1 onion
9 tablespoon(s) olive oil
1 clove(s) of garlic
100 g sandwich bread
1 teaspoon(s) granulated sugar
1/4 bunch parsley, finely chopped
2 tablespoon(s) mint leaves, finely chopped
1 chicken bouillon cube
1 heaping tablespoon(s) paprika, smoked
5-6 sprig(s) thyme
1/2 kilo ground chicken
1 egg
To serve
bulgur wheat
vegetables, sautéed, of your choice


1.Place a pan over high heat and let it get very hot.
2.Coarsely chop the onion and thinly slice the garlic.
3.Add 2 tablespoons of olive oil to the pan.
4.Add the onion, garlic, salt and pepper. Sauté.
5.Add the sugar and let it lightly caramelize.
6.When the onion has softened become a little golden, remove from heat and set aside.
7.Cut up the slices of bread and place them in a food processor along with the parsley, mint, sautéed onion mixture, bouillon cube, paprika and thyme.
8.Beat until the mixture looks like breadcrumbs. Do not overbeat or else the mixture will become dough-like.
9.In a large bowl, add the bread mixture, ground chicken, 5 tablespoons of olive oil, egg, salt and pepper (seasoning optional).
10.Knead with your hands until all of the ingredients are well combined.
11.Place a nonstick pan or grill pan over medium heat and let it get very hot. Add 2 tablespoons olive oil.
12.Knead the mixture into burgers that are about 150 g each.
13.Add them to the pan and cook for about 4 minutes on each side. You can also cook them in the oven. Preheat your oven to 200-220* C (390-420* F) Fan and cook for 15-20 minutes.
14.When ready, remove from heat and serve.
15.Serve chicken burgers with bulgur wheat, sautéed vegetables, your choice of herbs and drizzle with some extra virgin olive oil.

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