Chicken Burgers
Chicken burgers sound so weird right? But they are actually really good. I get bored eating the same food over and over so I have to mix it up. Although I love regular burgers, I only eat beef about once every two weeks, so this is a good alternative.
Chicken burgers can be so versatile. You can add just about any herb and spice. Plus they are easily reheated for quick access for meals during the week. If you have read any of my previous blog posts, you already know that I have a large herb garden. I love cooking with herbs and the one herb that I personally think is not used enough in chicken recipes is sage. Sage also pairs really well with butternut squash, so I have incorporated that into this dish. The perfect hearty fall recipe.
This is a burger you don’t even have to heat up the grill for and it is packed with flavor. You can eat it on a bun with your choice of veggies or bun-less with sides.
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PrintChicken Burgers
Ingredients
- 1 pound boneless chicken thighs (I use ButcherBox)
- 1 1/2 cup chopped butternut squash
- 6 sage leaves
- 4 garlic cloves
- 1 teaspoon pink salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut oil
- 1/4 cup buckwheat flour
Instructions
- Preheat the oven to 350 degrees F. Coat two separate baking dishes with coconut oil – 1 tablespoon for the chicken and 1 for the butternut squash. Place the chicken on one dish and the butternut squash on the other. I use a dish for the chicken and a baking sheet for the butternut squash.
- Let the chicken and squash bake for 35-40 minutes until the chicken is cooked through and the squash soft.
- Once the chicken and squash is cooked, add to a food processor with the chopped sage leaves, garlic, salt, pepper, and buckwheat flour. Turn on low and mix until ingredients are combined.
- Scoop out approximately 1/3 cup of mixture and pat to form a burger. Do this for each burger.
- Heat a nonstick skillet to medium and brown for about 5 minutes on each side. Enjoy without a bun or with a bun and your favorite condiments!
Notes
If eating at a later time, skip the skillet and place directly into the refrigerator. When ready to eat, place the burger on the skillet to heat – brown on each side until warmed all the way through.
Burgers will keep in the refrigerator for up to 5 days and in the freezer for 1 month.
