What’s your pick – Burgers or nuggets?

Who does not love a good hamburger!

My kids love hamburgers.

Master 5 years thinks it is wonderful to construct his own burger with all his favourite fillings whilst Miss 2 years relishes in deconstructing hers and dipping each bit of bread into the tomato sauce before eating the meat. Her salad ingredients usually get left on the side so usually I will grate a little carrot into the beef mince to overcome this hurdle.

There are so many variations on this classic that i don’t think you could ever manage to eat them all in your lifetime.

They can be adapted to reflect any cuisine, any palette preferences and any dietrey challanges (one of my favourites is a thai inspired burger with lots of fresh herbs, chill and crunchy peanut sauce)

– but, my kids are not quite ready to dive head first into chilli and herbs. So i set about devising a basic (yes it is very basic but don’t you love that) yet yummy, morish chicken burger that will please both big and little souls alike.

What’s more, this recipe for the patty can also be made into small little morsels to create a much healthier chicken nugget.

So it totally ticks the ‘two birds – one stone‘ box. BONUS.

First off i grated one onion and finely diced one carrot and one stick of celery. You could even grate all the veggies if you cannot be bothered dicing them – (does celery grate ok though?)


Adding a good couple of glugs of olive oil to a hot pan, saute the veggies until they are soft.


Once it is soft, the magic happens. To turn some bland veggies into a savoury delight i added 2 tablespoons of soy sauce and sauteed for another 30 seconds. The soy sauce adds the salt content but also adds a really nice savoury flavour to the patties.

By all means you could go further by adding some thyme or parsley…. corn or peas….. but my two could baulk at that so i have kept it simple.


Sit the veggie mix a side to cool down before adding it to 500g of minced chicken breast or thigh – adding a little pinch of ground white pepper


20131129-153701.jpgShape into either big patties or small nuggets and coat in breadcrumbs or almond meal. I used almond meal as I was out of dry breadcrumbs. The chicken mix is quite moist so I did not need to use the ‘flour/egg and crumb method for coating them.


Heat some extra oil into a clean frypan and fry the patties or nuggets till golden and cooked through. If the outside is browning two quickly, i transfer them onto a baking rack sitting on top of a tray and finish off in an 180 degree celsius oven till cooked. Elevating them on the rack ensures they do not get a soggy bottom (no one likes a soggy bottom do they….)


Nuggets on baking rack suspended over a tray

Then it is time to create!!

I placed a slice of colby cheese over each patty whilst they were hot to allow it to melt a little. We kept ours simple with toasted buns, crispy ice burg lettuce, grated carrot and tomato sauce.

Gosh it was delicious – and everyone was happy with this one.

What is your favourite burger ingredient?


20131129-163853.jpg20131129-163807.jpgChickenPatties / nuggets

1 Onion, grated

1 carrot, finely diced

1 stick of celery, finely diced

2 tablespoon soy sauce

pinch of white pepper

500g chicken breast or thigh minced

Grate onion and finely dice the vegetables. Saute in 2 tbs of olive oil until soft and onion translucent. Add soy sauce to the pan and saute for another 30 seconds and the soy sauce absorbed by the vegetables. Set aside to cool.

Once cool, add the vegetables to the minced chicken and mix together well with a pinch of white pepper.

Mould into large patties for a hamburger or small nugget shapes for nuggets.

Pat with dry breadcrumbs or almond meal to coat.

Pan fry in a little olive oil till golden brown and cooked through.

Add all your favourite burger toppings and enjoy!




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