Chicken Patty Sandwich Recipe

Mix

In a medium bowl combine 1 lb ground chicken, 1 egg, 3 tbs panko breadcrumbs, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp minced garlic, 2 tbs finely chopped green onion, 3 tsp salt, and 1 tsp black pepper. Use a fork or hands to mix gently until ingredients are evenly distributed; avoid overworking the meat to keep patties tender.

Form Patties

Divide the mixture into 4 equal portions. With lightly oiled hands, shape each portion into a round patty about 3.5–4 inches in diameter and roughly 1/2 inch thick. Make a shallow indentation in the center of each patty with your thumb to prevent doming while cooking.

Pan-Fry

Heat a large skillet over medium heat and add 3 tbs vegetable oil. When the oil shimmers, add the patties (do not overcrowd — cook in two batches if necessary). Cook 4–5 minutes on the first side without moving, until a golden crust forms. Flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). Reduce heat to medium-low if the outside browns too quickly before the center cooks. Remove patties to a plate and tent with foil to keep warm.

Toast Buns: Split 4 burger buns and toast cut sides in a dry skillet or under a broiler for 1–2 minutes until lightly golden. Watch closely to avoid burning.

Spread & Layer: Spread 1 tsp mayonnaise on the bottom half of each bun. Place one lettuce leaf on each bottom bun, then a slice of tomato (cut the tomato into 4 slices), arrange two pickle slices over the tomato. Place one cooked chicken patty on top of the pickles.

Finish & Serve: If desired, drizzle 1/2 tsp sriracha over each patty and sprinkle a pinch (about 1/4 tsp) of toasted sesame seeds. Place the top bun (sesame seed side up) on each sandwich. Serve immediately while patties are warm.

Adjust spiciness by adding more or less sriracha. Extra sesame seeds add aroma and a visible sesame allergen cue; include them only if appropriate for diners.