Chicken Breast Burger
What is it about burgers that makes them so popular? What is it about meat on a bun with toppings that most people find irresistible? How do you make the perfect burger that is tender and juicy and that beckons you to take a big bite?
I only made one very important change here. I didn’t use beef because I wanted a less expensive meat that would still taste amazing.
I was not at all disappointed! I served these in buns with vegetables and ketchup and my kids devoured them.
To be honest, so did I. They looked and smelled so good that I had to have one myself.
Makes 12 burgers
500 grams ground chicken breast
2 medium potatoes
1 tsp minced garlic
4 Tbsp olive oil
1/2 tsp baking soda
1/4 tsp turmeric
Pinch of rotisserie chicken spice
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1. Bring a pot of water to a boil. Peel the potatoes and cook them until they’re soft and then mash them.
2. Mix all the ingredients together, including the potatoes.
3. Take 76 grams of the chicken mixture and form into a ball. It’ll be approximately double the size of a ping pong ball. Flatten into a patty shape.
4. Fry the patties until golden on both sides.
Frying will give you a better result but if you insist on baking them, be extra careful not to dry them out.
Good to know…
You can form the patties, keep them in the fridge for several hours, and then cook them. You can also cook them several hours in advance. Serve on a bun with your favorite garnish and condiments, and with veggies and chips on the side.