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1
Mix all of the burger ingredients (except the bread crumbs and the oil) in a large bowl.
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2
Add the panko slowly and mix thoroughly until the desired consistency is reached.
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3
The mixture should hold its shape pretty well but it will still need to be a little moist.
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4
Shape into 5 patties.
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5
You could do 4 larger patties if you wish.
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6
We have grilled these burgers and pan fried them.
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7
Either way, they are sure to please!
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8
To grill, heat grill to medium heat and cook burgers for 7-8 minutes on each side until the juices run clear.
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9
To pan fry, heat 2 teaspoons of oil in a non-stick skillet over medium heat.
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10
Cook the burgers for 7-8 minutes one side, flip only once and cook on the opposite side until the juices run clear.
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11
To bake, heat the oven to 350 degrees F. Line a baking sheet with foil.
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12
Place a wire rack over the foil and place the burgers on top of the rack.
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13
Bake for 20-22 minutes or until the chicken is done and the juices run clear.
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14
I also made a little Buffalo mayonnaise as a spread: just mix 1/4 cup mayonnaise with 1 teaspoon of Franks hot sauce and 1/4 teaspoon of cayenne pepper and mix well.
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15
I think next time I will add a little brown sugar to this mayo!
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16
Serve burgers on a bun with a bit of the mayonnaise, some spinach leaves and cheese.
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17
*If you have Hidden Valley Ranch dressing seasoning mix, feel free to substitute 2 teaspoons instead of the dill, oregano and parsley for the burger mixture.
