There’s an ingredient or two in here you don’t usually stick in your burgers, but don’t chicken out! Fry these patties, serve them sizzling or eat them cold tomorrow— they’ll still taste fresh. Also, using ground chicken makes you a healthy and economical super Mommy, but ground beef works, too, if you want the bold taste it offers.
Don’t Chicken-Out Burgers
Recipe By Avigail Maizlik
- Cooking and Prep: 30 m
- Serves: 6
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Contains:
Ingredients (11)
Main ingredients
Sommelier Suggests
Start Cooking
For the hamburgers
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Puree onion, parsley, and garlic in food processor until smooth.
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Soak bread in water for a minute or two. Remove from water and squeeze out well.
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Transfer bread and onion-parsley puree to a bowl. Add remaining ingredients and knead well.
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Use wet hands to shape into burgers. Fry in oil until golden on both sides.
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Drain on paper towels before serving.
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