I L-O-V-E these chicken burgers, but there is one small little problem. I HATE to make them, the ground chicken burger is so mooshy and gooey and sticks to my fingers.  Luckily, for me, I have a husband who loves to make me happy and if making chicken burgers is what it takes, he obliges. We also happen to live within 5 minutes of Bell and Evans, which means we have access to quality, fresh chicken. Can you tell I love Bell and Evans?!  So I go to Bell and Evans and buy their ground chicken burger and bring it home. Mike throws in some garlic, seasonings, bread crumbs, chopped onoin, mustard and then he mixes it all together. He then makes the patties, lays them out on cookie sheets and puts them in the freezer. Once frozen I bag them in Ziploc bags and I can cook just one whenever I wish. These are so quick and easy to make. I eat them at least once a week, usually twice.

I made one of my chicken burgers the other night and my husband used one of his beef burgers, which he makes using the same method as my chicken burgers. We made grilled cabbage as our side. I was seraching for new ways to prepare vegetables and I happened upon this on Leslie Sarna's blog. I figured I love saurkraut so how could I not like this? We pretty much just drizzled olive oil, sprinkled salt and pepper added some garlic and grilled the cabbage.  I think our chunks of cabbage were too big because the outer layers were fantastic, but the inner layers where crunchy. My husband said he felt like he was eating hamster food once he got to the inner layers.  We will defintely try this again but will do the smaller chunks of cabbage.