* Gluten Free * Healthy * Low Carb * Weeknight Winner *
I discovered these wonderfully tangy burgers a few decades ago, and they have been a family staple ever since … we often double or triple the recipe and munch on them all week! I am sure they’d be great on burger rolls, but I think they really shine when served with homemade Caesar salad. The lemon and garlic in the chicken brings out the flavors of the dressing – it’s like magic!
Lemony Chicken Burgers
Adapted from Suzanne Somers’ Eat, Cheat, and Melt the Fat Away
Serves 4 (6 if you serve them on a roll)
1 pound ground chicken
½ large onion, finely chopped
4 cloves garlic, minced
1 egg, beaten
1 tbsp grated lemon zest
2 tbsp lemon juice
3 tbsp chopped fresh parsley
2 tbsp olive oil
1 tsp ground caraway seed (optional – you can substitute dill, ground cumin seed or fennel seed)
1¾ tsp salt
½ tsp black pepper
Peanut oil for frying
Lemon wedges, for garnish
Mix all the ingredients except peanut oil and lemon wedges in a bowl. Form the chicken mixture into 4-6 patties.
Heat peanut oil in a large skillet over medium heat. Fry the patties for 5-6 minutes on each side, until crispy and golden brown. (Drain on a paper towel if desired.) Serve with lemon wedges.
For a printable version of this recipe, please click here.