Chicken Burger With French Fries Recipe

Make the patty mix

In a large bowl combine ground chicken, breadcrumbs, egg, grated onion (squeezed of excess liquid), minced garlic, chopped parsley, Worcestershire sauce, Dijon mustard, kosher salt, and black pepper. Use your hands or a fork to gently mix until just combined; avoid overworking to keep patties tender.

Form patties

Divide the mixture into 4 equal portions (about 4 oz / 115 g each). Lightly wet your hands and form each portion into a round patty about 3.5–4 inches (9–10 cm) wide and roughly 3/4 inch (2 cm) thick. Make a shallow dimple in the center of each patty with your thumb to prevent bulging while cooking.

Chill (optional)

If time allows, place patties on a plate, cover, and refrigerate for 20–30 minutes to help them hold together while cooking. If short on time, proceed directly to cooking.

Cook patties

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. When the oil is shimmering, add the patties (work in batches if needed). Cook 4–5 minutes on the first side without moving, until a golden crust forms. Flip and reduce heat to medium; cook another 4–5 minutes until the internal temperature reaches 165°F (74°C). If using cheddar, place a slice on each patty in the last minute and cover the pan briefly to melt.

Toast buns and assemble sauces

While patties are cooking, split buns and toast cut sides in a dry skillet or butter them lightly and toast until golden (about 1–2 minutes). In a small bowl combine mayonnaise and ketchup to make a simple burger sauce; taste and adjust (add a pinch of salt or a few drops of lemon juice if desired).

Assemble burgers

Spread about 1 tablespoon of burger sauce on the bottom half of each bun. Top with a lettuce leaf, the cooked chicken patty (with melted cheese if used), 2–3 tomato slices, and a few rings of red onion. Spread a little sauce on the top bun and close. Serve immediately alongside fries.

Prepare potatoes

Peel potatoes if you prefer (skin-on is fine), then cut into evenly sized sticks about 1/4–1/2 inch (6–12 mm) thick. Place cut fries in a large bowl of cold water and rinse to remove surface starch. Soak for at least 20 minutes (or up to 2 hours) to make them crisper.

Dry fries

Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat very dry — excess moisture will cause oil to splatter and make fries soggy.

Heat oil

In a deep skillet or heavy pot, pour enough vegetable oil to reach about 1 to 1.5 inches up the side (about 1.5–2 cups depending on pan). Heat the oil over medium-high heat until it reaches 325°F (160°C) for the first, blanch fry. If you don't have a thermometer, test with one piece — it should sizzle gently but not darken quickly.

First fry (blanch)

Working in batches, add fries to the oil without overcrowding and cook for 3–4 minutes until pale, tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Let cool for several minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels or a rack. Immediately season with kosher salt, black pepper, and paprika (if using).

Alternative shallow-fry

If you prefer shallow frying: heat about 1/4 inch (6 mm) oil in a large skillet to medium-high. Fry fries in a single layer in batches, turning frequently, first at medium heat until tender (about 5–7 min), then increase heat to brown and crisp (2–3 min). Drain and season as above.