If you haven't tried a chicken burger, it's a great alternative to a red meat burger. Ground chicken can be found at your local supermarket. Ground white meat chicken will be more expensive. Packages labeled strictly ground chicken will include both white and dark meat and will be more flavorful.
The addition of your favorite seasonings is a must to ramp up the flavor. Serving hand cut fries alongside is not a bad idea, either!
Here's my version:
1 - 1 1/2 lbs. ground chicken
1/2 t. salt
1/2 t. ground black pepper
1/4 t. granulated garlic
1/4 t. onion powder
Combine all ingredients in a medium bowl and lightly mix together. Shape into patties. Add 1 t. olive oil to a large skillet over medium-high heat.
Cook burgers 3 - 4 minutes on each side until the internal temperature reaches 165 degrees F.
Toast the bun halves in the skillet until golden brown and then assemble your burger with your favorite toppings and condiments. For mine, I used Duke's mayo, romaine lettuce, onion slices, dill pickles, Heinz 57 Sauce, and French's mustard.
For the fries, as my general rule, I will prepare one large potato per person and then add one or two extra potatoes. Adjust yours according to whether you have big eaters!
3 - 4 large russet potatoes, peeled and sliced
2 - 3 cups of vegetable oil (will depend on the size of your cooking vessel)
Deep heavy saucepan or Dutch oven
Add enough oil to the skillet or pan to have about 4 - 5 inches of oil. Heat over high heat until a pinch of bread dropped into the oil sizzles immediately.
CAREFULLY add potatoes to the hot oil a few at a time. You don't want the oil to boil over! Frying the potatoes in batches makes it easier for the potatoes to brown. Lower heat to medium-high and separate the potatoes while they cook with metal tongs or a metal skimmer.
When fries reach the brownness you like, remove from oil onto a paper towel-lined plate. Repeat with remaining potatoes in batches until all the potatoes are cooked.
Salt the fries immediately as they come from the hot oil.