Description
This Chicken Veggie Burger recipe combines juicy ground chicken with sautéed coleslaw mix and onions, seasoned to perfection and cooked on the stovetop. Served on buttery brioche buns, these burgers are a delicious and wholesome option for a quick and satisfying meal.
Ingredients
Chicken Burger Ingredients
- 1 lb ground chicken
- 2 cups coleslaw mix
- 1/2 cup diced onion
- 1/4 cup panko bread crumbs
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 egg
- 1/2 tsp salt
- 1/2 tsp Texas Roadhouse rattlesnake seasoning
Cooking Oil
- 2 tbsp avocado oil (divided)
Serving
- 4 brioche hamburger buns
Instructions
- Sauté Veggies. Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the coleslaw mix and diced onion, stirring occasionally, and cook for 5-7 minutes until the vegetables are softened and fragrant. Remove from heat and let cool slightly.
- Season Chicken. In a mixing bowl, combine the ground chicken, sautéed veggies, panko bread crumbs, Dijon mustard, Worcestershire sauce, egg, salt, and Texas Roadhouse rattlesnake seasoning. Mix thoroughly until all ingredients are evenly distributed.
- Form and Cook Patties. Heat the remaining 1 tablespoon of avocado oil in the skillet over medium heat. With wet hands, shape the chicken mixture into 4 even burger patties. Place them in the skillet and fry for 5-6 minutes on one side. Then flip the patties, cover the pan with a lid, and cook for an additional 5 minutes on medium-low heat to ensure they are cooked through.
- Serve. Place the cooked chicken veggie burger patties on the brioche buns and add your favorite toppings before serving hot.
Notes
- Wet your hands when forming patties to prevent sticking.
- Ensure the internal temperature of the chicken patties reaches 165°F (74°C) for safe consumption.
- You can substitute the coleslaw mix with shredded cabbage and carrots if preferred.
- Try adding cheese or avocado slices to the burger for extra flavor.
