Notes
Ingredients
- 1½ lbs (680g) ground chicken (a blend of white and dark meat)
- 1 tablespoon fennel seeds, lightly crushed
- 1½ teaspoons dried sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 1¼ teaspoons salt
- ¼ teaspoon black pepper
- 1 to 2 tablespoons pure maple syrup, optional
- 1 tablespoon olive oil
- Butter or oil, for cooking
- Combine fennel seeds, sage, garlic powder, onion powder, thyme, salt, and pepper in a small bowl.
- Place ground chicken in a large bowl. Drizzle with olive oil and maple syrup, if using.
- Sprinkle the seasoning mixture over the chicken and mix gently, just until combined. Don't overmix.
- Lightly oil your hands and shape the mixture into 8 patties, about ½-inch thick.
- Melt butter or oil in a skillet over medium heat. Cook patties in a single layer 3 to 4 minutes per side, until golden and cooked through.
- Check a few different patties with an instant-read thermometer to confirm each reaches 165°F.