Chicken Burgers
A really nice, light burger recipe for Mother's Day into summer.
I love spring recipes, and I’ve been sitting on this yummy burger recipe for a couple of years now without publishing it. I don’t know why I would do such a thing, when we’re talking about such a delicious burger.
I have already published about 5 or 6 burger recipes, so I guess I’m now trying to space them out.
This burger recipe is too perfect for your homemade Mother’s Day Brunch. It’s light and bright, and I like to make them into mini-burgers that make it easy to load your plate up with everything on the brunch menu you might have.
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Back to brunch, Babycakes…
Here are some other brunch recipes, at this very Substack, ready to populate your brunch menu with low carb deliciousness:
And here’s the downloadable, printable PDF version of Chicken Burgers.
CHICKEN BURGERS
(yields 7-8 burger patties)
2 pounds ground chicken (highest fat content possible)
1/2 zucchini, grated
1 teaspoon lemon zest, minced
1 teaspoon Dijon mustard
2 eggs
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon freshly ground pepper
1/4 cup almond flour
2 tablespoons olive oil, plus more if needed for pan frying
1/4 cup mayonnaise
1-2 teaspoons lemon juice
Combine the ground chicken, grated zucchini, lemon zest, Dijon mustard, eggs, salt, onion powder, ground pepper, and almond flour and form into 3”-4” patties. The burger mixture will be very moist, so take care in forming the patties. Heat the olive oil to medium high heat in a large, nonstick sauté pan until hot and shimmering, the cook the burger patties 3-4 minutes per side, or until completely cooked through. If cooking burgers in stages, add more olive oil to the pan before each round of burgers. Serve immediately with a side of mayonnaise whisked with lemon juice to taste.