- 1 pound ground chicken
- 2 tablespoons onion, finely chopped
- 1 small garlic clove, minced
- 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried)
- 1/2 tablespoon dijon mustard
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- Using a fork, combine all ingredients in a medium sized bowl until evenly distributed.
- Shape mixture into 2 inch balls and place on a parchment lined baking sheet. Press down lightly until each patty is 1/2 inch thick. Make sure not to over-work the mixture or it will become tough.
- Heat a large skillet over medium high heat. Add a good drizzle of oil and cook patties in batches, adding oil as necessary. Cook 2-3 minutes per side, until golden brown and cooked through.
Makes: 10 patties (serves 5)
* You can make these the night before and store in the fridge, or freeze for up to 6 weeks. Make sure to place pieces of parchment paper between stacked patties to avoid sticking.
* Let the refrigerated patties sit at room temperature for 30 minutes for more even cooking. Thaw frozen patties in the fridge overnight and also let sit at room temperature for 30 minutes before cooking.