Family favorite homemade Tangy Chicken Cabbage Burger Patties, paired with a crispy coleslaw for a fresh touch. Simply sauté them in a skillet pan.
Tangy Chicken Cabbage Burger Patties
Favorite family easy homemade tangy chicken cabbage burger patties, sautéed with onion and tangy mustard, Worcestershire sauce and garlic in the mix. Adding some parsley herbs dry or fresh with give the patty a peppery flavor and compliments the chicken patty well. A stovetop cooking recipe idea for a sandwich for lunch, or weekend meals. Serve with chips or any other salad you prefer for a full meal. Get more meat recipes from Ingredients and types of food recipe ideas.
FAQ’s
What is a good binder for chicken burgers?
A good binder for a burger is and egg and bread crumbs, if you do not have bread crumbs, use crushed corn flakes or rolled oats.
How to keep chicken burgers from falling apart?
Overworked ground chicken patties may fall apart if the mix is over worked. A good alternative is to chill the patties in the fridge for about 15 minutes before sautéing. Adding to much other ingredients will make them fall apart. Chop the cabbage and onion finely when frying. Adding dry ingredients and herbs and flavors will help that the patty will not fall apart.
What not to do when making burgers?
Some most common mistakes made.
- ground meat should be at room temperature.
- over mixing the meat.
- the skillet pan was not warm enough.
What is the 5 6 7 rule for burgers?
- medium rare patties fry for 5 minutes on each side.
- medium patties fry for 6 minutes on each side.
- medium to well patties fry for 7 minutes on each side.
Ingredients for Tangy Chicken Cabbage Burger Patties
- ground chicken 🍗
- chopped cabbage🥬
- onion, chopped🧅
- panko: or bread crumbs, crushed corn flakes, or rolled oats.
- Dijon mustard
- Worcestershire sauce
- olive oil
- egg 🥚
- salt and pepper🧂
- granulated garlic 🧄
- dried herbs or fresh: Fresh chopped parsley leaves give the chicken burger a peppery flavor and compliments the chicken well.
Make these very simple yet tangy savory chicken patties with the recipe attached. Download or print it out. Even use online with the cook mode it is that easy. 😉
How To make Tangy Chicken Cabbage Burger Patties
STEP 1. Using half the olive oil, sauté the cabbage and onion over low heat for 7 minutes, stirring until all is tender.
STEP 2. Combine all ingredients in a bowl. Mix thoroughly until the burger mix is smooth and all are combines.
STEP 3. Using wet hands, form burgers into 3-4 inch diameters or as desired. Heat the pan on the stovetop and then add the olive oil in a skillet. Fry or sauté one side at medium heat for 5-6 minutes. Turn the burgers over and cover the pan with a lid. Fry for another 5 minutes at low heat.
Delicious fried chicken burgers with cabbage and onion, with a tangy mustard and garlic flavor.
Assemble the burger from available products you have in the kitchen.
Our favorite for a crunch are the coleslaw with these simple delicious added ingredients.
- hamburger bun
- coleslaw
- cheese
- pickled gherkins
- tomatoes
- lettuce
- sauces
Really tasty patties that are the families favorite for burgers on weekends or Friday evenings. Homemade for game days make all the guests very happy.
Storage idea
Burger patties can also be frozen. Once cooled, place some wax proof paper between the patties before freezing for easy separation when almost defrosted. Place in a sealed container or zip lock bag. Raw patties can be frozen for 3-4 months. Cooked patties can be frozen for up to4 weeks.
Recommendations
(click the heading for the recipe)
Tangy Chicken Cabbage Burger Patties
Family favorite homemade Tangy Chicken Cabbage Burger Patties, paired with a crispy coleslaw for a fresh touch. Simply sauté them in a skillet pan.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4
- Category: lunch, sandwich, meal
- Method: Stovetop cooking
Ingredients
- 500 g (1 lb) ground chicken
- 2 cups chopped cabbage
- 1 onion, chopped
- 4 tbsp panko (alternative, crushed cornflakes, breadcrumbs, rolled oats)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 egg
- 1/2 tsp salt and ground black pepper
- 1/2 tsp granulated garlic
- 1 tsp dried herbs or (some fresh chopped parsley)
Instructions
1. Using half the olive oil, sauté the cabbage and onion over low heat for 7 minutes, stirring.
2. Combine all ingredients in a bowl.
3. Mix thoroughly until the burger mix is smooth.
4. Heat the olive oil in a skillet. Using wet hands, form burgers into 3-4 inch diameters. Fry on one side at medium heat for 5-6 minutes.
5. Turn the burgers over and cover the pan with a lid. Fry for another 5 minutes at low heat.
Assemble the burger from available products:
hamburger round bun, Butter the buns, add coleslaw, grated or slice cheese of choice, gherkin pickles, slice tomatoes, broken up lettuce, sauces.
Burger patties can also be frozen.
Notes
Assemble the burger from available products
- bun, coleslaw, cheese, pickles, tomatoes, lettuce, sauces. Burger patties can also be frozen.
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