Chicken Burgers
This recipe fits into the Autoimmune Paleo (AIP) Protocol under the elimination phase depending on the seasoning used
Instead of using pre-ground chicken for this recipe you could always process or grind up a combination of chicken breasts & thighs as I find that makes a nice mixture
If you wanted to make chicken nuggets instead of burgers this is the same recipe I use
To serve them as burger if you are following AIP I like to use savory waffle buns
Equipment:
Food processor, if grinding your own chicken
Mixing bowl
Measuring spoons
Shallow dish
Fork or Whisk
Air fryer or Oven
Ingredients:
Ground Chicken, see notes
Seasonings, to taste
Salt, to taste
1 - 2 TBSP Olive OR Avocado Oil
Pork Panko Crumbs, see notes
Tapioca Starch OR Arrowroot Powder, see notes
Instructions:
Place your ground chicken in a large mixing bowl. If you are grinding it yourself be sure to work in batches & pulse until it reaches the consistency you’re looking for, it can go liquidy pretty quick
Add the seasoning, salt & oil to the bowl mixing until just combined
In a shallow dish prepare your coating by mixing the panko, seasoning & starch until well combined
Shape your chicken mixture into burgers
Dip each burger in the coating being sure to cover all sides
Place the burgers on a baking sheet or right in your air fryer
After all the burgers have been formed see if you need to recoat any if you have left over panko
Cook the burgers at 375F until they reach an internal temperature of 160-165F, flipping once. I find about 20 minutes is generally enough time
Notes:
Pork panko crumbs are just ground up pork rinds. Try to find pork rinds that are only pork, salt & oil. Place them in a blender or pulse being sure not to over process them creating dust
Use 1.5 TBSP starch for every ¼ cup panko crumbs
Image of chicken burger on a waffle bun on a small plate