Chicken Breakfast Sausage Patty (Printer-friendly)
Juicy ground chicken patties with classic breakfast spices and maple sweetness.
# What You'll Need:
→ Meat
01 - 1 lb ground chicken, preferably dark meat for juiciness
→ Aromatics & Binders
02 - 1 small shallot, finely minced
03 - 1 garlic clove, minced
→ Herbs & Spices
04 - 1 ½ tsp kosher salt
05 - ½ tsp freshly ground black pepper
06 - 1 tsp dried sage
07 - ½ tsp dried thyme
08 - ½ tsp smoked paprika
09 - ¼ tsp crushed red pepper flakes
10 - ½ tsp fennel seeds, lightly crushed
→ Other
11 - 1 tbsp olive oil, plus more for cooking
12 - 1 tbsp maple syrup
# How to Prepare:
01 - In a large mixing bowl, combine ground chicken, shallot, garlic, salt, pepper, sage, thyme, smoked paprika, red pepper flakes, fennel seeds, olive oil, and maple syrup. Mix gently with your hands or a spatula until just combined; do not overmix to maintain texture.
02 - With damp hands to prevent sticking, divide the mixture into 8 equal portions and shape into ½-inch thick patties, ensuring uniform thickness for even cooking.
03 - Heat a large nonstick skillet or cast-iron pan over medium heat and add a thin layer of olive oil, swirling to coat the bottom evenly.
04 - Add patties in batches without overcrowding the pan. Cook for 4–5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
05 - Transfer cooked patties to a plate lined with paper towels to absorb excess oil. Serve hot as part of a breakfast plate or on an English muffin.
# Expert Advice:
01 -
- Theyre incredibly juicy when you use dark meat, unlike the rubbery chicken sausage you buy at the store
- You control exactly what goes into them, no mystery ingredients or fillers to worry about
02 -
- Using all white meat will give you disappointing, dry patties, so at least use half dark meat if thats all you can find
- Overworking the meat mixture makes the texture dense and rubbery, so mix just until combined
03 -
- Let the seasoned meat rest in the refrigerator for 30 minutes before shaping, this helps the patties hold together better
- Use an instant read thermometer to check doneness instead of cutting into them, which lets those precious juices escape