These chicken burgers are absolutely divine and are the perfect healthy alternative to a traditional shop bought burger (plus they sneak some fruit into the kids!)
These are delicious!
I have been making them for a while and they always go down a total treat whether it is with the kiddos or the grown ups. Usually for the boys I make a little patty style burger (about the size of a golf ball flattened out) or sometimes I make these into meatballs for them, but the last time I made them Reuben asked to have a big boy burger like Daddy… He’s growing so fast!
These don’t take long to make at all, especially if you have pre-minced chicken and you make the mixture in the morning or the night before.
What you need:
- 2 tablespoons of oil
- 1 onion, finely chopped
- 1 large 0r 2 small apples, grated Granny Smith are best but if you don’t have them any apples are fine
- 500g of chicken mince or two chicken breasts, minced in a food processor
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1 chicken stock cube, crumbled up
- 2 slices of bread, made into breadcrumbs (which you can do in a food processor or blender)
- salt & pepper to season
- plain flour for coating
- oil for frying
Optional suggestions for making this a grown up burger:
- Burger bun
- cheese
- jalepenos
- mayonaise
- ketchup
- salsa
- lettuce
- tomato slices
- gherkins
- cucumber
First things first, take your finely chopped onions and fry them until they are translucent (usually about 2-3 minutes) then place them in a large bowl.
Add to that your parsley, basil, chicken mince, crumbled stock cube, salt, pepper and breadcrumbs.
Take the grated apple and squeeze out any excess liquid (if you do this into a jug you can use the excess liquid in a marinade for pork with a bit of sugar and cider. Yum.)
Add the apple to the rest of the ingredients and mix thoroughly (quick tip: kids love to do this, it’s messy and squelchy so let them have a go if you are brave enough!).
Place in the fridge for 30 minutes if you have the time, but if not just take handfuls of the mixture and make into burgers. If you are making balls you don’t want them to be any bigger than a golf ball and you can just roll them into the right shape.
Coat in the plain flour on either side of the burgers (or roll the balls in it).
Fry in the oil for roughly 8 minutes for the burgers or 5 minutes for the really small patty style burgers and mini balls. Each side should be gold brown when fried.
Check these are cooked through by slicing through the middle.
Serve by themselves or use any of the suggested options for making this into a more grown up burger. Reuben just has a bun with his, my husband has some lettuce, ketchup and tomato slices and I tend to have lettuce, cheese, jalepenos, mayonnaise and tomato slices. You can add anything to these burgers because they are so tasty and they make the perfect healthy BBQ alternative to the usual burger for summer, this is definitely something that we always have on the go at family BBQs!
Enjoy!
Harriet x
