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Ingredients

4 tablespoons olive oil ½ red onion, diced ½ red bell pepper, diced 1 jalapeno pepper, diced 2 cloves garlic, diced 1 ½ pounds ground chicken ¼ cup diced artichoke hearts 4 tablespoons diced black olives 1 large egg 2 tablespoons seasoned bread crumbs 1 tablespoon minced fresh parsley leaves 1 teaspoon dried oregano ½ teaspoon Hungarian paprika ½ teaspoon chili powder ½ teaspoon red pepper flakes ½ teaspoon ground cumin ½ teaspoon celery salt ¼ teaspoon ground sage

Nutrition Info

368.1 calories carbohydrate: 7.2 g cholesterol: 145.3 mg fat: 18.3 g fiber: 1.6 g protein: 42.2 g saturatedFat: 3 g servingSize: - sodium: 470.3 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Heat 2 tablespoons oil in a medium saute pan over medium heat. Add onion, bell pepper, jalapeno pepper, and garlic. Saute until onion is translucent and vegetables are soft, 5 to 7 minutes. Remove from heat and let cool, about 10 minutes.
Add cooled vegetables to chicken and mix thoroughly. Add artichokes, olives, egg, bread crumbs, parsley, oregano, paprika, chili powder, red pepper flakes, cumin, celery salt, and sage. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
Heat remaining olive oil in the same pan over medium-high heat. Cook patties until no longer pink in the centers, 2 to 3 minutes per side.

4 burgers

Delicious chicken burgers for grilling or pan frying! Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.