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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%
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Chicken and Vegetable Burger Patties

Recipe #254905 | 30 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: RonaNZ
Sep 24, 2007

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.

SERVES 4 (change servings and units)

Ingredients

400 g ground chicken
8 crackers
1 onion
3 garlic cloves
2 stalks celery
2 large mushrooms
1 zucchini
1 bunch coriander
1 tablespoon soy sauce
2 tablespoons olive oil
salt
pepper

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**

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!

1 person found this review helpful

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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

2 people found this review helpful

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From: Shazzie

On Aug 16, 2008

Very tasty and well worth making again. The only reason for my 4 star rating is that Zuccini, mushrooms, celery and bunches of coriander come in many different sizes, I suppose, and I ended up with far too much veg mixture for the amount of chicken stated. Perhaps e.g. cup measurements would be better? Anyway, I froze the leftover veg mixture and hopefully it will be usable for the next batch of patties. I also, as per a previous reviewer, think these would make great appetizers as small meatballs with a dipping sauce. Thanks for a tasty recipe.

1 person found this review helpful

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