Chicken Burgers – April Recipe of the Month

Get your Grill on! I’m a simple cook. So, when I first found this recipe, my first inclination was to ditch it as it has more than five ingredients. BUT! I needed something for a special occasion, so I went the extra mile and everyone ranted and raved (including our “non-health conscious family members”). So, now, when I make these, I always double the batch and freeze the other half. …Huge time saver. You can also make foil packs with green beans, drizzled with a little olive oil and sea salt. Throw on the grill for 8-12 minutes. Eat them with your fingers, like French fries. You can make these and grill them right away, but I find they hold together better if you make the night before.

Chicken Burgers

Makes 4 servings


* 1lb. ground chicken breast (can sub turkey, but I find the chicken is far better)

* 1/3 cup grated parmesan cheese

* 1/3 cup plain breadcrumbs

* 3 tablespoons light Ranch Dressing

* 2 cloves garlic, minced

* 1 tablespoon dried parsley

* 1 tablespoon Worcestershire sauce

* 1 tablespoon lemon juice

* Freshly shredded parmesan cheese

* Romaine lettuce

* Sliced red onion

* Sliced tomatoes

* 80 calorie Whole Grain Hamburger buns and/or a great big side salad

Mix all ingredients. Form into patties and freeze with parchment paper in between the patties. Remove the next morning to let thaw a bit before grilling or cooking on stove top. Make sure the burger is no longer pink in the middle and juices run clear. Test with meat thermometer, they’re done when center reaches 165 degrees.

Leave a Reply