Chicken Patties Recipe

Prepare aromatics

Finely dice the onion. Mince the garlic. If you prefer a milder onion flavor, rinse the diced onion under cold water and drain well, then pat dry.

In a large mixing bowl combine ground chicken, diced onion, minced garlic, egg, breadcrumbs, grated Parmesan, chopped parsley, Dijon mustard, Worcestershire sauce, Kosher salt, black pepper and smoked paprika (if using).

Use your hands or a spoon to gently mix until ingredients are evenly distributed. Avoid overworking the meat to keep patties tender—mix just until combined (about 20–30 seconds).

Shape the mixture into 4 evenly sized patties (about 4–5 oz / 110–140 g each). Press a shallow indentation in the center of each patty with your thumb to help prevent doming during cooking.

Place formed patties on a plate or tray lined with parchment and chill in the refrigerator for 15–30 minutes to help them hold together while cooking. If you need to cook immediately, proceed without chilling but handle them gently.

Heat a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering but not smoking.

Add patties to the pan, leaving space between them. Cook without moving for 4–5 minutes until well browned on the bottom.

Flip the patties and reduce heat to medium. Continue cooking 4–6 minutes more, until the internal temperature reaches 165°F (74°C) measured with an instant-read thermometer at the thickest part. Cooking time will vary by thickness.

During the last 1 minute of cooking, add 1 tablespoon butter to the pan (optional) and spoon the melted butter and pan juices over the patties to baste and add flavor.

Transfer cooked patties to a plate and let rest for 3–5 minutes. Resting redistributes juices and helps the patties stay moist.

If serving on buns, toast buns cut-side down in the same skillet for 30–60 seconds until lightly browned.

Assemble: spread mayonnaise or aioli on the bun, place lettuce, tomato slices, a chicken patty, and pickles. Serve hot.

Leftovers: store cooled patties in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet over medium-low heat or in a 350°F (175°C) oven until warmed through.