I found this recipe in my file of recipes I've cut out of magazines and newspapers. We had some ground turkey and were in the mood for burgers so off I went to search my files! This one stood out to me because of the smoked paprika. It was delicious! A great way to add lots of flavor to a dish. I modified the recipe a bit, leaving out the dill (we don't like it) and some of the toppings. So, it's not necessarily a goulash burger anymore, but it was very good! I also scaled down the amount of sauce. It originally called for a whole cup of sour cream. Even using half a cup we had a ton leftover that we used as a dip for cucumbers, but I find that in general Rachael Ray recipes tend to make large amounts of food, this was no exception.
Adapted from: EveryDay with Rachael Ray, November 2006
Prep Time: 10 minutes, Cook Time: 15 minutes
- 1½ pounds ground chicken
- 3 scallions, finely chopped
- Flat-leaf parsley, finely chopped (a generous handful)
- 2 teaspoons smoked sweet paprika (2/3 palmful)
- Salt and freshly ground pepper
- 2 jarred roasted red peppers, patted dry
- 1/2 cup sour cream
- 1 small shallot, finely chopped
- 4 individual brioche or eggy rolls, split
1. Place the ground chicken in a bowl with the scallions, parsley and paprika; season with salt and pepper. Combine the mixture with a fork and form into four 1-inch-thick patties.
2. Grill burgers, 6 minutes on each side.
3. Meanwhile, preheat the broiler. Place the red peppers, sour cream and shallot in a food processor. Process until smooth, about 20 seconds. Transfer to a small dish.
4. Spread the rolls with the red pepper sauce. Assemble burgers.