Thanksgiving Chicken Burgers with Roasted Green Beans

Chicken burgers get a bad rap. People think they’re bland and plain…. SO not true! … We love a good chicken burger because it can be seasoned so many different ways: “basin” (basically Asian,) southwest, Greek, or Indian. We call these “Thanksgiving burgers” because they channel a Thanksgiving stuffing vibe: onion, celery, sage and thyme. (If extra carbs are what you’re craving, add some whole grain breadcrumbs and you’ll have your stuffing game on point!)

picture of grilled chicken burgers and roasted green beans with plums

Chicken burgers are low in saturated fat, making them a great choice for people who want to eat healthy but still love a good burger. To one pound ground chicken, add: 1/2C chopped onion, 1/2C chopped celery, 1 teaspoon each: granulated garlic, dried sage, and dried thyme. Mix well. Form into three 5.3oz. burgers, and set aside.

Spread green beans out in one layer on a sheet pan covered with foil. Sprinkle with 1 tsp. olive oil and 1 tsp. granulated garlic. Add 2 plums, sliced into 6 pieces each. Roast on a sheet pan for 30 minutes at 450º.

When the vegetables are 15 minutes from being ready, set the burgers out on the grill. Grill until cooked throughout; 10 minutes. Be careful not to overcook, or they will get dry. A meat thermometer is your best friend. They should be at 165º. Ground chicken or turkey safe internal temps are a little higher than ground beef, which is considered safe at 160º. After removing it from the grill, let them rest for 5 minutes.

picture of grilled chicken burgers and roasted green beans with plums

Top them with your favorite Dijon mustard mixed into nonfat plain yogurt. (I made it, and then forgot to snap the photo with it on top!)

picture of grilled chicken burgers and roasted green beans with plums

Here’s your printable recipe!

Thanksgiving Chicken Burgers with Roasted Green Beans

Course: Main Course
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 3
Calories: 308kcal
We call these Thanksgiving burgers because they channel a Thanksgiving stuffing vibe: onion, celery, sage and thyme.
Print Recipe

Ingredients

  • 1 pound ground chicken
  • 1/2 cup yellow onion diced
  • 1/2 cup celery diced
  • 1 tsp. ground sage
  • 1 tsp. ground thyme
  • 2 medium plums
  • 2 cups green beans
  • 1 tsp. olive oil
  • 2 tsp. granulated garlic divided

Instructions

  • Spread green beans out in one layer on a sheet pan covered with foil.
    Sprinkle with 1 tsp. olive oil and 1 tsp. granulated garlic. Add 2
    plums, sliced into 6 pieces each. Roast on a sheet pan for 30 minutes at
    450º.
  • When the vegetables are 15 minutes from being ready, set the burgers out on a hot charcoal grill. Grill until cooked throughout; approximately 10 minutes. Be careful not to overcook, or they will get dry. A meat thermometer should read 165º. After removing burgers from the grill, let them rest for 5 minutes.

Nutrition

Calories: 308kcal | Carbohydrates: 18g | Protein: 29g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 130mg | Sodium: 113mg | Potassium: 1166mg | Fiber: 5g | Sugar: 8g | Vitamin A: 893IU | Vitamin C: 17mg | Calcium: 107mg | Iron: 5mg

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