As per request by @dianetate
on our last #wellnesswednesday
post, here is a #chickenburger
recipe to go with our cauliflower tots! Let us know what recipe you’d like to see next!
Makes 4, 4oz burgers, each burger is 257 kcals, 15g fat, 10g carbohydrate, 2g fiber, 22g protein
Notes: This #burger
is a great way to sneak in a few #vegetables
without affecting the flavor or taste. Adding the vegetables makes this burger higher in #fiber
, and #antioxidants
compared to a regular burger patty. Add even more flavor and nutrients to your burger by topping it with #cheese
(we suggest provolone, Swiss, or goat cheese), greens (try fresh spinach, romaine, or Bibb lettuce), tomato slices, sautéed mushrooms, avocado, sprouts, or pesto mayonnaise.
Ingredients: * 2 cloves of garlic, minced * ½ cup shallots, chopped * 1 whole egg, beaten * 1/2 tbsp dijon or creole mustard * ½ cup sun-dried tomatoes, chopped * 1 cup kale, stems removed and chopped finely * 1 tbsp olive oil * 1 tbsp oregano, chopped (fresh herb is best!) * 16 oz. ground chicken * ¼ cup shredded parmesan cheese * Salt, black pepper, creole seasoning, lemon pepper, to taste
Mix all ingredients into a large bowl until well blended. Form into patties and place on a wax papered pan, cover, and let sit in refrigerator for 30-60 minutes. Remove from refrigerator and cook on a hot grill, pan fry on the stove, or bake in the oven for 15-20 minutes at 350-400ºF, until the juice runs clear from the center of the burger when pierced with the tip of a knife. Patties can also be frozen and cooked later.