Recipe

Sautéed Mini Chicken Burgers With Herbs Recipe

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Ingredients

Directions

Step #1 In a large bowl, parsley, garlic, oregano, use a fork to mix the ground chicken, & lemon juice.
Step #2 Spice up with the salt & pepper; set aside.
Step #3 Place the bread crumbs in a shallow dish.
Step #4 Form the meat into 16 small patties.
Step #5 Coat each patty in the crumbs, turning to coat & pressing so the crumbs adhere; set aside.
Step #6 Heat 1 tbsp of the oil In a large-ish skillet over med-heat/flame.
Step #7 Add some of the patties & cook, until browned & cooked through, turning once, about 10 mins total.
Step #8 (If the patties brown before they're cooked through, reduce the heat to medium-low, cover the pan, & continue to cook for a few mins more.
Step #9 ) Repeat with the remaining oil & patties.
Step #10 Serve plain or on hot-dog buns halved to match the miniature size of the burgers.
Step #11 To Freeze: Form the chicken mixture into patties but do not coat it in the bread crumbs.
Step #12 Place the patties on a parchment- or wax paper?lined baking sheet & freeze.
Step #13 Transfer to a large resealable bag & store for up to 3 months.
Step #14 To Reheat: Thaw overnight in the refrigerator or defrost in the microwave.
Step #15 Coat in the bread crumbs.
Step #16 Cook according to the recipe.
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