Robin's Savory Chicken Burgers
If you like ground chicken burgers for a healthier choice but don't like how the bread crumbs make the burgers like meatloaf, then try this recipe. The brown rice helps prevent them from becoming too dense. Be sure to cook the rice with plenty of liquid so it swells and is very moist. I've had many compliments on this recipe. Hope you like it too!
Savory Chicken Burgers
1/3 cup chopped onions
¼ cup diced red pepper
1 tsp. salt
½ tsp pepper
1 clove garlic, minced
2 tbsp. olive oil
1 pound ground chicken breast
1 each egg, beaten
2 tbsp. Dijon mustard
½ tsp. fresh basil, chopped
¼ tsp. fresh rosemary, chopped
1 tbsp. fresh parsley, chopped
1 tsp. garlic chili sauce
¼ cup Panko bread crumbs
¾ cup cooked brown rice, warm
In a small skillet add onions, red pepper, salt, pepper, garlic and olive oil. Sauté over medium heat until onions are tender and clear. Set aside to cool.
In a large bowl, combine the chicken, egg, Dijon mustard, basil, rosemary, parsley, garlic chili sauce and cooled onion/red pepper mixture. Stir to combine. Add the panko bread crumbs and the cooked brown rice. Mix well and use clean hands if necessary. Mixture will be soft and sticky.
Place a sheet of plastic wrap on a cookie sheet or plate. Lightly spray the surface with cooking spray. Divide the mixture into 4 balls and flatten slightly into patties. Place each one on the sprayed plastic wrap. Lightly spray the tops of each chicken patty. (The cooking spray helps keep the chicken burgers from sticking to the grill.) Cover with plastic wrap and place in the refrigerator for at least 30 min. Can be stored overnight or even frozen.
Heat grill on medium setting. Once the grill is hot, place the chicken patties on the grill and cook until the internal temperature reaches 165 degrees. (A digital thermometer works best.)
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