Crispy Chicken Burgers

Ingredients

• 750 g Ground chicken (mince) (lean ground chicken)
• 2 tsp Onion powder (dried)
• 1 tsp Garlic powder (dried)
• 1 tsp Smoked paprika (adds smoky flavor)
• 2 tsp Celery salt (1 tsp in meat mix, 1 tsp in crumb)
• 0.5 tsp Ground white pepper (roughly half a teaspoon)
• 2 cups Plain corn flakes (crushed into coarse crumbs)
• 0.5 tsp Dried thyme
• 0.5 tsp Dried basil
• 0.5 tsp Dried oregano
• 1 tsp Mustard powder
• 1.5 tsp Sweet or smoked paprika
• 0.25 tsp Garlic salt
• 0.5 tsp Ground ginger
• 0.25 tsp Ground black pepper (to taste, combined with white pepper)
• 3 large Eggs (room temperature)
• as needed Cooking spray oil (for parchment and patties)
• 125 g Plain Greek yogurt (half cup, plain)
• 2 tbsp Frank's Hot Sauce (or any hot sauce you like)
• 150 g Iceberg lettuce (shredded into thin ribbons)
• 5 pieces Brioche buns (can use low‑carb buns if preferred, toasted)
• 5 slices Cheddar cheese slices (optional, not counted in macros)

Instructions

1. Season the chicken

   Place the 750 g of ground chicken in a large bowl. Add 2 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp celery salt, and about ½ tsp ground white pepper. Mix thoroughly with clean hands or a spoon until the spices are evenly distributed.

   Time: PT5M

2. Portion and shape patties

   Weigh the seasoned chicken and divide it into five equal portions (≈150 g each). Shape each portion into a patty slightly larger than your buns; this compensates for shrinkage during baking. If the mixture feels sticky, dampen your hands very lightly with water.

   Time: PT5M

3. Prepare the crumb coating

   Place 2 cups of plain corn flakes in a zip‑top bag and crush them into coarse crumbs using a rolling pin or food processor. Transfer the crumbs to a bowl and stir in ½ tsp dried thyme, ½ tsp dried basil, ½ tsp dried oregano, 1 tsp celery salt, 1 tsp mustard powder, 1½ tsp sweet or smoked paprika, ¼ tsp garlic salt, ½ tsp ground ginger, and a pinch of black and white pepper. Mix until fully combined.

   Time: PT5M

4. Make the egg wash

   In a separate bowl, crack 3 large eggs and whisk with a fork until yolk and white are fully blended.

   Time: PT2M

5. Coat the patties

   Dip each chicken patty first into the egg wash, letting excess drip off, then roll it in the corn‑flake crumb mixture, pressing gently so the crumbs stick all over. Place the coated patties on a baking tray lined with parchment paper. Lightly spray the tops with cooking spray.

   Time: PT5M

6. Preheat the oven

   Preheat the oven to 200 °C (390 °F).

   Time: PT10M

   Temperature: 200°C

7. Bake the chicken patties

   Place the tray in the preheated oven and bake for 20‑22 minutes, flipping the patties halfway through, until they are golden and crispy throughout.

   Time: PT22M

   Temperature: 200°C

8. Toast the buns

   While the patties are baking, arrange the 5 buns on a separate tray and toast under the broiler (or grill) until lightly golden, about 3‑5 minutes. Keep an eye on them to avoid burning.

   Time: PT5M

   Temperature: broiler

9. Prepare the tangy sauce

   In a small bowl, combine 125 g plain Greek yogurt with 2 tbsp (≈40 ml) Frank’s Hot Sauce. Season with a pinch of salt and ground white pepper. Stir until smooth.

   Time: PT3M

10. Assemble the burgers

    Spread about ½ tbsp of the yogurt‑hot‑sauce on the bottom half of each bun. Add a layer of shredded lettuce, then place a baked chicken patty on top. If using, add a slice of cheese. Finish with the top bun, which can also have a thin layer of sauce if desired.

    Time: PT5M

11. Store or serve

    Wrap each assembled burger in parchment or foil and place in meal‑prep containers or Ziploc bags. Refrigerate up to 4 days or freeze for up to 2 months. To reheat, use a pan, microwave, oven, or air fryer until heated through.

    Time: PT0M

Nutrition Facts

Calories

510

Protein

51 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground chicken (mince): ground turkey, ground turkey breast
• Instead of Onion powder: finely minced fresh onion (use less)
• Instead of Garlic powder: fresh minced garlic (use less)
• Instead of Smoked paprika: regular paprika
• Instead of Celery salt: celery seed + salt
• Instead of Ground white pepper: ground black pepper
• Instead of Plain corn flakes: panko breadcrumbs, regular breadcrumbs
• Instead of Dried thyme: fresh thyme (use less)
• Instead of Dried basil: fresh basil (use less)
• Instead of Dried oregano: fresh oregano (use less)
• Instead of Mustard powder: dry mustard
• Instead of Sweet or smoked paprika: regular paprika
• Instead of Garlic salt: garlic powder + salt
• Instead of Ground ginger: ground cinnamon (different flavor)
• Instead of Eggs: egg whites only (2‑3)
• Instead of Cooking spray oil: brush with oil
• Instead of Plain Greek yogurt: regular yogurt (full‑fat)
• Instead of Frank's Hot Sauce: sriracha, tabasco
• Instead of Iceberg lettuce: romaine, mixed greens
• Instead of Brioche buns: low‑carb buns, whole‑grain rolls
• Instead of Cheddar cheese slices: Swiss, American

Equipment Needed

• Kitchen scale
• Large mixing bowl
• Spoon or clean hands
• Zip‑top bag or food processor
• Measuring spoons
• Whisk or fork
• Baking tray
• Parchment paper
• Cooking spray
• Oven
• Broiler or grill setting
• Spatula
• Knife
• Cutting board

Critical Steps — Do Not Skip

• Mix the chicken and spices until uniform without over‑working the meat
• Form evenly sized patties and keep them slightly larger than the buns
• Coat patties gently with egg wash then crumb to avoid breakage
• Flip the patties halfway through baking to ensure even crispness
• Allow frozen burgers to thaw in the refrigerator before reheating

Chef Tips from the Video

• Stretch patties slightly larger than the bun to counteract shrinkage
• Use plain corn flakes for a lighter, lower‑carb crumb compared to traditional breadcrumbs
• If you prefer a milder sauce, substitute half the hot sauce with plain yogurt.

Troubleshooting

Storage

Refrigerator: Up to 4 days in airtight containers

Freezer: Up to 2 months; freeze patties and buns separately for best texture

Room temperature: Do not store at room temperature; consume within 2 hours if left out

Make-Ahead Tips

• Coat and freeze the raw patties before baking; they can be baked directly from frozen (add 5‑7 minutes)
• Prepare the yogurt‑hot‑sauce a day ahead and store in the fridge
• Toast buns just before serving for maximum crunch