Chicken Veggie Burger Food

CHICKEN AND VEGETABLE BURGER PATTIES

Chicken and Vegetable Burger Patties image

This was a recipe I came up with when I started trying to lose weight with Sure Slim. It uses Cruskit crispbreads or crackers and follows the "rules" of the diet. Cruskits are those revolting puffed crispbreads that you buy thinking that you are being good but then don't eat. I found that they make an excellent binder for burgers.

Provided by RonaNZ

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

400 g ground chicken
8 crackers
1 onion
3 garlic cloves
2 stalks celery
2 large mushrooms
1 zucchini
1 bunch coriander
1 tablespoon soy sauce
2 tablespoons olive oil
salt
pepper

Steps:

Put the Cruskits in the food processor and grind to a fine breadcrumb consistency. Tip the crumbs into a bowl.
Put the rest of the ingredients except the chicken into the food processor and pulse until finely chopped.
Note: Resist the temptation to do the Cruskits and vegetables together. You'll end up with a gluggy mess that is difficult to get out of the food processor.
Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands.
Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick. Grill for 7 minutes on each side.
Serve in a pita bread with lettuce and tomato or serve as a main dish with vegetables.
These patties can also be baked in a hot oven. I also make them into meatballs and bake them then freeze them. They can be added to stock and bok choy for a very quick meal.

CHICKEN VEGGIE BURGER

Chicken Veggie Burger image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound ground lean chicken
1/2 cup finely grated zucchini
1/2 cup finely grated carrot
4 chopped scallions, white and green parts
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoon ground coriander
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
4 whole wheat burger buns
Sliced tomato, cucumber, lettuce, red onion and some plain yogurt

Steps:

Mix all the burger ingredients together except the olive oil. Form into 4 1/2-inch thick burgers. Brush burgers lightly with the oil and season with salt and pepper. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes. Serve on a toasted bun with the accompaniments.

CHICKEN BURGERS

Chicken Burgers image

Provided by Food Network

Categories main-dish

Yield 5 servings

Number Of Ingredients 8

Ingredients

1 pound ground white meat chicken
2 cups coarse to fine fresh bread crumbs, divided (not canned)
1/2 cup low-fat milk
3 tablespoons grated sweet onion (or finely, finely minced)
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse grained salt
Cracked black pepper
1 teaspoon olive oil

Steps:

Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

Nutrition Facts : Calories 324 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 707 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 23 grams, Sugar 4 grams

CHICKEN VEGETABLE PATTIES

Chicken Vegetable Patties image

This is an easy and delicious weeknight entree. Serve with a side of rice, potatoe, or pasta along with a vegetable or salad and dinner is done.

Provided by Cooknxs

Categories Chicken

Time 35m

Yield 6-8 patties depending on size, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 celery ribs, grated
1 small onion, grated
1 lb ground chicken
1 egg
1/4 cup breadcrumbs
3 tablespoons romano cheese or 3 tablespoons parmesan cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley flakes
3 -4 tablespoons olives or 3 -4 tablespoons vegetable oil (for frying)

Steps:

Grate celery and onion in a bowl. Add ground chicken. Combine. Add egg, breadcrumbs, cheese, worcestershire, salt, pepper, and parsley flakes. Mix well. Mixture will be loose. Shape into 3/4 inch thick patties. Cook patties in hot oil about 10 minutes until brown. Turn patties over, cover skillet (to cook inside of patties) another 10 minutes or until brown. Patties are done when pressed lightly in the center and resistance is felt.

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