Ingredients
Method
- In a large bowl, combine ground chicken, quinoa, ancient grains, smoked paprika, thyme, black pepper, cayenne pepper, salt, and nutritional yeast. Mix thoroughly.
- Stir in melted coconut oil until evenly distributed.
- Let the mixture rest at room temperature for 10 minutes to allow ingredients to bind.
- Form into 4 evenly sized patties.
- Heat a skillet over medium heat and cook each patty for 5-7 minutes per side, until golden and crisp.
Notes
Substitute turkey for chicken or rolled oats for quinoa if preferred.
Letting the mixture rest ensures better binding and moisture balance.
Store cooked patties in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Letting the mixture rest ensures better binding and moisture balance.
Store cooked patties in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.