Gluten-Free Sautéed Mini Chicken Burgers
Ingredients
2 lbs. Sprouts fresh ground chicken breast
1 1/2 tsp. minced garlic (2 - 3 cloves)
1/2 cup fresh Italian parsley, minced (or more to taste)
1 1/2 tsp. fresh oregano or 1/2 tsp. Sprouts brand organic dried oregano
1 1/2 tsp. fresh chopped basil or 1/2 tsp. Sprouts brand organic dried basil
1/2 fresh lemon juice only (2 Tbsp.)
1/4 - 1/2 tsp. Pacific brand sea salt, to taste
1/8 tsp. black pepper, or to taste
1/2 cup gluten free bread crumbs
1-2 Tbsp. Sprouts brand extra virgin olive oil
1 cup Sprouts brand honey mustard or barbecue sauce, for serving
Instructions
1. In a large bowl, thoroughly combine chicken, garlic, parsley, oregano, basil and lemon juice. Season with salt and pepper.
2. Put bread crumbs in a small shallow dish. Form the mixture into about 15 small, thin patties, about 2 inches in diameter. Press the patties into the bread crumbs to coat each side and set aside on a plate. (At this point you can refrigerate them for up to 24 hours or proceed with the recipe.)
3. In a large nonstick skillet, heat the oil over medium heat. Cook the patties until browned on each side and cooked through, about 8-10 minutes total. If they are cooking too fast on the outside, reduce the heat and cover the pan for a few minutes. Serve hot with your favorite condiments.
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