Chicken Burger Patties

Chef : Sabeen Osmani

These chicken patties make the best burgers! They are moist, light and flavourful.  Next time I will bake my own burger buns, the store bought ones did the patties no justice.

Ingredients:
Chicken mince – 500 gms, fresh or frozen ( I used frozen and they were perfect)
Egg – 1, large
Green onions – 1/2 cup sliced finely, both the white and green parts
Garlic – 3 cloves, crushed
Red chilli flakes – 1 tsp
Salt – 3/4 tsp
Cumin powder – 1/2 tsp
Basil, dried – 1/4 tsp
Soy sauce – 1 tbsp (I prefer low-sodium Kikkoman say sauce, as I feel it has the best flavour)
Bread crumbs – 1/4 cup
Oil – for brushing the grill pan

Method:

1. Place the chicken mince in a deep bowl and add the egg, sliced green onions, garlic, red chilli flakes, salt, cumin powder, basil, soy sauce and mix with a spoon till everything is combined.
2. Add the bread crumbs in three batches, mixing each time. You want the mince to come together and to test that lift a heaped tablespoon of the mixture from the bowl and left it fall back in. If it stays combined then you’re good. You might use a little less or a little more of the bread crumbs depending on your mince.
3. Cover the bowl and let rest in a cool place for half an hour to an hour.
4. Heat a cast iron grill pan and brush on oil. Take a tablespoon of the mixture and form into a thick patty. Grill till done and taste to make sure that you’re seasonings are correct. If not, adjust.
5. Divide the mixture into six equal parts. Grease your hands with some oil and form into patties which are roughly 4 inches wide by an inch thick.
6. Grill till three quarters of the patty is white from the bottom and top 1 quarter is still pink.
7. Flip and cook the other side till it is nicely seared and the whole patty is white. Use a brush to drip oil around the patty.
8. This is very important. DO NOT press down on the patty with your spatula in an attempt to cook the inside. Given time the patty will cook perfectly without any help. If you press it, you will cause all the meat juices to release and burn off which will result in an extremely dry burger patty. Use your spatula to flip only.
9. Use a fork to test for doneness.
10. Let rest for a minute before assembling your burger.
11. Serve in toasted burger buns spread liberally with mayo, mustard and ketchup and layered with lettuce and tomatoes.

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