By: Amie Simon | September 20 2010
Posted in Seattle - Cook It - Seattle

"Out of the Box" is a weekly column by Seattle-based writer Amie Simon about creating tasty fresh meals using ingredients from her local CSA delivery box

Since we have such mild summers in Seattle (this one was the mildest yet!), we tend to keep our grills out and ready until the temperatures dip way below 50 degrees—using any tiny amount of sunshine as an excuse to fire them up.

Grillin' Ingredients
My delivery box inspired me to squeeze at least one more use out of my grill this season by providing some local red peppers, which I thought would be excellent on top of some free range chicken breasts from my local market and served on a bun.

 

Garden Harvest
Luckily, my garden also yielded a few cippolini onions that I immediately designated as a second topping, along with some ripe heirloom tomatoes that would make a nutritious side dish.

 

Ingredients
For the Garlic Aioli:
3 tablespoons mayo
2 cloves garlic
fresh lemon juice

For the Chicken Burgers
1-2 chicken breasts (depending on size)
salt and pepper to taste
1-2 tablespoons olive oil
2-3 small onions
2-3 red peppers
2 wheat buns

Directions
It's easiest if you make the garlic aioli first and then put it in the fridge so the flavors blend while you cook. In a small bowl, chop or press garlic cloves and add to mayo. Slice lemon and squeeze into mixture, stir well and set aside.

I set my grill at medium-high heat, generously salt and peppered the chicken, and cooked them until the internal temp was at 160 (about 15-20 minutes each side).

When there's about 15 minutes left of cook time on the chicken, trim the stems off peppers and split them open so they'll lie flat on the grill. Put olive oil into a saucepan, slice onions thinly and sauté until golden brown. Grill peppers for about 5-6 minutes, until they're semi-soft (some black spots on the skin are just fine).

When chicken is done, spread aioli on buns, then add chicken breasts and top with slices of pepper and sautéed onions. I served mine up with a side of fresh heirloom tomatoes from my garden, seasoned with salt and pepper.

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