Extended chicken burgers

Juicy chicken burgers cook up great in a pan or on the grill. These ones get extra heft from oats and beans, an inexpensive way to get more burger for your buck!

For the burgers:

• 1 lb (454 grams) ground chicken
  
  
• 1 540 mL can white kidney beans
  
  
• 1 cup oats
  
  
• 1 egg
  
  
• 1/2 cup carrots, grated
  
  
• 1 tablespoon Worcestershire sauce
  
  
• 2 teaspoons mustard
  
  
• 1 teaspoon chili powder
  
  
• pinch salt and pepper

For serving:

• 7 hamburger buns
  
  
• Toppings: lettuce, tomatoes, cheese, onions, pickles, condiments etc.

1. Place all the chicken burger ingredients in a large bowl, and mix until combined.
   
   
2. Divide burger mix into 7 balls, and flatten into patties. Place on large plate, and allow to chill for 30 minutes.
   
   
3. To cook on stovetop:
   
   Heat a large skillet over medium-high heat. Cook patties for around 4-6 minutes on each side, until cooked through and browned.
   
   To cook on grill:
   
   Spray grill with cooking spray and pre-heat to medium heat. Grill burgers with the lid closed, around 9 minutes on each side, until cooked through and browned.
   
   To bake:
   
   Preheat oven to 400F. Bake burgers on foil lined baking sheet for 20-25 minutes, until cooked through and browned.
   
   
4. Serve chicken burgers on buns with your choice of toppings!

 

• Chicken needs to reach an internal temperature of 165F for food safety. If you don't have a meat thermometer, check this by cutting into the thick middle part of one of your burgers. Any juice that comes out should be clear, the inside should be white or brown (not pink), and it should be piping hot inside. With ground chicken, it is better to be safe than sorry!
  
  
• It's better not to use extra lean ground chicken for this recipe, because the very low fat content may make your burgers dry.
  
  
• If you would like to hide the beans in this burger, try mashing them up with a fork or potato masher before stirring them into the meat.

• Make cheeseburgers by adding a slice of cheese to the top of your patties in the last few minutes of cooking
  
  
• These burgers are equally good made with turkey!

• Will keep in an airtight container in the fridge for up to 3 days.
  
  
• These burgers freeze well. Cool completely, and stack in freezer safe bag or container, with wax or parchment paper in between patties to keep them from sticking together. Can keep for up to 3 months.

Recipe adapted from Chicken.ca

Food is Too Expensive! was funded by the City of Saskatoon through our Healthy Yards partnership, the Cyril Capling Trust Fund of the College of Agriculture and Bioresources, and the Department of Plant Sciences. Focus group research to inform this work was collected by CHEP. Thank you all for helping us make healthy food more accessible!