Mini-Chicken Burgers With Herbs

“Try this burger recipe for a great change of pace! Notes: Find Japanese panko bread crumbs on the Asian food aisle in a well-stocked supermarket or in Asian markets. For a different flavor, add curry powder or ginger and soy sauce. Please remember that if you use less chicken to cut back on the garlic, we are garlic lovers, I once used less chicken and didn't, and while the overall taste was great, the garlic was a little overwhelming, even for us. These mini burgers hold together no problem, remained juicy and cook though very evenly, a 'must' for me when making burgers. Since this has some specifically asian ingredients I have decided to put this into ZWT: Asia.”

Ingredients Nutrition


  1. Place bread crumbs in a small, shallow dish.
  2. Mix chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper.
  3. Form into 16 patties, each flattened and 2 inches in diameter. Press into bread crumbs to coat each side.
  4. In large skillet, heat 1 tablespoon oil over medium heat. Add as many patties as will fit in a single layer and cook, turning once, until each side is brown and patties firm up, about 10 minutes.
  5. Repeat with remaining patties, adding more oil if necessary.
  6. Serve hot.

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