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!
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.
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.
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!
