Sandwiches
Chicken Burgers
Yield: six 4-ounce burgers
Chicken Burgers
Yield: six 4-ounce burgers
Chopping your own meat makes for the freshest-tasting burgers.
Nutritional information per chicken burger (without the bun or slaw):Calories 199 (25% from fat)
carb. 33g
pro. 5g
fat 6g
sat. fat 1g
chol. 0mg
sod. 429mg
calc. 6mg
fiber 2g
carb. 33g
pro. 5g
fat 6g
sat. fat 1g
chol. 0mg
sod. 429mg
calc. 6mg
fiber 2g
Ingredients
- 1½pounds boneless, skinless chicken
- thighs, cut into 1-inch pieces
- 2green onions, trimmed and cut into
- 1-inch pieces
- 1½ teaspoons kosher salt
- ½teaspoon freshly ground black pepper
- 1tablespoon vegetable oil, for cooking
- ¾cup Rainbow Vegetable and Apple
- Slaw (page 28) or sliced pickles,
- for serving
- 6burger buns (purchased or page 39)
Preparation
- 1. Put the chicken pieces in the freezer for about 30 minutes to firm.
- 2. Insert the chopping blade into the work bowl of the food processor. Add the green onions and pulse to chop.
- 3. Once the chicken is firm, add to the work bowl with the salt and pepper.
- 4. Pulse to chop, about 12 long pulses, pausing between each pulse for meat to drop to the blade. Scrape the bowl halfway through pulsing. Form into 6 even burgers.
- 6. Preheat oven to 350°F.
- 7. Heat the vegetable oil in a large nonstick skillet or grill pan. When oil is hot and shimmers across the pan, add 3 of the burgers to avoid crowding the pan.
- 8. Brown each side until a golden crust forms, then transfer to a baking sheet. Repeat with remaining burgers.
- 9. Finish cooking burgers in preheated oven until internal temperature of burgers reaches 165°F.
- Let rest for 5 minutes before serving.
- 10. Serve topped with 2 tablespoons of the Root Vegetable and Apple Slaw (or some sliced pickles) on a burger bun.
