Chicken and vegetable burgers, cooked in a pan, air fryer or oven
They are so good, thus I’ve solved the problem of getting kids to eat vegetables.
Trust me, one leads to another.
You just need raw chicken breast, but even if you have leftovers from boiled or grilled chicken.
This recipe is also a valid way to recycle leftovers.
You can choose the vegetables to your taste, even with frozen minestrone vegetables.
These chicken and vegetable burgers I’ve made with zucchini and mushrooms this time, but the other day I even made them with frozen minestrone. A real tip for all moms.

Thought for you:

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven, Frying, Air Frying
Cuisine: Italian
Seasonality: All seasons

353.68 Kcal

calories per serving

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Energy 353.68 (Kcal)
Carbohydrates 39.68 (g) of which sugars 4.12 (g)
Proteins 36.09 (g)
Fat 6.08 (g) of which saturated 1.97 (g)of which unsaturated 3.48 (g)
Fibers 3.63 (g)
Sodium 534.87 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

14 oz chicken breast (raw or cooked as desired)
2 eggs
7 oz mushrooms (as desired or other vegetables)
7 oz zucchini (diced or other vegetables of choice)
7 oz breadcrumbs (seasoned Sicilian style see recipe here click)
1 tsp curry
1 tsp sweet paprika
2 tsps roast herbs (I make them at home click here)
to taste salt
to taste pepper

Chicken and Vegetable Burgers

Tools

What we need to make

1 Knife
1 Blender or Bimby
1 Pastry Ring
1 Parchment Paper
1 Pan or oven

Steps

Let’s go to the kitchen to prepare

Wash all the vegetables and cut them into pieces. Do the same with the chicken breast and…
Put the chicken,
the eggs
the sliced mushrooms
the diced zucchini
the herbs and spices
the seasoned Sicilian breadcrumbs,
and blend.
Until you get a smooth and homogeneous mixture, a bit sticky.
Spread a sheet of parchment paper and with the help of a pastry ring and the back of a moistened spoon, form the burgers.
Here they are all together.
At this point, if you cook them in a pan, take scissors and cut the square under each burger.
For oven cooking, just transfer the sheet with all the burgers on a baking tray.
While for air fryer cooking, cut the sheet according to the drawer’s width
Pan cooking: for pan cooking, pour a little oil or even better, just a spray, and as soon as it’s hot, place the burger with the parchment square.
Cook for 2 minutes, then flip it removing the parchment square.
Continue cooking for another 2 or 3 minutes.
Air fryer cooking: place the burgers with the parchment square in the appropriate drawer, preheat and cook at 356°F for 3 minutes, then flip and continue for another 3 minutes.
Oven cooking: place the burgers on a baking tray with all the parchment paper and bake at 356°F static for 10 minutes.
Here are the ready chicken and vegetable burgers