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Chicken Burgers

Updated: Jun 11

  • A wonderful juicy chicken burger that is easy to prepare, you will get an even bigger mixture from this mixture that you will have it for the next 3 days, which you will keep in the refrigerator, covered. I have come up with decisive ingredients that give a phenomenal smell and taste! Follow the recipe.

Ingredients: simple, total time 45 min., 10 servings
  • 1 kg chicken breast/ diced then minced

  • 200 g smoked bacon/ finely chopped-tiny cubes

  • 1 onion/finely-chopped

  • 2 stalk of parsley/ finely chopped — or dry 1.5 Tablespoon

  • 1 red long pepper/ diced on tiny cubes

  • 1 green pepper/ diced on tiny cubes

  • 4 cloves of garlic/ minced

  • 1/2 teaspoon red-hot crushed pepper

  • 1 teaspoon red ground pepper

  • 1 teaspoon mint/ or 1 leaf fresh

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 1 teaspoon dry bio-spice/ Vegeta

  • 1 teaspoon cumin

  • 1 Tablespoon Olive oil EVO

  • 12 flat Tablespoon breadcrumbs/ or as needed

  • 1 teaspoon bicarbonate

  • little oil for frying patties

For Sprinkle:

  • grated Mozzarella, Gouda, Trappist, Cheddar Cheese/ optional

  1. Prepare all the ingredients as described above.

Wash the chicken meat and remove the cartilage and bones. Cut it into smaller pieces and grind it in a meat grinder once. If you don't have a meat grinder, ask your butcher to do it for you.

  1. Finely chop the onion, garlic, mint, and parsley. Set aside.

  2. Cut the bacon into tiny cubes, remove the harder part of the skin if there is any.

  3. Wash and remove the stems and seeds from the peppers, wash the inside and cut into small cubes.

  4. Add minced chicken meat in deep bowl. Add all ingredients except bacon and paprika. Stir all the ingredients well into a compact mixture. Leave in the fridge for 30 minutes. You can also do all this mixture 1 day before baking. I left this mixture overnight and the next day I made and baked burgers.

  5. Fry chopped peppers and bacon in very little oil and leave to cool for about 15 minutes.

  6. When it has cooled, add the grilled bacon and paprika to the meat mixture. Mix everything well. Leave it to cool in the refrigerator while you make the side dish. I have combined Swiss chard mixed with potatoes, which is very healthy and goes fantastically with these patties!

  7. When you have finished the side dish, take out the meat mixture.

  8. Pour a little oil into the pan, wait for it to heat up.

  9. Take out the mixture with a large salad spoon, wet your hands and make burgers by pressing with your palm, form round shapes and place in hot oil.

  10. Fry each side for about 5 minutes. You can add cheese as desired from the description, cover the pan on the already baked side of the patty, wait for it to melt for about 5 minutes. Turn off the heat, cover for a few more minutes, and serve.

  11. Serve hot patties with a side dish of your choice: baked potatoes, Swiss chard and potatoes, rice, boiled potatoes, spinach.

Buon appetito!


  • You can make this mixture a day before baking and leave it in the fridge overnight.

  • You can also grill on charcoal.

  • Instead of smoked bacon, you can use meaty bacon or dry neck, finely chopped or blended.

  • You don't have to add a spicy kick if you don't like to, simply add more ground pepper.

  • If you have a lot of baking to do during the day, cover the rest of the mixture with plastic wrap and put it in the fridge for tomorrow.

  • Use ready-made patties for up to 3 days.

  • For a smaller quantity, for example 500 g. cut the spices in half.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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Jun 05
Rated 5 out of 5 stars.

Cucina buona e leggera brava