Crispy outsides and moist, flavourful insides make for tasty chicken burgers.
First, we enjoyed them on buns with mayo and lettuce, and then as leftovers, with rice and a salad. Both meals were good... but I kind of missed the sweet potato fries the second time around.
chicken and herb burgers
adapted from a Real Simple turkey burger recipe
makes 6 small burgers
1 lb ground chicken
1 medium zucchini, grated, squeezed of excess water
1 medium carrot, grated
2 garlic cloves, finely chopped
3/4 teas dried thyme
3/4 teas salt
1/4 teas black pepper
1 large egg
olive oil for frying
In large bowl, combine all ingredients except olive oil. Mix well and form into 6 small patties, or 4 large patties. (I froze a couple patties at this point.) Heat a couple of tablespoons of oil in a large skillet over medium heat. Fry the patties until cooked through (no trace of pink), about 5 minutes per side depending on their thickness. Serve.