Chicken and vegetable burgers, cooked in a pan, in the air fryer or in the oven.
They are so tasty — this is how I solved the problem of getting children to eat vegetables.
You never have enough; one goes after another.
All you need is chicken breast, but you can also use leftover boiled or rotisserie chicken.
This recipe is also a useful way to reuse leftovers.
You can choose the vegetables to your taste, even frozen mixed vegetables (minestrone).
This time I made the chicken and vegetable burgers with zucchini and mushrooms, but the other day I even made them with frozen minestrone. A real tip for all moms.

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 15 Minutes
Cooking time: 6 Minutes
Portions: 4
Cooking methods: Oven, Pan-frying, Air fryer
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 grocery shopping

14 oz chicken breast (raw or cooked as desired (about 14 oz / 400 g))
2 eggs
2.75 cups mushrooms (sliced, or substitute other vegetables as desired (about 200 g))
1.6 cups zucchini (diced, or other vegetables of your choice (about 200 g))
1.67 cups breadcrumbs (seasoned Sicilian-style; see the recipe here (click) (about 200 g))
1 tsp curry
1 tsp sweet paprika
2 tsp 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 them

1 Knife
1 Food processor or the Bimby
1 Round cutter
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…
Place the chicken,
the eggs
the mushrooms, sliced
the zucchini, diced
the herbs and spices
the Sicilian-style seasoned breadcrumbs,
and blend.
Blend until you obtain a smooth, homogeneous and slightly sticky mixture.
Lay out a sheet of parchment paper and, with the help of a round cutter and the back of a moistened spoon, form the burgers.
Here they are all together.
At this point, if you will cook them in a pan, take scissors and cut out the square of parchment under each burger.
For oven cooking you only need to transfer the sheet with all the burgers onto a baking tray.
For air fryer cooking, cut the sheet to fit the width of the basket.
Pan-frying: pour a little oil, or better yet just a spritz, and when it’s hot place the burger with the parchment.
Cook for 2 minutes, then flip removing the paper.
Continue cooking for another 2 or 3 minutes.
Air fryer: place the burgers with the parchment in the basket, preheat and cook at 356°F for 3 minutes, then turn and continue for another 3 minutes.
Oven: place the burgers on a baking tray with the parchment and bake at 356°F (conventional/static) for 10 minutes.
Here are the chicken and vegetable burgers ready.