These Whole Grain Chicken Patties are satisfying; I can guarantee you that. It’s a recipe that I always make when my children have visitors.
So how did the chicken burger patty come to be? While its exact origin is unknown, there are several theories out there.
One popular theory is that the chicken burger patty was created by a man named Richard Sanders in the early 1900s. Sanders was a chicken farmer who wanted to find a way to use up all of his chicken meat. He ground up the chicken meat and formed it into patties, which he then fried and served to his family and friends.
Another theory is that the chicken burger patty was actually created by a woman named Clara Sanders in the 1920s. Clara was a housewife who was looking for a way to make her husband’s lunch more exciting. She ground up chicken meat and formed it into patties, which she then fried and served to her husband.
Whatever the true origins of the chicken burger patty may be, one thing is for sure: it’s a delicious food that has become a staple in American culture. So next time you’re enjoying a chicken burger, take a moment to think about its humble beginnings. And if you’re feeling extra adventurous, try making your own chicken burger patties at home!
Note we actually don’t know the origin, the above are just some fun. Well let you work out who Richard and Clara are in real life. Just don’t want someone thinking and quoting it as a fact!
Hearty Whole Grain Chicken Patties
Ingredients
10 ounces ground chicken (minced chicken)
¼ cup ketchup (tomato sauce Australia and UK)
¾ cup Panko breadcrumbs - whole wheat and divided
1 medium egg- ½ teaspoon celery salt
⅛ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon olive oil
1 pinch Kosher salt
1 tablespoon parsley - chopped, for garnish
Instructions
- Put the chicken in a small to medium mixing bowl. Add the ketchup, 2 slightly heaping tablespoons of the bread crumbs, the egg, celery salt, and the black pepper. Stir the mixture until combined well.
- Pour the remaining bread crumbs into a wide-mouthed, shallow dish.
- Shape the chicken mixture into 12 two-inch patties, about 1 slightly heaping tablespoon of the chicken mixture each.
- Coat the patties well with bread crumbs on both sides. The patties will be pretty wet. Be sure to really press the mixture together and then form it into a patty. If the breadcrumbs aren’t sticking, sprinkle some on top of the patty and press gently to help them adhere. Repeat on the other side of the patty. Set the patties on a plate, so they are ready for cooking!
- Heat the butter and oil in a skillet over medium heat. Wet your finger and splash a drop of water into the pan. If the water sizzles, the butter-oil mixture is ready for the chicken. Add the chicken patties to the pan. Cook them for 3 minutes on the first side and then 2 minutes on the other side. You may want to cook the patties in batches depending on the size of your skillet. Don’t add them too close together, or they will steam and won’t get crispy on the outside.
- Transfer the cooked patties to a paper-towel-lined plate to drain a bit of the butter/ oil. Immediately sprinkle just a few grains of kosher salt on each patties once they come out of the pan.
- Garnish the chicken patties with chopped fresh, flat-leaf parsley, if desired.
- Serve the patties immediately {they are best when served warm!} with a side salad or veggie and fresh fruit to make it a meal!
