Mini Chicken Patty Burgers
Tender little burgers with a soft chicken patty, cheese, and veggies. A perfect hot dish for a kid’s birthday party.
- Time
- 30 min
- Serving
- 426 kcal
- Ingredients
- ≈ $1.79
- Protein
- 32 g
Ingredients
- 1 Burger bunspack 4 pcs ≈ $2.00 1 pcs
- 2 Ground chicken breastpack 500 g ≈ $4.50 90 g
- 3 Hard cheesepack 200 g ≈ $2.70 20 g
- 4 Leaf lettucepack 150 g ≈ $0.65 10 g
- 5 Tomatoes≈ $4.67 per kg 35 g
- 6 Ketchup 12 g
- 7 Sunflower oil 5 ml
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Season the chicken patty mix with salt and shape into small, flat patties the size of a bun.
Heat a skillet with oil over medium heat.
Cook the patty 4–5 minutes on one side, flip, and cook another 4 minutes until juices run clear.
Place cheese on the patty, cover the skillet, and let melt for 1 minute.
Split the bun and lightly toast the cut sides in a dry skillet for 1 minute.
Spread ketchup on the bottom half, layer with lettuce, the cheesy patty, and a tomato5 slice.
Top with the other bun half and serve warm.
Tips
- Why it works
- Fry the patty over medium heat so the juices don't boil away at once and the meat cooks evenly. On high heat the surface burns while the inside stays raw.
- Substitutions
- Swap the hard cheese for processed cheese (20 g), which melts faster. Instead of lettuce, take spinach (10 g), but lightly fry it in a pan.
- Common mistakes
- If the patty breaks when you turn it, the mince was over-salted or too wet. Check that the juice runs clear, not pink.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Reheat in the microwave for 30 seconds, covering the plate. Eat them fresh, since the bun goes soft quickly.
- Serve with
- Serve with french fries or roasted vegetables at a kids' party to balance the richness of the patty.
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