Sophie's Gluten Free Chicken Burgers



  • 3 cloves (garlic, peeled& roughly chopped)
  • 1 red onion (large, peeled& cut into chunks)
  • 1/2 teaspoon dried oregano (or more to your linking)
  • 1 large egg (beaten loose)
  • 1/2 teaspoon salt (herbamare)
  • 50 gluten-free breadcrumbs (I used Schärs)
  • 380 chicken mince (grs seasoned)
  • Maldon Sea Salt Flakes
  • EVOO
  • burgers
  • gluten free hamburger buns (To serve:)
  • 1 slice tomatoes (salad leaves, tomato ketchup, mayonaise, thinly sliced cucumber slices,...)


  1. Take your foodprocessor & add the garlic, the cut up red onion, the beaten egg, the oregano, the herbamare, the chicken mince, the gluten free breadcrumbs & a bit of sea salt flakes according to your liking, all evenly divided over your foodprocessor. Pulse & mix until it all comes together. Taste! It has to taste fab & pungent with the raw onion & the raw garlic. Otherwise add some more oregano, herbamare or sea salt.
  2. Shape patties with wet hands, it is easier to do so. Shape patties, each about 0.5 cm thick & 7 to 8 cm long. Place them well apart on a large plate or onto 2 plates. They will be a bit sticky. Place clingfilm over the top of the plates & place in the fridge to stiffen up for 1 to 3 hours.
  3. 30 minutes before dinner, take the plate with patties out of the fridge. Remove the clingfilm. When you take the patties from the plate, they still can stick a bit. Fry the patties well spaced apart, until golden & cooked through on both sides, in a hot pan with a few tablespoons of the fruity EVOO in it. Drain them on kitchen paper & enjoy them with your GF sliced hamburger buns, some lettuce, some ketchup, some sliced cucumber slices, etc.
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