Robin Nijankin: Episode 26

Robin shares amazing chicken patties with us!

2 ounces olive oil

1/2 red bell pepper, diced

1/4 cup diced artichoke hearts

1/4 cup diced artichoke hearts

1/2 teaspoon red chili flakes

1/4 teaspoon ground sage

Ketchup

Lettuce

1/2 red onion, diced

1 jalapeno, diced

1 1/2 pounds ground chicken

1 teaspoon dried oregano

1/2 teaspoon ground cumin

2 tablespoons seasoned bread crumbs

Mustard

Tomato

4 tablespoons diced black olives

2 cloves garlic, diced

1/2 teaspoon chili powder

1 tablespoon minced fresh parsley leaves

1/2 teaspoon celery salt

1 egg

Toasted sesame buns

Prep
25 m

Cook
10 m

Ready in
1 hour 5 minutes

Directions

1. In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
2. Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
3. In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
4. Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.