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!
Servings: 4 servings
Equipment
- 1 cast iron grill pan (can use outdoor grill)
- 1 10" stick proof skillet
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.
Nutrition
Calories: 242kcal | Carbohydrates: 7g | Protein: 37g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 784mg | Potassium: 775mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1166IU | Vitamin C: 26mg | Calcium: 36mg | Iron: 1mg