Ground Chicken Burgers

Sure, make ground turkey burgers instead, instructions do not change, but the taste will be slightly different and season to your liking.

You can make your own, but who does that? Regular bread crumbs will work but will have a smooth texture. I suggest Panko-type breadcrumbs with will add a little texture.

You can get your Panko breadcrumbs in various flavors, so choose what you like. I suggest the cheese flavored crumbs.

Start by mixing the panade and the meat in a large bowl. Get it all mixed equally but do not over mix.

Divide into 3 to 4 parts per pound. Flatten the mixture into patties about ⅜ inch thick and about 3 ½ inch diameter with a center dimple about quarter size one-third of the thickness. These can fall apart easily, so it is helpful to use wax paper or parchment paper.

I generally grill chicken at medium to medium-high grill temperature—about 450°. But here, since the patties are thin, grilling over high heat makes sense since the center will cook easily.

If you make very thick patties, then go with the lower grill temperature, it will take a bit longer but the center will get done before the outside is burnt.

As always, you should cook to the final internal temperature and never by time alone. You must use a meat thermometer to get this right.

In a large skillet (non-stick preferred) add a bit of vegetable oil. Heat over medium-high heat until the oil is shimmering. Cook about 5 minutes per side until internal temperature is 165°.

A grill pan will give you some nice grill marks if you have one.

All chicken including ground chicken needs to be 165° to be safe. You must use a thermometer. Under-cooked is not safe but over-cooked will become dried out rapidly.

They are delicate but with a little care, you will be fine.
1) The panade needs to be thick and pasty. If it has too much liquid, it will tend to fall apart.
2) Don't make the patties too thin. ⅜ is the minimum.
3) Make up the patties on wax paper or parchment paper to help when you move them to the grill or pan.
4) Oil everything like grill grates or pans well.
5) Do not flip too much.

Generally, on a bun with the same toppings you would use for a beef burger. Commonly used are leaf lettuce, sliced tomato, onion along with some salt, and black pepper. I also like a slice of co-jack or cheddar cheese.

Chicken takes flavor well so your possibilities for seasoning and topping are endless. Make it Italian with some basil and Italian bread crumbs. Make it Southwest with some salsa, guacamole or avocado, and jalapenos. Maybe a bit of your favorite BBQ sauce. Or even blue cheese and buffalo sauce.

If it is a cookout, the typical cookout dishes like potato salad, Homemade Macaroni Salad, or Grilled Corn on the Cob. I find Fresh Spinach Salad a compelling side dish.

For stovetop, all the above and perhaps Crispy Baked French Fries or Microwave Corn on the Cob.

These patties can be stored either before or after cooking.

In the refrigerator, for 3-4 days in an airtight container.

Yes. You can store airtight in a freezer for 2-3 months. Be sure to thaw completely in the refrigerator before proceeding to cook or reheat.