Grilled Chicken Burgers

Servings: 6 Burgers
  • Nonstick cooking Nonstick cooking oil
  • 1 small onion , finely chopped
  • 1/2 small red bell pepper , seeded and finely chopped
  • 1/2 small green bell pepper , seeded and finely chopped
  • 2 stalks celery finely chopped
  • 1 clove garlic , finely chopped
  • 4 ripe Roma ripe Roma or plum plum tomatoes , seeded and cut into 1/2-inch cubes
  • 1/4 cup seasoned dried seasoned dried breadcrumbs
  • 2 tablespoons freshly grated Parmesan Parmesan cheese
  • 1 large large egg , beaten
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black black pepper
  • 1 1/2 pounds ground ground chicken (cut chicken breasts into cubes and pulse in food processor)
  • 6 Gluten Free Low Carb Rolls
Spray a large nonstick skillet with oil and heat over medium-high heat. Add the onion, peppers, celery and cover. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the tomatoes and garlic and stir, uncovered, for 3 minutes. Transfer to a large bowl and cool completely.Add the breadcrumbs, cheese, egg, salt and pepper and mix well. Add the ground chicken and mix just until combined. Cover and refrigerate for at least 1 hour or up to 4 hours.

Meanwhile, build a charcoal fire in an outdoor grill and let the coals burn down until medium-hot (you should be able to hold your hand just above the cooking grid for 3 seconds). Or, preheat a gas grill on High, then turn to medium.

Shape the chicken mixture into six 4-inch-wide patties (If burgers seem to soft to handle, place on wax paper and put in freezer for 30 minutes). Lightly oil grill (spray or brush) Grill the burgers, turning once, just until they feel firm when pressed in the centers (the meat should bounce back), about 12 minutes. Serve hot, on the buns.

These turn out DELICIOUS and are an excellent alternative to the same old beef burgers – try these grilled chicken burgers for a nice change of pace this grilling season! Bon Appetit!

Post your comments

Tasty Farmer Social Links