Print

Crispy Ground Chicken Burgers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 2 reviews

These Crispy Ground Chicken Burgers are juicy and packed with flavor, featuring a tender ground chicken patty coated in a light, crunchy panko breadcrumb crust. Quick to prepare and cooked in a skillet without deep frying, these burgers make for a delicious and easy main course perfect for any casual meal.

Ingredients

Ground Chicken Mixture

  • 1 1/2 pounds ground chicken
  • 1/3 cup panko breadcrumbs (or regular breadcrumbs or 1/2 cup fresh breadcrumbs)
  • 3 tablespoons mayonnaise (or milk or broth)
  • 1/3 cup finely chopped fresh parsley (about 2 tablespoons dried)
  • 2 tablespoons finely chopped green onions (or 1 teaspoon onion powder)
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon Worcestershire sauce

Breading

  • 3 tablespoons all purpose flour
  • 1 egg mixed with 1 tablespoon water
  • 1 cup panko breadcrumbs (regular breadcrumbs okay, but texture less light and crispy)

Frying

  • 1/4 cup neutral oil for pan frying (vegetable, peanut, canola, or olive oil)

Serving Options

  • Hamburger buns and toppings (lettuce, tomato, cheese, condiments, etc.)

Instructions

  1. Prepare Breading Station: Set up three separate shallow dishes: one with beaten egg mixed with a tablespoon of water, one with the flour, and one with panko breadcrumbs. Also, have a plate or cutting board ready nearby to place the breaded patties.
  2. Make Chicken Mixture: In a large bowl, combine panko breadcrumbs, mayonnaise (or milk/broth), parsley, green onions (or onion powder), garlic powder, kosher salt, ground pepper, and Worcestershire sauce. Let it rest a few minutes if using milk or broth to allow absorption. Then add ground chicken and gently mix with a claw-like hand motion to combine without overworking.
  3. Form Burgers: Divide the mixture roughly into five equal portions, about 1/3 pound (150 grams) each. Wet your hands lightly and shape each portion into a patty approximately 1 inch (2.5 cm) thick. The patties will be wet and sticky.
  4. Bread the Patties: Coat each patty lightly with flour, shaking off excess. Dip into the egg mixture fully, then press into panko crumbs to cover completely. Place coated patties on the plate and let them rest for 7 minutes to allow the coating to adhere and burgers to come to room temperature.
  5. Pan-Fry Burgers: Heat oil in a large cast iron or nonstick skillet over medium-high heat. Add as many patties as fit comfortably without crowding. Fry for 4 minutes on the first side, then flip and cook 3 to 5 minutes more until golden brown and cooked through. If the panko coating browns too fast, reduce heat to medium. Check internal temperature reaches 160°F (71°C). Allow burgers to rest briefly before serving.
  6. Serve: Place the crispy chicken burgers on hamburger buns with your favorite toppings and condiments. Enjoy immediately for the best texture and flavor.

Notes

  • Use mayonnaise, milk, or broth in the panade to add moisture and help bind the mixture.
  • The resting time after breading helps the coating stick better and prevents it from falling off during cooking.
  • Do not overwork the meat mixture to keep the burgers tender.
  • Cooking times may vary slightly depending on patty thickness and stove heat.
  • Check the internal temperature with a meat thermometer to ensure safe cooking.

Find it online: https://yumntasty.com/crispy-ground-chicken-burgers-recipe-2/