GROUND CHICKEN BURGER

I am not a fan of turkey burgers! I like turkey, but it just doesn’t float my boat. I love chicken…so, I decided to grind my own chicken.

Whether it’s ground chicken or ground turkey, it will be much leaner than a standard 80/20. Ground beef patty. I used boneless chicken thighs. And, it does require some marinating to add flavor. Plus, I ground it in a food processor with a little bread crumbs and an egg. The recipe is below. Also, no medium rare burger here…165 degrees to properly and safely cook it.

It was surprisingly flavorful and tender! Certainly a different profile than GB, but really good…and not as fatty for sure.

Ingredients:

• 1 pound boneless skinless chicken thighs, 3-4 small thighs

• 1 garlic clove, minced

• 2 tbsp chopped parsley

• 2 tbsp olive oil

• 1/4 tsp paprika

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp Kosher salt

• 1/4 tsp black pepper

• 2 tbsp bread crumbs

• 1 egg

• 3 brioche hamburger buns

• Shredded lettuce

• 1 thin sliced tomato

• Sliced onion (opt.)

• 2 tbsp mayonnaise

• 1 tsp Dijon mustard

• Pan spray

Directions:

• In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. In another bowl, add the olive oil, minced garlic, chopped parsley, and spice mix.

• Place the chicken thighs in a large sealable freezer bag then pour over the marinade. Press out the air, seal the bag, and massage the marinade all over the chicken so it all gets coated. Place on a plate in refrigerator for at least 1 hour.

• Remove chicken from the marinade and place in a food processor. Pulse until the chicken is completely ground. Remove the blade then using gloved hands, scoop out 1/3 lb patties. Using patty paper or parchment paper on a plate, press into 1/2 thick patties the size of your buns with a small divot in the center. Season lightly with Kosher salt and pepper. Note: they will not shrink like ground beef patties.

• Mix together the mayonnaise and the Dijon in a small bowl.

• Heat a flat griddle over medum high heat. Spray generously with pan spray. When the griddle is very hot, add the chicken patties and cook about 3 minutes then flip over and cook another 3 minutes or until the internal temperature reaches 165 degrees. Season with salt and pepper if desired.

• Lightly coat the buns with butter and griddle to golden brown on another flat griddle or large skillet.

• Spread the mayo/Dijon mix on the top of the bun. Place a cooked patty on the bottom bun. Add some shredded lettuce to the patty then the sliced tomatoes. Add the top bun and serve.