Best 3 Chicken And Vegetable Burger Patties Recipes

Indulge in a culinary symphony of flavors with these delectable chicken and vegetable burger patties. Crafted with a harmonious blend of juicy chicken, an array of crisp vegetables, and a symphony of tantalizing spices, these patties promise a taste sensation that will delight your palate. Accompanied by three distinct sauces, each bursting with its own unique character, these patties offer a customizable taste journey that caters to every preference. Whether you seek a fiery kick, a creamy embrace, or a zesty tang, these sauces elevate the burgers to culinary masterpieces. Dive into the depths of flavor and experience a burger that transcends the ordinary.

Let's cook with our recipes!

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 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.

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.

Tips:

To ensure your veggie burgers stay intact, use a food processor to finely chop the vegetables rather than grating them. This will help them bind together better.
If you find the mixture is too wet, add more bread crumbs or oats until it reaches a consistency that can be easily formed into patties.
For a crispy crust, pan-fry the patties in a little oil until golden brown on both sides. You can also bake them in the oven at 375°F for 20-25 minutes, flipping halfway through.
Serve your veggie burgers on whole-wheat buns or lettuce wraps with your favorite toppings, such as ketchup, mustard, relish, and sliced tomatoes and onions.

Conclusion:

Chicken and vegetable burger patties are a delicious and healthy alternative to traditional beef burgers. They're packed with flavor and nutrition, and they can be easily customized to your liking. Whether you're looking for a quick and easy weeknight meal or a healthier option for your next barbecue, these veggie burgers are sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #main-dish #poultry #vegetables #oven #easy #broil #chicken #dietary #oamc-freezer-make-ahead #egg-free #mushrooms #free-of-something #meat #squash #taste-mood #savory #equipment #number-of-servings