Chicken burgers

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
60ml olive oil
1/2 red onion, diced
4 tbsp diced black olives
1/2 red capsicum, diced
1 jalapeno, diced
2 cloves garlic, diced
55g diced artichoke hearts
680g minced chicken
1/2 tsp Hungarian paprika
1 tbsp minced fresh parsley leaves
1/2 tsp chilli powder
1 tsp dried oregano
1/2 tsp red chilli flakes
1/2 tsp ground cumin
1/2 tsp celery salt
1/4 tsp ground sage
2 tbsp seasoned breadcrumbs
1 egg

For the assembly

4 toasted sesame baps
1) Heat 30ml of the olive oil in a medium saute pan over a medium heat, add all the raw vegetables and saute until translucent. Remove from the pan and cool.

2) Add the vegetables to the raw chicken and mix thoroughly. Add all the dry ingredients and the egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.

3) In the same saute pan add using the remaining 30ml of olive oil, and cook the burgers for 2 to 3 minutes per side.

4) Serve with tomato ketchup and mustard on toasted sesame baps with lettuce and tomato.

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