Making a change from the hamburgers you usually have, and good for you because chicken is lean, this recipe is sure to please you. It is your choice whether to use ground chicken, a ground chicken/turkey mixture, or pure ground turkey. Perhaps you have a grinding attachment on your food processor in which case you could feel a pound of chicken breast and turkey filet through. The recipe also includes basil and garlic, although you can swap the basil for rosemary or parsley if you prefer. This is one of the best things you can make with ground chicken because the burgers are really succulent and tasty.
Simple to Prepare
Making these is just a question of combining the ingredients, and then as soon as the barbeque is heated up you can pop them on there and cook them until done. If you are in a hurry then patties are always a good idea because many recipes simply ask you to combine the ingredients. Some people use a food processor and just throw everything in there, including quarters of onion and whole garlic cloves, then just flick the switch and process the mixture in seconds.
The problem with doing that is you lose some of the texture, and most people prefer to have a chunkier texture than a very smooth one, so it might be better to avoid the food processor and chop your garlic and herbs by hand, then simply use your hands to mix everything together. Avoid over-mixing. As long as everything is more or less mixed together, that is fine. If you do not want to use your hands, you can use a wooden spoon, but using your hands is more satisfying and fun!
Cooking Them Like a Pro
The chicken patties will change color as they cook, so you will be able to tell when they are done. 5 or 6 minutes per side is a good estimate if you have the barbeque at a medium heat, but if in doubt use a cooking thermometer and test the center of one of the patties. 170 degrees F is what you are aiming for, but take the chicken patties off the barbeque when they reach 165 degrees in the center because the temperature will keep rising when you take them off the grill, and technically 160 degrees F is considered safe while 170 degrees F is extra-safe. The same figures apply if you are using a chicken/turkey mix or just turkey.
Can You Tweak the Ingredients?
Just like with any other patty recipe, you may tweak these if you want to. As well as swapping the basil, you can consider adding some shredded cheese to the recipe, or even a little hot sauce. If you are adding too much liquid or soft ingredients though you might want to also add some flour. You do not want the consistency out of balance because if they are too soft they might fall apart on the barbeque while if they are too stiff the texture might be tough. Adding a handful of cheese should not affect the texture though and cheese will actually help hold them together.
- 1 lb ground chicken (or ½ ground chicken and ½ ground turkey)
- 1 teaspoon chopped fresh basil
- 1 minced garlic clove
- ½ teaspoon salt
- 1 teaspoon black pepper
- ¼ cup tomato relish, to serve
- Prepare the barbeque for a medium heat, and oil the grate.
- Combine the chicken, basil, garlic, salt and black pepper.
- Shape this mixture into 4 patties.
- Barbeque the patties for 5 or 6 minutes per side, or until cooked through.
- Serve with some tomato relish.
These easy chicken patties will be juicy and flavorful. In the picture they are served with salad leaves, tomato slices, tortellini (perhaps cheese tortellini) and some tomato relish. This gives the dish a very Italian feel, and the simple flavors in the chicken patty go really well with these side dishes, offering plenty of color and fresh appeal. If you prefer, you can serve the patties in buns, just like hamburgers but chicken ones instead of beef ones. This recipe is something perfect for complete beginners because there really is nothing that can go wrong, and you can see how rotating the burgers during cooking makes nice-looking crisscross marks.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40234 Views)
- One of the Best Recipes for Grilled Eggplant (16109 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11152 Views)
- Grilled Vegetable Kabobs (9215 Views)
- Herb Marinated Pork Kabobs with Vegetables (8648 Views)
- Kiwi Apple Mocktail (8416 Views)
- White Wine Marinated Chicken Breasts (8069 Views)
- Grilled Vegetable Lasagna Recipe (7855 Views)
- Easy Grilled Chinese Vegetables Packets (7482 Views)
- Portabella Mushroom Burger Recipe (6986 Views)