These little chicken burger bites are simply delicious and so easy to whip up. They make the perfect lunch or light supper and are so good you honestly wont miss the bun I promise.
As well as being bursting with flavour, these burgers are also packed full of goodness. Chicken is a great source of protein and all avocado has the healthy fats which we want – and is great for your hair and skin. Look how lovely and colourful these burgers are, food this pretty can only be good for you!
Make a batch of these and cook them all and they will keep in your fridge for a couple of days or they freeze beautifully too! Or of course, feel free to half the recipe if you are just feeding a couple of people, although I will be showing you lots of lovely other ways of eating these gorgeous chicken burgers so keep a look out! If you loved my fish cakes, you are going to love these…and if you haven’t tried the fishcakes yet, then you’ve got two lovely new recipes to try!
- 500g boneless chicken thigh - you can of course use chicken breast but I love the dark meat as it has so much more flavour
- bunch of spring onions,
- bunch of coriander
- 2 teaspoons fish sauce
- 2 teaspoons of sesame oil
- 1 tablespoon of sweet chilli sauce, or half a chopped red chilli
- 2 cloves of garlic, crushed
- large pinch of salt, preferably Maldon
- coconut oil
- 2 x gem lettuce heart, separated into leaves
- 1 avocado, sliced
- handful of cherry tomatoes, sliced
- sliced red onion, left to soak in red wine vinegar to soften
- creme fraiche for serving
- optional: coleslaw
- First things first folks, preheat your oven to 200C.
- Now, pop your chicken into a food processor and blitz until it well chopped up, but stop before the phase where it looks like silly putty (remember silly putty??).
- Not the prettiest of pictures but I just wanted to chow you what it should look like.
- Now add your fish sauce, sesame oil, sweet chilli, pinch of salt and crushed garlic and whizz it all together for another few seconds until it's well mixed.
- Chop the coriander and slice the spring onions thinly. Then add these to the chicken mixture, but don't blitz it this time. Just stir by hand to make sure it all's mixed.
- Then shape into patties, either small bite sized ones or regular burger sized.
- These would also be great with the sesame seed crust that I use on the fish cakes, I often do them coated in these to give a good crust - amazing either way, just depends on your mood!
- Heat a frying pan with a heat proof handle (ie. one that can go in the oven) and add a little coconut oil, or olive oil if you don't have any.
- Fry gently for about a minute on each side until the outside is lovely and golden and then pop in the oven for about 8 minutes for the little ones and 10 minutes for the bigger ones. Just cut one in half to check that he is cooked all the way through - if he's not don't panic, just pop them back in for a bit.
- Now either make up the skinny burgers yourself or lay out all the ingredients and let people make their own. I like to serve mine with a little dollop of creme fraiche or a smidgen of coleslaw...so good! These would be a great thing to make and pop into a tupperware to take to work the next day. Yum. Just yum.
The heart shaped red onion is not mandatory…I can’t help it if my red onions ♥ me!
These little burgers are amazing with just about anything, add them to any of your favourite salad, or serve with spaghetti and tomato sauce.
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