Chicken Burger

Instructions

1. In a large bowl, place the ground chicken, panko, parsley, Worcestershire sauce, Dijon, garlic powder, onion powder, salt, and pepper. Crack the egg into the bowl. If you'd like to toast the buns in the oven, preheat to 400°F
2. Crack the egg into the bowl. With a fork, scramble the egg to break up the yolk, the use the fork or your hands to gently combine all of the ingredients. Don’t over work the meat or the burgers may be tough.
3. Meanwhile, heat a large cast iron skillet, nonstick skillet, or grill pan, heat the oil over medium-high heat. Give it several minutes to make sure it's nice and hot. Add the oil.
4. Shape the mixture into 4 patties that are about ½-inch thick and 4½ inches across. They will be wet and soft. Work gently (they'll hold together when they cook!). I find it easiest to shape the patties, return them to the bowl, then lift them from the bowl with my hands and lower them directly into the hot skillet (they are a bit too soft to easily use a spatula to transfer them).
5. Once the oil is hot and shimmering, add the chicken burgers and cook 4 minutes on the first side, flip, then continue cooking for about 4 minutes on the second side, until the burgers reach 165ºF on an instant read thermometer. If using cheese, place it on top of the patties right after flipping. Transfer to a plate.
6. If you’d like to toast the buns, do so while the burgers cook (place the buns cut-side up on a baking sheet and toast at 400°F for about 5 minutes, until lightly browned). Place each patty on a bottom bun, add your toppings and then the top bun. Enjoy immediately.