I’m all about a good AM pick-me-up, and these chicken sausage patties totally kick things up a notch. Bright, savory, and protein-packed!

Who doesn’t swoon over a glorious breakfast-in-bed type of situation? Talk about romantic. So when Gwyneth Paltrow popularized the ‘boyfriend breakfast” trend, I immediately knew that I needed to add these perfectly golden, lemongrass-spiked patties to our home menu. Showcased here with Pan Fried Eggs + Toast, you could also serve them with my Baby Dutch Oven Roasted Potatoes, inside these Grated Egg Biscuits, or as a protein side for this Fully Loaded Spring Vegetable Quiche. Oh, and adding some fruit is never a bad idea too!

WATCH US MAKE THIS ON THE GRAM!

INGREDIENTS FOR LEMONGRASS CHICKEN SAUSAGE:

I pretty much always have all these ingredients in my fridge + pantry, so I’m not sure why it took me so long to think of making this! Here’s what you’ll need:

Springer Mountain Farms Ground Chicken: Offering both 99% fat free or 92% options, I prefer to make these with the 92% to ensure that the patties do not dry out during pan frying.
Lemongrass Paste: Adds a citrus zing that’s bright, flavorful, but not too overpowering. While I use the refrigerated paste to make my life easier, you could also mince the fresh stalks if you prefer.
White Miso Paste: Seriously, one of my favorite ingredients in my refrigerator. It’s sweet, slightly salty, and adds a savory umami flavor. So good!
Green Onion: Similar to many herbs, this provides a pop of freshness.
Garlic Cloves: Because everything is better with garlic. No need to say more.
Fennel Seeds: Creates a balance between the herby notes of the lemongrass with a sweet, anise-like flavor profile of the fennel.
Soy Sauce: Adds an earthy, salty flavor with hints of umami.
Fish Sauce: This doesn’t taste fishy, I promise. It adds more of a savory depth that takes this recipe over the top. Just a couple shakes gets the job done.
Maple Syrup: Adds just the right amount of sweetness to create a flavorful marriage of sweet and salty.
Kosher Salt + Freshly Cracked Black Pepper: For seasoning, adjust to your own personal taste preferences as needed.
Toasted Sesame Oil: While you could certainly use olive oil for the pan frying, I do love the extra oomph of flavor the toasted sesame oil adds to the sausage patties.

SWAPS AND VARIATIONS:

Want to mix things up a bit? Feel free to grab some ideas below…

Ginger: Lemongrass and ginger go together flawlessly, so if you want you can add a pinch of ginger powder or a tiny squeeze of ginger paste (usually found in the refrigerated produce section next to the lemongrass paste).
Sweetener: While I prefer maple syrup, you could also use brown sugar, agave nectar, or honey.
Herbs: I love the subtle onion taste the green onions add, but you could also use a shallot or switch up the flavors a little with fresh cilantro.
Spicy: Fold in a thinly sliced Thai pepper or jalapeño when forming the patties.
Gluten Free: Substitute tamari instead of using the soy sauce.

HOW TO MAKE THESE CHICKEN SAUSAGE PATTIES:

MIX INGREDIENTS: Grab a large bowl and gently fold together the ground chicken with all of the other ingredients, omitting the toasted sesame oil (you’ll use that for pan frying).
FORM THE PATTIES: Shape the mixture into 8 equal-sized patties. Place them on a small sheet pan and then place them in the freezer for 20 minutes.
PAN FRYING: Add the toasted sesame oil to a large skillet over medium heat. Add the patties, making sure not to overcrowd them. Depending on the size of your skillet you may have to cook in batches. Cook about 4 – 5 minutes per side, or until golden brown edges form on the outside and interior is a minimum of 165F.
SERVING: Serve immediately with your side items of choice. Sprinkle with more green onions, if desired.

Any leftovers should be stored in an airtight container, refrigerated, and consumed within 2 – 3 days. To reheat, I personally just microwave them for 45 seconds to a minute.

MORE WAYS TO SERVE HOMEMADE SAUSAGE:

Lettuce Wraps: We love a good lettuce wrap recipe. Serve these inside your lettuce leaves of choice (I’d say butter, romaine, or green leaf) with pickled veggies and your favorite condiment.
A Bahn Mi Twist: Swap the ground beef in these Mini Banh Mi Burger Sliders with these sausage patties!
Ground Sausage: Swap out the ground chicken in this Cauliflower Fried Rice Recipe for this chicken sausage. You can leave them in patties or simply pan fry the chicken mixture to make ground chicken sausage. You could alternatively serve the ground chicken sausage over my Easy Coconut Jasmine Rice with a side this Spicy Cucumber Chickpea Salad to make a full meal as well.

OTHER RECIPES YOU SHOULD TRY:

Mind-Blowing Gochujang Chicken Thighs

Thai Red Curry Chicken with Stir Fry Noodles

Air Fryer Katsu Chicken

Satay Peanut Butter Chicken Skewers

Grilled Sesame Ginger Chicken with Scallions

Vietnamese Lemongrass Chicken Wonton Bites

Refreshing Creamy Peanut Butter Cucumber Salad

Vietnamese Inspired Sheet Pan Nachos

Crispy Cornflake Chicken Sandwiches with Maple-Miso Sauce

Mongolian Beef Spring Roll In A Bowl

Korean Crab Cake Sandwich

30-Minute Thai Chicken Pizza

VIEW ALL RECIPES BY CLICKING HERE!

"Boyfriend Breakfast" Lemongrass Chicken Sausage Patties

I'm all about a good AM pick-me-up, and these chicken sausage patties totally kick things up a notch. Bright, savory, and protein-packed!

SERVINGS

Prep Time 25

Cook Time 10

Total Time 35

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Ingredients

1 lb. Ground Chicken Breast, 92% Lean
2 tbsp. Lemongrass Paste
2 tsp. White Miso Paste
1 Green Onion, chopped
3 Garlic Cloves, minced
1 tsp. Fennel Seeds
1/2 tbsp. Soy Sauce
1 tsp. Fish Sauce
1.5 tbsp. Maple Syrup
1/2 tsp. Kosher Salt
1 tsp. Freshly Cracked Black Pepper
2 - 3 tbsp. Toasted Sesame Oil, for frying

Instructions

MIX INGREDIENTS: Grab a large bowl and gently fold together the ground chicken with all of the other ingredients, omitting the toasted sesame oil (you'll use that for pan frying).
FORM THE PATTIES: Shape the mixture into 8 equal-sized patties. Place them on a small sheet pan and then place them in the freezer for 20 minutes.
PAN FRYING: Add the toasted sesame oil to a large skillet over medium heat. Add the patties, making sure not to overcrowd them. Depending on the size of your skillet you may have to cook in batches. Cook about 4 - 5 minutes per side, or until golden brown edges form on the outside and interior is a minimum of 165F.
SERVING: Serve immediately with your side items of choice. Sprinkle with more green onions, if desired.

ADDITIONAL NOTES:

While the freezing part isn't 100% mandatory, I do find that this helps them shape nicely and firm up a little before pan frying. The mixture will be a slightly wet when mixing, but that's ok because the patties will firm also firm as they cook.
To Bake: preheat the oven to 350F. Mix the ingredients together per the usual and place them on a parchment-lined baking sheet. Bake for 30 minutes, or until the internal temperature has reached 165. Optional: broil for 2 - 3 minutes at the end to brown the patties.
Any leftovers should be stored in an airtight container, refrigerated, and consumed within 2 – 3 days. To reheat, I personally just microwave them for 45 seconds to a minute.

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