Chicken burgers can be so bland and boring. Not these! Made with ground chicken (mince), parmesan, garlic and a hint of dried sage, you’ll love how these chicken burger patties are juicy on the inside with crispy golden edges.
Loaded onto soft toasted buns with a generous scoop of creamy avocado, this may well be the burger of your dreams! (Great for grilling on the BBQ)
Ingredients
Chicken Burger Patties:
▢500g ground chicken (mince)
▢1 cup panko breadcrumbs
▢1 egg
▢3/4 cup parmesan , finely grated
▢1 cup green onion , finely sliced (~2 stems)
▢2 garlic cloves , minced
▢1/2 tsp dried sage
▢1/2 tsp salt and pepper , each
Burgers:
▢2 tbsp olive oil
▢4 soft burger buns or brioche buns
▢1 avocado (big!) (or 2 medium)
▢60g / 2 oz rocket / arugula or other lettuce of choice
▢2 tomatoes , sliced
▢4 slices Swiss cheese (or other cheese)
▢Mayonnaise, relish, ketchup or tomato sauce (your favouritr works here)
On the side
▢French fries
▢Baked potato wedges
Instructions
Chicken Burger Patties
- Place Pattie ingredients in bowl, mix well with hands.
- Form 4 patties, 1.5cm / 3/5″ thick, slightly larger than the buns (shrinks slightly). If mixture is super sticky, either refrigerate mixture for 30 minutes, or wet hands or lightly spray hands with oil.
- Heat oil in frying pan or use bbq over medium high heat. Add patties, working in batches. Cook for 2 minutes or until deep golden, then flip.
- After 1 minute, top with a piece of cheese and place lid on to melt cheese.
- Once cheese is melted, remove patties from skillet.
Assemble
- Split buns and lightly toast in oven or under broiler/grill.
- Cut avocado in half, scoop out a generous amount then “smash” it on the base of the bun with a fork. Sprinkle with salt and pepper.
- Top with Chicken Pattie, then rocket/arugula and tomato.
- Smear the top bun with mayonnaise (or relish, ketchup, other condiment of choice) and place lid on bun.
Devour and be happy!
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By elocal magazine