Sautéed Veggie-Chicken Burgers (Gluten & Sugar Free)

With all the recent goings-on over the past few months, it’s been difficult for me to find the time to type up and post new recipes…

I made these chicken burgers for dinner Monday night and everyone loved them!  It’s definitely a success when the whole family agrees that dinner is delicious 🙂

They’re pretty easy to make, super healthy (no added sauces, artificial anything, or sugar), and can be frozen as well.  With the sautéed veggies, liberal spices and scallion, and olive oil, the burgers are super flavorful, even without any sauces added to the mixture.  You can feel great about serving, and eating, these and enjoy a wonderful meal. 

Sautéed Veggie-Chicken Burgers

Preheat the oven to 400*. 

In a large sauté pan, heat some oil (I use extra light [tasting] olive oil) over medium heat.  To the oil, add:

2 diced onions

2 (thin) zucchini, unpeeled and shredded

2 carrots, peeled and shredded

4 frozen parsley cubes

Sauté all together for about 15-20 minutes, stirring occasionally.

While the vegetables are sautéing, in a large, fleishik mixing bowl, combine together – using a wooden spoon and NOT your hands (see note below):

4 lb. ground (white meat) chicken

2 eggs

Season the ground chicken mixture generously with: black pepper, salt to taste, paprika, chili powder, garlic powder, and hot paprika to taste.  Drizzle some olive oil into the mixture. 

Dice 1 scallion (use the white and green parts) into the mixture. 

When the vegetables are ready, transfer them to the ground chicken mixture.  Using the wooden spoon, combine all together.

Line two baking sheets (I used disposable tin foil cookie sheets) with parchment paper.  Using a spoon, scoop a (large) spoonful of the mixture onto the baking sheet, into a burger shape.  I got nine burgers per baking sheet.  You will have a small amount of mixture leftover to bake on a small foil pan.  The yield of this recipe is approx. 20 burgers. 

Note: Ground chicken is very soft, and if you attempt to mix this with your hands, it’ll be super messy and very difficult (Trust me, I’ve tried it that way in the past…)!  Mixing with a wooden spoon (or something similar) is a pleasure; very clean, easy, and neat.

Bake the burgers 400* for 35-40 minutes, rotating the baking sheets halfway through baking.

Serve the burgers with side dish of your choice, and any desired condiments on top! 

Happy cooking, b’tay’avon, and enjoy in good health!

Michal

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2 Comments
  • Devorah Fried
    Posted at 10:28h, 10 June Reply

    Woww!! You rock big sis. I am totally making these.

  • Shirley Schulman
    Posted at 18:17h, 10 June Reply

    The recipe sounds delicious.
    Can’t wait to make the chicken burgers!

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