Mini Chicken Burgers
by Aviva Goldfarb on Mar 22, 2011
Please picky eaters with these mini chicken burgers.
- Course
- Entree
Ingredients
- 2 lbs. ground chicken
- 1 1/2 tsp. minced garlic, (2 - 3 cloves)
- 1/2 cup Italian flat leaf parsley, minced, or more to taste
- 1/2 tsp. dried oregano or 1 1/2 tsp. fresh
- 1/2 tsp. dried basil or 1 1/2 tsp. fresh chopped basil
- 1/2 lemon, juice only, about 2 Tbsp.
- 1/4 – 1/2 tsp. salt, to taste
- 1/8 tsp. black pepper, or to taste
- 1/2 cup bread crumbs
- 1-2 Tbsp. olive oil
- 1/2 cup honey mustard, barbecue sauce, and/or ketchup, for serving
- 6 small whole grain buns or rolls for serving (optional)
Instructions
-
In a large bowl, thoroughly combine the chicken, garlic, parsley, oregano, basil and lemon juice. Season it with salt and pepper.
-
Put the bread crumbs on a small shallow dish. Form the chicken mixture into about 15 small, thin patties, about 2 inches in diameter. Press the patties into the bread crumbs to coat each side and set them aside on a plate. (At this point you can refrigerate them for up to 24 hours or proceed with the recipe.)
-
In a large nonstick skillet, heat the oil over medium heat. When the pan is nice and hot, cook the patties until they are browned on each side and cooked through, 8-10 minutes total. If the patties are cooking too fast on the outside, reduce the heat and partially cover the pan for a few minutes so the insides will cook, too.
-
Serve them hot with honey mustard, barbecue sauce, ketchup, or your favorite condiments.