chicken and herb burgers

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.