Total Time
55mins
Prep 20 mins
Cook 35 mins

I pack a bento box for lunch everyday. I often try out ways to make food "mini" to fit into the box. I made these mini burgers using garlic and pine-nuts. The inspiration was taken from a pork-based Italian sausage I sometimes purchase at Whole Foods I really like. The recipe may need a bit more tweaking, but all in all, I liked how they turned out. The first time I made these I included 2 tablespoons of Brianna's Blush Wine Vinaigrette Salad Dressing for a little kick. This is not necessary though.

Ingredients Nutrition

  • 1 lb ground chicken thighs
  • 12 teaspoon italian seasoning
  • 12 teaspoon salt
  • 12 teaspoon ground black pepper
  • 14-12 cup pine nuts, toasted
  • 1 garlic clove, grated or minced (your preference)
  • 14 cup plain breadcrumbs (if you choose to use seasoned, omit the Italian seasoning)
  • 2 tablespoons olive oil (for cooking patties)

Directions

  1. Place all of the above ingredients in a bowl and mix together very well. When I make these, I add 1-2 tablespoons of a vinaigrette style salad dressing to give it a little extra flavor. This is completely optional.
  2. In a skillet, heat 2 tablespoons of olive oil over medium high heat. Once the olive oil begins to shimmer, it is time to cook the chicken patties.
  3. Using a tablespoon or small cookie scoop (approx. 1 tbl in size), scoop rounds of the meat mixture into the skillet. Use a fork to slightly press them flat.
  4. Cook the patties until well browned on one side and cooked about half way through.
  5. Flip to the other side and repeat the previous step. Once the second side is browned and the patties are cooked completely through, patties are done.
  6. Remove the patties to a paper-towel lined plate to drain, if necessary.
  7. Eat and enjoy!