Updated: Feb 19, 2022
This recipe is from an IC Safe Cookbook.
1 lb chicken minced
1/2 cup finely chopped coriander
1/2 cup finely chopped mint or 1 tsp dried mint
1 tsp ground cumin
1 tsp garlic powder
2 tbsp gluten-free breadcrumbs
1 egg (to bind)
sea salt and white pepper
coconut oil (for frying)
Combine the mince or shredded, cooked chicken with the herbs, spice and breadcrumb. Beat the egg and add it. Mix until everything is well combined, then season with salt and white pepper to taste. Moisten your hands a bit, then divide the mixture into four patties. Make each patty as big as your palm, then press to flatten. Store the patties in your fridge for at least 20 minutes; doing so will help the patties firm up and stay together when you fry them.
Heat one to two tsp of coconut oil in a pan over medium heat. Fry the burgers for 4-5 minutes on each side. Make sure the burgers are cooked through. They are ready to eat when they are golden brown and a little crispy on both sides. The burgers reheat well and are also good cold.