Friday, 14 October 2016

LIFE CHANGING CHICKEN BURGERS

You'd be hard pressed to find someone that doesn't love burgers, myself included.
However, your average burger isn't always the healthiest option and is probably not really something you want to be indulging in a few times a week.

So we've transitioned from restaurant burgers to homemade burgers and you're probably wondering what makes these burgers so special. Well I've made a few discoveries and a lot of swaps in a bid to make these burgers not only incredibly easy to make but literally completely guilt free. Winning.

I ususally get 1kg of chicken mince from my butcher and fry them all at once to keep in the fridge for a day or two as they are so good to have for meal prep as well. Using 1kg yields about 10 large burgers so feel free to half this if you're not meal prepping or just want to cook less. Trust me though, once you've made these once you'll definitely be wishing there was more!

Double stacking: layered with cheese and topped with avo, sauerkraut & chilli

INGREDIENTS

  • 1kg chicken mince (I ask for freshly minced chicken breast from my butcher)
  • 1 large red onion, finely diced 
  • 2 cloves of garlic, crushed 
  • 2 tbsp Two Chicks egg whites
  • 2 tbsp liquid aminos or tamari (use slightly less if you don't like salty things but I personally love the natural saltiness of these products!) 
  • 1 tsp smoked paprika 
  • 1 tsp chilli powder 
  • Freshly ground black pepper
  • Handful of fresh parsley, finely chopped 
  • 1 tbsp flour of choice for dusting (I use buckwheat or spelt) 

For cooking:
1 tbsp coconut oil
Cheese of choice (optional)

To serve:
Sliced avocado
Squeeze of fresh lime


METHOD
1. Combine the first list of above ingredients in a large bowl and mix thoroughly - it's best to get your hands in to make sure it's all well combined.

2. Compress into burgers with your hands and then pat a little bit of flour on each one to hold it together and stop it being so sticky - if they're not sticky, you might not need the flour. I find it can vary depending on the chicken.

3. If you have time, chill the burgers for about an hour in the fridge but if you don't you can cook them straight away. Chilling just allows the flavours to marinate and helps hold the burgers together.

4. Heat half the oil in a large non-stick frying pan and then add half the burgers. Cook for 4-5 minutes each side. When you are nearing the end of cooking the last side, add a slice of cheese to each burger and it should start to melt just from the heat of being in the pan.

5. Once the cheese has melted and the burgers are fully cooked, set aside and then repeat step 4 for the other half of the burgers.

5. Just before serving, add a squeeze of fresh lime to each burger and then dress them up as much as you like - stack them, have them in a bun of your choice, go bunless with a side of carbs or even just save them all for your meal prep if you can manage not to eat them now!

They're so versatile and absolutely delicious so I hope you love them as much as I do!
Please do let me know if you try them and tag me on insta @jesssriv so I can see!

Jess x

That inside shot though... 


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