Sophie's Gluten Free Chicken Burgers


3 fat cloves of garlic, peeled& roughly chopped
1 large red onion, peeled& cut into chunks
1/2 teaspoon of dried oregano or more to your linking
1 large egg, beaten loose
1/2 teaspoon herbamare salt:
50 grs gluten free breadcrumbs, I used Schärs
380 grs seasoned chicken mince
Maldon sea salt flakes
a fruity EVOO to fry the burgers in
To serve: gluten free hamburger buns
slices of tomatoes, salad leaves, tomato ketchup, mayonaise, thinly sliced cucumber slices,...


Take your foodprocessor & add the garlic, the cut up red onion, the beaten egg, the oregano, the herbamare, the chicken mince, the gluten free breadcrumbs & a bit of sea salt flakes according to your liking, all evenly divided over your foodprocessor. Pulse & mix until it all comes together. Taste! It has to taste fab & pungent with the raw onion & the raw garlic. Otherwise add some more oregano, herbamare or sea salt.
Shape patties with wet hands, it is easier to do so. Shape patties, each about 0.5 cm thick & 7 to 8 cm long. Place them well apart on a large plate or onto 2 plates. They will be a bit sticky. Place clingfilm over the top of the plates & place in the fridge to stiffen up for 1 to 3 hours.
30 minutes before dinner, take the plate with patties out of the fridge. Remove the clingfilm. When you take the patties from the plate, they still can stick a bit. Fry the patties well spaced apart, until golden & cooked through on both sides, in a hot pan with a few tablespoons of the fruity EVOO in it. Drain them on kitchen paper & enjoy them with your GF sliced hamburger buns, some lettuce, some ketchup, some sliced cucumber slices, etc.




I love making this easy yet lovely chicken burgers!
I prepare them in my foodprocessor & let them stiffen up in the fridge for a few hours.
You can add whatever you want in the burger.
The burgers have a lot of garlic in them but my hubbie & I like it that way!


8 servings


Thursday, July 22, 2010 - 3:27am


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