Chicken Burgers
Serves 8
1 cup Mozzarella cheese, shredded
1/4 cup Grated parmesan cheese
1/4 cup Almond Flour
2 large Eggs
1 tbsp Italian seasoning
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Sea salt
1/4 tsp Black pepper
2 tbsp Olive oil (divided into 1 tbsp and 2 tbsp, plus more if needed)
2 lb Ground chicken
1. In a large bowl, stir together the cheeses, almond flour, eggs, Italian seasoning, garlic powder, onion powder, salt, pepper, and 1 tablespoon of olive oil.
2. Add the ground chicken. Mix just until combined. (Don’t over-mix.)
3. Divide the chicken into 16 small patties, about 3/8 inch thick. After forming them, place them on a parchment paper lined cutting board and cut the paper into a square around each patty, so you can easily lift them one by one.
4. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat for about 2 minutes, until the oil shimmers. Once hot, add the chicken patties in a single layer. It’s easiest to pick them up with parchment paper and flip over the pan, then quickly peel off the paper. Fry for 3-4 minutes per side, until golden brown and cooked through.
5. Repeat with the remaining chicken mixture (use the last tablespoon of olive oil here), until all your chicken patties are done.
6. Let the patties rest for 5-10 minutes before serving.
Notes
Air Fry: Preheat your air fryer to 380 degrees F and air fry chicken patties for about 5 minutes, flipping halfway.
- Cook and store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. To reheat, you can use a skillet over medium-low heat, the oven at 350 degrees F, or the air fryer.
- Meal prep: Mix the ingredients and form the patties, then keep them in the fridge for up to 2 days before cooking.
- Freeze before cooking: Form the patties, stack them with layers of parchment paper in between, and freeze for up to 3 months. Thaw them before cooking.
- Freeze after cooking: Thaw before heating.
- Feel free to bake ~ they just won't be as crisp