My Grandma’s Chicken Patties
This ground chicken burger recipe will knock your family’s socks off! And the best part is that homemade chicken patties are low in sodium, lean and yet juicy and super easy to make in your blender or food processor. And these healthy chicken patties are not too delicate for the grill and can be pan fried.
Growing up in Ukraine my grandma made the best smaller size chicken patties. We used to say they are like spitz – highly addictive. That’s why this recipe makes 24. But if you want to make chicken burger patties, just shape them twice bigger.
My absolute favourite way of eating “naked” chicken patties is with whole wheat spaghetti and ketchup. They also taste great cold. My kids love them and I can guarantee yours will too!
How to Make Ground Chicken Burgers
- In a food processor or high speed blender, add chicken and process until ground. Work in batches and transfer to a large mixing bowl.
- Then blend egg, onion and garlic.
- Quickly soak bread in water and squeeze well. Add to the blender along with salt and pepper.
- Process until well combined and add to the bowl with ground chicken meat. Using your hands, mix well.
- Preheat large ceramic non-stick skillet or grill on medium heat and swirl some oil to coat (spray the grill). Form into a ball size of a tennis ball for a burger or somewhere between golf and tennis size for “naked” patty, then flatten.
- Pan fry or grill for about 4-5 minutes per side (grills vary). It is time to flip when white edges appear and patty is brown on the bottom. Please note that second and third batches will take less time to cook as the skillet (grill) will be hotter.
We Like to Eat Chicken Patties like This:
For “naked” burger, serve hot ground chicken patties with a side grain plus cucumber tomato salad. Chicken patties also taste very good cold!
If you go for a burger, then use traditional fix ins plus funky ones like mashed avocado (or salsa guacamole) and prepared mustard. OMG!
More Healthy Burger Recipes to Try:
- Salmon burgers with mango slaw and one secret ingredient instead of breadcrumbs (not zucchini).
- Turkey burger with shredded zucchini instead of breadcrumbs.
- Black bean burger is AH-mazing! Trust me!
- Turkey sliders – lettuce wrapped for your next Super Bowl party or potluck!
Ground Chicken Burger Recipe
Chicken Burger Recipe with juicy chicken patties like my Ukrainian grandma used to make. Grill into a burger or pan fry as small patties and serve naked with quinoa and salad. No matter what you do, it’s THE BEST chicken burgers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 burgers (24 "naked" patties) 1x
- Category: Dinner
- Method: Stove or Grill
- Cuisine: Ukrainian
Ingredients
- 2 lbs boneless and skinless chicken breasts, cubed
- 1 egg, large
- 1/2 small onion, cut in chunks
- 1 garlic clove
- 1 slice of sprouted whole grain bread
- 1/2 tsp salt
- Ground black pepper, to taste
- 3 tbsp avocado or coconut oil
Instructions
- In a food processor or high speed blender, add chicken and process until ground. Work in batches and transfer to a large mixing bowl.
- Return blender to its base, add egg, onion and garlic. Quickly soak bread in water, squeeze well and add to the blender along with salt and pepper. Process until well combined and add to the bowl with ground chicken meat. Using your hands, mix well.
- Preheat large ceramic non-stick skillet or grill on medium heat and swirl some oil to coat (spray the grill). Form into a ball size of a tennis ball for a burger or somewhere between golf and tennis size for “naked” patty, then flatten.
- Pan fry or grill for about 4-5 minutes per side (grills vary). It is time to flip when white edges appear and patty is brown on the bottom. Please note that second and third batches will take less time to cook as the skillet (grill) will be hotter.
- Serve hot assembled in a burger or with a side grain + salad. They also taste very good cold.
Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.
Did you make this recipe? Please give it a star rating in the comments.
