Ground Chicken Patties
Fresh ground chicken patties with
Equipment
- 1 Meat Grinder With coarse grind
Ingredients
- 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
Instructions
- 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.