This ground chicken burgers (patties) recipe (also known as cakes and chicken mince burgers) will knock your socks off! And the best part is they are super lean, use minimum ingredients and kids love them.
Growing up in Ukraine my grandma made these all the time and we used to say they are like spitz – highly addictive.
How to Make Ground Chicken Burgers (Patties)
First, you grind chicken meat (boneless chicken breasts or thighs) in a powerful blender or food processor. You can use store bought ground chicken as well, I just find it expensive (especially organic). Transfer to a bowl.
Then, you grind garlic, onion, bread and eggs into a puree and mix with ground meat. That’s it.
Then you form patties and fry. We like smaller chicken patties that’s why this recipe makes 24. If you want to make them for a burger, just shape them bigger.
My absolute favourite way of eating chicken patties is with whole wheat spaghetti and ketchup (hence, chicken and whole wheat spaghetti recipe was born). They also taste great cold. My kids love them and I can guarantee yours will too!
This ground chicken patties recipe also makes spicy chicken burger recipe. And, if you are looking for one more amazing chicken dinner idea, may I suggest this 5 star rated baked chicken with peppers?!
Ground Chicken Burgers or Patties
Original ground chicken burgers or patties recipe from my Ukrainian grandma. Can be grilled and is great in a burger or with quinoa and salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 patties
- In a food processor or high speed blender, add chicken and process until ground. Work in batches and transfer to a large mixing bowl.
- Again in a blender, 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 chicken meat. Using your hands, mix well.
- Preheat large ceramic non-stick skillet on medium heat and swirl some oil to coat. Form into balls somewhere between golf and tennis size and flatten into patties.
- Panfry for about 4-5 minutes per side. It is time to flip when white edges appear and patty is brown on the bottom. Please note the second and third batch will take less time to cook as the skillet will be hotter. Serve hot or cold, with a side grain or salad, or try Sweet with Heat Chicken Burger.
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.
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