wanted: chicken burger tips

Hungry Celeste

So I'm tired of turkey burgers, and I want to try some ground chicken burgers. Any tips? I've tried commercial ground chicken patties made with leg meat, and I was very dissatisfied with the texture. If anyone's hit upon an ideal mix or has any tips/tricks, I'd appreciate hearing about them.

Boilermaker Ben

Hungry Celeste wrote:

Any tips?

try beef
Only joking, of course. Hope you find what you're looking for.

Bash

Not technically an answer to your question, but here goes anyway.

I sometimes cook up boneless skinless breasts (with DP rub we are in the mood for) for a quick and tasty "burger" replacement. Sometimes I slice in half so the breast is not so thick, sometimes not.

They are good with cheese like a burger, with BBQ sauce, or just the DP rub they were cooked in. Tasty, low fat meal.

Florida Grillin Girl

You don't mention if you are looking to keep it low-fat, so I don't know if this will work for you.

I made up some chicken meatballs using thighs that came out great. You could give it a try with breasts if you want a lower fat version and make them into patties instead.

Here is the link:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=692835&catid=1

Faith

Joel

Please let us know if you find a suitable recipe and technique. I'm guessing it will be difficult to do a pure chicken burger simply because they're very lean and won't hold their form when grilling. You may have some luck making a type of chicken loaf (ground chicken + bread crumbs) to hold its form.

If you have your own meat grinder, you may try grinding chicken breasts. I'd be leery of anything sold in a tube at the grocery store -- hard telling what was added.

You may want to look at this recipe: http://allrecipes.com/Recipe/Grilled-Chicken-Burgers/Detail.aspx.

Good luck!

-Joel

Little Steven

Hungry Celeste,

I've had good success using dehyrated onion flakes as a binder. I've tried moistening the flakes in butter first but that may be across purposes for you. Fresh tarragon gives a nice flavour too.

Steve

Sooner Egg

my wife found some really large boneless skinless chicken breasts which I grill then slice down the middle and serve on toasted whole wheat buns with lettuce, pickles and tomatoes...we get 2 very good sandwiches from each breast :woohoo:

fishlessman

i made a pull this weekend with some skinless breasts this weekend for enchaladas and to serve over rice with the leftovers. i cooked it in cast iron with a little lard, it might work to build up a little better char with the chicken that would help hold it together. used cumin, chili, cayanne, adobo as the rub. had good flavor cooked with the lard. now pulled chicken makes a great sandwich instead of trying to make a burger and you can dress it up with a bbq sauce, or just mayo, or even a vinegar dressing