I love a good chicken burger. My all-time favorite are these Chicken Burgers with Garlic-Rosemary Mayo, but I was looking for something a little different. I've had my eye on Elly's Chicken and Pancetta Burgers with Fried Egg for awhile, but I've been putting off making them until I planted my rosemary. I finally got that done recently so these went straight on the menu.
I decided to sub bacon for the pancetta because we always have bacon in the house. The flavors were a tad smokier but that was alright by me. I love the smell of fresh rosemary that permeates the whole burger - so good. And you can't go wrong topping anything with a fried egg. Such a decadent touch. SP opted to enjoy his without the egg but Baby Girl, a child after my own heart, was adamant about having an egg.
This is a messy sandwich but so, so good. The gooey cheese and the flavorful patty combined with the fried egg and peppery arugula made for a delicious sandwich. Baby Girl, sadly, wasn't a fan of the arugula (too spicy, she said) but polished off the rest of her burger. I'm already salivating thinking about the leftovers for lunch.
Oh and get used to seeing a photo that includes Baby Girl's portion. She's VERY big on being included on the blog right now and, really, how adorable is that?
Chicken and Bacon Burgers with Fried Egg
Slightly modified from Elly Says Opa, adapted from Nigel Slater’s The Kitchen Diaries
4 oz. bacon (or pancetta), diced
1 small onion, diced
2 cloves garlic, minced
2-3 sprigs fresh rosemary, minced
1 lb. ground chicken
Salt and pepper
4 slices provolone cheese
4 eggs
4 buns or rolls, split and toasted
Mayo
Arugula
Heat a skillet over medium heat. Add the bacon and cook until starting to brown at the edges. Add the onion, cooking until translucent. Add the garlic and rosemary. Continue cooking until the bacon is golden brown. Remove the mixture from the pan and set aside to cool for a few minutes.
Once cooled, add the mixture to the ground chicken, along with salt and pepper to taste. Lightly mix everything together and form into 4 patties. Let the patties sit for about half an hour on the counter, or for longer in the fridge.
Wipe out the skillet and place it over medium heat. Add the patties to the pan and cook for about 5 minutes, then flip and cook another 4 minutes. During the last minute, add a slice of cheese to each burger and let it melt. Remove the patties from the skillet.
Crack the eggs into another small skillet and cook to your liking.
To serve, Place a burger patty and a fried egg on each roll.
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