how strong it is. I used Trader Joe’s Olive Tapenade Spread and 2 Tbsp was a little strong (though still delicious).
Combine everything. I can’t give you an exact amount for the bread crumbs cause it depends on how juicy the chicken is, but you’re going for more of a feel than an exact amount. You want to be able to make patties with it, but you don’t want it to be super firm and meatloaf-y. I’d say go for four patties per pound.
Once you have your patties, you can either grill them/pan cook them like burgers, or if you want to make fork-and-knife patties instead, you can coat them in more bread crumbs with a little salt added. I cooked them in my convection toaster oven at 325° F for about a half hour. They don’t really sizzle or drip or anything; you’ll just have to go by feel and eventually cut one open to see.
(I also put a slice of provolone on each one and let it melt in the turned-off oven, mmm.)
Anyway they were FANTASTIC, oh my god the flavor and the juiciness. I served them with egg noodles and veggies.