Home Made Chicken/Pork/Turkey Burgers

Alright so I thought I’d post this great recipe I have for burgers while I have a moment. This recipe makes about 6 large chicken burgers and contains a bunch of vegetables.


500g package of either Ground Chicken, Pork, or Turkey

1 Large Yellow Onion

1 Red Pepper

1 Large Carrot

1 Cup of Mushrooms

1 Tomato

3 cloves of garlic

2 eggs

1 cup of bread crumbs

3 Tbsp Extra Virgin Olive Oil

1/2 cup Sweet Chilli Mayonnaise


Spinach or Lettuce

Red Onion


1. Dice the onion, pepper, mushrooms, grate the carrot and crush the garlic into a large mixing bowl. The finer you chop these things, the easier it will be to make the burgers and the better they will survive on the barbecue.

2. Scramble two eggs in a bowl and add them along with the ground meat of your choice and the olive oil to the vegetables. I recently started adding the olive oil to the burgers and it seems to make big difference in the tops/bottoms not sticking to the barbecue and also helps stop the burgers from drying out and crumbling.  Now mix thoroughly until everything appears to be evenly distributed.

3. Add the bread crumbs and mix again. From here you might need to add more bread crumbs if it appears that your mix is kind of runny.

4. Make patties out of the mixture. I normally just kind of wing it and make them like you would a small packed snowball, but here is an interesting link I just found that I need to try next time I make burgers.

5. Put patties in the freezer for 10-15 minutes. This helps your patties to stick together I find.

6. You can pan-fry them if you don’t have a barbecue but you need to do it on really low heat so that the centre of your patties get cooked. If you are using the barbecue, I generally try and get it as hot as possible before putting the burgers on then, cranking the heat all the way back. This is so that the burgers don’t burn to the grill which has happened to me a couple of times. I generally flip at about 7-8 minutes or once the burgers seemed decently brown on one side and won’t crumble apart. Then I let them sit for about 10-12 minutes on the other side until the other side is browned or crisped as well.

7. Serve how ever you like. I normally serve them on a bun with spinach, sliced red onions, and Sweet Chilli Mayonnaise on the bottom, then Teriyaki poured over the burger, topped with tomatoes.

If all goes well, they should look something like this!

Another cool looking recipe I found while searching for pictures, were chicken rissoles. The idea of brown rice and sweet potatoes in a burger sounds very appetizing and healthy definitely might have to try it out! I also think I’m going to try and make super chicken burgers by combining rice, sweet potatoes, chickpeas, and quinoa with my normal mix. Not sure if it will work yet!

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