Chicken Vegetable Burgers


By Dane Feldman
Photo by Dane Feldman.

Before I begin today, I should mention that my father is not a red meat eater, so many of the meals I cook with and for my parents include leaner meats, especially on the grill. I grilled these chicken burgers for my dad on Father’s Day, so of course this meal had to be one I knew he’d enjoy. Supposedly, this recipe dates back to my great grandmother, Sophie, whom I’ve never met, so it’s an extra special one for us.

Makes 6 burgers.

What you’ll need:
2 celery stalks with leaves
1 cup baby carrots
1/4 large Spanish onion
1 lb ground chicken
1 tsp poultry seasoning
1/2 tsp garlic
1 tsp Hungarian sweet paprika
1 cup bread crumbs
1/3 cup egg whites (or one egg)
Food processor

Cut the celery in half and chop the onion into a couple of smaller pieces. Put the celery, onions, and carrots into the food processor and blend for about 20 seconds. Be careful not to let it process for too long as the vegetables should appear finely chopped rather than pureed.

Next, put the processed veggies, the chicken, the spices, and the egg in a bowl and mix with your hands. Add 1/2 cup of bread crumbs and mix with your hands again.

On a large plate, sprinkle 1/4 cup of bread crumbs. Shape patties with your hands and roll each patty in the bread crumbs. Add the remaining bread crumbs as needed.

Place the patties on the plate and refrigerate for at least 30 minutes before grilling. Serve with or without buns. The burgers themselves are healthy enough that adding a bit of carbohydrates to the meal won’t matter much.

As a friendly reminder, make sure you wash your hands after each time you touch the ground chicken because it is often a carrier of salmonella, which has been known to cause serious illness. My best suggestion is for you to purchase the ground chicken at your local deli. The fresher the meat, the less likely you’ll be to contract any type of food poisoning.

Normally, I’d cook these burgers on the grill, but we ran out of gas just as we were about to throw them on, so we cooked them stovetop. They taste just as good, so if you don’t have a grill handy, don’t fret!

I served these with a side of homemade sweet potato fries. Look for the recipe later in the week.