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Crispy Ground Chicken Burgers

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These Crispy Ground Chicken Burgers are juicy, flavorful, and coated in a light, crunchy panko breading. Made with seasoned ground chicken, fresh parsley, green onions, and Worcestershire sauce, they are pan-fried until golden and served on soft hamburger buns with your favorite toppings.

Ingredients

  • Chicken Burgers:
  • 1½ pounds ground chicken
  • ¼ cup neutral oil, for pan frying
  • Panade and Seasoning Mixture:
  • ⅓ cup panko breadcrumbs, or regular breadcrumbs
  • 3 tablespoons mayonnaise, or milk or broth
  • ⅓ cup finely chopped fresh parsley, or about 2 tablespoons dried
  • 2 tablespoons finely chopped green onions, or 1 teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce
  • Breading:
  • 3 tablespoons all-purpose flour
  • 1 egg mixed with 1 tablespoon water
  • 1 cup panko breadcrumbs
  • For Serving:
  • Hamburger buns and your favorite toppings

Instructions

  1. In a large bowl, combine the ground chicken, ⅓ cup panko breadcrumbs, mayonnaise, parsley, green onions, garlic powder, kosher salt, black pepper, and Worcestershire sauce.
  2. Mix gently until the ingredients are evenly combined. Avoid overmixing so the burgers stay tender.
  3. Divide the mixture into 4–6 portions and shape each portion into a burger patty. Place the patties on a plate and chill for about 15–20 minutes to help them firm up.
  4. Set up a breading station with three shallow bowls: one with the flour, one with the beaten egg and water, and one with the panko breadcrumbs.
  5. Coat each chicken patty lightly in flour, dip it into the egg mixture, then press it into the panko breadcrumbs until evenly coated.
  6. Heat the neutral oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken patties without overcrowding the pan.
  7. Pan-fry the patties for about 4–5 minutes per side, adjusting the heat as needed, until deeply golden and cooked through.
  8. Check that the center of each burger reaches 165°F (74°C) for food safety.
  9. Transfer the cooked burgers to a wire rack or paper towel-lined plate to drain briefly.
  10. Serve the crispy chicken burgers on hamburger buns with lettuce, tomato, pickles, onions, mayonnaise, or your favorite burger toppings.

Notes

  • Panko breadcrumbs give these chicken burgers a lighter and crispier coating than regular breadcrumbs.
  • Because ground chicken can be soft and sticky, chilling the shaped patties before breading makes them easier to handle.
  • Do not press the burgers down repeatedly while cooking, as this can release moisture and make them less juicy.
  • Use a neutral oil such as vegetable, canola, or peanut oil for pan frying.
  • Always cook ground chicken to an internal temperature of 165°F (74°C).
  • For a lighter option, the breaded patties can be baked or air-fried, although pan frying provides the crispest crust.
  • Serve immediately for the best crispy texture.

Find it online: https://ayoubrecipe.com/crispy-ground-chicken-burgers/