These patties may be shaped ahead, wrapped in plastic wrap, and stored in zip-top freezer bags in the freezer for up to three months. Chicken thighs mixed with chicken breasts make the burgers tender and juicy.
- 1 pound skinned and boned chicken breasts, cut into 2-inch pieces
- 1 pound skinned and boned chicken thighs, cut into 2-inch pieces
- 1 large egg, lightly beaten
- 10 saltine crackers, finely crushed
- 3 to 4 green onions, sliced (about 1/2 cup)
- 2 1/2 teaspoons salt
- 1 teaspoon fresh or dried rosemary
- 3/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 8 mozzarella cheese slices
- 8 onion buns, split
- Tomato slices
- Lemon Mayonnaise
- Lettuce leaves
- Process chicken in a food processor until consistency of ground beef; spoon into a large bowl.
- Add egg and next 6 ingredients to ground chicken in bowl; stir until blended. Shape chicken mixture into 8 patties (about 6 ounces each). Chill 30 minutes or until firm.
- Cook chicken patties, in batches, in a lightly greased nonstick skillet over medium-high heat 5 to 7 minutes on each side or until done. Top each patty with 1 cheese slice. Cover and cook 1 minute or until cheese melts.
- Top bottom halves of buns with tomato slices. Spread Lemon Mayonnaise evenly on tomato slices. Top with chicken patties and lettuce, and cover with tops of buns.
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