I love chicken sandwiches. The ground chicken patties bread nicely, but are also great on their own.
Mechanic
Two separate formulas. The brine is for whole breast fillets pounded thin: the vinegar tenderizes and the salt firms the texture. The ground chicken follows a percentage formula per kilogram, which scales cleanly for larger batches. Added water and a little baking soda raise the pH, so the meat holds more moisture and turns springy and substantial, like Vietnamese or Chinese beef balls.
Brined breast fillets
- 500 ml cold water
- 500 ml white vinegar
- 100 g kosher salt
- 20 g MSG
- 50 g sugar
- Chicken breast fillets, pounded to an even thickness
Stir the water, vinegar, salt, MSG, and sugar until dissolved. Submerge the fillets and brine for 30 minutes in the fridge. Pat dry.
Pan-fry in a lightly oiled pan over medium-high until golden on both sides and the centre reads 68°C (155°F), about 4 minutes per side depending on thickness.
Ground chicken patties
Per 1 kg ground chicken (half breast and half thigh, or store-bought):
- 60 g cold water (6%)
- 15 g kosher salt (1.5%)
- 1.25 g baking soda (0.125%)
- 5 g MSG (0.5%)
- 6 g sugar (0.625%)
- 1.25 g white pepper (0.125%)
- 1.25 g black pepper (0.125%)
- 1.25 g garlic powder (0.125%)
- 2 teaspoons dried sage (optional)
- 1 teaspoon onion powder (optional)
- 1 small shallot or ¼ onion, finely grated (optional)
Stir the baking soda, salt, MSG, and sugar into the cold water until dissolved. Add it to the ground chicken with the rest of the seasoning, and mix with your hands until the meat turns tacky and sticks together. Form into patties of about 110 g (9 per kg) and flatten slightly.
Cook in a non-stick pan over medium until browned and the centre reads 70°C (158°F), about 5 minutes per side. Rest 5 minutes before serving.
To serve
In toasted brioche buns with burger sauce and pickles (toast the cut sides in a dry non-stick pan over medium heat until golden), or alongside roasted veg as a simple weeknight main.
Notes
- The brine makes a noticeable difference in juiciness. Don’t skip it.
- Grated shallot adds moisture and flavour to ground patties; grated onion works in a pinch.