Have you ever just been…tired of chicken? Like, maybe you prepared a whole chicken for supper, and it’s time to use the rest up, and you just can’t face another plate of chicken, rice, and veggies?
Make these. Seriously. I was surprised at how well they held together. The recipe, adapted from the fabulous Sarah Wilson’s I Quit Sugar book, lists chicken mince. Just for full disclosure, instead of mince, I used already cooked chicken. (I’ve seen ground turkey mince in stores, but never chicken mince.)
Also, I only used eight ounces, so you may want to use a little bit more seasoning, like mint or extra pepper, if you use the full pound. If the burger patties are not sticking together, consider using another egg, a flaxseed egg, or a few more breadcrumbs.
If you use gluten-free breadcrumbs, make sure the breadcrumbs are low oxalate. I find a lot of gluten-free flours use potato starch, which irritates me.
1 lb. chicken mince (I used already cooked, shredded chicken)
1/2 cup finely chopped mint or 1 teaspoon dried mint (which is what I used)
1 teaspoon ground cumin OR one capsule opened curcumin (low oxalate option)
1 teaspoon garlic powder
2 tablespoons gluten-free breadcrumbs
1 egg (to bind)
sea salt and white pepper
coconut oil (for frying)
Assemble the chicken patties. Combine the mince or shredded, cooked chicken with the herbs, spices and breadcrumbs. Beat the egg and add it. Mix until everything is well combined, then season with salt and white pepper to taste.
Moisten your hands a bit, then divide the mixture into four patties. Make each patty as big as your palm, then press to flatten. Store the patties in your fridge for at least 20 minutes; doing so will help the patties firm up and stay together when you fry them.
Heat one to two teaspoons of coconut oil in a pan over medium heat. Fry the burgers for 4-5 minutes on each side. Make sure the burgers are cooked through. They are ready to eat when they are golden brown and a little crispy on both sides.
The burgers reheat well and are also good cold.
This recipe makes four burgers, which are approximately 240 calories apiece.
Adapted from: https://iquitsugar.com/recipe/chicken-burgers/