Description
These ground chicken and mushroom patties are flavorful and moist, combining sautéed mushrooms, onions, and spices with ground chicken and breadcrumbs. Perfect for burgers or as a main dish, they are easy to prepare and ideal for meal prep. Enjoy them warm with your favorite toppings or alongside a fresh salad!
Ingredients
Scale
- 1 pound ground chicken
- 1 cup mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and chopped mushrooms. Sauté for another 5-7 minutes until the mushrooms are soft and any moisture has evaporated. Season with a pinch of salt and pepper. Remove from heat and let it cool slightly.
- In a large mixing bowl, add the ground chicken, sautéed mushroom mixture, breadcrumbs, grated Parmesan cheese, egg, dried thyme, paprika, and additional salt and pepper to taste.
- Using your hands or a spatula, mix all the ingredients together until well combined. Be careful not to overmix, as this can make the patties tough. The mixture should be moist but hold together when formed into a patty.
- With your hands, take a portion of the mixture (about 1/4 cup) and shape it into a patty, about 1/2 inch thick. Repeat this process until all the mixture is used up. You should have around 8-10 patties, depending on the size you choose.
- Place the formed patties on a plate or a baking sheet lined with parchment paper. Cover them with plastic wrap and refrigerate for at least 30 minutes. This helps the patties hold their shape during cooking.
- In the same skillet you used for the vegetables, add the remaining tablespoon of olive oil and heat over medium heat. Make sure the oil is hot but not smoking.
- Carefully place the chilled patties in the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on one side until golden brown.
- Gently flip the patties using a spatula and cook for another 4-5 minutes on the other side until they are cooked through and have a nice golden crust. You can check for doneness by cutting one in half; the chicken should be fully cooked and no longer pink.
- Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil.
- While the patties are resting, you can prepare your serving plate. I like to serve these patties with a fresh salad or on a bun as a burger.
- Sprinkle the cooked patties with freshly chopped parsley for a pop of color and added flavor.
- Serve the chicken mushroom patties warm. If youre using them as burgers, add your favorite toppings like lettuce, tomato, and a dollop of mayonnaise or your favorite sauce. If serving as a main dish, pair them with a side of roasted vegetables or a light salad.
- If you have any leftovers, let the patties cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days.
- To reheat, you can place them in a skillet over medium heat for about 3-4 minutes on each side until warmed through. Alternatively, you can microwave them for about 1-2 minutes, but be aware that this may make them a bit softer.
- If you want to make a larger batch, these patties freeze well. Place them in a single layer on a baking sheet and freeze until solid.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Die Patties können auch gut eingefroren werden.
- Die Reste sollten in einem luftdichten Behälter im Kühlschrank aufbewahrt werden.
- Beim Aufwärmen in der Mikrowelle können die Patties etwas weicher werden.
- Prep Time: 30 minutes
- Cook Time: 10 minutes