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Chicken & Broccoli Patties

Print Recipe
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs ground chicken 93–98% lean; not ultra-lean or it'll dry out
  • 2 cups finely chopped broccoli raw; stems and florets
  • 1/2 small onion, finely minced or 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 large egg
  • 1/2 cup breadcrumbs panko or gluten-free crumbs
  • 2 tablespoons grated Parmesan optional but recommended
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1–2 tablespoons chopped fresh parsley or 1 teaspoon dried
  • 2 tablespoons olive oil or avocado oil for pan-frying; skip if baking
  • Lemon wedges for serving; optional but excellent

Method
 

  1. Finely chop it until it's rice-sized. You can pulse in a food processor, but don't overdo it into mush. The tiny bits keep things juicy.
  2. In a large bowl, combine ground chicken, broccoli, onion, garlic, egg, breadcrumbs, Parmesan, Dijon, salt, pepper, onion powder, smoked paprika, and parsley. Stir gently until just combined. Overmixing = tough patties.
  3. Microwave a teaspoon of the mixture for 20–30 seconds or cook a tiny patty in a skillet. Taste and adjust salt/pepper if needed.
  4. Lightly oil your hands. Shape into 8–10 patties about 1/2 inch thick. If the mix feels sticky, chill for 10 minutes.
  5. Heat 2 tablespoons oil in a large nonstick or cast-iron skillet over medium heat. Add patties without crowding. Cook 4–5 minutes per side until deep golden and the internal temp hits 165°F .
  6. Preheat to 425°F . Line a sheet pan with parchment and lightly oil it. Arrange patties, mist tops with oil, and bake 12–15 minutes, flipping at 10 minutes, until golden and at 165°F . For extra color, broil 1–2 minutes at the end.
  7. Let patties rest 3 minutes so juices settle. Finish with a squeeze of lemon. Serve with a quick yogurt-garlic sauce, hot sauce, or honey-mustard if you're feeling fancy. Stuffed in a pita with some slaw, these patties double as a sandwich hack—kind of like our pizza pockets , but with a veggie-packed twist.