Tuesday, April 30, 2013

Basil-Onion Chicken Burgers

I am an all-American kind of girl.  I love my burgers and fries. Occasionally I will take one regular french fry off my daughter's plate.  Or if I trust the restaurant, I may order a burger off the menu.  But now I really prefer to make my own burgers for the grill and I prefer sweet potato fries to the regular white, greasy kind. 

Awhile back, we found some good quality ground chicken on sale at our local grocery.  We couldn't pass up the deal.  Then I wasn't sure what I wanted to do with it.  After looking online for ideas, I decided to throw together some chicken burgers with them. 

Oh gosh, these are so good!  You can make them big or small like sliders.  These freeze well too and you can reheat them later for a quick lunch. 

Basil-Onion Chicken Burgers
(Makes 4 patties)

1 pound of ground chicken OR two chicken breasts, boiled and shredded (I have done it both ways!)
1 large egg, whisked (Or use an egg substitute like flax seed or increase the olive oil amount)
2 Tbsp olive oil
2 Tbsp Coconut Aminos (Or if you're not worried about soy, you can use soy sauce or barbecue sauce)
1 Tbsp onion powder
1 Tbsp ground basil leaves
3/4 tsp sea salt
1/4 to 1/3 cup of coconut flour

In a medium mixing bowl, combine your chicken with the whisked egg, olive oil, Coconut Aminos, onion powder, basil and sea salt.  Blend well.  Form into patties.  I was able to get four nice size ones out of the one pound (or two chicken breasts, boiled and shredded). 

Place them on a flat pan.  Now lightly dust each side of your patties with coconut flour.  Or you can dip them into the coconut flour using a separate bowl.  Start with just 1/4 cup of coconut flour and then add more if you need it. 

Note: You could probably cook the chicken burgers without the flour but I find it (a) gives it a nice flavor and (b) helps keep the burgers together and not falling apart.

Now choose your favorite cooking method for them.  I like to do it in a lightly greased skillet on my stove top for about 7-8 minutes, flip over and then bake in the oven for an additional ten minutes at 375 degrees.  I use a skillet that is safe for the oven.   You can also do it on an outdoor grill or an indoor electronic one.  Watch it carefully.  It should only take 15-20 minutes total to cook your burgers. 

Enjoy!  We love these.  They definitely are served on a once a month basis around our home.

And if you are a burger-lover like I am, check out my other two burger recipes on this site:

Oil and Vinegar Beef Burgers

Skillet Salmon Burgers

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