Chicken Breakfast Sausage Patty (Print Version)
Juicy spiced chicken patties ready in 25 minutes for a protein-packed morning.
# 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 Cook:
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; avoid overmixing 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, verifying internal temperature reaches 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 -
- They come together in under 30 minutes but taste like something youd order at a fancy brunch spot
- You control exactly whats in them, no mysterious additives or too much salt
- They freeze beautifully so you can meal prep breakfast for weeks
02 -
- Using only breast meat will give you dry patties, always ask for ground thigh or a mix at the butcher counter
- Mixing the meat too much activates proteins and makes the texture rubbery, gentle and brief is the key
- Letting the formed patties chill in the fridge for 20 minutes helps them hold their shape better during cooking
03 -
- Keep a small bowl of water nearby while shaping, wetting your hands between each patty makes the process so much easier
- Use a kitchen scale to divide the meat evenly, it ensures all patties cook at the same rate