Total Time
Prep 7 mins
Cook 5 mins

These are great as a nice change from beef once in awhile. Low in carbs and really tasty too!You can serve them on a bun, dress them up and put them sliced on a salad, or serve them with rice. It's all up to you! Recipe from Great American Cookbook.

Ingredients Nutrition


  1. Heat 1 tablespoons olive oil in a skillet over medium-low heat. Add onion and garlic; cook until tender and soft, about 3 minutes.
  2. Meanwhile , combine chicken, parsley, tarragon, thyme, salt and pepper in mixing bowl.
  3. Blend onion mixture with chicken mixture.
  4. Form into 4 patties; dust with flour.
  5. Heat remaining 2 tablespoons of olive oil in clean skillet over medium heat.
  6. Cook until patties are browned on both sides, no pink remains in center and juices run clear.
  7. Note* if ground chicken is unavailable in your area, you can easily grind the chicken in a food processor. Just remember that it doesn't take more than a few pulses to grind the chicken. Too much pulsing will turn it into pate! LOL!


Most Helpful

Yummy yummy yummy!! I used ground turkey. Why is it that ground turkey is so readily available and chicken isn't? Weird. Anyway, these are fabulous! I served them topped with swiss cheese on multi-grain buns. I can only imagine how good these would be with fresh herbs. YUMMERS! Thanks for sharing. This one's a keeper. :)

dicentra April 16, 2007

another great recipe from this chef! made these today after buying some organic ground chicken on sale. followed recipe exactly as written except omitted the pepper as a request by my 3 yr old daughter. she and i loved it. recipe is easy, inexpensive and very delicious. may have to try to see if i can make these and then freeze them to keep on hand for her and i. we ate them without any rolls as they were good enough and had a side of organic fries baked with sea salt. thanks again for another great recipe!

jennifer in new jersey March 17, 2007

I found these extremely disappointing. They were rather tasteless and certainly need some more flavour.

Elkaybee June 03, 2006

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