Chicken Burger Served With French Fries. Recipe

Prepare mixture

In a large mixing bowl combine the ground chicken, finely diced onion, minced garlic, chopped parsley, panko breadcrumbs, egg, Dijon mustard, Worcestershire sauce, kosher salt, and black pepper. Mix gently with your hands or a spatula until just combined—avoid overworking the meat to keep patties tender.

Form patties

Divide the mixture into 4 even portions (about 4 oz / 115 g each). Shape each portion into a round patty about 3.5-4 inches (9–10 cm) wide and roughly 1/2 inch (1.2 cm) thick. Press a slight dimple in the center of each patty to help them cook evenly.

Cook patties

Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil is shimmering, add the patties without crowding the pan (cook in two batches if necessary). Cook 4–5 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C) and the exterior is golden brown. If patties brown too quickly, lower heat to medium-low to finish cooking through. Transfer cooked patties to a plate and cover loosely with foil to keep warm.

Prepare sauce

In a small bowl combine mayonnaise and ketchup to make a simple burger sauce (approximate ratio 2:1). Stir until smooth. Taste and adjust seasoning with a pinch of salt if desired.

Toast buns

Spread softened butter on the cut sides of each bun. In a clean skillet over medium heat, toast the buns buttered-side down for 1–2 minutes until golden and lightly crisp. Alternatively, toast under a broiler for 45–60 seconds—watch closely to prevent burning.

Assemble burgers

Place one leaf of lettuce on the bottom half of each toasted bun, add a cooked chicken patty, top with tomato slice, a few pickle slices, and some thinly sliced red onion. Spread the burger sauce on the top bun and close the burger. Serve immediately alongside fries.

Prep potatoes

Peel (optional) and cut the potatoes into 1/4–1/3 inch (6–8 mm) thick sticks for classic fries. Place cut fries into a large bowl of cold water and soak for at least 20 minutes (or up to 1 hour) to remove excess starch—this yields crispier fries. After soaking, drain and pat completely dry with clean kitchen towels or paper towels.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (5–7 cm). Heat oil to 325°F (163°C) for the first fry (blanch). Use a thermometer to monitor temperature for best results.

First fry (blanch)

Working in batches, fry the dried potato sticks for 3–4 minutes at 325°F (163°C) until they are soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow fries to rest for 5–10 minutes; you can increase oil temperature during this rest to 375°F (190°C) for the second fry.

Second fry (crisp)

Heat oil to 375°F (190°C). Fry the blanched fries in batches for 1.5–3 minutes until golden brown and crisp. Remove and drain on paper towels or a rack. Immediately season with kosher salt, black pepper, and optional paprika while hot so seasoning adheres.

Alternative oven method

If you prefer to bake, toss dried potato sticks with 2 tablespoons oil, spread in a single layer on a rimmed baking sheet, and bake at 425°F (220°C) for 35–45 minutes, turning halfway, until golden and crisp. Season immediately after baking.