The most delicious, best chicken patties without the need for any flours or grains! Gluten free, paleo friendly and so easy, it will be a guaranteed favourite! Easy to adapt for those following a low carb, high protein lifestyle!
Confession- I originally wanted to call this recipe ‘The juiciest chicken patties’ but something about the word ‘juiciest’ just didn’t vibe well.
I’ve had my fair share of chicken patties before and feel like calling these ‘The Best’ chicken patties is totally warranted.
Throughout primary and high school, the rare occasions I would be allowed to by my school lunch from the canteen, I would always order the chicken burger. It came in a day old bun, slathered with mayonnaise and with the most pathetic excuse for lettuce inside. However, amidst the pathetic additions, it was the chicken patty which made it all worth it. Juicy, flavourful and so moreish- I’d always be left wanting more.
During my final two years of high school, one of my friend’s mum’s volunteered several days a week at our school canteen. I reckon it’s safe to assume I’d eaten one of the chicken burgers once a week, every school week for the past four years. My maths is borderline embarrassing but let’s assume I’d eaten around 100 of these burgers.
100 burgers x $5.50 = $550.
I could have bought 1/4 of a plane ticket to America with that money. Alas, I was young, hungry and liked my damn burgers! I was so in love with the chicken patties, I asked my friend to get his mum to find out what brand they used, as I was on a new mission to buy it in bulk so I could make them at home for myself. Being the good friend he was (Okay, I may have begged), he got the details for me and off I was to hunt them down. Ironically, they were a generic supermarket brand which sold them to our canteen in bulk. Ever since then, I stopped buying the chicken patties and made them at home myself in my own oven and with my own pathetic excuse for lettuce. That means, there was no lettuce.
I’m not sure when that obsession stopped, but it must have been once I started university and moved to other edible delicacies- Like McDonalds burgers, Burger King Burgers and anything edible at 3am on a Saturday morning.
A couple of weeks ago I was craving one of those chicken patties and went to hunt them down while at the Supermarkets. I found them and checked out the ingredient list. Friends, they were ridiculously delicious because it was 35% chicken and the rest of it was lies, ponies, unicorns and topped off with MSG.
NO THANKS (Unless it was 3am Sunday morning and my thought process was compromised). The solution? Make my own.
These are the best chicken patties because they are juicy, flavourful and contain more than 35% chicken. They aren’t deep fried, don’t need any grain based binder and are delicious in burgers, chopped over a salad or eaten with vegetables and potatoes at night. The key to the perfect, juicy chicken patty is making the ground chicken yourself. Don’t be intimidated by it- All you need is a food processor or high speed blender and voila- You’ll have the chicken minced and spices incorporated all ready to get the patty treatment! For those of you irked by this, you can definitely use store bought ground chicken but I’d highly recommend ones which have some fat in it- We don’t want dry patties here!
Also, I was tossing up between turkey or chicken but a poll on Facebook made chicken the winner…for dinner. I tried it out with turkey too and although not as flavourful, it definitely still worked and was delicious!
Make the best chicken patties tonight and be thankful that you’re patty is 35% chicken. I mean 100% chicken. I mean 99% chicken plus herbs.
I’ll shut up now.
- 2 skinless chicken breast fillets, chopped into bite sized pieces
- 2 skinless chicken thigh fillets, chopped into bite sized pieces
- 1/2 large onion, chopped
- 2 cloves garlic, chopped
- 1 T cumin
- 1 tsp + sea salt (adjust to taste)
- 1 T smoked paprika
- 1 tsp sage
- 1 tsp pepper
- Oil for frying/grilling
- In a food processor or powerful blender, add all the ingredients and blend very well.
- Remove from blender/food processor and form into 4 even sized patties.
- Coat a grill pan/frying pan with oil on medium heat. Once hot, add the patties and cook 3-5 minutes, until golden brown/slightly charred before flipping and repeating until fully cooked.
- Remove from pan and wrap in aluminium foil and allow to sit for 5 minutes before serving.
- I tried this out with pre ground turkey and chicken and they came out great, although not as juicy. If you go this route, I really recommend you don't choose the leanest cut.
- Patties can be cooled then frozen for up to two months.
Did you ever buy your lunch from the cafeteria/canteen? What was your go to order?
All time best burger you’ve eaten? Shake Shake, hands down.Keep in touch with me:
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