Ingredients:

  • 1 lb lean ground chicken
  • 1 large egg, lightly beaten
  • 1/4 cup Panko breadcrumbs
  • 2 tbsp plain Greek yogurt
  • 2 cloves garlic, minced
  • 2 green onions, finely sliced
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp dried oregano
  • 1.5 tbsp avocado oil

Instructions:

  1. Mince your garlic and slice the green onions very thinly.
  2. In a large bowl, combine the beaten egg, Greek yogurt, Dijon mustard, salt, pepper, and oregano. Whisk these first ensures the seasoning is perfectly distributed before you add the meat.
  3. Add the 1 lb of ground chicken and the 1/4 cup of Panko to the wet mixture.
  4. Use a fork or your hands to mix until just combined. Do not overwork the meat, or the protein will become rubbery.
  5. Divide the mixture into 4 equal portions and shape them into rounds about 1.5 cm thick. Wetting your hands slightly will prevent the sticky ground chicken from clinging to your skin.
  6. Place your skillet over medium high heat and add the 1.5 tbsp of avocado oil. Wait until the oil shimmers before adding the meat.
  7. Gently place the patties into the hot oil. Cook for 4 to 5 minutes until the bottom is deep golden and releases easily from the pan.
  8. Turn the patties over carefully using a thin spatula. If they stick, they aren't ready to flip yet; give them another 30 seconds to form a crust.
  9. Sear the second side for another 4 to 5 minutes. Cook until the internal temperature hits 165°F (74°C) and the center feels firm to the touch.
  10. Transfer the cooked patties to a plate and let them sit for 2 minutes. This allows the juices to redistribute so they don't run out when you take your first bite.