During the month of August, I honed down a couple of recipes that I’ve been working on for sometime now. On the sweet side, these are my SUPER easy homemade granola and most recently coconut macaroons (not so clean LOL!). I also perfected my clean chicken chilli reciple which will be coming out later this week. However, le pièce de résistance is definitely my easy homemade chicken burgers. It has been my most requested recipe, and it’s finally here! I’ve decided to nickname them my triple C burgers because they’re chunky, crunchy and chicken 🙂 Lame, but I’ll roll with it, and you should too!
What makes them chunky is the roughly chopped mirepoix (French for a mixture of celery, carrots and onions) that is added to the mix. The crunch comes from the panko coating that fries up to a beautiful golden crust and the clean/chicken part is the fact that I use extra lean ground chicken to make these burgers. I like to fry them on the stove top, but most recently have opted to bake them and then turn out just great! It freezes very well, can be part of breakfast, lunch or dinner and is definiately a great make ahead meal! Try it out today! As always, you can print out the recipe below and get cooking! Let me know how you liked if if you made it by tagging me @krysnaturally on Instagram or Facebook.
“Triple C” Easy Homemade Chicken Burgers
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.
