CHICKEN AND VEGETABLE BURGER PATTIES
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
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.
GARDEN CHICKEN BURGER
Steps:
- 1.Put the chicken in a bowl and add the zucchini, carrot, scallion, hummus, parsley, garlic, coriander and cumin. Mix the meat and flavorings together by hand, or with a wooden spoon, until evenly combined. Form into four burgers, about 1/2-inch thick. (If the mixture is very soft, transfer the burgers to a plate and refrigerate for 10 minutes.)
- 2. Heat a nonstick skillet over medium heat. Brush burgers lightly with olive oil and season with 1 1/2 teaspoons salt and some pepper. Add burgers to the pan and cook until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes. Serve burgers on a toasted bun or in a pita with toppings as desired.
CHICKEN AND VEGGIE BURGERS
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
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
THE BEST VEGGIE BURGER
These veggie burgers are hearty, savory, and rich in meaty flavor, thanks to cremini mushrooms, rice, black beans, and walnuts. Your family may think you made them with real meat! The texture is a little softer than a beef patty, but a wonderful contrast to the beautiful, pan-fried crust that really stands up to the bun and toppings.
Provided by NicoleMcmom
Categories Veggie Burgers
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
- Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
- Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
- Remove from the oven and let mixture cool for 10 minutes.
- Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
- Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
- Form mixture into 8 patties and season each with salt and pepper.
- Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
- Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 14.2 g, Fiber 8.1 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 834.8 mg
FETA CHICKEN BURGERS
My friends always request these tasty chicken burgers. I sometimes add olives to punch up the flavor! The burgers are exceptional with the mayonnaise-cucumber topping. -Angela Robinson, Findlay, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat broiler. Mix cucumber and mayonnaise. For burgers, mix red pepper and seasonings. Add chicken and cheese; mix lightly but thoroughly (mixture will be sticky). Shape into six 1/2-in.-thick patties., Broil burgers 4 in. from heat until a thermometer reads 165°, 3-4 minutes per side. Serve on buns with cucumber sauce. If desired, top with lettuce and tomato. Freeze option: Place uncooked patties on a waxed paper-lined baking sheet; cover and freeze until firm. Remove from pan and transfer to an airtight freezer container; return to freezer. To use, broil frozen patties as directed, increasing time as necessary.
Nutrition Facts : Calories 356 calories, Fat 14g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 703mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
BEST EVER VEGGIE BURGER
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.
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