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Seared Chicken Sausage Patties on White Plate

"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 4
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
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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.