Everyday Kitchen

American · Dinner

Chicken burger

Draft recipe — not kitchen-tested
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.

Jump to recipe

Representative photograph of chicken burger
The photo shows a grilled chicken-piece burger. This draft makes patties from minced chicken. This is a representative photograph, not a tested result of this draft. Photo credit and licence
0 of 4 steps complete

Screen wake-lock status will appear when cooking view starts.

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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Patties

Cooking

Serving

Equipment

Bowl; pan with lid; spatula; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, 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

  • Use minced turkey and the same temperature check.
  • Use labelled gluten-free crumbs and buns for an adaptation.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after 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

Related recipes