Juicy Chicken Breakfast Patties
I figured out the secret to Juicy Chicken Breakfast Patties!
Starting this 21 Day Sugar Detox and Autoimmune Protocol (AIP) elimination challenge, I was very put off by the idea of a lump of meat on my plate and eating it like sausage. I tried several recipes out there and they were all the same to me…dry and unappetizing. It was like eating a dry un-topped chicken burger for breakfast. Chicken or turkey burgers can be dry, but at least you can add lettuce, tomatoes, pickles and condiments. While doing the AIP, those things are limited, and really I don’t want a burger for breakfast, I want sausage!
So, the key to making these patties more like sausage (juiciness and texture) is simply adding chicken thighs. I chopped up four small chicken thighs (as small as I could with a sharp knife) and added it to 1lb of ground chicken meat. I don’t own a meat grinder so I am not sure how that would work… likely better distributed and smaller, but honestly the hand cut pieces sort of brought out the texture one would expect in a sausage; those fatty gristly bits.
My husband is In Love with these patties. He asks for them daily with eggs and is excited about a clean protein source on his work out days. I ate them without eggs while doing the AIP elimination challenge (pictured below). These are delicious as left overs, this is how we eat them all week. However, they are even better freshly cooked. Fortunately, you can easily mix these up the night before and cook them fresh for a Saturday breakfast.
- •4 small chicken thighs chopped small
- •1lb extra lean ground chicken
- •1-2 tablespoons cooking oil for onions
- •2 tablespoons cooking oil for patties
- •1 onion diced (about ⅔ cup)
- •2 cloves of garlic minced
- •1/2 teaspoon celery salt
- •1/2 teaspoon fennel seeds
- •1/4 teaspoon caraway seeds
- •1/4 teaspoon cinnamon
- •1/4 teaspoon fine sea salt
- •Freshly ground black pepper to taste
- Heat oil in a skillet and sautee the onion for about 3 minutes, and then add the garlic. Sautee for about another 5 minutes or until softened and translucent. Place in a large bowl.
- Grind the fennel and caraway seeds in a spice grinder or mortar and pestle
- Chop up the chicken thighs into the smallest pieces possible. Place it in the large bowl. Add the ground chicken and spices.
- Use your hands to mix well and form the patties.
- Heat a large skillet (cast iron) and add cooking oil. Cook patties for about 15 minutes flipping once or until their internal temperature reaches 165F