Chicken Burger Recipe

Makes 10 servings

  • 1.13 kg ground chicken
  • 170 g bread crumbs
  • 454 g Duxelles Stuffing, cooled
  • 2 tbsp/6 g chopped herbs, such as chives, oregano, basil, or parsley
  • 1 tsp/3 g salt
  • 1 g ground white pepper
  • 284 g thinly sliced provolone
  • 10 Kaiser rolls
  • 113 g butter or as needed, melted
  • 10 green or red leaf lettuce leaves
  • 20 tomato slices
  1. Gently mix the chicken, bread crumbs, duxelles, herbs, salt, and pepper. Form into ten 170 g patties.
  2. Lightly butter a large saute pan or griddle. Brown the patties on both sides. Finish in a 177°C oven to an internal temperature of 74°C.
  3. Prior to service, top each burger with provolone and return to the oven to melt.
  4. For each sandwich, slice open a roll, leaving it hinged. Brush the cut surfaces with melted butter and grill until golden. Place a burger on the roll and serve open-faced with l lettuce leaf and 2 tomato slices.