I love a good chicken burger. However, I am not a fan of the “chicken breast” burger and I appreciate the convenience of the ready to go crumbed chicken burger, but it’s not my favourite version.

Chicken mince isn’t always available on the shelves of our local grocer. And that’s ok. It’s easy to make your own.
Use the meat only – I personally find it easier to use chicken breasts. Make sure the skin and bone has been removed. Pat the meat dry with a cloth. Chop the chicken into 2cm cubes and pop into your hand blender. Pulse for a few minutes and viola, you have chicken mince.

Easy right? Now you have chicken mince for homemade chicken burgers!

For these burgers we decided on a burger bun-free option. Our way of pretending we’re healthier than we really are. I added tzatziki, marinated peppers, olives and grilled artichokes for the Mediterranean flavour.

Yes, it’s a burger better eaten with a knife and fork

Chicken Burger

Homemade Chicken Burgers
Makes 4 burgers

500g chicken mince
1/2 onion chopped finely
1 egg, beaten
1 tsp mustard
1tbsp fresh parsley
1 tbsp oregano (optional)
1/2 tsp lemon juice
pinch of salt and pepper to season
2 tbsp oil (if you prefer to pan-fry the burgers)

In a large bowl, mix the chicken mince with the remaining ingredients (except the oil). Dive the mixture into 4 equal sized balls. Shape into burger patties. Place in the fridge for 10-15 minutes.

To pan-fry: heat the oil in a heavy based pan. Place the burgers in the pan. You’ll notice the chicken turn white as it cooks. Once half of the patty is white, turn the burger over. Cook until completely white and the patty has a golden colour (about 10 minutes).

To grill: Heat your grill to hot. Place the burgers on the grill. Cook for about 5 minutes each side or until the burger is white on the sides and golden on the top.

Top your chicken patty with the Mediterranean goodies of your choice. Of course, you can toast a bun too if you want a more traditional burger.

Enjoy with a glass of rose wine!

Chicken Med Burger