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Chicken Burgers With Cilantro and Lemon

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“These burgers are very healthy and have a bright, piquant flavor. I'm not a big fan of beef, and my husband would eat a cow a day if he could, but I make these and we're both happy. The amounts of cilantro, garlic, and lemon zest are very flexible. Also, the burgers are great by themselves with a little mustard on bread, if you don't want to shred cabbage, but the toppings all really pull it together and make it a favorite around here. This recipe will make 2-3 large or 4 smallish burgers.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. If you would like to bake these, preheat your oven to 400°F If you will be grilling them, do whatever you grilling folks do for lean burgers. You may want to add a few more crackers if you are grilling as these can be a bit sloppy when raw.
  2. Grease a baking sheet (if you do not have a non-stick baking sheet).
  3. Combine the first 10 ingredients in a medium mixing bowl. Use your (clean) hands to make sure it is all well mixed.
  4. Form patties and place them on a non-stick or greased baking sheet.
  5. Place in preheated oven and bake approximately 20 minutes or until golden brown and done in the center.
  6. While they are baking (or being grilled), mix together shredded cabbage, vinegar, olive oil, cilantro, and 1/4 teaspoons black pepper.
  7. Layer: bun, mustard, pickles, burger, cabbage mixture, bun.

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