This whole-grain chicken burger proves that healthy food can be seriously delicious. With a juicy, protein-packed patty at 18 grams of protein per 100 grams, a soft homemade whole-grain bun, and a tangy mustard-yogurt sauce, it’s a fast-food classic rebuilt for real life. For more healthy comforts, try our Healthy Veggie Burger with Zucchini Bun or Marinated Roast Chicken and Potatoes.
Ingredients
- For the buns: 3 eggs; 30 g (1/4 cup) whole-grain flour; 1 tbsp psyllium husk; 150 g (5 oz) Greek yogurt; salt and baking powder, to taste; 30 g (1 oz) low-fat cheese (16%), grated
- For the patties: 200 g (7 oz) ground chicken; 1/2 egg, beaten; salt and chicken spices, to taste; 1 tsp olive oil, for the pan
- For the sauce: 30 g (1 oz) Greek yogurt; 1 tsp mustard; 2 small pickles (cornichons), grated; salt and spices, to taste
- Lettuce and tomato, for layering
Instructions
- Mix all the bun ingredients and pour the batter into baking molds; bake at 180 C (350 F) for 20-25 minutes (or microwave for about 5 minutes) until set.
- Mix the ground chicken with the beaten egg, salt, and spices; form two patties and pan-fry in the oiled pan for 5 minutes per side.
- Stir together all the sauce ingredients.
- Split the buns, spread with sauce, add a patty and vegetables, and close.
Tips
- Don’t overmix the ground chicken – a light hand keeps the patties juicy. Serious Eats dives into the science of great burgers.
- Toast the split buns cut-side down in a dry pan so they stay crisp under the sauce. For a refresher on what these numbers mean, USDA is the reference for nutrition data.
- Love high-protein chicken dinners? Our Chicken Parmigiana with Mozzarella is another winner.
Nutrition: per 100 g: 249 kcal, protein 18.3 g, fat 13.6 g, carbs 13.3 g.