No Eggs Chicken Burgers served with Fresh and home-made, the best you will get
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 it in a container in the freezer.
When you are ready to fry, roll the patty in the leftover bread crumbs, ensuring that the entire Chicken Burger patty is covered.
Fry in oil over medium heat until golden brown.
Prepared, tried, and tested by: Bobby Swanson