Chicken Burger - Cook For Your Life- anti-cancer recipes

Chicken Burger

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

If you want to avoid eating too much red meat, this tasty Chicken Burger recipe is the perfect answer when barbecue season comes around. Flavorful and satisfying, even red meat enthusiasts will enjoy chowing...

Ingredients

  • 1 pound ground chicken
  • ½ cup freshly grated Parmesan cheese
  • ½ cup fresh Breadcrumbs
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallot or onion
  • 1 teaspoon thyme leaves
  • 1 teaspoon lemon zest
  • 2 tablespoon tomato paste
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 1 teaspoon olive oil
  • 6 whole-wheat hamburger buns
Missing an Ingredient?
 Visit our ingredient substitution guide.

Nutrition Facts

Calories

360 cals

Fat

18 g

Saturated Fat

5 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g

Carbohydrates

28 g

Sugar

4 g

Fiber

3 g

Protein

23 g

Sodium

522 mg

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*per serving

Directions

  1. In a large glass bowl, mix the ground chicken with Parmesan cheese, breadcrumbs, olive oil, minced shallots, thyme, lemon zest, tomato paste, and black pepper, until well combined. Form into 6 patties. Cover tightly and keep in the refrigerator if not cooking right away.
  2. Generously salt the patties. Heat a skillet with 1 teaspoon of olive oil or grill. Add the patties, cover and cook for 5 minutes on each side. Serve on a bun. Pairs well with the classic tomato-lettuce-onion combo, or a simple smear of mayonnaise if you are on a low-fiber diet.

Chef Tips

These patties can easily be made ahead of time and frozen. They will safely keep up to 1 month in the freezer, so be sure to date the package. When you want to eat them, either let them slowly defrost in the body of the fridge — this will take 3 to 4 hours, or place them under cold water until they are soft.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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2 comments

  1. Your ingredient list states '1/2 freshly grated parmesan cheese'. I'm wondering 1/2 of what? 1/2 cup, 1/2 Tbsp.? I made these last night and used approximately 1/2 cup cheese because 1/2 Tbsp. just seem like enough. I was used to beef burgers but I quite enjoyed these.

    Thank you!

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