Chicken Burgers With Chive Sauce
Updated April 29, 2019
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 skinless, boneless chicken breast halves, about 1 pound
1 ½ cups fine fresh bread crumbs
½ cup fresh or canned chicken broth
¼ cup heavy cream
2 tablespoons finely grated onion
½ teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons corn, peanut or vegetable oil
4 tablespoons butter
2 tablespoons finely chopped chives
Nutritional analysis per serving (4 servings)
8 grams carbs; 131 milligrams cholesterol; 392 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 27 grams fat; 1 gram fiber; 468 milligrams sodium; 28 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut chicken into 1-inch cubes.
- Step 2
Put cubes in a food processor or an electric blender and blend thoroughly. Scrape chicken into a mixing bowl and add ½ cup bread crumbs, ¼ cup chicken broth, cream, cumin, onion, salt and pepper. Use fingers to blend well.
- Step 3
Spoon remaining cup of bread crumbs onto a flat surface. Divide chicken mixture into four portions; shape each into a ball and roll ball in bread crumbs. Flatten each ball into a round patty about ¾ inch thick.
- Step 4
Heat oil in a nonstick skillet. Add patties and cook over medium-low heat about 5 minutes or until nicely browned on one side. Turn patties and cook about 5 minutes. Transfer to a warm platter.
- Step 5
Heat 2 tablespoons butter in small saucepan and add remaining broth. Bring to boil, stirring with wire whisk, and cook until reduced by half. Gradually add remaining 2 tablespoons butter, stirring with whisk.
- Step 6
Stir in chives and pour sauce over the burgers
Private Notes
Comments
I have been making these since the article first appeared, and my family loves them. They were among the first foods with some actual seasoning that my kids liked. I usually use more onion-- just a small ordinary yellow onion, not an exact 2 T. of onion. And, now that I think of it, 1 t. rather than 1/2 t. cumin as well.
I made this in the 80's, when I cut out this recipe from the 60 minute Gourmet. Even with my feeble attempt, it was a memorable meal that my friend, who I shared(experimented) it, with wanted to make it, many times afterward. It is one of the truly simple recipes that will not only show you how to cook, but empower you to make decisions on what to season with. M. Franey was a very accomplished chef.
Delicious! Did not make the sauce since watching what I eat right now. Everyone loved. Makes a nice substantial burger, very juicy. Could have used more salt. At least a teaspoon!
Was skeptical but these were so good! Made per instructions, chose to use peanut oil.