Sun Dried Tomato Chicken Burgers

Sun dried tomato chicken burgerMy friend came over for dinner the other day and brought some delicious chicken burgers she’d bought at Whole Foods. Seriously, they were delicious. And better yet, they were frozen which means you can keep them on-hand for quick and easy dinners.

After dinner, we got to talking about making our own chicken burgers. I mean, how hard can it be to make chicken burgers, right?

Game on. I had to give it a shot. The next day I dug out the food processor, ground some chicken breast, diced up some veggies and voila, we had some delicious chicken burgers for dinner and the freezer.

I don’t typically measure when I cook, which drives my husband crazy. I gave it a shot this time and here is the proof, a recipe to share.

These can be served on a bun with mozzarella cheese and pesto or with just ketchup if that’s how you roll (see what I did there, “roll”). I had mine on a bed of arugula with a slice of mozzarella cheese and a few sun dried tomatoes on the side to pretty up the plate for the photo.

Sun Dried Tomato Chicken Burgers

Makes ten 4-ounce burgers, approximately 226 calories each (I used MyFitnessPal to calculate calories)

How much time did it take? I have no idea. I was multi-tasking and not keeping track.

Ingredients:

1/2 cup fresh basil, diced

1/2 cup onion, diced

1/2 cup of sun dried tomatoes, diced

3 garlic cloves, minced

2.5 lbs chicken breast

1/2 tsp cumin

1/2 tsp sea salt

1/2 tsp paprika

1/2 tsp ground sage

2 cups panko crumbs

4 tablespoons of olive oil

Instructions:

  1. Dice the sun-dried tomatoes, basil, online and garlic and set aside
  2. Trim the white stuff off the chicken breasts and cut breasts into cubes. Plop into your food processor, two breasts worth of cubes at a time, and pulse until it’s ground.
  3. Put the ground up chicken in a bowl and feel around for any remaining chicken cubes that didn’t get ground. If you find any, toss them back into the food processor.
  4. Add dry spices and minced veggies to the chicken and mix with your hands.  You’re gonna get dirty, there is no way around it.
  5. Measure mixture into 4-ounce burgers
  6. Pour panko crumbs onto a plate and press burgers onto the crumbs, covering both sides.
  7. Set patties aside (I put mine on a sheet of wax paper while I prepped my pan)
  8. Pour 2 tablespoons of oil into a large pan and heat on medium (confession: I didn’t really measure the oil, I just poured in what looked like about 2 tablespoons)
  9. Cook chicken burgers for about 4 minutes on each side, or until it reaches 165 internal degrees with a meat thermometer.
  10. Test on a friend or family member. If they approve, serve them dinner. If not, send them to bed hungry.
  11. I set aside six of the burgers I made and put them in the freezer for meals when we’re in a pinch. Allow them to cool completely before you put them in the freezer.

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