Chicken Burger

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  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Bread Crumbs, Panko, Dry(60g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Parsley, Fresh(30g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Garlic powder(5g)
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  Onion powder(3g)
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  ¾ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Egg, Whole, Large
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  Canola oil(15g)
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  Bread, Hamburger Bun, Whole Wheat

Instructions

1. 1In a large bowl, combine the ground chicken, panko, fresh parsley, Worcestershire sauce, Dijon mustard, garlic powder, and onion powder. Crack the egg into the bowl, then scramble it with a fork to break the yolk. Gently fold all ingredients together with your hands until just combined—do not overwork the mixture or the burgers will be tough.
2. 2Shape the mixture into 4 patties approximately ½ inch thick and 4½ inches across. Work gently; they will firm up as they cook. Return the patties to the bowl.
3. 3Heat the canola oil in a large cast iron skillet or nonstick skillet over medium-high heat for 2–3 minutes, until the oil is hot and shimmering.
4. 4Carefully lift each patty from the bowl with your hands and lower it directly into the hot skillet. Cook for 4 minutes on the first side, until the underside is golden brown and releases easily from the pan.
5. 5Flip the burgers and cook for 4 minutes on the second side, until the internal temperature reaches 165°F on an instant-read thermometer and the surface is golden brown.
6. 6While the burgers cook, place the whole wheat hamburger buns cut-side up on a baking sheet and toast at 400°F for about 5 minutes, until lightly browned.
7. 7Transfer the cooked chicken burgers to a plate. Assemble each burger by placing one patty on a bottom bun, adding desired toppings, and topping with the top bun. Serve immediately.