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Veggie Packed Chicken Burgers – Lunch

9 Ingredients
30 Minutes
2 Servings
  • 0.0

486

Calories

20g

Fat

42g

Carbs

5g

Fiber

9g

Sugar

38g

Protein

151mg

Cholesterol

839mg

Sodium

6078IU

Vitamin A

6mg

Vitamin C

99mg

Calcium

3mg

Iron

Ingredients Used
12 ozs Extra Lean Ground Chicken

1 Carrot (small, shredded)

1/2 cup Baby Spinach (finely chopped)

1 stalk Green Onion (chopped)

1 tbsp Bread Crumbs

1 tbsp Barbecue Sauce

4 ozs Whole Wheat Bun (toasted)

2 tbsps Ranch Dressing

1/2 cup Mixed Greens
Notes
Leftovers
Refrigerate the burger patties for up to three days. Assemble just before serving.

Serving Size
One serving is equal to one burger.

More Flavor
Add tomato and cheese to the burger.

Gluten-Free
Use a gluten-free bun instead.

Whole Wheat Bun
One bun is equal to approximately 57 grams or two ounces.
Step by step Instructions
1. Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.

2. In a large bowl, combine the ground chicken, carrots, spinach, onions, bread crumbs, and barbecue sauce. Mix until well combined.

3. Form the meat mixture into equal patties, one per serving, approximately four inches (10 cm) in diameter. Place on the baking sheet and cook in the oven for 15 to 20 minutes or until fully cooked, making sure to flip halfway through.

4. Place the burgers on buns and top with dressing and mixed greens. Enjoy!
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