I really love Chicken burger! When I go out for lunch, I look for places that offer gluten-free Chicken burger options. At home, I usually make burgers only for family gatherings. For Canada Day, when we had my nephew and his wife over, I made chicken burgers which were an instant hit with everyone. So I made them again, using zucchini and corn from the garden. I also shot a video for the recipe.
One of my favorite things about burgers is how quickly they come together, making them perfect for any day of the week. When I make burgers at home, I usually skip the bun. I’m not avoiding bread (I love bread!), but I prefer enjoying the burger patties with lots of veggies on the side and avocado on top so that the flavor of the chicken shines through.
These are not the kind of chicken burgers you would get at a fast-food restaurant. These chicken burgers are moist, tender, and flavorful. I followed America’s Test Kitchen recipe but made a couple of simple alterations, that worked better for me and my family. This recipe is very straightforward, tasty and freezes great so there are no excuses not to try.
Start with a pound of store-bought chicken mince. A little coarsely ground mesa sunrise cornflakes cereal, chopped zucchini, red bell pepper, ginger, and corn kernels are mixed in. The added veggies not only add a moist texture and a punch of nutrients, but they also help to stretch the amount of meat and lower the overall fat and calories. Season with salt, black pepper, cumin powder, and coriander powder, to put flavor in every bite.
The mixture is hand-shaped into 6 chicken burger patties. They are then cooked on the stovetop over medium-high heat until they are golden from the outside and then finished off in the oven for perfect doneness. When they come from the oven, tent them loosely with foil and let them rest for 5 minutes. This resting period allows the juices to redistributed, ensuring each bite is packed with flavor and juiciness.
You can make the burger patties ahead of time and freeze them. Then, when a crazy busy week rolls around, all you have to do is place the patties in the refrigerator overnight to thaw and dinner comes together in a flash. Serve up with or without a bun, or with lots of veggies on the side, and avocado and pickled onion on top as I have done. I’m telling you, these chicken burgers are sure to satisfy your cravings and be a huge hit with your whole family!
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If you get a chance to try these chicken burger recipe, I’d love to hear how they turned out and tag me #simpleglutenfreekitchen! . You can find me, on Facebook, Twitter, Instagram, and Pinterest. Let’s stay in touch. Happy Cooking!
Ingredients
- 1 pound package of ground chicken
- 1 medium zucchini squash, coarsely chopped but thinly about 1 cup
- 1 ear corn, husked, silk removed, and cut kernels from the cob or 1/2 cup frozen corn thawed
- 1/2 medium red bell pepper, 1/2 cup finely diced
- 1 large egg
- 1/2 cup coarsely ground mesa sunrise GF cereal flakes
- 2 tablespoons fresh cilantro, chopped
- 1 tsp finely chopped ginger
- 1 tsp ground cumin
- 1 tsp coriander, ground
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp lemon juice
- 3 tablespoons olive oil (for searing)
Instructions
- Preheat oven to 400 degrees F. Line a tray with aluminum foil.
- In a large bowl, mix all burger ingredients except the olive oil.
- Mix with your hands until evenly combined.
- Divide into 6 equal portions and shape into patties.
- Heat olive oil in a skillet over medium heat.
- Sear the patties in the skillet and cook for 2 minutes on each side, or until golden brown on the outside. Remove them on a foil lined baking sheet.
- Transfer the chicken burgers to the preheated oven and bake approximately 7 to 10 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. and are nicely browned.
- Serve the chicken burgers as you like.
Bringing this chicken burgers recipe to Angie’s Linky party @ Fiesta Friday, co hosted by Jhuls @ Not so creative cook.
angiesrecipes
Quick and delicious! They are great with some chilli sauce!
Tandy I Lavender and Lime
These look so good! And like you, at home I don’t have a bun when we have burger patties 🙂
sherry
I like to make meat patties with chicken or turkey mince. So much nicer than a heavier meat like beef! I’m sure these are delicious.
cheers
sherry
Jhuls @ The Not So Creative Cook
Love the idea of adding zucchini and corn to chicken burgers. They sound so juicy and flavorful! Thanks for sharing and for joining Fiesta Friday party! We hope to see you again.