Easy chicken burger for weeknights or week ends. You can make these in advance, freeze and pan fry right before eating. It stays good frozen for up to 4 weeks, but make sure it’s wrapped in a airtight packing.
In this recipe, I use 1 kilo of chicken breast which cooks down to approximately 700 grams of cooked meat. Depending on your macro (macro-nutrition) intake, you can measure each patty and meal plan ahead of time. If you need help meal planning then read this article to see how I meal plan. Both Yousuf and I eat a pretty good amount of protein all through out the week, so prepping chicken burgers is a life saver!
For kids, this is an excellent school lunch, weekday dinner or even weekend bbq’s. This recipe is gluten free, nut free, dairy free and just pure protein.
- 1 kilogram of chicken breast
- 1 egg
- salt & black pepper
- juice of one lemon
- optional: bbq sauce or any sauce of your choice
Process the chicken breast in your food processor until finely ground. Add egg and seasoning. If you have any sauce then add it too. Mix well and form into big patties. Heat a large pan and add oil of your choice. Fry the patties until well done. Water should run out of the patties, which means it is near done. Patties take about 7-10 minutes to cook well. Ok, enjoy!
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I love topping the patties with mayo, mustard, lettuce and tomato. Oh and pairing this up with fried potato crisps is so yum! As usual, I like my protein as gluten free as possible so I leave it like this…