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Pan-Fried Spiced Chicken Burgers
Crispy on the outside and incredibly juicy within, these spiced chicken patties pack a massive punch of flavor. Fresh coriander, garlic, and chili flakes mix right into the minced meat for a bright, savory kick. They're quick to shape and pan-fry, so you won't be stuck at the stove for long. Pile them high on soft buns with crisp lettuce and creamy mayonnaise for a fast, satisfying dinner.
Equipment
- Stovetop
- Skillet
Ingredients
- 2 onions, chopped
- 250 grams minced chicken
- 2 tablespoons coriander, chopped
- 3 teaspoons chili flakes
- 1 teaspoon garlic, chopped
- 3 tablespoons breadcrumbs
- 1 organic egg, large-sized
- 3 teaspoons black pepper
- 2 fresh lettuces
- 4 burger buns
- 2 tablespoons mayonnaise
Instructions
- 1Heat a splash of oil in a large pan over moderate heat. Add the chopped onions and fry for 1 to 2 minutes until they turn golden brown. Remove from the pan and let them cool slightly.
- 2Place the minced chicken in a mixing bowl along with the chopped coriander, black pepper, chili flakes, chopped garlic, 3 tablespoons salt, and the fried onions.
- 3Crack the egg into the bowl and mix everything thoroughly with your hands. Don't overmix, or the meat will become tough.
- 4Stir the breadcrumbs into the chicken mixture until just combined.
- 5Shape the mixture into 4 round patties. Heat a bit more oil in the pan over medium heat and fry the patties until they're golden brown and cooked through on both sides.
- 6Spread the mayonnaise on the burger buns. Layer with the fresh lettuce, any remaining raw onion, and the cooked chicken patties.
Nutrition
16g
Protein
12g
Fat
1.2g
Fiber
Notes
- Make ahead: You can mix and shape the patties up to a day in advance. Store them in an airtight container in the fridge until you're ready to fry.
- Storage: Leftover cooked patties keep well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
- Tip: Wet your hands slightly before shaping the patties so the chicken mixture doesn't stick to your fingers.