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Close up crispy minced chicken burger in brioche bun

Crispy Minced (Ground) Chicken Burgers

Author: Nicole
Servings: 5 burgers
Calories: 504kcal
These Crispy Minced (Ground) Chicken Burgers are juicy on the inside, golden and crispy on the outside, and baked rather than fried. The patties are made with simple ingredients, coated in a parmesan-panko crumb and baked on a metal tray for maximum crispness. With minimal prep and no flour-and-egg crumbing station, they’re an easy weeknight burger that still feels like a proper fakeaway.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes

Ingredients

Chicken patties

  • 500 g (1 lb) minced (ground) chicken (you could also use turkey)
  • 30 g (½ cup) panko breadcrumbs
  • 25 g (¼ cup) finely grated parmesan
  • 1 egg
  • ¼ small brown onion, finely grated
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • ¾ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper

Crispy coating

  • 45 g (¾ cup) panko breadcrumbs
  • 25 g (¼ cup) finely grated parmesan
  • 1 tsp sweet paprika
  • ½ garlic powder
  • ¼ teaspoon sea salt flakes
  • Olive oil spray

To serve

  • 5 brioche buns (I use 50 g/1¾ oz buns)
  • 60 g (¼ cup) whole-egg mayonnaise
  • 1 baby cos (baby romaine) lettuce, finely shredded

Instructions

  • Preheat the oven – Preheat the oven to 240°C (475°F) (220°C/425°F) fan-forced (most ovens take at least 20 minutes to preheat adequately!).
  • Make the chicken patties – Add all the patty ingredients to a large bowl. Gently combine using clean hands until just incorporated. Avoid overworking the mixture.
  • Shape the patties – Divide the mixture into five equal portions and shape into patties about 1.5 cm (½ inch) thick and slightly wider than the burger buns. The mixture will be soft and sticky, which is normal. Wet your hands lightly if needed to make shaping easier.
  • Make the crispy coating – Combine the breadcrumbs, parmesan, paprika, garlic powder and salt on a large sheet of baking (parchment) paper.
  • Coat the patties – Press each patty gently into the crumb mixture. Lift the sides of the baking paper to bring the crumbs back towards the centre and press them over the patties until well coated.
  • Bake the patties (see note 1 for air fryer and pan-fried methods) – Generously spray the base of a large, unlined metal baking tray (see note 2) with olive oil. Add the crumbed chicken patties, then generously spray the tops with olive oil. Bake for 18–20 minutes, or until golden, crisp and cooked through. There is no need to flip the patties (see note 3). If needed, switch the oven to grill (broil) on high for 1–2 minutes at the end for extra colour.
  • Toast the buns – Arrange the buns on a baking tray, cut-side up, and toast in the oven at the same temperature for 2–3 minutes or until golden and toasty.
  • Assemble – Spread the brioche buns with mayonnaise. Add a generous handful of finely shredded lettuce, followed by the crispy chicken patties. Add the bun tops drizzled with more mayonnaise (optional) and serve immediately.

Notes

Note 1 –
To air fry: Air fry the crumbed patties at 200°C (400°F) for 10–12 minutes, turning halfway and spraying again with olive oil if needed, until golden and cooked through. Cook in batches if needed so the patties aren’t overcrowded.
To pan-fry: Heat 2–3 tablespoons olive oil in a large frying pan over medium heat. Cook the patties for about 5 minutes on the first side, then carefully turn and cook for another 4–5 minutes, or until golden, crisp and cooked through.
Note 2 – Metal baking tray For the best colour and crispness underneath, bake the patties directly on a lightly oiled metal tray rather than on baking (parchment) paper. Baking paper can trap moisture underneath, which can cause the crumb to steam rather than brown.
Note 3 – Flipping the patties While you can flip the patties halfway through cooking, I prefer not to. Flipping can create little moisture pockets and you can lose some of that crispy coating.

Make Ahead

Uncooked chicken patties – Mix, shape and crumb the patties up to 24 hours ahead. Arrange them in a single layer in an airtight container or on a covered tray and refrigerate until ready to cook.
Freezing uncooked patties – Freeze the crumbed patties in a single layer until firm, then transfer to an airtight container or freezer bag with baking (parchment) paper between the layers. Freeze for up to 2 months. Thaw overnight in the fridge before cooking as per the recipe.

Leftovers

Cooked chicken patties – Store leftover cooked patties in an airtight container in the fridge for up to 3 days.
Reheating – Reheat in a 180°C (350°F) (200°C/400°F) fan-forced oven for 8–10 minutes or in the air fryer at 180°C (350°F) for 4–6 minutes, until heated through and crisp again. The microwave also works, although the crumb will soften.
Freezing cooked patties – Allow the patties to cool completely, then freeze with baking (parchment) paper between each one for up to 2 months. Thaw overnight in the fridge before reheating.
Lunchboxes – The cooked patties are also great served cold.

Variation

Spice it up! You can add ½–1 teaspoon of chilli powder or chilli (red pepper) flakes to the crispy coating mixture in step 4.

Recipe source

A Simple Home Edit original recipe
Nutrition Facts
Crispy Minced (Ground) Chicken Burgers
Amount per Serving
Calories
504
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
10
g
Cholesterol
 
135
mg
45
%
Sodium
 
1032
mg
45
%
Potassium
 
562
mg
16
%
Carbohydrates
 
39
g
13
%
Fiber
 
3
g
13
%
Sugar
 
11
g
12
%
Protein
 
30
g
60
%
Calcium
 
154
mg
15
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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