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Chicken Soup Veggie Burgers


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Chicken Soup Veggie Burgers


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Chicken Soup Veggie Burgers

I love to use chicken soup vegetables to make vegetable patties everyone love. I mash the veggies after they are soft and flavorful from simmering with chicken, add egg and matzo meal and make them into burgers. They have always been big favorites, especially if I put them on a bun. The vegetables in this dish are not hidden exactly, but they were served in a way that is less objectionable especially for picky eaters.


  • Prep Time : 15 min
  • Cook Time : 20 min
  • Ready Time : 35 min


4-6 patties


  • 4 cooked carrots, cut up
  • 2 cooked parsnips, cut up
  • 2 large cooked celery stalk, cut up
  • 1 medium onion, cooked, cut up
  • 1 sprig cooked dill
  • 1 large egg
  • 1 cup finely chopped chicken, optional
  • 3/4 cup matzo meal, approximately
  • vegetable oil for frying


Place the carrots, parsnips, celery, onion and dill in a bowl and mash together until they are well mixed and in fine pieces, or, place these ingredients in a food processor and process until finely minced, then remove them to a bowl. Add the egg and optional chicken and mix thoroughly. Add about 1/2 cup matzo meal, using enough, and more if necessary, to form a “dough” firm enough to shape into patties. Shape the mixture into 4-6 patties. Coat the patties with more matzo meal (you can substitute panko) and set aside for about 15 minutes to let the patties air dry. Heat a small amount of vegetable oil in a sauté pan over medium heat. Fry the patties for 2-3 minutes per side or until golden brown. Drain on paper towels and serve.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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