Asian spicy chicken burgers – Whole30
Before you start to think that we are eating chicken burgers here every night since starting the Whole30…. That is really not the case! These burgers were part of a somewhat unusual dinner after having spend the day cooking with Esmee from Es Factory, as we had paleo pizza and chicken burgers for dinner. If you tell people that you had pizza and hamburgers for dinner they might think you had a major junkfood meal… and guess what, we didn’t! In this case it was all pretty healthy and delicious. These chickenburgers are quite different from the once we produced last week, so yes, we now have another chicken burger recipe!
It was a tiny bit on the dry side so for next time I might think I want to incorporate an egg after all. We decided not to put it in as the meat mixture we had looked pretty good on it’s own without the egg. And the taste was delicious if maybe a bit on the too spicy side. If you don’t like spicy I would strongly suggest you to not include two teaspoons of chili flakes!
The hazelnut crust is delicious and the 6 (!) cloves of garlic that Esmee put in made sure we were enjoying the meal for the entire evening. Lol… I think these burgers would taste fantastic with sweet and sour chili sauce, but since that is totally off limits at the moment, we had it without. Even the cats liked it despite the spicy nature of the burgers which surprised me a bit.
- 2 chickenfilets roughly 500 gr
- 6 cloves of garlic
- 2 tsp dried chili flakes
- 1,5 tsp seasalt
- 1/2 tbsp of vinegar
- 100 gr of mushrooms
- 2 cm piece of ginger
- 1 tbsp of grated coconut
- hazelnuts ground
Put all ingredients for the burgers (without the hazelnuts) into a blender or foodprocessor and process until it is finely ground and no large chunks are visible anymore. Check if it sticks together well enough and if not, consider adding an egg. Shape the burgers (this works best with hands that are slightly wet) and bake a little mini burger to check on the flavors used.
If you like the taste dip each burger into the ground hazelnuts so they have a layer coated around them.
Bake in olive oil or coconut oil. Make sure you don't put the fire too high as it will burn the nuts before the chicken is cooked.
Enjoy with a delicious fresh salad