Low Fat Mini Chicken Burgers
Perfect for a guilt-free indulgence, these Low Fat Mini Chicken Burgers combine lean ground chicken breast with wholesome ingredients for a flavorful, lighter twist on a comfort food favorite. Seasoned with fresh parsley, onion, and garlic, these juicy patties are bound with egg whites and whole wheat breadcrumbs for a tender, low-calorie bite. Tucked into mini whole wheat burger buns, they're layered with crisp lettuce, ripe tomato slices, and a zesty homemade Greek yogurt sauce. Ready in just 30 minutes, these bite-sized delights are ideal for a healthy family dinner, casual gatherings, or meal prep. Customize with optional toppings like mustard or ketchup to suit your taste. Packed with protein and flavor, these mini chicken burgers prove that eating lighter doesn’t mean sacrificing satisfaction.
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Recipe Information
Ingredients
- 500 grams ground chicken breast
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 tablespoons, chopped fresh parsley
- 2 large egg whites
- 50 grams whole wheat breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 as needed olive oil spray
- 8 pieces mini whole wheat burger buns
- 8 small lettuce leaves
- 1 large, sliced tomato
- 100 grams low-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 as desired optional toppings (mustard, ketchup)
Instructions
In a large mixing bowl, combine the ground chicken breast, chopped onion, minced garlic, and chopped parsley.
Add the egg whites and whole wheat breadcrumbs to the mixture. Sprinkle in the salt and black pepper.
Mix all the ingredients thoroughly until well combined. Shape the mixture into 8 equal-sized patties.
Preheat a non-stick skillet over medium heat and lightly spray it with olive oil spray.
Cook the patties in the skillet for about 5-7 minutes on each side, or until cooked through and golden brown.
While the patties are cooking, prepare the yogurt sauce by mixing the low-fat Greek yogurt with lemon juice in a small bowl. Stir until smooth.
Slice the tomato and tear the lettuce leaves as needed to fit the mini buns.
Once the chicken patties are cooked, assemble the burgers. Place a lettuce leaf on the bottom half of each bun, followed by a chicken patty.
Top each patty with a slice of tomato and a dollop of the yogurt sauce. Add optional toppings like mustard or ketchup if desired.
Place the top half of the buns over the toppings to complete the burger.
Serve the mini chicken burgers immediately while warm.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 6541 mg | 284% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 60.3 g | ||
| Protein | 222.3 g | 445% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 605 mg | 47% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2965 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
