Ground Chicken Patties Or Meatballs (GF)

By Pam Turczyn

While most Americans love chicken and burgers, even turkey burgers, there seems to be a lack of enthusiasm about ground chicken. Why? A little research turned up the conundrum that ground chicken’s selling points (high protein, low fat, mild flavor) also contribute to its challenges, but these are easily managed. The low-fat content means that the cooked patty may taste dry, so be sure to add oil or juicy vegetables to any recipe. The mild flavor can be enhanced in any number of ways, by adding flavorful ingredients in the mix or as a garnish. 

Keep a couple of other precautions in mind: All ground meats, and especially ground chicken, have a greater risk of bacterial transmission than regular cuts. This isn’t a problem if cooked to a temperature of 165 degrees F, so be sure to pull out your quick-read meat thermometer. Cooking your patty for a long time will change the texture from soft and moist to rubbery and dry, so it’s important to find the sweet spot where it is sufficiently, but not overly, cooked.

This recipe was inspired by a hankering for some Asian-style noodles in soup. I considered the flavors in an imaginary chicken dumpling: delicate yet deep notes of lemon, ginger, garlic and onion. Somehow, it came out exactly as imagined! Excited by the possibilities, I used the same combination to make chicken patties and topped them off with mayonnaise. 

You are welcome to experiment further. Boil, bake or fry them. Make meatballs or patties. Add sautéed vegetables, grated zucchini or yogurt to the mix to increase the moisture content.

This recipe makes six generously sized patties or 18 large meatballs for less than $8. You can find ground chicken at the Co-op, available in one-pound packages.

Ingredients: 

• 1 pound ground chicken

• 1 cup cooked quinoa or rice, cooled to room temperature

• 1 rib celery, diced

• 1 tablespoon olive oil

• 3 green onions, thinly sliced

• 4 teaspoons lemon juice

• 1/2 teaspoon lemon zest

• 1/2 teaspoon garlic powder

• 1 teaspoon fresh ginger, minced

• 1/2 teaspoon salt 

• A sprinkle of ground pepper 

• Optional: chopped fresh cilantro, parsley or herbs of your choice

• Oil for sautéing

Instructions: 

Place the ground chicken in a mixing bowl. Add quinoa and mix together with clean hands. Add all other ingredients and mix until they are evenly distributed.

To make chicken patties, form the mixture into six burgers with sides higher than centers. Heat a skillet and generously coat the bottom with oil. Place the raw patties in the skillet and cook at medium heat, covered, for about 3 minutes.  

Remove the lid and replace with a splatter screen, if available. When the bottom side of the patties have browned, flip the patties over and continue cooking until browned on the second side and cooked through. Serve with mayonnaise. 

To make simple meatballs, form the raw mixture into 1.5 inch balls. Simmer in chicken broth for 10 minutes or until a meat thermometer registers the balls at 165 degrees F.

To make easy Asian-style noodles in soup, boil noodles separately until al dente. (To keep the meal gluten-free, try the banh pho rice noodles sold at the Co-op.) Drain and portion the noodles into serving bowls. 

Meanwhile, simmer the raw meatballs with some vegetables in your favorite broth. Start with the vegetables that take longer to cook and add the tender ones a couple minutes later. Daikon is always good, whether cooked soft or left a bit crunchy. Remember, the meatballs need to reach 165 degrees to ensure safe eating! Season the broth with a little soy sauce and continue to simmer an additional minute. Pour into bowls and garnish with sliced green onions and a swirl of sesame oil.