The Best Chicken Burger

November 5, 2009 Intense Flavors by Carole Brighenti
Tags: chicken burger, chicken burgers, chicken patties, chicken patty, pita burger, Stew Leonard's Newington Connecticut

chicken burger in pita bread

My husband accompanies me on my daily sojourns to the supermarket only when I go to Stew Leonard’s in Newington, Connecticut because there the store offers a variety of free food samples, over which my husband never fails to make a pig of himself.

On one such visit, a saleslady at Stews offered us a sampling of a chicken burger. To our surprise, we both found it very tasty. For those of you who love burgers but desire or require for health reasons a beef substitute, this recipe is for you.

An added feature of preparing this recipe yourself is the savings afforded you: the last time I looked at the price of this item at Stew Leonard’s, it was $5.99 per pound. You can save $3.00 per pound buying ground chicken and following my recipe.

Plus by preparing the patties yourself, you can adjust the spices to suit your taste. I like my chicken burger patties with a little kick. Hence, the name of my blog: “intense” flavors.

Hey, Stew Leonard’s, stop charging so much for just adding some spices and forming a few patties!

1 lb. ground chicken

1 bunch scallions, finely chopped

1/2 cup finely minced parsley

4 cloves of garlic minced

2/3 cup Panko crumbs plain

1 T Worcestershire sauce

1 T fennel seeds

1 t ground pepper

1/2 t salt

1/2 t Cajun seasoning

3 pita pockets split

1/4 cup mayonnaise

1 small tomato sliced thin

12 slices favorite cheese

2 T olive oil

Saute parsley, scallions, and garlic for 5 – 6 minutes, or until wilted. Set aside and cool.

Add ground chicken, Panko crumbs, Worcestershire sauce, Cajun seasoning, fennel, and salt and pepper to the cooled mixture.

Form into 6 oblong patties 3/8″ to 1/2″ thickness

Saute in large shallow frying pan 4 minutes on 1 side.

Flip burgers, add 2 slices of your favorite cheese (my favorite for this recipe is Cooper Sharp cheese) to each burger, and saute another 4 minutes, or until cooked through.

Serve in pita pockets spread with mayonnaise and sliced tomatoes.

Yum.

Suggestion: leftover mixture can be frozen and used at a later date.

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Entry Filed under: Recipes,Uncategorized

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