Can I tell you something? I LOVE MY KITCHEN! I finally have a functional kitchen. It’s obviously not my dream kitchen with a double sink, gas stove, island, built-in fridge, and with a whole wall of windows facing my beautiful garden, but it’s almost there!
I’ve got one sink, glass-top stove, tiny counter, and a built-in spice rack. Much better than the no counter, tiny stove, and malfunctioning fridge from my last apartment. Until this Monday, my kitchen was ok, but after a trip to Ikea and a few well spent pennies, I now have the almost perfect kitchen! We visited Ikea here in Montreal on Monday, and after two hours and a half of walking through my dream bedrooms, washrooms, living rooms and kitchens, we ended up picking out the best island for our kitchen.
I could go on and on about this island, and anything Ikea, but I was told I needed to get to the point.
I do have a recipe for you this week! When my Mom was over two weeks ago, she bought us some staple foods and things for our freezer, which was pretty amazing. She got us a ton of rice, quinoa, oats, etc., and also four different kinds of chicken cuts. At the moment, our oven is off limits because of a missing door hinge, but our stove-top is fully functional, which was great because we didn’t know what to do with ground chicken.
Usually, I love making spaghetti sauce with ground chicken, but with 30 degree + weather, I did NOT want to be slaving over the stove for hours. We thought about making meatballs, but again, same thing. That’s when I thought why not make burgers? Seriously, why not? To be fair, I know most of my recipes are vegetarian or vegan friendly, but I’m only a part-time vegetarian, and my sous-chef is a carnivore, so I can’t always force her to eat what I like.
Making chicken burgers is apparently easy when you can eat eggs and gluten, because you can either use breadcrumbs or eggs to make the patties stick. But when you can’t have either, it gets complicated. I do have a solution for you! Breton recently came out with gluten-free options for their cracker line, with four flavours to date: regular with flax, regular with garlic, black bean with garlic and onion, and white bean with salt and pepper. I’ve tried all four, and by far my favourite is the black bean type. This is great because I was starting to get tired of the rice crackers I was eating.
Why do I mention the crackers? Well breadcrumbs and crackers are similar, as in both dry, crumbly and coarse when crushed, so why not attempt to replace breadcrumbs by gluten-free crackers? It worked! It was surprisingly delicious and so easy to make!
You will need
- 1 box of gluten-free Breton crackers (regular with flax), 2 cups crushed, divided
- ¼ of a white onion, grated
- ½ cup skim or 1% milk
- Spices of your liking
- 1 pack of ground chicken
- 1 tbsp. of olive oil
Start by crushing your crackers in a mixing bowl, aiming for a breadcrumb consistency. Since these are crackers, they will go to dust quickly, so don’t be too hard on them. Set 1 1/2 cup of the crushed crackers aside.
Get a clean plate out for your burger patties, as you want to have everything on hand and ready.
In your mixing bowl, mix in your onion, milk, spices, ½ cup of crushed crackers and chicken. It will be quite soupy, but deal with it!
Once everything is combined, form the mixture into patties, and coat them with the leftover cracker crumbs, then place them on your plate. You may need another plate, or a plater to place everything on it, depending on the size of your patties.
Heat up a frying pan on medium heat, and add your olive oil. Fry your patties about 5 minutes per side, until they are completely cooked through. Place the cooked patties on a different plate, so you don’t transfer bacteria.
There you have it! Moist, delicious gluten and egg free chicken burger patties! Freeze the rest for a quick lunch or dinner option.