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Homemade Chicken & Veggie Burgers with Maple Glazed Shallots and Roasted Tomato Ketchup

Homemade Chicken & Veggie Burgers with Maple Glazed Shallots

The Best Homemade Healthy Burgers brimming with Veggies and topped with addictive glazed Shallots... and a recipe for Homemade Ketchup with Canned Plum Tomatoes!
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Karen Sheer a zest for life
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Ingredients

The Chicken & Veggies Burgers

  • 1 1/2 pounds chicken tenderloins and boneless chicken thighs (weight before trimming)
  • 1/2 cup grated zucchini squeezed dry
  • 1/3 cup colorful peppers small dice
  • 1/4 cup fresh parsley cleaned, dried, coarsely chopped
  • 1 teaspoon chili seasonings can use ancho pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon mexican oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt

Maple Glazed Shallots

  • 1 large shallots
  • 2 teaspoons extra virgin olive oil
  • 3 teaspoon pure maple syrup (the real stuff!)
  • 3 pinches sea salt

Instructions

Prepare the Chicken & Veggie Burgers:

  • Trim chicken thighs of most of their fat. Remove white tendons from the tenderloins. Add all to a food processor and pulse until finely ground with a little texture. Add to a medium sized bowl.
  • Add the zucchini (squeezed dry), peppers, parsley and the seasonings - next 5 ingredients; chili powder through salt.
    Mix well with a large fork until all is well blended. Refrigerate until ready to grill (up to 12 hours.)

Make the Glazed Shallots:

  • Remove the papers from the 2 shallots, trim root end. Cut into 1/4" thick slices lengthwise - will have 4 - 5 for each shallot.
    Heat 2 teaspoons of evoo in a 10" skillet.
  • Heat the oil over medium heat, when hot add the shallot slices and cook until golden brown underneath. Carefully turn over, drizzle the maple syrup over them. Turn heat down to low and cover the pan with heavy foil. Cook about 8 minutes until the second side is golden and the shallots have cooked through.
    Set aside.

Grill the Burgers:

  • Heat a grill pan and brush with 1 teaspoon evoo. Raise heat to medium high. Form 4 even sized burgers - set them on waxed paper. Add to the pan and cook until strong grill marks are underneath, about 5 minutes. Flip over with a metal spatula. Turn the heat down to low. Cover with heavy foil. Let the burgers develop color on the second side. Cook until firm and cooked through* - about 4 - 5 minutes (will depend on the thickness of your burgers.)
  • Top the burgers on buns, if using - add 2 glazed shallots on each.
    Serve with Karen's Roasted Tomato Ketchup!

Notes

This recipe may not be reproduced without the consent without the consent of its author, Karen Sheer. 
COURSE: Main Course
CUISINE: American
KEYWORDS: homemade chicken & veggie burger, maple glazed shallots
Nutrition Facts
Homemade Chicken & Veggie Burgers with Maple Glazed Shallots
Amount per Serving
Calories
242
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
109
mg
36
%
Sodium
 
784
mg
34
%
Potassium
 
775
mg
22
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
37
g
74
%
Vitamin A
 
1166
IU
23
%
Vitamin C
 
26
mg
32
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.