All natural, unprocessed ground chicken patties
Envision this healthy, flavor packed chicken sandwich. Freshly ground chicken breast is mixed with sun dried tomatoes and feta cheese, and then grilled and served on a roll with all the sandwich fixings. This sandwich is light and rich with flavor from the tomatoes and cheese. It’s the exact opposite of every soggy, deep fried monstrosity served by a fast food chicken place. We started making these years ago, and I always make sure to keep some in my freezer.
Why grind chicken for sandwich patties?
Breaking out the meat grinder can be a lot of work, it takes a lot of prep work and cleanup. If you’re into meat preparation, smoking, grilling, etc, I do highly recommend getting a meat grinder. I have a stand alone grinder, but you can also get attachments for stand mixers that work just as well.
So why grind chicken? The simple answer is that ground chicken can be hard to find at the store, so if you want to experiment with ground chicken, you often have to make it yourself.
What I like about fresh ground chicken patties is that you can mix other flavors directly into the meat. While you can marinate chicken breasts, you don’t have as much control over the flavor and texture as with ground chicken patties.
For hands off cooking, bake your ground chicken patties in the oven
You can easily bake these chicken patties instead of grilling or pan frying. The secret is to spray and flip the patties. Spray the bottom sides of the patties liberally with cooking spray, bake at 400F for 8 minutes. Then spray the tops with cooking spray and flip the patties over. Cook for another 8-10 minutes until they reach an internal temp of 165F.
Tips for making ground chicken patties
- Grind your meat semi frozen. By partially freezing the meat, it will go through the meat grinder easier, and be easier to form into patties. This tip is good for any meat you’re grinding, chicken or not. Don’t try to grind fully frozen meat, it will make the texture weird and possibly hurt your machine.
- Grind chicken on your coarsest setting. I can tell you first hand that grinding chicken with either the small or medium blades leads to a cat-food like pate.
- Mix in a little semi-frozen bacon. A weakness of chicken is that it is easy to dry out. Grinding some bacon into the chicken will help keep it juicy.
- Use a thermometer to make sure the patties reach 165F. Chicken should always be cooked to 165F, and it’s extra important to reach this temperature with ground chicken. On a cutlet, the vast majority of bacteria is on the outside of the cutlet, and when you grind meat, all of the meat gets mixed together.
- Freeze your patties on parchment paper in sheets. After they freeze, cut up the parchment paper and stack the frozen patties in a bag. This way the patties won’t stick together and can be stored compactly.
A great summertime garden meal
I love to make ground chicken patties in the summer, since I can work in fresh herbs and veggies from my garden. I always grow a ton of basil, which you might notice is featured in this recipe. You should all feel free to add diced peppers or even some finely diced cucumber. The ability to mix and customize the ground chicken is what this recipe is all about!
Other great ground meat meals to try
If you enjoyed making these patties, or want an excuse to grind more meat, check out these other recipes based around ground meat.
- Grilled Turkey Kofta Kebabs – These are super easy to make with store bought ground turkey or freshly ground. Just like the chicken patties, this grilled kofta goes great with garden vegetables.
- Healthy Meatloaf with Curry Ketchup – This is the post that started my blog! It’s high protein, easy, and delicious!
How to make Ground Chicken Patties
Ground Chicken Patties
- 1 Meat Grinder With coarse grind
- 2 lb boneless skinless chicken breast
- 1/2 tbsp kosher salt
- 2 tsp ground black pepper
- 1/2 cup crumbled feta cheese
- 3 tbsp sun-dried tomatoes, chopped
- 2 tbsp chopped basil, fresh
- 1 tbsp minced garlic
- 1/4 cup water
- Cut the chicken into 1 inch cubes and place on a lined baking sheet. I like to use foil, but you can also use parchment paper or wax paper. Freeze the cubed chicken for 1 hour.
- Set up your meat grinder with the coarse grinding plate
- Run your meat through the grinder following your grinder’s instructions, keeping a bowl under the output to catch the chicken.
- In the same bowl add all of the ingredients and gently combine. I recommend using your hands (you can wear disposable nitrile gloves to reduce mess and cold).
- Line a baking sheet with wax or parchment paper.
- Form 6 oz circular patties with the chicken mixture and lay them on the lined baking sheet. Once you’ve filled the tray, lay another sheet of wax or parchment paper over the patties, and continue stacking more patties on top. Repeat until all of the chicken mixture is used.
- Rest the ground chicken patties in the refrigerator for 6-8 hours before cooking.
- Cook your ground chicken patties on the grill, in a skillet, the oven, or air fryer to an internal temperature of 165F and serve on a burger bun or as a patty.