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.
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.