Grilled Chicken Ranch Burgers

The Fourth of July is next week and for the first time in my life, there will be no cookout. No family in the yard. No sparklers. No potato salad rivalry with Denise. The virus has taken another holiday, and I am running out of patience with a disease that has no respect for traditions.

But I will cook. I will grill hot dogs and hamburgers for one, on the grill Earl used to command, and I will eat them on the porch and watch the distant fireworks over downtown and I will call it a celebration because I am alive and breathing and the food is good. That's enough for a Fourth of July. That has to be enough.

The Sapelo peppers are growing. Small green pods, not ready yet, but present. They came from seeds that Miss Cornelia sent from an island where Pearl cooked over a fire, and now they're growing in Earl's garden in Thunderbolt, and the thread between then and now is unbroken. I check them every morning. I talk to them. The neighbors probably think I'm losing my mind, and they might be right, but the peppers don't seem to mind.

Darnell and Keisha have changed their wedding plans. The big church wedding is off — the virus won't allow it. They're doing a backyard ceremony in Jacksonville in July. Small. Family only. Patricia is devastated because she planned a reception for two hundred people and now it's twenty. I told Patricia, "Baby, a wedding is two people saying yes to each other. Everything else is scenery." She said, "Mama, the scenery cost twelve thousand dollars." Fair point.

I wrote about collard greens this week for the book. Three pages about three-hour greens. About Mama standing at the stove, about the ham hock that makes the pot liquor, about the argument between vinegar and no-vinegar (vinegar, always vinegar, this is not negotiable). I wrote about how greens are the great equalizer — rich tables and poor tables both have greens, because the earth gives them freely and the kitchen transforms them equally. Three hours and a ham hock. That's democracy, baby.

Now go on and feed somebody.

When I said I’d grill for one, I meant it — and I wanted something that felt like a real cookout, not just a hot dog out of obligation. A Grilled Chicken Ranch Burger is exactly right for a woman standing at her late husband’s grill on a holiday, watching fireworks from the porch: it’s simple enough for one, flavorful enough to feel festive, and the ranch seasoning reminds me that summer food is supposed to be a little indulgent. Earl would have approved. Go ahead and make it for yourself — you’ve earned it.

Prep Time: 15 min | Cook Time: 14 min | Total Time: 29 min | Servings: 4

Ingredients

1 lb ground chicken
1 packet (1 oz) dry ranch seasoning mix
1/4 cup plain breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil
4 brioche or potato burger buns, lightly toasted
4 leaves green leaf lettuce
1 large tomato, sliced
1/4 red onion, thinly sliced
1/4 cup ranch dressing, for serving
Salt and black pepper to taste

Instructions

Combine the patty mixture. In a medium bowl, mix together the ground chicken, ranch seasoning mix, breadcrumbs, and beaten egg until just combined. Do not overwork the mixture or the patties will be tough.
Form the patties. Divide the mixture into 4 equal portions and gently shape each into a patty about 3/4 inch thick. Press a slight indent into the center of each patty with your thumb to help them cook evenly without puffing up.
Preheat and oil the grill. Heat an outdoor grill or grill pan to medium-high heat. Brush the grates lightly with olive oil to prevent sticking.
Grill the patties. Place patties on the grill and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F and the outside has clear grill marks. Do not press down on the patties while cooking.
Toast the buns. During the last 2 minutes of cooking, place the buns cut-side down on the grill and toast until lightly golden.
Assemble and serve. Spread ranch dressing on the bottom bun, then layer with a lettuce leaf, the chicken patty, tomato slices, and red onion. Add the top bun and serve immediately.

Nutrition (per serving)

Grilled Chicken Ranch Burgers — A Solo Cookout Worth Celebrating