Seeing as last night was one of the last sunny ones in a couple days, I figured that ground chicken in my fridge deserved a chicken burger-esque recipe. I obviously made these without using a bun, but by all means if you’re aren’t gluten-free then go nuts with the biggest, softest, sesame-est bun you can find!
Dillweed Chicken Burgers
Makes 4 Patties
Preheat oven to 400F.
In a bowl, mix together chicken, green onions, garlic, dill, red pepper flakes, EVOO, and S&P. Mix together thoroughly without over-mixing – that will make it tough.
Form the mixture into patties. I like my a bit thicker, but the size it up to you. If you like then thinner, the time would be a less in the oven.
Heat a frying pan on medium high heat. Add in a little coconut oil (or olive oil). Once hot, gently place in the patties and let brown. Remember, when they are ready to flip they will release themselves from the pan. Flip to the other side, and brown. Transfer the pan to the oven for ~ 12 – 15 minutes.
After 12 minutes, I took them from the oven and topped two of them with grated cheese. I then replaced them to the top rack of the oven to melt the cheese for a couple minutes.
When the inside is no longer pink, they are ready to serve. (For me, this took 15 minutes altogether – including melting the cheese).