Spicy Chicken Burger with Harissa Eggplant, Portabella Mushrooms and Onions
A Juicy Chicken Burger, Spicy Sauce made of Fire-Roasted Red Bell Peppers, Tomatoes, Eggplant, with Grilled Balsamic and Herb Marinated Portabellos Mushrooms, Jalapeños and Onions
Servings 4
Calories: 584kcal
Ingredients
For Marinated Vegetables
- 1 large eggplant sliced
- 2 large portabella mushroom sliced
- 1 small onion sliced
- 2 jalapeños sliced
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt and ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon low-sodium soy sauce
- 2 tablespoon avocado oil
For Chicken Burger Patty Mix
- 1 ½ pounds ground chicken
- ½ cup panko bread crumbs
- 2 tablespoons zhug sauce or green harissa
- 1 large egg
- kosher salt and ground black pepper
Harissa Eggplant Sauce
- ¾ cup roasted eggplant use leftover slices from above
- 3 tablespoons harissa paste
- 1 tablespoon olive oil optional for blending
To Serve
- 4 ciabatta rolls or sturdy burger buns, toasted
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Marinate the Vegetables: In a large bowl, combine the eggplant, portabella mushrooms, red onion, and jalapeños with avocado oil, balsamic vinegar, garlic powder, onion powder, salt, and pepper. Toss well to coat evenly.
- Air-Fry the Veggies: Arrange the marinated vegetables in a single layer in your air fryer basket. Air fry at 400 °F for 10–12 minutes, shaking halfway through, until tender and slightly charred. Set aside.
- Make the Chicken Patties: In a mixing bowl, combine the ground chicken, breadcrumbs, zhug sauce, egg, salt, and black pepper. Mix gently until combined—don’t overwork. Divide into 4 equal portions and shape into patties about the size of your buns.
- Cook the Patties: Heat a lightly oiled skillet over medium heat. Cook the chicken patties for 4–5 minutes per side or until golden brown and the internal temperature reaches 165 °F. Let rest while you prepare the sauce.
- Prepare the Harissa Eggplant Sauce: In a blender or food processor, combine ¾ cup of the roasted eggplant slices with the harissa paste and olive oil (if using). Blend until smooth and spreadable.
- Toast the Buns: Slice and toast the ciabatta rolls in a toaster or on a skillet until crisp and golden.
- Assemble the Burgers: Spread the harissa eggplant sauce on the top and bottom of each bun. Place a chicken patty on the bottom bun, layer with grilled veggies, and top with the remaining bun. Optional: add arugula, feta, or garlic yogurt sauce for an extra touch.
Video
Notes
- Internal Temp Reminder: Chicken burgers are fully cooked at 165°F. Use a meat thermometer for best results.
- Vegetable Tip: Use a paper towel to gently press excess moisture out of eggplant slices before marinating for better texture.
- Make Ahead: Patties can be pre-shaped and stored in the fridge up to 24 hours before cooking.
- Heat Level: Harissa and zhug both add heat—adjust quantities or use mild versions if sensitive to spice.
- Leftovers: Leftover patties and sauce keep well in the fridge for 3 days and make great pita wraps or bowls.
Nutrition
Calories: 584kcal | Carbohydrates: 47g | Protein: 40g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 193mg | Sodium: 925mg | Potassium: 1469mg | Fiber: 6g | Sugar: 9g | Vitamin A: 261IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 3mg
Tried this recipe?Please consider Leaving a Review!
