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+ servings
Mini Chicken, Kale + Mushroom Burgers
Prep Time
15 mins
Cook Time
20 mins

The perfect appetizer, meatball substitute or bit sized meat that sneaks in veggies and tastes delicious!

Course: Appetizer, Main Course
Cuisine: American
Keyword: bite sized, gluten free, keto, mini, paleo
Servings: 4
Calories: 289 kcal
  • 2-3 tbsp olive oil
  • 4 oz mushrooms, diced
  • 1/2 small onion, diced *see note
  • 1 cup kale, shredded
  • 1 egg
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 lb ground chicken
  1. Heat a large skillet** over medium heat and add 1 tbsp of olive oil.*

  2. Add the onion and sauté for 3 minutes or until translucent.

  3. Add diced mushrooms and a pinch of salt. Cook for another 3 minutes.

  4. Once your mushrooms have cooked down, add in the kale to wilt. This will take another 3-5 minutes. Be sure to stir every 30 seconds or so to prevent your mushroom/onion mix from sticking to the pan.

  5. After your kale has cooked down, remove the mixture from the stove and set aside in a bowl. Wipe our your pan to use again for the mini burgers.

  6. In a small bowl, mix together your ground chicken, egg, salt & pepper. Then add in kale, mushroom & onion mixture. You want about half the amount of mix that you do ground chicken. So if you decided to use up a lot of veggies or will be adding the veg to your sauce, start with 3/4 a cup.

  7. Mix the veggies and ground chicken mix all together. Then using a cookie scoop, 1/4 cup or tablespoon (each mini burger is 2-3 tbsp of mixture), form your mini burgers.

  8. Turn the stove back on and heat 1 tbsp of olive oil on medium heat in your large pan.

  9. Add your mini burgers to the pan and cook for 4-5 minutes per side. You will most likely need to batch cook them.

  10. Once they've cooked, remove from heat. If you have time, you'll get the best quality by cooking them to around 157F*** and letting them sit for about 10 minutes. This helps maintain the juices and the residual heat will do the rest. However, if you don't have time to wait, you want the internal temp of the burger at 165F.

  11. Enjoy!!

Recipe Notes

*I love to cook and save time. So if you need to finish off a full onion or use up an entire container of mushrooms, feel free! Ideally you'll need 3/4 - 1 cup of the veggie mixture for your mini burger.

**I cook everything in my favorite non-toxic pan from Our Place. Code: Savvy10 gets you $10 off your order

***If you don't own a thermometer, this one is basic, affordable and gets used regularly for stove top cooking

Nutrition Facts
Mini Chicken, Kale + Mushroom Burgers
Amount Per Serving (1 g)
Calories 289
* Percent Daily Values are based on a 2000 calorie diet.