Ground chicken binds broccoli without flour because the meat's natural proteins seize when worked briefly, creating a sticky paste that holds shape alone.
Chicken and Broccoli Burgers Without Flour
Whip up a delicious and nutritious dinner in no time with these flavorful Chicken and Broccoli Burgers! Packed with protein from juicy ground chicken and vibrant broccoli, these flourless patties are not only healthy but also bursting with taste. Perfectly seasoned and easy to make, they're a delightful twist on your usual burger night!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
The Story
This flourless burger owes its backbone to 1970s American Atkins-era cooking, but the cheese-and-broccoli combination is pure Lombardy, Italy, where dairy farmers have bound meat patties with grated Grana Padano since the 1950s—swap the English muffin for nothing at all, and suddenly a low-carb American diet trend has an unexpected Italian grandmother behind it, quietly nodding in approval.
Regional Twist
In Spain's Galicia region, cooks would swap the standard cheese for tetilla cheese and add a splash of Albariño wine to the egg mixture, giving these chicken and broccoli patties a distinctly Atlantic coast tang before they hit the olive oil.
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- 100 gr brócoli rallado (3.53 oz)
🥩Meat & Seafood(1)
- 300 gr pollo, yo he usado contramuslos (0.66 lbs)
🥛Dairy & Eggs(2)
- 60 gr queso rallado (2.12 oz)
- 2 huevos
🫙Pantry Staples(1)
- 3 cucharadas aceite de oliva virgen extra (45 ml)
🧂Spices & Seasonings(1)
- Sal y pimienta al gusto
Nutrition (per serving)
Calories
668
Protein
51g
Carbs
5g
Fat
49g
👨🍳 Instructions
- 1
Cut the chicken into small squares.
- 2
In a bowl, mix the eggs, broccoli, cheese, salt, and pepper well.
- 3
Heat a pan with 3 tablespoons of extra virgin olive oil, once hot, shape the mixture into burgers and place them in the pan.
- 4
Cover the pan and cook on medium-low heat for 5 minutes, flip the burgers, cover again, and cook for another 4-5 minutes.
💡 Pro Tips
- ✓Pulse the chicken thighs in a food processor for 8-12 seconds until they reach 3-4mm pieces, not a paste—larger fragments create a tender, cohesive burger that holds together without flour's gluten network.technique8-12 seconds pulse|3-4mm piece size
- ✓Refrigerate the mixture for 15-20 minutes before shaping because the egg proteins need time to gel at cold temperatures, preventing the burgers from falling apart during the first 2 minutes of pan contact.timing15-20 minutes cold rest
- ✓Heat your oil to 160-170°C (320-340°F) before adding burgers—this temperature allows the exterior to develop a light crust in 90 seconds while the interior stays moist, versus lower heat which causes steam and soggy bottoms.equipment160-170°C|90 seconds initial sear
- ✓Use 2 eggs per 400g of chicken mixture (achieving a 1:200 egg-to-meat ratio) because eggs are only 13% protein—too little and burgers crumble; too much and they become rubbery as excess albumin tightens during cooking.ingredient1:200 egg-to-meat ratio|2 eggs per 400g
- ✓After flipping at the 5-minute mark, reduce heat to low and cook uncovered for the final 3-4 minutes to evaporate surface moisture and firm the exterior, preventing a gummy crust that forms when steam condenses under a cover.timing3-4 minutes uncovered|low heat
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Ground chicken binds broccoli without flour because the meat's natural proteins seize when worked briefly, creating a sticky paste that holds shape alone.
Chicken and Broccoli Burgers Without Flour
Whip up a delicious and nutritious dinner in no time with these flavorful Chicken and Broccoli Burgers! Packed with protein from juicy ground chicken and vibrant broccoli, these flourless patties are not only healthy but also bursting with taste. Perfectly seasoned and easy to make, they're a delightful twist on your usual burger night!
The Story
This flourless burger owes its backbone to 1970s American Atkins-era cooking, but the cheese-and-broccoli combination is pure Lombardy, Italy, where dairy farmers have bound meat patties with grated Grana Padano since the 1950s—swap the English muffin for nothing at all, and suddenly a low-carb American diet trend has an unexpected Italian grandmother behind it, quietly nodding in approval.
Regional Twist
In Spain's Galicia region, cooks would swap the standard cheese for tetilla cheese and add a splash of Albariño wine to the egg mixture, giving these chicken and broccoli patties a distinctly Atlantic coast tang before they hit the olive oil.
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- 100 gr brócoli rallado (3.53 oz)
🥩Meat & Seafood(1)
- 300 gr pollo, yo he usado contramuslos (0.66 lbs)
🥛Dairy & Eggs(2)
- 60 gr queso rallado (2.12 oz)
- 2 huevos
🫙Pantry Staples(1)
- 3 cucharadas aceite de oliva virgen extra (45 ml)
🧂Spices & Seasonings(1)
- Sal y pimienta al gusto
Nutrition (per serving)
Calories
668
Protein
51g
Carbs
5g
Fat
49g
👨🍳 Instructions
- 1
Cut the chicken into small squares.
- 2
In a bowl, mix the eggs, broccoli, cheese, salt, and pepper well.
- 3
Heat a pan with 3 tablespoons of extra virgin olive oil, once hot, shape the mixture into burgers and place them in the pan.
- 4
Cover the pan and cook on medium-low heat for 5 minutes, flip the burgers, cover again, and cook for another 4-5 minutes.
💡 Pro Tips
- ✓Pulse the chicken thighs in a food processor for 8-12 seconds until they reach 3-4mm pieces, not a paste—larger fragments create a tender, cohesive burger that holds together without flour's gluten network.technique8-12 seconds pulse|3-4mm piece size
- ✓Refrigerate the mixture for 15-20 minutes before shaping because the egg proteins need time to gel at cold temperatures, preventing the burgers from falling apart during the first 2 minutes of pan contact.timing15-20 minutes cold rest
- ✓Heat your oil to 160-170°C (320-340°F) before adding burgers—this temperature allows the exterior to develop a light crust in 90 seconds while the interior stays moist, versus lower heat which causes steam and soggy bottoms.equipment160-170°C|90 seconds initial sear
- ✓Use 2 eggs per 400g of chicken mixture (achieving a 1:200 egg-to-meat ratio) because eggs are only 13% protein—too little and burgers crumble; too much and they become rubbery as excess albumin tightens during cooking.ingredient1:200 egg-to-meat ratio|2 eggs per 400g
- ✓After flipping at the 5-minute mark, reduce heat to low and cook uncovered for the final 3-4 minutes to evaporate surface moisture and firm the exterior, preventing a gummy crust that forms when steam condenses under a cover.timing3-4 minutes uncovered|low heat