Who doesn’t love chicken burgers? I love love LOVVVVVEEEE chicken burgers.
I was seriously under the impression that to make a homemade burger patty you needed to have some knowledge of meat and the butcher had to prepare meat specially for you.Then the other night while I was watching an episode of The Pioneer Women and she was making homemade burger patties and all she did was take the mince out of the packaging, mix in some spices and fold it into a round patty like shape and pop it into the pan.
Now being me, I would not be able to survive the day if my patties were not uniformed shape, so I went out and bought a burger maker which is such a cool little gadget and it even comes with the wax paper to separate the patties. No more store bought patty for me, only homemade and it has more taste than the rubbery ones from the store and another advantage of making homemade burgers is that when you put the burgers into the pan they do not shrink up like the ones from store. I hate that, I am always victim to that this massive patty and after frying the burger is half the size of the bun.
This recipe makes roughly 20 normal sized burger patties
1.5kg chicken mince
6 cups bread crumbs
1½ cups low fat milk
1 red onion, finely chopped, red onion to give colour but you can use any onion.
3/4 tsp cayenne pepper
generous seasoning of salt and pepper
In a bowl, mix the mince and the milk.
Add the cayenne pepper and seasoning. Mix well.
Add 1½ cups bread crumbs and using your hand mix the mixture so that everything is well combined.
The rest of the bread crumbs are for crumbing the patty.
Now using your burger maker shape the patties.
If you do not have a burger maker, just shape the burgers using your hands into rounds.
Place a piece of wax paper on the top and at the bottom of the patty.
Either fry the patty immediately or store in a container in the freezer.
When you are ready to fry, roll the patty in the left over bread crumbs, ensuring that the entire patty is covered.
Fry in oil over a medium heat until golden brown.
Prepared, tried and tested by: Bobby Swanson
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