Ali’s Burgers (a.k.a. Rosemary Brie Chicken Burgers)


I have to thank my dear friend Ali for these amazing chicken burgers.  Ali is my culinary friend who happens to share in my deep love for food.  She and I can talk about food for hours, and I can always rely on her for great recipes.  Last summer she made these oh-so-delicious burgers for me and my family, and ever since we have referred to them as “Ali’s Burgers.”  I will admit, this is not the most frugal recipe, but I just have to share it because it’s so good.





  • 1/4 cup dried cranberries, finely chopped
  • 1/4 cup boiling water
  • 1/3 cup walnuts, finely chopped
  • 1/4 cup bread crumbs
  • 1/2 Tablespoon fresh snipped rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb ground chicken
  • 2 oz Brie cheese, thinly sliced
  • 4 whole wheat buns


  1. In a small bowl, combine the chopped cranberries with enough hot water to cover them.  Let it stand for 10 minutes, then drain.
  2. In a large bowl, combine the cranberries, walnuts, bread crumbs, salt, pepper, rosemary, and ground chicken.
  3. Shape the mixture into 3/4 inch thick patties and place each patty on waxed paper.  Cover and chill for at least 2 hours to overnight.
  4. Grill the patties over medium-direct heat for about 8 minutes, flipping over half way through.  Top the patties with cheese, cover and cook for 2 more minutes.
  5. Grill the rolls, face down, for about 2 minutes or until lightly toasted.
  6. Serve the patties on the toasted rolls with mayo and lettuce.

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