Homemade Chicken Patties

A lot of the time I find myself in awe in the meat section at the grocery store. Looking at the different options I always gravitate towards bone in options in most of my meat. I, however, am also a broke millennial who can’t afford ribeye steaks or pork ribs every evening. I’m also starting to learn very abruptly that my metabolism is NOT what it used to be. 

So I walk, ground beef, ground turkey, ground.. Chicken? I thought of all of the alternatives I could probably come up with with this substitution: meatballs, sausages, burgers?! 

This recipe is for someone who wants something fresh, a lot of flavor, and won’t break the bank. 

Let’s get started on these light chicken patties!

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I like to take out my proteins about 10 minutes before I cook them out of the fridge to bring them to a warmer temperature.

You’re going to go ahead and get yourself a mixing bowl, dump in your ground chicken (looks appetizing doesn’t it), 1 cup of cheese (I like shredded cheddar because it doesn’t have as much water as mozzarella), 2 chopped scallions (this adds a little texture to the patty), ¼ cup of mayonnaise (for some added fat and moisture), 1 beaten egg (your binding agent!), and onion powder, garlic powder, paprika, and I personally like adding cayenne for some spice, but you can forego this option if you are serving young children or people who do not take well to spice.

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Go ahead and mix, mix, mix!

I personally have a small grill pan that I bought off of amazon to make these patties two at a time, but if you do not have one, a regular large non stick frying pan will do the trick in cooking these patties!

Preheat your pan to a medium high heat with your choice of oil: olive oil has a good, distinctive flavor, while avocado oil has a higher smoking point. 

When you portion these you can use a ½ cup measuring cup, or eyeball it. So long as you’re at a ½ inch in thickness it should take about 4-5 minutes on each side to cook thoroughly! I have a food thermometer on hand at all times when I’m cooking for a crowd. Congratulations you crazy health freak. You millenialized an old fashioned burger patty! 

You can pair this with either my CORN CUMBER CADO’ which I have a link to here:

Or you can do it with my mango jalapeño salsa here:

I also have a quick burger bun recipe just in case your mother in law was coming and you wanted to really come for her and her pearls.

Ingredients

Refrigerated:
1 ½ lbs of ground chicken (I like thighs because they’re fattier, which means more flavor)
2 scallions or green onions
¼ cup of mayonnaise
1 egg
1 cup of shredded cheddar cheese

Bakings and spices:
1 tbsp onion powder
1 tbsp garlic powder
½ tbsp of paprika
Salt and pepper

Optional:
½ tbsp cayenne pepper

Oils and vinegars:
Olive oil or avocado oil for frying

Equipment:
A large non stick frying pan, with or without grill ridges I got mine here:

Lodge Pre-Seasoned Cast Iron Grill Pan With Assist Handle, 10.5 inch, Black
and a food thermometer!
ThermoPro

Directions:

  • Place 1 ½ lbs of ground chicken into a mixing bowl.

  • Add 1 cup of shredded cheddar cheese, 2 chopped scallions, ¼ cup of mayonnaise, 1 beaten egg, 1 tbsp of onion powder, 1 tbsp of garlic powder, ½ tbsp of paprika, (and if adding cayenne, add now.).

  • Mix thoroughly

  • Preheat pan of choice with either avocado or olive oil. 

  • Take mixture and create patties (should yield 8 small patties)

  • Make sure not to overcrowd the pan and place to pan fry.

  • 4-5 minutes on each side and set aside!

Great for meal prep!

Great for meal prep!

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Hamburger Buns