Recipe by Miss ~V~
I had a craving for a chicken burger and didn't have any on hand so I came up with this. The Italian dressing adds a lot to the flavor. I like to use the entire envelope but you might prefer to only use 2 teaspoons. They are also great with ranch dressing mix. I have made them both ways. I usually make a big batch of these and freeze them for quick lunches and snacks. I make smaller patties to eat on rolls but you can make them bigger to be used with hamburger buns and serve them with lettuce and tomato.
Top Review by Zurie
So pleased to come across such a quick recipe for leftover chicken! I doubled the recipe due to the amount of chicken I had, and I made a few adjustments: I had some chicken pie left over, plus about half of a roast chicken. I chopped it all up, but as this meat had its own seasonings already, I only added (as suggested in the intro) 2 teaspoons dry Italian salad dressing. I used a tangy mayonnaise (do NOT leave this out!!) and used 2 beaten eggs. Also, I left this mixture in the fridge for about an hour, for the flavours to develop. The patties -- sorry, my burgers, LOL! as this was for dinner -- turned out great. They can easily fall apart, and are best handled carefully. Very nice, easy recipe! I think a next time I might squeeze some fresh lemon juice into the mixture. Oh -- I forgot: maybe you should specify whether the breadcrumbs are freshly made (soft) or dried. I used some finely-ground cornflake crumbs, and definitely less than specified. Thanks, a great recipe for chicken leftovers!!
- 2 cups cooked chicken, shredded
- 1 cup breadcrumbs
- 1 (1 ounce) envelope Italian salad dressing mix
- 1⁄3 cup mayonnaise
- 1 egg
- 1⁄2 cup green onion, sliced thin
- 1 dash pepper
- vegetable oil (for cooking)