This Recipe for Best Home-Made Chicken Burger Patty makes four burgers. Double as necessary.
Best Home-Made Chicken Burger Patty
® This is a RAS signature Recipe©
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Best Home Made Chicken Burger Patty
Description
These Chicken burger patties are perfect for homemade burgers and can be frozen to be made later on as well! Makes 4 burger patties. Easily double the recipe as needed.
Ingredients
Instructions:
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Add the drained mince to a bowl. Add the bread crumbs and mix gently with hands.
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Also add the powders( onion, garlic, pepper) and salt next. Combine well gently.
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Next, add the freshly chopped scallions and combine again.
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Mix in the lemon juice and Dijon Mustard and combine once more.
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(Mix very gently with your hands till well mixed).
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Divide into 4 equal sized balls and then place on waxed paper to flatten into patties.
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When making the patties, ensure that the center is indented a bit more than the outer rim. This helps the patties to keep their size while grilling.
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Place in freezer 10 minutes or till set. The patties must be stiff when we take them out and place them on the grill.
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Heat the Indoor/ Outdoor grill or Grill Pan. Add oil to coat. (Just enough oil to coat the entire surface of the grill pan).
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Place the patties (2 at a time if necessary) on the pan as it is heating up (not too hot).
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Do not disturb the patties once laid on the pan.
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Keep watch, tilting the pan a couple of times so that the oil runs under the patties evenly.
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You will start to see the burgers turning white from the bottom and slowly being cooked upwards.
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Once they are white half way up, Flip them over with a non-stick spatula. (They should flip easily).
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They will have nice grill marks.
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Again, do not disturb the patties once flipped. Wait for the bottom half to get cook upwards like before.
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They will not take as much time on the second side as the first, but when they have turned golden around the brim, you will need to press gently with your spatula on the center of the patties (to grill the indented portion of our patties). Oil will splutter during this process, you might like to use an oil guard. The second side may not develop the distinct grill marks like the first side. That is ok.
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Remove your patties to a plate. (DO NOT OVER GRILL THEM or they will lose all moisture and be very dry).
Assemble the Best Home Made Chicken Burger Patty
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With a serrated knife, slice the burger buns in half and grill on the same pan (wiped clean) as your patties till golden.
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Mix mayonnaise and ketchup in equal portions, more or less and apply to both top and bottom bun.
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Lay each patty on the Bottom bun, followed by pickle, lettuce, and tomato. (Onion is optional- not really required for a chicken burger). Press down gently with Top Bun.
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Serve while the patties are still hot.
Note
- The gentle mixing of the mince into a patty is key to having a nice moist patty.
- No Over Mixing with hard kneading movements.
- When pressing the patties into shape on waxed paper, avoid pressing them too thinly: they will be hard to flip over. Distribute the mince evenly with just a little indentation on the center.
- If your burger has to be reheated, remove the top bun with the veggies. flip over and set aside.
- Heat the bottom bun along with the patty in the microwave for 10 seconds and cover with the top bun again.
- Do not reheat the veggies.
- Although chicken burgers don’t need onion you can use sliced yellow onion too if you like.
- Picky eaters: Substitute the veggies for cheese slice and broil over the patty till melted and serve. See video.
- If you need to freeze the patties, do so in a single layer on a tray. once frozen, pack together with a piece of parchment paper in between each patty.
- Key Ingredients: Chicken, Onion Powder, Garlic, Powder, Pepper, Salt, Scallions, Dijon Mustard, Lime juice, Bread, Tomato, Lettuce, Onion, Pickle, Oil, Mayonnaise.
Look more good and delicious burger.will you send me a recipes of your delicious burger?thanks
My very first home made chicken burgers ! This patties are so good.
Can we substitute anything for Dijon mustard?
Hi Amiya,
regular mustard, if you must but the flavor is just not the same..:)