Homemade Chicken Burgers

 

Ingredients

  • 1 1/2 pounds ground chicken, Note 1
  • 1/4 cup neutral oil for pan frying vegetable, peanut, canola, olive oil

Panade and seasoning mixture

  • 1/3 cup panko breadcrumbs (or regular bread crumbs or 1/2 cup fresh bread crumbs)
  • 3 tablespoons mayonnaise (or milk or broth)
  • 1/3 cup finely chopped fresh parsley (about 2 tablespoons dried)
  • 2 tablespoons finely chopped green onions (or 1 teaspoon onion powder)
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon Worcestershire Sauce

Breading

  • 3 tablespoons all purpose flour
  • 1 egg mixed with a tablespoon water
  • 1 cup panko breadcrumbs (regular breadcrumbs ok, but texture less light and crispy)

Serving options

  • hamburger buns and toppings, Note 2

Instructions

  • PREPARE BREADING STATION: Place a beaten egg with a splash of water into a shallow bowl. Place flour into another shallow bowl. Place panko crumbs on a plate. Place a plate or cutting board nearby for the breaded chicken patties.
  • MAKE CHICKEN MIXTURE: In a large bowl, mix panade (Note 2) and seasoning ingredients together. Let stand a few minutes if using milk or broth to allow liquid to absorb. Add ground chicken to the panade mixture. Using a clean hand formed like a claw, combine lightly. Try not to overwork the mixture.
  • FORM BURGERS: Roughly divide chicken mixture into 5 parts. Wet your hands and lightly make a patty (about 1/3 pound/150 grams each). Patties will be wet and sticky, approximately 1 inch/2.5 cm thick.
    Dip each patty into flour to coat lightly. Shake off excess flour. Then dip patty into egg mixture, and finally into panko crumbs to cover entire surface. Repeat for all 5 chicken burgers. Let sit for 7 minutes to allow crumbs to adhere, flour to absorb moisture and burgers to come to room temperature.
  • PAN-FRY BURGERS: Heat oil in a large cast iron skillet or other nonstick skillet to medium-high heat. Add the number of burgers that fit comfortably. Don't overcrowd the pan. Pan-fry burgers for 4 minutes, then turn and continue cooking another 3-5 minutes , depending on thickness, until golden brown. If panko coating is browning to quickly, lower heat to medium heat. The internal temperature on an instant-read thermometer should reach 160F/71C. Temperature will rise 5 degrees on resting. To bake, Note 3. To air fry, Note 4.
    Transfer the crispy chicken patties to a wire rack over a baking sheet after pan-frying if you are making another batch. Keep them warm in a low heat oven.
  • SERVE: in brioche buns or regular hamburger buns with toppings of your choice. Note 5. Or skip the buns and just use toppings.
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