Lemon Fennel Chicken Burgers
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 lb ground chicken thighs (dark meat)
  • ½ cup unsweetened pumpkin puree
  • 2 Tbl chicken bone broth (optional)
  • Zest of 1 small lemon
  • Juice of ½ lemon
  • 1 Tbl fennel seeds
  • 1 tsp dill
  • 1 Tbl fresh basil, finely chopped
  • 1½ tsp sea salt
  • 2 sweet potatoes, ideally thick in diameter
  • 2 Tbl coconut oil or ghee
  1. Preheat oven to 375 F.
  2. Line 2 sheet pans with parchment paper.
  3. Combine all ingredients in a bowl -except sweet potato and oil- and mix well.
  4. Form burgers, aim for 2 per person, and lay them on one sheet pan.
  5. Bake until an internal temperature of 165 degrees F is reached, or inside is no longer pink, about 20 minutes.
  6. While burgers bake, slice the sweet potatoes into ½ inch thick rounds to make your 'buns'.
  7. Brush with oil, sprinkle with a couple pinches of salt, and bake until soft but not mushy, about 20 minutes, turning over halfway through.
Recipe by Grace Brinton at http://www.gracebrinton.com/lemon-fennel-chicken-burgers/