Chicken And Veggie Burgers Recipes

CHICKEN AND VEGETABLE BURGER PATTIES

Chicken and Vegetable Burger Patties image

This was a recipe I came up with when I started trying to lose weight with Sure Slim. It uses Cruskit crispbreads or crackers and follows the "rules" of the diet. Cruskits are those revolting puffed crispbreads that you buy thinking that you are being good but then don't eat. I found that they make an excellent binder for burgers.

Provided by RonaNZ

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

400 g ground chicken
8 crackers
1 onion
3 garlic cloves
2 stalks celery
2 large mushrooms
1 zucchini
1 bunch coriander
1 tablespoon soy sauce
2 tablespoons olive oil
salt
pepper

Steps:

Put the Cruskits in the food processor and grind to a fine breadcrumb consistency. Tip the crumbs into a bowl.
Put the rest of the ingredients except the chicken into the food processor and pulse until finely chopped.
Note: Resist the temptation to do the Cruskits and vegetables together. You'll end up with a gluggy mess that is difficult to get out of the food processor.
Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands.
Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick. Grill for 7 minutes on each side.
Serve in a pita bread with lettuce and tomato or serve as a main dish with vegetables.
These patties can also be baked in a hot oven. I also make them into meatballs and bake them then freeze them. They can be added to stock and bok choy for a very quick meal.

BEST EVER VEGGIE BURGER

Best Ever Veggie Burger image

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 cup canned black beans, rinsed and drained
1 cup chopped walnuts
1-1/2 teaspoons ground cumin
1/2 teaspoon ground fennel seed
1/4 teaspoon smoked paprika
1 tablespoon oil from sun-dried tomatoes
1/4 cup shredded carrot
1 large shallot, minced
2 tablespoons oil-packed sun-dried tomatoes, chopped
1 garlic clove, minced
1/4 cup old-fashioned oats
1 tablespoon chia seeds
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon garlic salt
1 tablespoon olive oil
Optional: Barbecue sauce, toasted hamburger buns, sriracha mayo, lettuce, red onion and tomato

Steps:

Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.

Nutrition Facts : Calories 357 calories, Fat 28g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 7g fiber), Protein 9g protein.

CHICKEN AND VEGGIE BURGERS

Chicken and Veggie Burgers image

Want a burger for your kids that has no red meat, has added veggies, and tastes great? Here's your burger! For time-saving convenience, I like to use the chicken breast that comes in the foil packages rather than canned chicken because to me it just tastes better - just a personal preference. You could also use chicken you've cooked - just shred finely or run through the food processor. When I originally received this recipe, it called for 1/4 cup finely chopped roasted red pepper, but since I didn't have any I subbed the sun-dried tomatoes and that's how I've made them ever since (although I'm sure the roasted red peppers would be good also). I love to top these with recipe#309836. That really puts them over the top!

Provided by mailbelle

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (7 ounce) foil pouch chicken breasts
1/4 cup finely chopped onion
1/4 cup finely chopped sun-dried tomato
1/4 cup grated carrot
1/2 cup plain breadcrumbs
1 large egg
2 tablespoons mayonnaise
1 tablespoon olive oil

Steps:

Combine all the ingredients except the oil in a medium bowl, and mix well with your hands. Be sure to break up any large pieces of chicken. Form the chicken mixture into four patties and chill in refrigerator for 20-30 minutes to firm up.
Heat the oil in a large skillet over medium heat. Place chicken patties in pan and cook on each side for 3 to 4 minutes, until golden brown and cooked through.

Nutrition Facts : Calories 231.3, Fat 12.5, SaturatedFat 2.7, Cholesterol 86.5, Sodium 275.6, Carbohydrate 15.1, Fiber 1.4, Sugar 3.4, Protein 14.4

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