AuthorKrys, NaturallyCategoryRecipesDifficultyIntermediateThis is an easy, tasty and healthy recipe for homemade chicken burgers. The added vegetables add a major crunch, the panko makes them extra crispy and the herbs and spices truly make this a really flavorful burger.
Combine the chopped onions, celery and carrots to make a mirepoix.
Mix 1lb of minced, extra lean chicken to the mirepoix and mix well.
Add 1/3 cup of panko breadcrumbs to the chicken and mirepoix mixture. Mix well.
Beat one egg well. Add this to the mixed chicken mixture.
Measure out your herbs and spices. Be as creative as you want. I don't add salt to any of my meals as I rely on the natural flavors to season my food, but it's up to you!
Get a clean, dry plate and pour about 1/3 cup of panko crumbs onto it. Take a small - medium sized ball of chicken burger meat and gently press it into the crumbs. Once you're happy with the coating, flip the burger around and do the same to the other side. Typically, I've been able to get 12 burgers from this recipe, however, my burgers are quite small (about 2" in diameter".
Add 1 1/2 tablespoons of your oil of choice to a frying pan on medium-high heat. Gently place 1 - 3 burgers into the pan and allow each side to cook for about 5 minutes each. If you're going to cook them in the oven, bake the burgers at 350° C for 30 - 35 minutes.
After frying the burgers, place them on a plate with a paper towel to drain off excess oil. To freeze the burgers for later, mould them into patties, and cover them in parchment paper. Next, add each individually wrapped burger to a large Ziploc bag and keep them in the freezer. Should last up to 2 months.
Ingredients
Directions
Combine the chopped onions, celery and carrots to make a mirepoix.
Mix 1lb of minced, extra lean chicken to the mirepoix and mix well.
Add 1/3 cup of panko breadcrumbs to the chicken and mirepoix mixture. Mix well.
Beat one egg well. Add this to the mixed chicken mixture.
Measure out your herbs and spices. Be as creative as you want. I don't add salt to any of my meals as I rely on the natural flavors to season my food, but it's up to you!
Get a clean, dry plate and pour about 1/3 cup of panko crumbs onto it. Take a small - medium sized ball of chicken burger meat and gently press it into the crumbs. Once you're happy with the coating, flip the burger around and do the same to the other side. Typically, I've been able to get 12 burgers from this recipe, however, my burgers are quite small (about 2" in diameter".
Add 1 1/2 tablespoons of your oil of choice to a frying pan on medium-high heat. Gently place 1 - 3 burgers into the pan and allow each side to cook for about 5 minutes each. If you're going to cook them in the oven, bake the burgers at 350° C for 30 - 35 minutes.
After frying the burgers, place them on a plate with a paper towel to drain off excess oil. To freeze the burgers for later, mould them into patties, and cover them in parchment paper. Next, add each individually wrapped burger to a large Ziploc bag and keep them in the freezer. Should last up to 2 months.
