- 4
Ingredients
- 1 small zucchini, spiralized with BLADE D, noodles roughly chopped
- 1 lb lean ground chicken
- 1 large garlic clove (I used 2)
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/4 teaspoon red chili pepper flakes (I omitted)
- salt and pepper (lots!)
- 2 Tablespoons extra virgin olive oil
- 1/2 small red onion, peeled, spiralized with BLADE A, noodles trimmed (I used a whole red onion and used Blade A)
- 8 leaves Boston lettuce
- 8 Roma (plum) tomato slices from about 2 tomatoes
- 2 cups microgreens (I ommitted)
- ketchup, for serving
Preparation
Step 1
In a large bowl, combine the zucchini noodles, chicken, garlic, parsley, oregano, basil, onion powder, and red pepper flakes and season with salt and black pepper. Using your hands, form the mixture into eight small patties (or four large). Refrigerate for 10 minutes to set.
Heat the olive oil in a grill pan or large skillet over medium-high heat. When the oil is shimmering, add the onions to one half of the pan and the patties to the the other, working in batches if necessary. (Note: I used two skillets.) Season the onions with salt and pepper and sear, tossing occasionally, until mostly caramelized. Sear the patties for 5 minutes per side or until browned and cooked through.
On a serving platter, lay out the lettuce leaves and place a burger on each (if you made sliders). Top each with a tomato slice, caramelized onion, and microgreens. (Top with another piece of lettuce if you made larger burgers.) Serve with ketchup, if desired.
Serves 4.