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Chicken
Burgers
Ingredients:
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| 1 |
pound
ground white meat chicken |
| 3 |
cups
coarse to fine fresh bread crumbs, divided (not canned)
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| 1/2 |
cup
low-fat milk |
| 3 |
tablespoons
grated sweet onion (or finely, finely minced) |
| 1/4 |
teaspoon
cayenne pepper |
| 3/4 |
teaspoon
coarse grained salt |
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Cracked
black pepper |
| 1 |
teaspoon
olive oil |
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Be
sure to use ground white meat chicken. If you're buying
your ground chicken from the grocery story, ring the
bell and ask them if they've got what you're looking
for or if they'll grind some chicken breast for you.
You can also grind it yourself in a food processor.
Remove all excess fat and cartilage from boneless, skinless
chicken breast and tenders, cut into 1-inch cubes and
pulse until coarsely chopped.
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Use
fresh bread crumbs. It only takes a few extra minutes.
Remove crusts from good bread or don't remove the crusts,
tear into chunks and pulse in a mini chopper or food
processor. Make a giant batch and freeze them so next
time you can skip this step.
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Place
chicken in a mixing bowl. Using a rubber spatula, fold
in milk, 1/2 cup bread crumbs, onion, cayenne, salt
and pepper. The mixture will be very wet which means
it will be a tiny bit icky forming it into patties but
forge ahead. Place remaining 1 1/2 cups bread crumbs
on a dinner plate or cookie sheet. Divide chicken meat
into 4 or 5 piles (you decide which portion size is
best for you) and using your hands, shape into patties.
Coat each patty with bread crumbs. Heat olive oil in
a large non-stick skillet over medium heat and fry patties
until golden and cooked through, about 5 minutes per
side. Serve immediately.
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