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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


  • Ninja food chopper or food processor
  • Frying pan


  • 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


  • 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