Super moist grilled chicken burgers can be yours with these easy to follow instructions. Don’t serve your friends and family hockey pucks anymore.
I always see that ground chicken breast at the store and have planned to do this for a long time. The main problem with ground chicken is the same as with skinless boneless chicken breasts. There is almost no fat, and we all know what that can do. Cooked wrong and you have a dry tasteless disk. We shall call this the hockey puck syndrome.
So my usual research was complete and my conclusion. Confusion. I had “simple” as the label on a recipe with 13 yes 13 ingredients. That celebrity chief will remain anonymous. But after reading 20 plus recipes, there was one reasonably consistent theme. They mostly used a panade.
A panade is something like breadcrumbs (think starch) that can coat the ground meat particles with starch and keep moisture in. Generally, a panade will be breadcrumbs or something similar then moisture is added to that to make a paste that is then mixed with the ground meat. Milk is often used like in meatloaf. Want to know more about panades check out Panade: The Secret to Keeping Ground Meat Tender at JessicaGavin.com.
So armed with this knowledge, it was time for some cooking for two. I would season my chicken burger like I would a chicken breast. That meant mayonnaise, salt, pepper, and garlic. For the salt, pepper and garlic I used my everyday seasoning of 7:2:2. For the panade, I would use common bread crumbs and add some mayo to the burger and depend on the moisture in the meat. Too much liquid would not do here.
A nice solid 4. That’s good for an everyday meal. Very moist with the panade. This is just a basic starting point for variations. A little heavy on the mayo.
Any liquid can be use for the panade. Milk is the norm. I used mayo. Even water would do. Remember there is lots of moisture in this meat and you do want your burger to hold together.
I went with 1/3 pound “burgers”. That made a nice 1/2 inch thick burger.
This is chicken and will take flavor very well. I see a southwest version, Italian version, etc.
Preheat grill on high.
Mix ground chicken with bread crumbs, 7:2:2 and a liquid. Use 1/3 pound of meat per burger and two tablespoons bread crumbs and one tablespoon of mayonnaise or milk plus 1/2 teaspoon of 7:2:2. If you don’t have 7:2:2 then 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and granulated garlic powder.
Form into 1/2 inch thick burgers and add a slight “dimple” in the center. This helps prevent the puffing up you sometimes get with grilling a burger.
Grill over high heat for 4 minutes on the first side and 3-4 minutes on the second side until internal temperature of 165. This is ground meat PLEASE use a thermometer.
June 9, 2016