High Protein Chicken and Egg Burger
High Protein Chicken and Egg Burger
Ingredients
For the Chicken Burgers
- 1 kg chicken mince
- 2 red onions, small, finely diced
- 1 handful coriander, diced
- 2 red chillies, finely diced
- 3 bell peppers, red, green, and orange, finely diced
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 egg
- 1 tablespoon masala
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 tablespoon salt
- 1 tablespoon pepper
For the Sauce
- 3 tablespoons greek yogurt
- 1/2 lemon juice, from 1/2 lemon
- 1/2 clove garlic, grated
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 splash water, as needed to loosen
For Assembly
- 4 buns
- 4 eggs, for frying, 1 per burger
- as needed hot sauce
Instructions
- 1
Finely dice the 2 small red onions, 3 bell peppers, and 2 red chillies. Add them to a large mixing bowl. Finely dice a handful of coriander and add it to the bowl. Smash and finely chop the 3 cloves of garlic, then add to the bowl.
⏱️ 10 min
- 2
To the bowl with the diced ingredients, add 1 tablespoon of masala, 1 tablespoon of paprika, 1 teaspoon of turmeric, 1 teaspoon of cinnamon, 1 tablespoon of salt, and 1 tablespoon of pepper. Drizzle 2 tablespoons of olive oil over the ingredients.
⏱️ 2 min
- 3
Add 1 kg of chicken mince and 1 egg to the bowl. Using your hands, thoroughly mix all the ingredients until they are well combined and uniform.
⏱️ 5 min
- 4
Take a portion of the chicken mixture and place it between two pieces of baking paper. Press down firmly to form a flat, round burger patty. Repeat this process to form 10-12 patties, stacking them with baking paper in between each. Set aside the patties not immediately used for future meals.
⏱️ 13 min
- 5
Heat a pan with a small amount of oil over medium heat. Place 1-2 chicken patties in the hot pan (depending on pan size) and cook for about 4-6 minutes per side, or until browned and cooked through. Remove from the pan and set aside. Repeat for the remaining patties needed for your servings.
⏱️ 16 min
- 6
In a small bowl, combine 3 tablespoons of Greek yogurt, the juice from 1/2 a lemon, 1/2 grated clove of garlic, 1 teaspoon of paprika, 1 teaspoon of salt, and 1 teaspoon of pepper. Add a splash of water and stir until the sauce is well combined and smooth.
⏱️ 5 min
- 7
In the same pan or a separate one, fry 1 egg per burger (4 eggs for 4 servings) sunny-side up until the whites are set and the yolk is still runny, about 2-3 minutes.
⏱️ 8 min
- 8
To assemble each burger, spread a layer of the prepared sauce on the bottom half of a bun. Place a cooked chicken patty on top of the sauce. Place a fried egg on top of the chicken patty. Drizzle hot sauce over the egg. Add additional patties and eggs if desired for a taller burger. Place the top bun on the assembled burger.
⏱️ 4 min
- 9
Serve your high-protein chicken and egg burgers immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Chicken and Egg Burger
For the Chicken Burgers
- 1 kg chicken mince
- 2 red onions, small, finely diced
- 1 handful coriander, diced
- 2 red chillies, finely diced
- 3 bell peppers, red, green, and orange, finely diced
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 egg
- 1 tablespoon masala
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 tablespoon salt
- 1 tablespoon pepper
For the Sauce
- 3 tablespoons greek yogurt
- 1/2 lemon juice, from 1/2 lemon
- 1/2 clove garlic, grated
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 splash water, as needed to loosen
For Assembly
- 4 buns
- 4 eggs, for frying, 1 per burger
- as needed hot sauce
Instructions
- 1
Finely dice the 2 small red onions, 3 bell peppers, and 2 red chillies. Add them to a large mixing bowl. Finely dice a handful of coriander and add it to the bowl. Smash and finely chop the 3 cloves of garlic, then add to the bowl.
⏱️ 10 min - 2
To the bowl with the diced ingredients, add 1 tablespoon of masala, 1 tablespoon of paprika, 1 teaspoon of turmeric, 1 teaspoon of cinnamon, 1 tablespoon of salt, and 1 tablespoon of pepper. Drizzle 2 tablespoons of olive oil over the ingredients.
⏱️ 2 min - 3
Add 1 kg of chicken mince and 1 egg to the bowl. Using your hands, thoroughly mix all the ingredients until they are well combined and uniform.
⏱️ 5 min - 4
Take a portion of the chicken mixture and place it between two pieces of baking paper. Press down firmly to form a flat, round burger patty. Repeat this process to form 10-12 patties, stacking them with baking paper in between each. Set aside the patties not immediately used for future meals.
⏱️ 13 min - 5
Heat a pan with a small amount of oil over medium heat. Place 1-2 chicken patties in the hot pan (depending on pan size) and cook for about 4-6 minutes per side, or until browned and cooked through. Remove from the pan and set aside. Repeat for the remaining patties needed for your servings.
⏱️ 16 min - 6
In a small bowl, combine 3 tablespoons of Greek yogurt, the juice from 1/2 a lemon, 1/2 grated clove of garlic, 1 teaspoon of paprika, 1 teaspoon of salt, and 1 teaspoon of pepper. Add a splash of water and stir until the sauce is well combined and smooth.
⏱️ 5 min - 7
In the same pan or a separate one, fry 1 egg per burger (4 eggs for 4 servings) sunny-side up until the whites are set and the yolk is still runny, about 2-3 minutes.
⏱️ 8 min - 8
To assemble each burger, spread a layer of the prepared sauce on the bottom half of a bun. Place a cooked chicken patty on top of the sauce. Place a fried egg on top of the chicken patty. Drizzle hot sauce over the egg. Add additional patties and eggs if desired for a taller burger. Place the top bun on the assembled burger.
⏱️ 4 min - 9
Serve your high-protein chicken and egg burgers immediately and enjoy!
⏱️ 1 min