Ingredients:

  • 1 lb (450g) ground chicken (lean)
  • 1/4 cup (30g) panko breadcrumbs
  • 1 large (50g) egg, lightly beaten
  • 2 tbsp (30ml) olive oil
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) black pepper
  • 1/2 tsp (1g) smoked paprika

Instructions:

  1. In a large mixing bowl, combine the ground chicken, panko, beaten egg, minced garlic, parsley, salt, pepper, and paprika. Mix until just combined, avoiding overworking the meat.
  2. Shape the mixture into four equal patties, roughly 3/4 inch thick, and press a small indentation into the center of each to prevent bulging.
  3. Heat the olive oil in a skillet over medium-high heat until it shimmers.
  4. Place the patties in the pan and sear for 5–6 minutes per side until a deep, mahogany-colored crust forms.
  5. Use a meat thermometer to ensure the center of the thickest patty reaches exactly 165°F (74°C).
  6. Remove from heat and let the burgers rest on a plate for 3–5 minutes to allow juices to redistribute.