Deconstructed Fall Chicken Burgers
Grated onion keeps the patties tender, and a splash of broth under the lid steams them through after the sear, so ground chicken comes out juicy instead of dry.
Heat the oven to 400°F.
Thinly slice the large onion. In a skillet over medium heat, melt the butter with the tablespoon of olive oil, then add the onion and the measured salt. Cook 5 to 10 minutes until soft, then turn to medium-low for about 30 minutes, stirring every 5. They're done when deep brown and jammy. Stir in half the Worcestershire near the end.
Meanwhile, cut the sweet potatoes into fries and spread on an unlined baking sheet without overlapping, or they steam. Spray with avocado oil, salt and toss. Roast 30 to 35 minutes, flipping halfway, until crisp at the edges.
Grate the other onion and squeeze it dry, or the patties fall apart. Mix with the chicken, egg, almond flour, chopped thyme, garlic powder, onion powder, the rest of the Worcestershire and a pinch each of salt and pepper, just until even. Shape into patties.
Heat a little olive oil in a nonstick skillet over medium-high. Cook the patties 5 minutes per side, then add the broth, cover and steam 5 minutes more to cook them through without drying them out. Top with cheddar for the last minute, covered, until melted.
Whisk the mayonnaise, honey, both mustards, rice vinegar and a pinch of salt until smooth.
Plate without a bun: a burger, fries and arugula, the onions on or beside the burger, honey mustard on the side. Finish with more thyme.
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