Thai Chicken Burgers

           Candida Program Friendly, Easy, Entrees, Recipes
Thai Chicken Burgers
1 vote, 5.00 avg. rating (90% score)

Thai chicken burgers



1/2 small onion, roughly chopped

1/2 teaspoon garlic, minced

1 teaspoon grated fresh ginger

1/2 green chile or jalapeno, seeded

2 medium boneless, skinless chicken breasts, cut into pieces

2 Tablespoons cilantro leaves

1 Tablespoon  Bragg’s aminos or soy sauce

1 egg white

1/4 cup quick cooking oats

4 Lime wedges


Combine onion, garlic, ginger and chile in a food processor and pulse until finely chopped. Add chicken, cilantro and coconut aminos and pulse until well blended but not quite pureed. Transfer to a bowl and stir in egg whites and oats.

Heat broiler to high with rack 4 inches from heat. Line two baking sheets with foil and lightly coat with oil. Coat hands with oil and shape 6-8 patties, about ½ inch thick (I like to use a 3-inch round Tupperware lid to make proportionate patties. Grease the lid before using); place on lightly greased baking sheets.

Broil each batch until patties are lightly browned, about 4 min, then turn patties over and broil 4 min more. Serve with lime wedges.

Makes 2 servings