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Chicken and Vegetable Burger Patties
RECIPE BY: RonaNZ
This was a recipe I came up with when I started trying to lose weight with Sure Slim. It uses Cruskit crispbreads or crackers and follows the "rules" of the diet. Cruskits are those revolting puffed crispbreads that you buy thinking that you are being good but then don't eat. I found that they make an excellent binder for burgers.
Posted on: Sep 24, 2007
Ingredients
Directions
1
Put the Cruskits in the food processor and grind to a fine breadcrumb consistency. Tip the crumbs into a bowl.2
Put the rest of the ingredients except the chicken into the food processor and pulse until finely chopped.3
Note: Resist the temptation to do the Cruskits and vegetables together. You'll end up with a gluggy mess that is difficult to get out of the food processor.4
Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands.5
Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick. Grill for 7 minutes on each side.6
Serve in a pita bread with lettuce and tomato or serve as a main dish with vegetables.7
These patties can also be baked in a hot oven. I also make them into meatballs and bake them then freeze them. They can be added to stock and bok choy for a very quick meal.
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Featured Reviews for This Recipe
From: Mandy from Oz
On Jan 15, 2008
I had some lonely stale cruskits in the cupboard so thought this was a great chance to use them up. These burgers are really tasty & full of flavour, great recipe, thanks!
From: **Jubes**
On Jan 8, 2008
My whole family enjoyed these chicken and vegie patties. Both my 4 and 11 year old daughters truely enjoyed these as well (with the compulsory addition of tomato sauce/ketchup of course!). These patties were simple and quick to make and had a whole lot of flavour. The cruskits worked very well and eliminated the need for the addition of egg to bind them. These would also be terrific made into little patties like felafel sized for parties with toothpicks and served with a sweet chilli sauce for dipping. Thanks for a great recipe Rona. Photo also to be posted
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (227g) Recipe makes 4 servings The following items or measurements are not included below: 1 bunch coriander |
||
| Calories 239 | ||
| Calories from Fat 103 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.6g | 17% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 402mg | 16% | |
| Potassium 512mg | 14% | |
| Total Carbohydrate 10.1g | 3% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 2.8g | ||
| Protein 23.8g | 47% | |
| Vitamin A 241mcg | 4% | |
| Vitamin B6 0.6mg | 32% | |
| Vitamin B12 0.4mcg | 6% | |
| Vitamin C 13mg | 23% | |
| Vitamin E 1mcg | 5% | |
| Calcium 45mg | 4% | |
| Iron 1mg | 8% | |
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