Crispy Minced Chicken Burgers
Golden, panko-crusted chicken patties tucked into toasted brioche buns with crunchy lettuce, tomato, pickles and a simple burger sauce.
15 min
Prep
25 min
Cook
4
Serves
770
Calories
Macros · per serving
34g protein
60g carbs
43g fat
Ingredients
For 4 servings
- 500 g ground chicken
- 100 g panko breadcrumb
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoon vegetable oil
- 4 brioche bun
- 4 tablespoon mayonnaise
- 2 tablespoon ketchup
- 4 leaf lettuce
- 1 tomato
- 1 dill pickle
Instructions
- 1
Thinly slice the tomato and dill pickle. Stir the mayonnaise and ketchup together in a small bowl.
- 2
Split the brioche buns. Heat a large nonstick frying pan over medium heat and toast the cut sides in two batches, about 2 minutes per batch. Set aside.
- 3
In a bowl, combine the ground chicken, egg, 25 g of the panko, garlic powder, paprika, ¾ teaspoon salt and ¼ teaspoon black pepper. Mix just until combined. Put the remaining 75 g panko on a plate. Divide the chicken mixture into four portions, shape into patties about 1½ cm thick, and gently press both sides and the edges into the crumbs.
- 4
Heat 2 tablespoons of the oil in the frying pan over medium heat. Add two patties and fry for 4–5 minutes per side, until golden and crisp with centres reaching 165°F/74°C. Reduce the heat slightly if the crumbs brown too quickly. Transfer to a wire rack, then repeat with the remaining 2 tablespoons oil and two patties.
- 5
Spread the sauce over the toasted buns. Layer the bottom halves with lettuce, chicken patties, tomato and pickle, then add the bun tops and serve immediately.
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