Chicken Burger

Recipe by Dietician Sarah

Chicken Burger

You can’t beat a good burger, however, it’s easy to be disappointed by a store-bought burger- they’re often huge making you feel sick after eating them, too greasy or not quite the right fillings.  Burgers are a quick and easy meal to whip up to make you feel like you’re having takeaways.  

Beef burgers are a classic but for this recipe, I thought I’d mix it up a little bit and try using chicken mince (or you can always mince your own using chicken thighs) whilst trying to see if I could get some extra veges into the patties.   If you’re needing gluten-free be sure to use gluten-free breadcrumbs and flour.  

There are heaps of different ways to serve these, go for a classic ciabatta bun, pop it between some slices of sourdough (here’s looking to everyone that got their starters sorted over lockdown), gluten-free buns or if you’re looking for a lower carb option try it between Portobello mushrooms or lettuce leaves.  Serve it with fries if you want the classic burger and fries or have it on its own. 

Recipe:

Makes 8 patties.

Ingredients:

Patties:

500g chicken mince

½ onion, finely chopped

2 cloves garlic, crushed

1 tablespoon finely chopped herbs (e.g. thyme, parsley, rosemary)

1 courgette, grated

1 carrot, grated

1 egg

1 teaspoon paprika

½ cup breadcrumbs

½ cup flour

Salt and pepper to season

Oil for cooking (e.g. canola, rice bran, grapeseed etc.)

To serve:

Burger buns (or alternative)

Burger fillings (e.g. lettuce, grated carrot, capsicum, cucumber, tomato, beetroot, gherkin, cheese etc.)

Mayonnaise, aioli and/ or sauce (e.g. BBQ, apricot, chutney, relish, plum)

Method:

1. Combine all of the pattie ingredients (except for the oil) in a large bowl and mix together. If the mixture is looking wet, add some extra flour.  
2. Using your hands, form the mixture into patties.
3. If the patties are feeling sticky, dust them with some flour before cooking.  
4. Heat the oil in a frying pan over medium heat and cook until they are golden brown and cooked through.  Turn during cooking.  
5. If using buns, toast in the oven at 180° for a few minutes.  If having cheese on your bun you can add it to the top of the bun and melt this while it’s toasting.  
6. Serve with your choice of bun (or alternative) and fill with your favourite salad ingredients and mayonnaise/ aioli and/ or sauce. 

Enjoy xx