Chicken Burger Recipe

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  Vegetable oil(15g)
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  Yellow Onion(60g)
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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)
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  Mayonnaise, Regular(30g)
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  Parsley, Fresh(15g)
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  Worcestershire Sauce(5g)

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

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  ½ tsp salt ($0.02)
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  Garlic powder(3g)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Bread, Hamburger Bun, White
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  Yellow Onion
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  Lettuce, Iceberg
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  Tomato
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  Pickles, Dill, Canned

Instructions

1. 1Heat the vegetable oil in a medium skillet over medium heat. Add the minced onion and sauté for 2–3 minutes, until soft and fragrant. Remove from heat and let cool slightly.
2. 2In a large bowl, combine the ground chicken, sautéed onion, panko bread crumbs, mayonnaise, fresh parsley, Worcestershire sauce, garlic powder, salt, and pepper. Mix just until combined—do not overwork the meat.
3. 3Divide the mixture into 4 equal portions. Gently shape each into a patty about ¾ inch thick and press a shallow indent into the center with your thumb to prevent puffing during cooking.
4. 4Heat a large skillet or grill pan over medium-high heat and lightly oil the surface. Place the patties on the hot surface and cook for 4–5 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
5. 5During the last 2 minutes of cooking, place the hamburger buns cut-side down on the skillet or grill pan for 1–2 minutes, until lightly toasted and crisp.
6. 6Remove the patties and buns from the heat. Let the cooked burgers rest for 1–2 minutes so juices redistribute.
7. 7Assemble each burger by placing one patty on a toasted bun and topping with lettuce, tomato slices, dill pickles, and sliced onion as desired.
8. 8Divide the assembled burgers evenly into 4 serving portions. Store any remaining patties in airtight containers in the refrigerator for up to 3 days, or freeze for up to 1 month.