Chimichurri Chicken Burgers with Tangy Red Cabbage Slaw

Fresh chimichurri made with garlic, parsley and dried oregano is mixed with ground chicken to make quick and easy chicken burgers, great sautéed on the stove or grilled. They can be served simply with lettuce and onion, or up-leveled with this tangy slaw. These chicken burgers are great on a grain bowl or salad too!

I love recipes that I can make ahead and freeze. Future me is always so happy to have homemade and flavorful options to simply reheat on busy days. One of my go-to freezer options is a burger, because I find proteins are more time or labor intensive in the moment. Luckily, they freeze and reheat really well.

We’ve been on a chimichurri kick for the last year, it’s great on top of a burger so why in it? After cooking, it takes on a different flavor than fresh chimichurri, but it’s still so flavorful. Typically chimichurri is made with red wine vinegar, which adds such great acidity. I didn’t want to add that to the burger, so I paired it with a fresh slaw that has that tang. These chicken burgers are so versatile, they’d be great on a grain bowl and salad, or without bun and served with sides!

Recipe

Makes 4 burgers

Ingredients:

• 1 pound ground chicken (I get 93%/7%, ground chicken breast can be dry)

• 1 garlic clove

• 1 packed cup of fresh parsley

• 1 tsp of dried oregano

• Olive oil to blend

• 1 tsp sea salt

Slaw

• 1/2 cup thinly sliced red cabbage

• Thinly sliced red onion, to taste (I added about 1/4 cup)

• 2 tsp mayo (I like Tesse Mae’s)

• 1 tsp red wine vinegar

• Sea salt to taste

Directions

1. First make the chimichurri. In a mini food processor or with a knife, finely chop the parsley and garlic (add to a bowl if chopping by hand). Add in oregano, sea salt, and a drizzle of olive oil to blend.

2. Add mixture to ground chicken and mix fully, hands are best.

3. Form into 4 even patties. I prefer to allow these to sit in the refrigerator and marinade for a few hours before cooking.

4. You can make the slaw about a half hour prior to serving. If you don’t like raw onion, you can replace with sliced scallions!

5. Cook on the grill (brush both sides with oil first!) or pan saute in a little olive oil or avocado oil, until fully cooked, 5-7 minutes per side.