Chicken Burgers - Happy Gut Lucky

Chicken Burgers feature a tender seasoned chicken patty, beet hummus, creamy avocado, and soft bun. The combination is uniquely flavorful and satisfying. Make for a summer barbecue or easy flare-friendly meal at home!

Prep Time25

Cook Time15

Total Time40

Course: Dinner

Cuisine: American

Keyword: chicken burger, chicken burger recipe

Equipment

Ingredients

Beet Hummus

▢ 1 medium-sized cooked beet cut into quarters
▢ 15 oz cooked chickpeas (1½ cups)
▢ 2 tablespoon fresh herbs of choice chopped, dill, flat leaf parsley, mint, shiso, plus more for garnish
▢ ½ cup tahini
▢ 2 cloves garlic
▢ 2 tablespoon olive oil
▢ kosher or sea salt

Instructions

Chicken Patties Stovetop

▢
Mix meat and form chicken patties - In a mixing bowl, combine ground chicken, spinach, garlic, parsley, kosher salt, black pepper, and paprika. Use your hands to gently mix until combined, careful to not over mix. Form the ground chicken mixture into 4 equal-sized 1-inch thick patties and use your thumb to make an indentation in the middle of each patty. This indentation will prevent the meat from puffing up in the center.
1 lb ground chicken, 1 cup spinach, 2 garlic cloves, 1 tablespoon parsley, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon paprika
▢
Cook patties - Heat a skillet or griddle on medium heat and add the oil. After the skillet heats for about 2 minutes, place the patties on the pan. If using a small pan, work in batches so as to not overcrowd the pan. Cook for about 3-4 minutes on each side or until the patties are golden brown and cooked through. The internal temperature should reach 165°F before serving.
1 tablespoon neutral cooking oil

Chicken Patties Grill

▢
Mix meat and form chicken patties - In a mixing bowl, combine ground chicken, spinach, garlic, parsley, kosher salt, black pepper, and paprika. Use your hands to gently mix until combined, careful to not over mix. Form the ground chicken mixture into 4 equal-sized patties and use your thumb to make an indentation in the middle of each patty. This indentation will prevent the meat from puffing up in the center.
▢
Prep the grill - Prepare the grill to medium heat, about 375°-450°F, and oil the grates. Use an oil with a high smoke point, such as avocado oil. Once hot, place the chicken patties on the grill and cook for 3-5 minutes on each side. The internal temperature should reach 165°F before serving.

Beet Hummus

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Make beet hummus - While the burgers cook, make the beet hummus. Place cut beet, drained and rinsed chickpeas, fresh herbs, tahini, garlic, olive oil, and salt in a food processor bowl. Pulse until smooth and creamy. Occasionally scrape down the sides to incorporate all ingredients. Set aside.
1 medium-sized cooked beet, 15 oz cooked chickpeas, 2 tablespoon fresh herbs of choice, ½ cup tahini, 2 cloves garlic, 2 tablespoon olive oil, kosher or sea salt

Assemble

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Toast buns - While the patties cook, toast the buns in the toaster, broiler, oven, or grill in just 30 seconds until just golden brown and still soft.
4 buns
▢
Assemble the burgers - Assemble the chicken burgers on toasted buns with beet hummus and sliced avocado.
1-2 avocados

Notes

Storage

Refrigerate leftovers for 2-3 days. Store the ingredients in separate air-tight containers so they don't get soggy. In order to reheat the chicken patty, heat in the oven at 350°F until warm or heat in a pan on the stove over low-medium heat with a little olive oil.

Burger Tips

Only assemble the burgers when you are ready to eat them to ensure the buns don't get soggy.
Be careful to not over mix the ingredients or they can get chewy.
Seasoning generously to ensure the patties are flavorful.

Nutrition

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