This weekend was that perfect kind of weather that inspired you to get up and go outside, fitting for Earth Day weekend. Did you get your green thumb on, go outside and roll around in the sun (you know, until all that rain on Sunday)? I took Saturday off and enjoyed a little staycation to get the garden prepped and ready for vegetables. Lowes was running a decent sale on starter plants and where we really love shopping at a local garden for all of our supplies, we figured a few to start couldn’t hurt. And lucky me, the load of mulch was brought in just in time for Handsome to run off to school. ;p My awesome parents did stop by though. We were planning on tilling the ground but there were bees (several species), one missing tiller, and rock hard ground.
and yes, I’m still obsessing over Instagram.
So… there went that idea. We did spread the mulch and I was able to get a few other aesthetic issues taken care of, bake a pie, and plan my Cinco de Mayo feast. All in all not a bad day.
Now for those of you who aren’t building an arc, these chicken burgers are light enough for spring and yet satisfy that burger craving that has been gnawing away at the back of my mind for weeks.
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 tbs fresh snipped rosemary
- 1/2 teas salt
- 1/2 teas 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.