Sage Chicken Patties Recipe

Ingredients

• 2 lbs ground chicken
• 1/3 cup finely chopped fresh sage
• 1 small shallot, finely minced
• 1.5 teaspoons garlic powder
• 1.5 teaspoons onion powder
• 1/2 teaspoon cayenne pepper
• 2 teaspoons Diamond Crystal kosher salt
• 1 teaspoon black pepper
• 1 large egg
• 1/4 cup panko breadcrumbs
• 2 tablespoons avocado oil

Mix and Form the Patties

In a large bowl, combine the ground chicken, chopped sage, minced shallot, garlic powder, onion powder, cayenne, kosher salt, black pepper, egg, and panko breadcrumbs.

Use your hands to gently mix everything until it is just combined. The mixture will feel wet and slightly loose; this is correct. If you overwork the meat, the patties will be tough and rubbery.

Divide the mixture into 6 equal portions and shape each into a patty that is about 3/4-inch thick. Press a shallow dimple into the center of each patty with your thumb. This is a classic burger trick that prevents the patties from puffing up into domes as they cook, ensuring they stay flat and sear evenly.

Sear Until Golden Brown

Heat the avocado oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the patties in the pan, leaving space between them. You may need to do this in two batches.

Cook for ~5-6 minutes on the first side without moving them. You need to let them sit to develop a deep golden-brown crust.

Flip the patties and cook for another ~5-6 minutes on the second side. The patties are done when the internal temperature reaches 165F and the juices run clear. Do not press down on them with a spatula while they cook; this only squeezes out the juice.

Serve or Freeze

Transfer the cooked patties to a plate. They are excellent on a bun with a sharp mustard or crumbled over a salad.

These also freeze perfectly. Once cooled, layer them between sheets of parchment paper in a freezer bag. They can be reheated from frozen in a 375F oven for ~15-20 minutes.

Sage Chicken Patties

Ground chicken is often bland, but these patties solve that problem with a large amount of fresh sage and a proper searing technique. The key is to handle the meat gently and not press the patties while they cook; this keeps them juicy instead of turning them into dry pucks.

Prep Time15 minutes mins

Active Time12 minutes mins

Total Time27 minutes mins

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Ingredients

• 2 lbs ground chicken
• 1/3 cup finely chopped fresh sage
• 1 small shallot finely minced
• 1.5 teaspoons garlic powder
• 1.5 teaspoons onion powder
• 1/2 teaspoon cayenne pepper
• 2 teaspoons Diamond Crystal kosher salt
• 1 teaspoon black pepper
• 1 large egg
• 1/4 cup panko breadcrumbs
• 2 tablespoons avocado oil

Instructions

• Combine ground chicken, sage, shallot, spices, salt, pepper, egg, and panko in a large bowl.
• Mix gently with your hands until just combined – do not overmix.
• Form into 6 equal patties, about 3/4-inch thick.
• Press a shallow dimple in the center of each patty with your thumb.
• Heat avocado oil in a large skillet over medium-high heat until shimmering.
• Add patties to pan, leaving space between them. Work in batches if needed.
• Cook 5-6 minutes on first side without moving until golden brown.
• Flip and cook another 5-6 minutes until internal temp reaches 165F.
• Let patties rest briefly before serving on buns with mustard or over salad.

Notes

To freeze, cool completely and layer between parchment paper in freezer bags.

Reheat frozen patties in 375F oven for 15-20 minutes.