Chicken burgers are so yummy, but knowing what goes into them is scary to say the least. These chicken burgers are so amazing, you will want to eat them often. The first time I made them I was playing around with grinding my own chicken. I used all breast meat and they were great. The second time I used breast and thigh and they were even better. You will need a food processor to make these. Dressing them with typical chicken burger staples like lettuce, tomato, and mayo is excellent.
You can elevate them to another level by making buffalo chicken burgers; simply dip them in Frank’s Red Hot sauce, top with a dab of blue cheese dressing, and a little lettuce for an outstanding burger. The coating on the burger is really what makes them so special. It’s sweet, crunchy, a bit spicy – and yes – healthy. I fried them before freezing them, but they can be spritzed with oil spray and baked for a lighter take. When ready for a chicken burger, pull one out of the freezer and pop it in your toaster [or regular] oven. Place on a grilled bun with your favorite toppings and enjoy!
Chicken Burger Breading
1 c. unsalted dry roasted sliced almonds
4 c. corn flakes
2 tbsp. Granulated sugar
1/4 c. sesame seeds
1 tsp. red pepper flakes
Chicken Burger Filling
3 fresh chicken breasts (cut into 1 in. cubes)
3 fresh chicken thighs (cut into 1 in. cubes)
1 tsp. Frank’s Red Hot sauce
1 tsp. Salt
1/2 tsp. black pepper
2 tsp. olive oil
In a food processor, add all of the ingredients for the topping. Pulse until it resembles coarse cornmeal (there will still be some small pieces of almonds that are visible). I prefer mine slightly coarse, but if you prefer a finer grind, pulse more. Remove from processor and set aside.
On a cutting board, cut up all of the chicken into 1-inch chunks. Divide the cut thighs and breast meat in half and place half of each type of chicken into the food processor. Add 1 tsp. of olive oil. Close the cover and pulse repeatedly until you achieve the texture that appeals to you. It can be blended to your liking (finer or chunkier). When the first batch is done, place in a large bowl and add the remaining chicken and another tsp. of olive oil to the food processor and blend the remaining chicken. Add to the bowl along with the remaining ingredients (Frank’s Red Hot sauce, salt, pepper) and mix thoroughly. Grab enough chicken to make a chicken patty. Divide your breading mixture in half and begin breading the chicken patty with the crumbs. The breading will stick beautifully to the chicken.
In a 10″ skillet add 1/2 cup of vegetable oil and heat on medium-high. The oil should not be smoking; if it is, lower it a bit. Place 2-3 patties in the pan and fry. The patties should get a nice golden-brown color after about 1 minute, and then you can flip and cook for another minute or so, adjusting for the thickness of your patties. They will feel firm when they are done, but it’s a good idea when cooking any meats to cut the thickest patty to check for doneness. Remove from the skillet and drain on a paper plate with paper towel liner. Let them cool and layer with parchment paper, place in a ziplock bag and freeze.