Prep 15 mins
Cook 15 mins
Try this burger recipe for a great change of pace! Notes: Find Japanese panko bread crumbs on the Asian food aisle in a well-stocked supermarket or in Asian markets. For a different flavor, add curry powder or ginger and soy sauce. Please remember that if you use less chicken to cut back on the garlic, we are garlic lovers, I once used less chicken and didn't, and while the overall taste was great, the garlic was a little overwhelming, even for us. These mini burgers hold together no problem, remained juicy and cook though very evenly, a 'must' for me when making burgers. Since this has some specifically asian ingredients I have decided to put this into ZWT: Asia.
- 1⁄2 cup panko breadcrumbs (see Notes)
- 2 lbs ground chicken
- 3 garlic cloves, minced
- 1⁄2 cup minced parsley
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 2 tablespoons lemon juice
- salt & freshly ground black pepper
- 1 -2 tablespoon extra virgin olive oil
- Place bread crumbs in a small, shallow dish.
- Mix chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper.
- Form into 16 patties, each flattened and 2 inches in diameter. Press into bread crumbs to coat each side.
- In large skillet, heat 1 tablespoon oil over medium heat. Add as many patties as will fit in a single layer and cook, turning once, until each side is brown and patties firm up, about 10 minutes.
- Repeat with remaining patties, adding more oil if necessary.
- Serve hot.
Yummy little burgers, kiwi! I cut the recipe in half and used freshly minced basil rather than dried. I had no problem with them drying out and they stayed moist right thru the final bite. We ended up using some dipping sauces like bbq and hot mustard, but not together! Made for Aussie Swap 5/08.
I really enjoyed these. I used 1 lb of ground chicken breast and adjusted everything by 1/2. Since the breast meat is a bit drier once cooked I added a tablespoon or so of applesauce (I was thinking either that or sour cream). I had some of that basil in a tube (produce dept w/ the fresh herb packs) so I used that and a dill herb blend since I'm not a fan of oregano. My mixture was a little wet so I used 2 teaspoons to form the meat into balls then I dropped them into the panko. I sprinkled some on top of the ball and then pressed so it didn't stick to my fingers. The dill and lemon were great and the applesauce added an interesting flavor too. I used a no sugar added type. I also liked that the panko made the outside crispy. I will used this recipe again. Thanks!
Wow, these are good!! I made them tonight as a late munch (we had dinner at about 4:30 this afternoon) and it was a super choice. I didn't have panko crumbs I used Italian crumbs and the flavors worked perfectly. These were very easy to make and as stated they stayed moist throughout. I simply loved the lemon in this, Lemon Chicken Burgers! Since I love burgers but try to eat very little red meat I'll be making these again. I upped the oregano and basil to 1/2 a tsp each. Thank you Kiwidutch for a wonderful new burger.