Triathlon training often means we don’t eat dinner until 9p or later because we’ve been out swimbikerunning for a few hours. There have been many nights where Nick and I
inhaled enjoyed dinner while sitting on the sofa watching the Bachelorette or the Bachelor DVRed from three weeks ago (sorry to spill your secret, baby!), and I’m sure there will many more this year.
So, whatever we make for dinner needs to be healthy, tasty and simple to make. These bun-less, gluten-free kale feta chicken burgers fit the bill. They’re a snap to pull together and reheat really well – perfect to make ahead of time for those late(r) night dinners after a long training ride.
KALE FETA CHICKEN BURGERS
- 2 stalks kale, chopped
- 1 small onion, diced
- 1 pound ground chicken
- 1 egg
- 1/2 teaspoon garlic
- 1/3 cup of fresh basil, cilantro + parsley
- Salt + pepper, to taste
- 1/4 cup feta
- Coconut oil
Add about a teaspoon coconut oil to sauté pan. Add diced onion and chopped kale, and sauté until wilted.
While the kale and onion are sautéing, chop fresh herbs. Add them to ground chicken and mix all together with the egg, garlic, salt + pepper. Add onion and kale and mix. Mix in feta. (Mixing with a fork or your hands works well!)
Melt another 1-2 teaspoons of coconut oil to the pan used to sauté kale and onion.
Divide chicken mixture evenly into four pieces and form into balls. Place in pan, and flatten with a spatula into burgers. Cover pan and sauté each side on medium heat for 8-9 minutes.
Serve with avocado slices.
These were *perfect* with a steaming hot bowl of tomato soup (this kind is delish in a pinch) garnished with fresh cilantro and feta. And, they would be equally good on a spinach or kale salad, over quinoa, topped with more avocado and tomato slices, or, if you’re not gluten-free, sandwiched between a crusty bun.
Makes four quarter-pound burgers.