Chicken Burger

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  1 lbs Ground Chicken

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

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  0.3 cup Bread Crumbs, Panko, Dry

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

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  2 tbsp Parsley, Fresh
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  1 tbsp Worcestershire Sauce

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

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  1 tbsp Mustard, Dijon

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

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  1 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.8 tsp ¾ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon ground black pepper
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  1 Egg, Whole, Large(44g)
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  1 tbsp Canola oil
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  4 Bread, Hamburger Bun, Whole Wheat(228g)

Instructions

1. 1In a large bowl, combine the ground chicken, panko, fresh parsley, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, kosher salt, and ground black pepper. Crack the eggs into the bowl and scramble with a fork to break the yolks. 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, working gently so they hold together. Set aside on a clean surface.
3. 3Heat the canola oil in a large cast iron or nonstick skillet over medium-high heat for 2–3 minutes, until the oil is hot and shimmering.
4. 4Carefully place each patty into the hot skillet. Cook 4 minutes on the first side, until the underside is golden brown and releases easily from the pan.
5. 5Flip the burgers and cook 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 finish cooking, place the whole wheat hamburger buns cut-side up on a baking sheet and toast at 400°F for 3–5 minutes, until lightly browned.
7. 7Transfer the cooked chicken burgers to a plate and let cool for 2 minutes. Divide evenly into 4 airtight containers, packing each with one burger patty and one toasted bun (wrapped separately to maintain texture). Store in the refrigerator for up to 4 days; reheat gently in a skillet over medium heat or microwave before serving with desired toppings.