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