Ingredients
Method
- Place the flour in one shallow bowl, the beaten egg and water in a second, and the panko breadcrumbs on a plate. Set an empty plate or board nearby for the breaded patties.
- In a large bowl, stir together the mayonnaise, breadcrumbs, green onion, parsley, Worcestershire sauce, salt, pepper, and garlic powder until a thick paste forms.
- Add the ground chicken to the bowl and gently mix with your hand or a spoon just until everything is evenly combined, avoiding overworking the meat.
- Divide the mixture into 5 equal portions and lightly shape each into a patty about 1 inch thick; the mixture will be soft.
- Coat each patty in flour, shaking off excess, dip in the beaten egg, then press into the panko crumbs so the surface is fully covered. Arrange the breaded burgers on the plate or board.
- Let the burgers rest for about 7 minutes at room temperature so the crumbs adhere and the centers are not too cold.
- Heat the neutral oil in a large skillet over medium-high heat until it shimmers. Add as many patties as fit without crowding.
- Cook the burgers for about 4 minutes on the first side, then flip and cook for another 3 to 5 minutes, adjusting the heat if needed, until the coating is golden and the centers reach 74°C (165°F).
- Transfer cooked burgers to a wire rack while you finish the remaining patties. Serve in buns with your favorite toppings.
Notes
For extra moisture, you can add a small spoonful of mayonnaise to the burger mixture if using very lean ground chicken. Leftover burgers reheat well in a moderate oven until warmed through.