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American · Dinner

Chicken burger

Non-vegEasy

Diet: Non-veg · High-protein

Shape minced chicken into four patties and pan-fry them. Cook through before adding fresh salad and buns.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
American
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chicken burger
The photo shows a grilled chicken-piece burger. This recipe makes patties from minced chicken. This is a representative photograph. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Patties

Cooking

Serving

Equipment

Bowl; pan with lid; spatula; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Shape · About 10 min

  1. Mix 600 g minced chicken, 40 g breadcrumbs, 1 egg, 40 g onion, finely grated, 1 tsp paprika, ¾ tsp salt, ½ tsp black pepper gently. Divide into four patties about 2 cm thick. Keep cold until cooking. Do not wash raw chicken.

Pan-fry · About 12 min

  1. Heat 20 ml neutral oil over medium heat. Cook patties for 5–6 minutes per side; cover briefly if centres need longer.

    Check: Every patty reaches 74°C / 165°F.

Toast buns · About 2 min

  1. Toast the cut faces of 4 burger buns in a separate dry pan.

Assemble · About 3 min

  1. Spread 40 g mayonnaise on buns. Add cooked patties, 80 g lettuce and 150 g tomato, sliced; serve promptly.

Tips

  • Use a thermometer because mince colour is unreliable.
  • Mix gently so patties remain tender.

Substitutions

  • Choose minced turkey for Chicken burger; use the original temperature check.
  • Use labelled gluten-free crumbs and buns for an adaptation.

Storage

  • Get perishable Chicken burger into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken burger within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken burger to 74°C / 165°F, stirring or turning it for even heating. When Chicken burger is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken burger includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken burger becomes softer in storage.

Make ahead

  • Shape patties several hours ahead and refrigerate.
  • Wash and dry lettuce ahead.

FAQ

Why do patties fall apart?

Keep them cold and avoid turning before the first side sets.

Can I grill them?

Yes. Oil the grate and check every patty reaches 74°C / 165°F.

Can I freeze raw patties?

Freeze with parchment between them; thaw in the fridge before cooking.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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