In the mood for a burger … and a Chicken Burger is a welcomed change from beef.
Lemon and thyme help to create a fresh, flavourful, and light-tasting entree that can be served in the traditional manner with any number of the favoured garnishes…
…. or all by itself
Prep Time: 20 minutes Cooking Time: 15 minutes per pan
Yield: 4 burgers
1 large egg
1 tablespoon (15 mL) heavy cream, light cream, or whole milk
1 tablespoon (15 mL) fresh lemon juice
1 teaspoon (5 mL) finely grated, firmly packed, lemon zest
1 tablespoon (15 mL) olive oil
1 tablespoon (15 mL) Dijon mustard
1 pound (454 g) freshly ground chicken breast meat*
3 tablespoons (45 mL) finely chopped green onions
1 tablespoon (15 mL) chopped fresh thyme (or ½ teaspoon dried)
2 tablespoons (30 mL) chopped fresh flat-leaf parsley
1 teaspoon (5 mL) freshly ground black pepper
1 teaspoon (5 mL) Kosher salt
125 mL (1/2 cup) bread crumbs
85 – 125 mL (1/3-1/2 cup) panko crumbs
1 tablespoon olive oil
2 teaspoons unsalted butter
*Either ask your butcher to grind up fresh chicken breasts for you, or do it yourself…. Cut up the chicken breast into large chunks. In a food processor, fitted with a metal blade, pulse the chicken breast chunks just until it is coarsely ground. Be careful not to over-process.
- In a large mixing bowl, whisk together the egg, cream, lemon juice, lemon zest, olive oil and mustard.
- Add ground chicken breast and gently incorporate the egg mixture into the chicken.
- Gently fold in the green onions, thyme, parsley, pepper, salt, and bread crumbs.
- Using a ½-cup measuring cup, form mixture into 4 burgers. Gently press down on the burgers to make them about 1 – 1 ½ inch thick.
- Refrigerate burgers (1/2 hour) to firm them up.
- When ready to cook, place panko crumbs in a shallow plate. Coat each burger with crumbs, gently pressing on the burger so that the crumbs adhere to the burger.
- Preheat a heavy skillet over medium heat. Add olive oil and butter.
- Add 2 of the burgers to the pan (don’t crowd the burgers) and cook for about 5-7 minutes; flip to the other side for an additional 5 minutes.
- Reduce the temperature a little and cook on the first side for an additional 2 minutes; flip to the other side for 2 minutes. Check for an internal temperature of at least 1700F.
- Place cooked burgers in a warm oven while the remaining burgers are cooked. Use extra oil and butter to cook the remaining burgers.
- Serve on a toasted bun with sautéed onions, and fresh tomatoes. … or all by itself with a green salad.