Chicken and Coriander Burgers

Chicken and Coriander Burgers

We’ve all been there standing staring into the fridge, hoping that inspiration is going to jump out and tell you what to cook for dinner. And the fact that you have kids telling you how hungry they are sends you further into a blind panic to get a tasty meal onto the table post haste!

And when catering for kids, their FAVOURITE dinner changes so often, you really have to be on your toes and come up with alternatives to the same old, same old.

Anyway, years ago I had a cookbook with a great recipe in it for chicken burgers, I loaned that book to someone and never got it back. So the following recipe is my interpretation of Chicken and Coriander Burgers.

These are really melt in the mouth burgers and the process of finishing the cooking in the oven under baking foil maintains their juiciness. What’s more the burgers can be prepared in advance and cooked later.


400g/14oz chicken fillets (it really depends on the chicken fillet size so adjust the soy sauce slightly if you end up using more chicken)

A generous handful of coriander, chopped.

2 cloves of garlic, crushed

One inch/2.5cm ginger peeled and grated

2 tbspn soy sauce

Dash of olive oil for frying

Some flour for dusting

Salt and pepper


Pre-heat the oven to 180 c/350 f/gas 4

Put the chicken fillets into a food processor and blend till the chicken has been broken up a little. Then add the rest of the ingredients and some salt and pepper for seasoning and blend thoroughly with the chicken.

Coat a large dinner plate with some flour. I always find it handy to coat my hands also as it makes it easier to mould the chicken mixture into burgers. This quantity of mixture will make 4 decent sized burgers however I tend to make them a little smaller and get about 6 out of it, (they also taste great cold in a sandwich the next day).

So, mould the mixture into burgers and dust lightly with flour. Heat the olive oil in a frying pan, when hot gently place the chicken burgers into the pan, browning on both sides. Remember; don’t over cook the burgers in the pan, as the cooking process will take place in the oven. Transfer the burgers to an ovenproof dish and cover with some baking foil. Place the dish in a pre-heated oven and cook for about 15 minutes; this may vary depending on individual oven temperatures however.

These burgers are delicious served on a home cooked bread roll, but if you don’t have any to hand, they are also great in a wheaten pita bread with some salad and some home fries on the side. See Ultimate Comfort Food for this recipe.

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8 Responses to Chicken and Coriander Burgers

  1. Lorna Kirwan says:

    Sounds delicious Rho, I will try them on Ciara & Cecelia tomorrow.

  2. Gail says:

    Great blog Rhoda and some really tasty looking recipes, well done, can’t wait to try them out :o)))))) “May contain traces of nuts” heeeheeee, class!!!

  3. Annette says:

    Chicken and Coriander Burgers on the menu for tomorrow. Have all the ingredients and a hungry husband:-) Will let you know how I get on.

    • Annette says:

      Like these a lot. Quick and easy to make and very tasty. I’m not sure if my food processer was completely up to the task, but have another one to try next time.

  4. Rhoda Kirwan says:

    Oh please do. Dying to hear. Rx

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