Saftig kyllinghakk burger med hvitløk aioli

Juicy Chicken Mince Burger with Garlic Aioli

Servings

4

Prep Time

25 minutes

Cook Time

20 minutes

Calories

420

Cuisine

Mexcian

Category

Main Course

A homemade Chicken Mince Burger is the perfect way to enjoy a healthier, more flavorful twist on the classic burger. 


Juicy, well-seasoned chicken patties pair beautifully with fresh lettuce, tomato, and red onion, all nestled between soft, toasted buns. 


The addition of a creamy garlic aioli takes this burger to the next level, adding a rich and slightly tangy contrast to the smoky, savory flavors of the patty.


What makes this recipe so special is its balance of textures and flavors. The burger is juicy and flavorful, with a hint of smokiness from the paprika and a touch of umami from the Worcestershire sauce. 


It’s an easy meal to whip up for a casual dinner, barbecue, or even a weeknight indulgence. 


Whether served with a side of crispy fries or a fresh salad, this Chicken Mince Burger is a must-try for burger lovers looking for a lighter but equally satisfying alternative to beef.


Juicy Chicken Mince Burger with Garlic Aioli

Ingredients

  • 500g ground chicken mince

  • 1/2 cup breadcrumbs

  • 1 egg

  • 1/4 cup finely chopped onion

  • 2 cloves garlic, minced

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon olive oil

  • 4 burger buns

  • Lettuce, tomato, and red onion slices for topping

  • 4 slices of cheese (optional)

  • 1/2 cup garlic aioli

Directions

  1. In a large bowl, combine chicken mince, breadcrumbs, egg, onion, garlic, smoked paprika, salt, pepper, and Worcestershire sauce. Mix well until evenly combined.

  2. Divide the mixture into four equal portions and shape them into burger patties.

  3. Heat olive oil in a skillet or grill pan over medium heat.

  4. Cook the patties for about 5-6 minutes on each side or until they reach an internal temperature of 75°C (165°F).

  5. If using cheese, place a slice on each patty in the last minute of cooking and cover the pan to allow the cheese to melt.

  6. Toast the burger buns lightly on the skillet or grill.

  7. Spread garlic aioli on each bun, then layer with lettuce, tomato, red onion, and the cooked chicken patty.

  8. Serve hot with fries or a fresh salad.

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10 tips for når du lager denne retten

  1. Bruk fersk kyllinghakk av høy kvalitet til de saftigste karbonadene.

  2. Å tilsette brødsmuler og egg hjelper til med å binde patties og holde dem fuktige.

  3. Ikke overmiks kyllinghakkblandingen; Det kan gjøre patties tett.

  4. Hvis du griller, oljer lett grillrisene for å forhindre klistring.

  5. Kok på middels varme for å sikre at jevn matlaging uten å tørke ut kyllingen.

  6. Bruk et kjøtttermometer for å sikre at den indre temperaturen når 75 ° C.

  7. La karamellene hvile i et par minutter før du monterer burgere.

  8. Å riste boller forbedrer smaken og forhindrer sogginess.

  9. Tilpass med pålegg som avokado, pickles eller karamellisert løk.

  10. Par med en fersk sidesalat eller søtpotetfries til et balansert måltid.

Server det med forslag

  • Sprø søtpotetfries

  • En fersk sidesalat med en lett vinaigrette

  • Hvitløk parmesan potetkiler

  • Grillet mais på kobben

  • Coleslaw med en tangy dressing

  • Ristede grønnsaker med urter

  • Avokado skiver for ekstra kremethet

  • En forfriskende sitronade eller iste

Vanlige spørsmål

Spørsmål: Kan jeg lage kyllinghakkekammer på forhånd?
EN: Ja! Forbered patties og lagre dem i kjøleskapet i opptil 24 timer før du lager mat.

Spørsmål: Kan jeg fryse ukokte kyllinghakk -karbonader?
EN: Absolutt! Plasser pergamentpapir mellom hver patty og frys i opptil 3 måneder.

Spørsmål: Hva kan jeg bruke i stedet for brødsmuler når jeg lager disse kyllinghuktene?
EN: Du kan bruke knuste kjeks, rullede havre eller mandelmel til et glutenfritt alternativ.

Spørsmål: Hvordan forhindrer jeg at patties faller fra hverandre?
EN: Sørg for å bruke nok brødsmuler og egg som bindemiddel og unngå å overhandle blandingen.

Spørsmål: Kan jeg lage disse kyllinghakkburgerne i en luftfriere?
EN: Ja! Kok ved 180 ° C (360 ° F) i 12-15 minutter, og vipper halvveis gjennom.

 

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

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