Ground Chicken Burgers
Juicy, moist, flavorful Ground Chicken Burgers with chicken breast just like my Ukrainian grandma used to make. Grill or pan fry year round.
Servings: 12 burgers (24 small patties)
Calories: 131kcal
Ingredients
- 2 pounds raw boneless skinless chicken breasts or thighs cubed
- 1 large egg
- 1/2 small onion cut in chunks
- 1 large garlic clove
- 1 slice of bread sprouted whole grain, white or gluten free
- 1/2 teaspoon salt
- Ground black pepper to taste
- 3 tablespoons oil for frying
- 12 hamburger buns
- Lettuce, tomato, red onion for topping
Instructions
- In a food processor or high speed blender, add chicken and process until ground. Work in batches and transfer to a large mixing bowl.
- Return blender to its base, add egg, onion and garlic. Quickly soak bread in water, squeeze well and add to the blender along with salt and pepper. Process until well combined and add to the bowl with ground chicken meat. Using your hands, mix well.
- Preheat large ceramic non-stick skillet or grill on medium heat and swirl some oil to coat (spray the grill). Form mixture into a tennis ball size for a burger patty or smaller to enjoys on their own, then flatten.
- Pan fry or grill for about 4-5 minutes per side (grills vary). It's time to flip when white edges appear and patty is brown on the bottom. Please note that second and third batches will take less time to cook as the skillet (grill) will be hotter.
- Serve hot assembled in a burger or with a side grain and a salad.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Cook, cool and freeze leftovers for up to 3 months. Thaw in teh fridge overnight or for a few hours.
- Reheat: Place burgers in a hot skillet with a splash of water, cover and simmer for about 5 minutes.
Nutrition
Serving: 1burger (2 small patties) | Calories: 131kcal | Carbohydrates: 2g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 202mg | Fiber: 1g | Sugar: 1g