Building your own burger is always a fun, messy, dinner.
Mostly we go with a veggie burger patty but we mix it up sometimes with this chicken burger.
The beans and carrots work to bind the patty without egg and they also mean you can spread the meat further and significantly boost your fibre intake too.
- 4 large chicken thighs, boneless and skinless
- 420g tin black beans, drained and rinsed
- 2 medium carrots
- 1 tsp fresh chopped thyme
- 1 tbsp coconut aminos
- 1/2 cup nutritional yeast
- 1/3 cup hemp seeds
- olive oil to cook
Chop and steam the carrots until they are soft.
Place the chicken thighs in your food processor and process until chicken is evenly minced (speed 5, 10 secs)
Add in beans and carrots then aminos and thyme. Process further until well combined (speed 4, 10 secs)
Add in the nutritional yeast and hemp seeds and process until just combined. (Speed 4, 5 secs)
If you have the time pop the mixture in the fridge for half an hour before you make patties. It will help them hold together better when you cook them.
Form heaped tablespoons of the mixture in to patties and place into a hot, greased pan.
Cook until golden on one side, then flip and cook on other side until cooked all the way through.
You can also spray with a little olive oil and bake in a 200C oven for about 20 minutes, flip them over and cook for a further 10 mins or until cooked through (keeps the stove top much cleaner! 🤣)
Serve on your bread of choice with your favourite burger toppings.
I like a leftover patty on its own topped with avo for lunch.
Makes about 12