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Veggie Chicken Burgers

November 2, 2017

 

I recently had my first experience with a veggie burger and I really liked the consistency and the flavor.  It was like an explosion of spices, veggies and beans that was surprisingly satisfying.  You know what that means?  Yes, I set out to make my own version.  I did however add ground organic chicken to the mix to increase the protein. 

 

These burgers are just a versatile as a hamburger. As I moved away from bread in my diet I discovered the Hamburger Salad and that preparation can be made with these burgers as well.  These burgers can also stand alone and be served aside vegetables or any side dish that you like. Another option is the half sandwich or open face sandwich which is how I chose to eat my burger. Half the carbs with the same taste.  You can’t pick it up and eat it but at least the taste is the same. And finally, you can surely put this burger between two slices of your favorite bread and go for it.  

 

I have to give a high five to a product that was amazing on this burger. Truffle Mayo. Yes, truffle mayo by Just Mayo.  Have mercy! If you want another kick of flavor and richness, add this delicious creaminess to your burger.  In addition to the truffle mayo I added, chopped spinach, sliced tomatoes, dill pickle slices, and used a slice of our favorite gluten free bread.  That’s how I assembled this burger. What would you assemble the burger? What are some of your favorite toppings?

 

 

 

Here is what you need:

 

1 can of drained garbanzo beans

2 tbs of avocado oil

2 chopped cloves of garlic

1 tbs of chopped fresh basil

¼ of chopped sweet onion

1 handful of raw spinach

2 pieces of toasted gluten free bread processed to bread crumbs or ½ cup of bread crumbs

4 ground organic chicken breasts (you can use your food processor for this or purchase pre-ground chicken)

1 tsp of Cajun Seasoning

 

  1.  In a large food processor with the “S” blade attached, add garbanzo beans, avocado oil, garlic, garlic, basil, onion, and spinach. Process on high until ingredients are well ground. 

  2. In a large mixing bowl, combine ground chicken, bread crumbs, veggie mixture and Cajun seasoning. 

  3. The mixture is very sticky.  Refrigerate for a few hours to make the mixture easier to form into patties. 

  4. When the mixture is chilled.  Form patties in approximately ½ -¾ cup size.  This recipe made 8 patties for me.  This will depend on the size patties you are making.

  5. I grilled the patties on a cast iron griddle in my gas grill using nonstick spray.  These can easily be made stove top with a little nonstick spray as well. 

  6. Cook the patties on both sides until the internal temperature reaches 165 degrees. 

  7. Remove and these are ready to be assembled anyway you like. 

 

 

 

 

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Welcome to Savoring Presence! 

Hi, I'm Alison.  I am a gluten and dairy free home chef, fit foodie and a yoga teacher. Savoring Presence is a journey simplify the relationship between food, fitness, happiness and overall wellness. Join me as I explore the best tasting healthy foods, clean products, staying active and living a balanced lifestyle. 

 

Eat well, live well, be well savoring the precious present. 

click here to learn more about me

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