Lemon Fennel Chicken Burgers


I made these on a whim today and really liked them! I used some pumpkin puree and chicken broth to keep the burgers from drying out. Served them with homemade “special sauce ketchup”, a simple carrot slaw, lettuce, and sweet potato buns!

My special sauce ketchup is just a fun mixture¬†of: tomato paste, coconut aminos, lemon juice, Red Boat fish sauce, and salt. Feel free to use actual ketchup if you don’t mind the sugar.

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.


Lemon Fennel Chicken Burgers was last modified: January 1st, 2016 by grace

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