Monday 3 August 2009

Homemade Chicken Burgers - Healthy Grilled version

If you have been following my last post, you will have probably anticipated that this would come soon. Since the homemade beef burgers were so yummy, I couldn't resist trying out making these chicken burgers no more than 1 day after assembling our homemade beef burgers which were a hit with my husband and I. Feeling guilty from the consumption of a huge, thick & juicy patty of red meat just the day before, I decided to scale this down a notch and have it grilled, instead of pan frying, like I did for the beef paties. Minimum oil was also used, which meant our bread was toasted plain in our oven. We expected something really plain tasting, but the result surpassed our expectations. It was wholesome, filling and really satisfying, coupled with the fact that this meal comes with far less guilt than our home made beef burgers for two reasons: 1. white meat is healthier than red meat, duh; and 2. this is a grilled not a pan fried version, so less oil was used on the whole.


Original recipe yield: Serves 2 as a main course. You can serve it with salad on the side - in our case we served it with coleslaw on the side.


For Chicken Patties:
-Minced chicken (arond 330 gm)
- handful of coriander leaves, fresh and chopped
-1 medium onion, finely chopped
- 1 egg, beaten (*could have been 1/2 egg see below)
- 2 tbsp tomato ketchup (*could have been 1 tbsp see below), 1 tbsp Linghams chilli sauce
- a dash of ground pepper
- 1 tbsp chilli powder or paprika
- 1 tbsp chilli flakes
- 1 tbsp dijon mustard (optional, I intended to put this in, but omitted it in my cooking)

To assemble later:
- Hamburger buns (2-3), cut in half
- Lettuce
- Tomato
-Dijon mustard and tomato sauce, 1 tbsp of each and mixed in a small saucer at the side
- Cheese (optional)

1. With your hands, mix all the ingredients listed for the chicken in a bowl. Mix well.
2. Divide the mixture into 2 patties. Form each patty into a burger shape, compress with your hands. You can leave it in the freezer for around 10 mins plus. It will help the patties stay together. I notice that the chicken patties were more liquefied than the beef patties made previously, and it was hard for the chicken patties to stay together, hence it's almost a must to put the chicken patties in the freezer before cooking. See the asterisks * above that are bracketed, on hindsight, less egg / tomato sauce should be put in to ensure that the mixture is drier.
3. Preheat your oven at approximately 200 degree celsius for around 10 mins. Place the chicken patties into the oven and cook for 10 plus minutes.
4. Toast the hamburger buns on the side without any oil.
5. Assemble the hamburger buns - you can use your creativity at this stage. For ours, we added some sauce (mixture of dijon and tomato sauce) at the bottom of the bun, just a wee bit, place the patty on top, then a slice of a tomato, then half a slice of cheese on the hot patty to melt the cheese, then a lettuce leaf, and finally the top of the hamburger bun.
6. Viola! The hamburger is done.

Note: Beef is a tastier meat on the whole than chicken, and I find that adding more chilli flakes helps a lot in this case. You have your own homemade healthy version, somewhat skin to Macdonalds McSpicy, but without the guilt!

When your patties cant appear to stay together, it may be worthwhile considering cooking the patties in the oven instead of pan frying them. You will manage to salvage your patties whilst making a healthier meal.

Note to self: It's really tempting to do burgers up as well for the next weekend, but my husband and I resolved to have homemade burgers as a treat on a monthly basis, not more. Let's see if we can hold ourselves up to that!

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