Our kids gobbled up these delicious patties suggested by our friend, Mark Spindel. They’re so versatile—the basic recipe is delicious, or you can give them an Indian flavor by adding curry powder or an Asian flavor by adding a little ginger and soy or teriyaki sauce. Serve them with honey mustard, barbecue sauce, and/or ketchup for dipping, and oven-roasted potatoes on the side.
2 lbs. ground chicken 1 1/2 tsp. minced garlic (2 - 3 cloves) 1/2 cup fresh Italian parsley, minced (or more to taste) 1/2 tsp. dried oregano or 1 1/2 tsp. fresh 1/2 tsp. dried basil or 1 1/2 tsp. fresh chopped basil 1/2 lemon, juice only (2 Tbsp.) 1/4 – 1/2 tsp. salt, to taste 1/8 tsp. black pepper, or to taste 1/2 cup bread crumbs 1-2 Tbsp. olive oil 1 cup honey mustard, barbecue sauce, and/or ketchup, for serving
(If you are making the potatoes, start them first.) In a large bowl, thoroughly combine the chicken, garlic, parsley, oregano, basil and lemon juice. Season it with salt and pepper.
Put the bread crumbs on a small shallow dish. Form the mixture into about 15 small, thin patties, about 2 inches in diameter. Press the patties into the bread crumbs to coat each side and set them aside on a plate. (At this point you can refrigerate them for up to 24 hours or proceed with the recipe.)
In a large nonstick skillet, heat the oil over medium heat. Cook the patties until they are browned on each side and cooked through, about 8-10 minutes total. If they are cooking too fast on the outside, reduce the heat and cover the pan for a few minutes. Serve them hot with your favorite condiments.
Scramble Flavor Booster: Add 1 tsp. curry powder or 1/4 tsp. ginger powder and 1 Tbsp. soy or teriyaki sauce to the burgers and/or serve them with spicy barbecue sauce or spicy mustard.
Side Dish suggestion: To make oven-roasted potatoes, preheat the oven to 450 degrees. Dice 3-4 white or baking potatoes into 3/4-inch pieces and toss them with 2 Tbsp. olive oil, 1 tsp. dried oregano or rosemary (optional), and black pepper and salt to taste. Spread them in a single layer on a baking sheet sprayed with nonstick cooking spray. Bake them for about 30 minutes total, turning them once or twice, until they are crispy brown.
Tip: I prefer the taste of flat leaf Italian parsley, but you can use flat leaf or curly leaf parsley interchangeably in most recipes.
Nutritional Information per serving (% based upon daily values): Calories 230, Total Fat 4.5g, 7%, Saturated Fat 1g, 5%, Cholesterol 90mg, 30%, Sodium 170mg, 7%, Total Carbohydrate 8g, 3% Dietary Fiber 1g, 4% Sugar 1g, Protein 36g
Nutritional Information per serving (with 3/4 cup oven-roasted potatoes) (% based upon daily values):Calories 354, Total Fat 9.5g, 14%, Saturated Fat 2g, 8%, Cholesterol 90mg, 30%, Sodium 332mg, 13%, Total Carbohydrate 27g, 9% Dietary Fiber 3g, 12% Sugar 2g, Protein 38g