These fun little chicken patties made my family so happy tonight; they all asked for seconds! The trick to making them extra moist and delicious is taking the tiny extra step of pureeing the chicken yourself. Store-bought ground chicken isn’t nearly as juicy as when you grind it yourself at home. To do this: simply throw an entire skinless breast or two into your food processor and pulse. Add my fun ingredients in with the chicken (literally, you just throw everything in at the same time), and you’ve got wonderfully seasoned meat in which to make healthy sliders. My kids like them on Hawaiian rolls, and I prefer them over spinach or arugula, provided I’ve caramelized enough onions to toss in with my greens. YUM! The possibilities are endless with this simple base: chicken breast, 1 egg white, spinach and black beans. If you wanted a Mexican theme, just add some salsa and a little cheese, or you could go Greek and add feta cheese and some Kalamata olives. I love that I weaseled an entire onion, head of garlic and a huge handful of spinach into my patties without my kids knowing. SHHHH….don’t tell.
These are super healthy and balanced. You’ve got protein from the chicken, a little fat from the avocado and spritz of oil, some carbs from the beans and veggies (and the jalapeno sauce has 2 carbs per tablespoon with only 10 calories!).
- 1.5 pounds boneless skinless chicken breast
- 1 cup fresh spinach
- 1 large red onion, sliced thin and caramelized
- 1 head of garlic, roasted
- 1/4 cup sweet jalapeno jelly (any sweet Thai jelly will work, but I like the Bolani brand from my Farmer’s Market)
- 1/3 cup black beans, rinsed
- 1 egg white
- handful of cilantro
- 1 avocado, sliced (optional)
- sea salt and black pepper, to taste
Preheat oven to 325 degrees.
Place all ingredients, (reserving 1/4 cup onion to be used on top, if you wish) in food processor fitted with the metal blade; pulse several times until mixture resembles a dough.
Shape chicken mixture into the patty sizes of your choice. An ice cream scooper works well to get them the right size. Flatten and place in a heated, slightly oiled, non-stick frypan and cook 2 minutes each side over medium heat until browned on each side. Remove and place on a baking sheet. Place in oven for 5 minutes, or until cooked through, being careful not to allow them to overcook and dry out. Serve over spinach and top with reserved onions and Sweet Jalapeno Sauce and sliced avocado. Or, place in a Hawaiian roll slider-style. Makes between 10-15, patties, depending upon your size.