Chicken Veggie Burger

Craving a lighter twist on burgers? These chicken veggie burgers are quick, easy and healthy too. With 32g of protein, lean ground chicken, and hidden veggies, they’re delicious on a brioche bun or bunless. Ready in just 30 minutes!

Course Dinner, Lunch

Cuisine American

Recipe Type Cast Iron Skillet, Grilled, Healthy Choices, High-Protein Meals, Kid-Friendly, Memorial Day, Sandwiches, Spring Dinner, Summer, Summer Dinner

Skill Level Easy

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 627kcal

Author Angela G.

Equipment

cast iron skillet with lid

Ingredients

1 lb ground chicken
2 cups coleslaw mix
½ cup onion diced
¼ cup panko bread crumbs
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoon avocado oil
1 egg
½ teaspoon tsp salt
½ teaspoon Texas Roadhouse rattlesnake seasoning

Serve with

4 brioche hamburger buns

Instructions

Sauté veggies. Using half the avocado oil, sauté slaw mix and onion over medium heat for 5-7 minutes, stirring, until vegetables are softened.
Season chicken. Combine chicken, veggies and remaining seasonings in a bowl. Mix until well combined.
Form and cook patties. Heat remaining oil in a skillet over medium heat. Using wet hands, form 4 burgers patties. Fry on one side at medium heat for 5-6 minutes.
Flip burgers and cover the pan with a lid. Fry for another 5 minutes on medium-low heat.
Serve chicken veggie patties on buns with toppings of choice.

Notes

Spinach, carrots, zucchini, and/or peppers can be used in place of coleslaw mix to vary the flavor.
Feel free to use your favorite seasoning. Anything with a punch of flavor works well. Ranch dressing seasoning is delicious. Or simply garlic.
Top with lettuce, tomato, mayo, and/or Ranch dressing.
Fresh avocado, slaw, and a drizzle of salad dressing are more topping ideas.
Cheese can also be layered on. Melt cheese on top of burgers the last minute of cooking.

Nutrition