Chicken, Pretzel and Sunflower Seed Burger

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A friend recently purchased a vegan cookbook for me for the fun of it. I’m not a vegan, but I do enjoy trying new things and know that following a plant-based diet is certainly not bad for anyone. There was one recipe in it that I loved. It was a “Chickpea, Corn and Sunflower Seed burger”. It was so good I actually made it twice already.

Well, this inspired me to try something loosely based on that concept but prepared with ground chicken.

I’ve been trying to eat less red meat and have been experimenting with ground chicken recently. I find for us, ground white meat can be rather dry though. I decided to start mixing ground white and dark meat together and have to say, it’s pretty darn good.

Pretzel Crumbs Make a World of Difference

Most chicken burger recipes call for an egg and bread crumbs to be blended into the meat. Tonight I had another epiphany!

My partner returned home from a short trip with his family. He brought back a huge tub of sourdough pretzels…. the huge crunchy ones that I would end up eating non-stop. Those are something I never even think of purchasing. Well, that’s where my epiphany came in. Why don’t I crush the pretzels as use those instead of bread crumbs?

I took out my trusty little Ninja chopper, added 5 pretzels into it, and crushed them a bit…not too much though as I wanted them to have some texture still.

I thought back to the vegan recipe and decided to add some of the ingredients into the mix now. I added about 6 cornichon pickles, the dijon mustard, sunflower seeds and some spices. I mixed it all into the chicken and formed burgers. I AMAZED MYSELF THEY WERE THAT GOOD!

I was able to form it all into 7 burgers, 4 of which I did as described above, and 3 which I added some black bean soup to. Kinda crazy, but Tom isn’t into a lot of foods (onions and peppers to name a few). I had made some black bean soup from scratch tonight as well and decided to add a few tablespoons of soup into the meat mix and formed the remaining 3 burgers. The flavors of the soup, which had a kick to it, really made my burger taste even better than his I thought!

We served them open faced but they’d be great your favorite bun as well. This is definitely something I’ll be making again – as long as I remember to buy pretzels!

Chicken, Pretzel and Sunflower Seed Burgers

Adam Lapsevich
A new twist to boring, dry chicken burgers.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Chicken
Cuisine Dinner, Lunch
Servings 7 burgers

Equipment

  • Ninja food chopper or food processor
  • Frying pan

Ingredients
  

  • 1 lb Ground white meat chicken
  • 1 lb Ground dark meat chicken
  • 5 Sourdough pretzels The large, crunchy ones
  • 1 Egg
  • 1/2 cup Sunflower seeds
  • 1 tbsp Dijon mustard
  • 5-6 Cornichon pickles
  • 1 tbsp Ground cumin
  • 1 tsp each Salt, Pepper, Red Pepper Flakes
  • 1 tbsp Olive oil

Instructions
 

  • Blend dark and white ground chicken together in a large bowl with 1 egg.
  • In a food processor, or Ninja chopper, pulse the pretzel with the sunflower seeds, dijon mustard, cornichon pickels, and seasonings into breadcrumbs, but not too powdery. (NOTE: This is where I also added about 3 tablespoons of the black bean soup I made).
  • Blend the mixture into the chicken completely. Form into burgers.
  • Heat olive oil on in non-stick pan. When hot, add the burgers and sear to a brown crust forms. Reduce heat and flip to cook the other side. Covering the frying pan at this point will keep moisture in the burgers.
  • Serve open face with a side of homemade Black Bean soup or on your favorite bun with some cilantro and mayo.
Keyword Chicken Burger
Adam LapsevichChicken, Pretzel and Sunflower Seed Burger

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