The Pruetts’ new spring/summer obsession: chicken burgers! Healthy, juicy and packed full of flavor – not to mention super easy to make from scratch. We always have ours on wholewheat buns with spinach instead of lettuce and some kind of cheese! On sunny days we take Eleni’s high chair outside and eat on the porch – absolute bliss. These chicken burgers are the cherry on top of our already-sweet dinnertime memories!
Basic Chicken Burger Recipe
1lb ground chicken (we always, ALWAYS buy organic, hormone & antibiotic free chicken)
A mixture of half Panko breadcrumbs, half normal breadcrumbs (I honestly eyeball the amount, it just needs to be the right consistency for burgers – not too moist and not too crumbly, able to hold a patty shape on it’s own)
Salt & pepper
1 egg, beaten
– Mix all these together, and you’ve got the perfect chicken burger base! Now you can leave these as they are, throw them on the grill or in a skillet on the stove and they’ll be delicious, but below are two variations that we absolutely love!
Cilantro Lime Chicken Burgers
Basic chicken burger recipe
1/2 a red onion, finely chopped
1/4 cup red bell pepper, finely chopped
A handful of chopped fresh cilantro
1/4 tsp red pepper flakes (or more if you like it hot!)
The juice of about half a lime
Wholewheat buns
Pepperjack cheese, sliced (to go on top)
Avocado, mashed or sliced, if you want (Chris hates it, I love it!)
Fresh spinach (to go on top)
– Mix all the ingredients except for the last three together in a bowl. Form into good sized burger patties and either throw them on the grill (Chris does the cooking part for me) or in a skillet on the stove and cook until done. If you want, you can put the buns on the grill to toast them for about 30 seconds to a minute too. Build your burgers by adding pepperjack cheese (for a little extra kick), fresh spinach, avocado – anything you want! We usually serve these with tortilla chips and a yummy black bean salsa.
Chicken & Mushroom Burgers
Basic chicken burger recipe
About half a pound of mushrooms, finely chopped
1/2 a white onion, finely chopped
Wholewheat buns
Fresh spinach (to go on top)
Provolone cheese, sliced (to go on top)
– Mix the first three ingredients together in a bowl. Form into good sized burger patties and either throw them on the grill (Chris does the cooking part for me) or in a skillet on the stove and cook until done. Build your burgers by adding fresh spinach, provolone cheese, mayonnaise – whatever you think would go well! We served these with baked sweet potatoes (with butter, wrapped in foil and cooked on the grill until soft) and salad. So yummy, so easy and so healthy!
Ami Loizides Pruett 