Grilled Chicken Patties

Lean ground chicken + southwestern spice = one yummy burger. BONUS: These are so low in sodium you can splurge and sandwich them between regular buns. Woohoo!
Serves 4.

SODIUM CONTENT: 75.5 mg per serving


1 lb. lean ground chicken
1 t. ground paprika
1/2 t. freshly ground black pepper
1/2 t. ground cumin
1/2 t. no-salt-added chili powder (available online at
1/4 t. crushed red pepper flakes


Preheat grill.

Place ground chicken into a mixing bowl. Measure the spices into the bowl and mix into the ground chicken thoroughly using your (freshly-washed) hands. Divide mixture into four equal portions. Roll each portion into a ball, then flatten to form patties. To keep patties flat while cooking (without having to squish the patties on the grill, thereby extracting all of their juiciness in the process), make a small indentation in the center of each patty using the back of a spoon (do this on both sides).

Once grill is ready, place patties on surface. Grill 5-6 minutes on the first side, then gently flip patties and grill another 5-6 minutes on the second side. Remove from grill, place on buns if desired, and serve immediately.

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