Chicken Burgers

I’m back with a recipe! I decided to semi-document this one because my husband asked for them again within one month. I may have mentioned before that I cook dinner Sunday – Thursday, breakfast is almost every day depending on the schedule and lunch is normally leftovers. With Thursday being my “end of the week” for cooking, we turned it into something fun and called it “Fast Food Thursdays” – I cook something that is considered a fast food or not our normal dinner, something fun. We started it by buying fresh burgers from the supermarket but I decided to try my hand at it. Burgers and meatballs are basically the same ingredients so I tried Turkey burgers the first time, then meatballs with ground beef and my latest hit was chicken burgers. I even gave two to my trainer and she loved them. So I’m going to share this simple recipe with you. It’s something that you can make before going to work and let marinate so that they’ll be rich and flavorful when you’re ready to cook them in the evening.


1 lb chicken breast

1/4 cup bread crumbs

1 egg

1-2 tbs onion

1 clove garlic (optional)

Parmesan cheese (shaved//optional)

Spices & herbs (I added about 1/4-1/2 tsp of all seen below, but it’s really you’re preference and the flavor you’re looking to achieve)

Spices & herbs
Spices & herbs


Combine all ingredients together, and mix well. I used an ice cream scoop to portion it out, and then pressed them with a fork to half inch thick and let set.  

All ingredients mixed together
All ingredients mixed together
Prepped for storage
Prepped for storage

I was able to get about 6 burgers from this batch as I wanted a little more thickness to it. I put 4 aside to freeze as we’ll only have two tonight. I cook my burgers in the pan, not in the oven, and I don’t like to press them too much, I like them to stay thick and juicy. I added the parmesan cheese last time into the mix but I wanted to try it without this time and I’ll add it after. I used shaved parmesan not the one everyone sprinkles on hot dogs. I also left out the fresh garlic because I was being lazy but the last time it did taste good. Again, everything is optional. I like sharing recipes that give you the option to experiment as well or you can follow mine.

Please let me know if you try it and how it comes out. I’ll post a picture on Instagram later with mine cooked.

Happy Fast Food Thursday!


Eat your veggies!

Since my omelette post was so well received, I’ve since done another dish that has a recipe that can be shared. I’m the kind of cook who throws things in the pot at the last minute or according to how I want things to taste, with that said, I do not really follow recipes. However, I do a few simple things that I can average and share a “recipe” with you. Today’s is… shit I didn’t think of a name. Ok, we’ll go with the title – Eat your veggies. After all I did this to force myself to eat veg.

1 cup shredded carrots

1 cup shredded cabbage

1 small bunch of broccoli chopped

4 brussel sprouts chopped

1 tsp unsalted butter

1/2 tsp paprika

1/4 tsp black pepper

(salt optional)

In a non stick pan, add all of the ingredients on a low heat (like the omelette) and stir occasionally so that everything is covered with the seasonings. Do not overcook your veg! When the broccoli and brussel sprouts become a bright green color it’s ready! The pic below is when I warmed this up today for lunch so it’s leftovers. I forgot to take a pic last night when it looked bright green lol. The paprika and red cabbage also add a reddish tinge to it.

20130319-151154.jpgI’m really trying to reduce my flour intake so I have to be creative with my vegetables as I can get bored of the taste very quickly. I tried brussel sprouts before and steamed is not the way for me. It’s actually the brussel sprouts that led me to do this, kind of disguise them in some other veg I don’t mind eating. Again, feel free to modify this as you see fit. Maybe add some red onions or green onions and tomato. I used unsalted butter because I don’t like how vegetables taste/look when you cook them in oil, even olive oil.

I cooked some chicken thighs with this as I did a quinoa pasta/veg dish for my husband and just the chicken and veg for me. I couldn’t dream of giving him veg alone, he’d be forever snacking on something because it wasn’t filling, so he got pasta. The good thing about this meal is that it could be done for a quick lunch (it warmed up nicely in my toaster oven today) as well and would be nice with fish. I’m going to add the same ingredients to a chicken stir-fry for myself tonight. I have the chicken boiling right now! I do that now – instead of putting the raw chicken into the pot and continuously adding seasonings, I boil the chicken breasts with onion, shred and then use accordingly. It helps get rid of some of the fat .My husband will be having chicken chow mein for dinner and I get chicken and veg.

I’m hoping to be bikini ready very soon. I’m trying out Pilates tomorrow and I have training today with my trainer – kind of excited. I love how I feel after working out but I hate doing it lol.

Anyway let me know if you try this or have a way of improving it. I winged this out so feel free to add more of something if it isn’t to your liking.