I’ve been making these tasty burgers since my friend, Kate introduced me to them. It’s a great way to stretch your meat and certainly a healthy choice with all those added veggies. Ground turkey or chicken can be used for this recipe. I’ve also used zucchini when I’ve had it on hand. Adapt the veggies to your families’ preferences.
Chicken Veggie Burgers
- 1 Ib. of ground chicken
- 1 sweet potato, grated
- 1 carrot, grated
- 1 sweet pepper, chopped
- Onion, chopped, optional
- 1 egg or 2 Tbsp. of almond flour
- 1 tsp. of parsley
- 1 tsp. basil
- 1 tsp. Italian seasoning
- 1/2 tsp. onion powder
- 1 tsp. ground sage
- 1 tsp. salt
I use my Ninja to chop all my veggies though a food processor would work just as well. Add the veggies, egg or almond flour and seasonings to the ground chicken. Mix thoroughly. Shape into patties and fry in coconut oil turning when brown. I like to add homemade chicken bone broth while frying to keep burgers from getting too brown. Serve burgers on a lettuce leaf garnished with pickle relish. Delicious. For the time being I’ve had to avoid eggs so I use the almond flour in place of that. The flour or egg is not required for this recipe though it does help hold the hamburger together. Also, the spices can certainly be tweaked according to your preferences or dietary needs. Additionally, the burgers are good on regular buns. My mom makes the best green tomato relish that compliments these burgers wonderfully. You can find her yummy relish at the Yoder’s Store. Do something wholesome for you family by serving them these tasty burgers!
4 thoughts on “Economical Chicken Veggie Burgers”
My problem with chicken burgers I’ve made in the past is how mushy they are when you eat them! Does your frying method help with that, or is it just the nature of ground chicken to be mushy? I have kind of backed off from it just because of that – plus the fact that I made so many once, we were eating them for 6 months and I was sick of them…
I personally enjoy these since I’m currently not able to eat beef. The texture is softer then beef though I think the chicken is firmer than turkey. I think the almond flour helps to. I like them to be browned but they can quickly burn. This is why i add broth to them after they are browned on each side. I also use plenty of oil when I’m browning them. Best wishes!
I made these for supper. They are amazing!
I’m so glad you enjoyed them. It’s certainly a staple around here!