We needed a side to go with our chocolate chip pancakes and I had been eyeing these chicken sausage patties in Elly’s blog for a while. Making something like sausage patties sounds like a lot of work, but these are essentially flattened chicken burgers, and chicken burgers are easy to make. I really liked this recipe and plan on making these again this weekend for breakfast sandwiches.
Breakfast Chicken Sausage Patties
- 1 lb. ground chicken*
- 1/2 tsp. dried sage ( I used 1 tsp. finely chopped fresh sage)
- 1/2 tsp. dried marjoram
- 1/2 to 3/4 tsp. dried thyme
- 1/4 tsp. ground cayenne pepper
- heaping 1/4 tsp. ground allspice
- 1/4 tsp. freshly ground black pepper
- about 3/4 tsp. kosher salt
- 1 garlic clove, finely minced or pressed
- 1/2 Tbsp. maple syrup
- 2-3 tsp. olive oil
Lightly mix all ingredients, except for the olive oil, together until the herbs/spices are well incorporated – make sure you don’t over mix!
Divide the mixture into 4 equal parts, and then make 4 (or 2, for 2-oz. patties) patties from each part.
Heat a nonstick pan over medium heat and add 1 tsp. of oil. Put 1/3 or 1/2 of the patties (depending how big your pan is and how much space your patties take up) into the pan and cook about 2 minutes per side or until browned and cooked through. Repeat with the next 1-2 batches, adding an additional teaspoon of olive oil per batch.
*Ground chicken breast will make a leaner patty, but dark (or a mixture of white and dark) meat will make a tastier patty.
Source: Elly Says Opa.