Don’t Chicken-Out Burgers

 

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• Cooking and Prep: 30 m
• Serves: 6
• Contains:

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.

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Ingredients (11)

Main ingredients

• 4 slices bread, crusts removed

• 1/4 cup Gefen Breadcrumbs

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  Gefen Plain Breadcrumbs

• 1 egg

• 4 cloves garlic or 4 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 lb (500 grams) ground chicken

• 1 teaspoon baharat spice blend or meatball seasoning

• oil, for frying

• 1 medium onion, peeled and quartered

• small bunch of parsley, stems removed

• salt and pepper, to taste

Sommelier Suggests

• Psagot Cabernet Franc

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  Psagot Cabernet Franc

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Start Cooking

For the hamburgers

1. Puree onion, parsley, and garlic in food processor until smooth.

2. Soak bread in water for a minute or two. Remove from water and squeeze out well.

3. Transfer bread and onion-parsley puree to a bowl. Add remaining ingredients and knead well.

4. Use wet hands to shape into burgers. Fry in oil until golden on both sides.

5. Drain on paper towels before serving.