Chicken Burger (Natalia)

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About

This chicken burger borrows from the cutlet. Half of the Italian-seasoned bread crumbs go into the mix with grated onion, egg and garlic, and the other half coat the outside, so the patties fry up with a golden, crisp shell around a soft centre.

Grating the onion rather than chopping it is the detail that matters. It melts into the extra-lean chicken and adds the moisture the meat lacks on its own. The mixture is sticky, so wet your hands before shaping four flat, oval patties. They cook in a little olive oil over medium-high heat, five to six minutes on the first side and three to four on the second, and the thin oval shape is what lets them cook through in that time. Serve them in a bun, or on their own with a salad.

Ingredients

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Ground chicken1 pound extra-lean ground chicken
Breadcrumbs0.5 cup Italian-seasoned bread crumbs, divided
White onion0.5 small onion, finely grated
Egg1 egg
Garlic2 cloves garlic, minced
Black peppersalt and ground black pepper to taste
Olive oil2 teaspoons olive oil

Recipe

1
Set out the chicken, bread crumbs, onion, egg, garlic and olive oil.
2
In a bowl, combine the ground chicken with 1/4 cup of the bread crumbs, the grated onion, egg and garlic, and season with salt and pepper.
3
Wet your hands and shape the mixture into 4 flat oval patties.
4
Tip the remaining 1/4 cup of bread crumbs into a shallow dish and press each patty into them to coat both sides.
5
Heat the olive oil in a large skillet over medium-high heat.
6
Fry the patties for 5 to 6 minutes, until the undersides are deep golden.
7
Turn them and cook 3 to 4 minutes more, until the second side is browned too. Serve hot.