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4 whole wheat hamburger buns
1 lb ground chicken breasts, 99% fat-free
1 tsp white pepper
1 tsp celery powder (seeds are fine if you cannot find powder)
1 tsp garlic powder
1/2 tsp onion powder
Dash of cayenne
1 tbsp mustard
2 tsp salt
3/4 tsp MSG (optional)
1 C cornflakes, unsweetened, blitzed
1 C panko, blitzed
Butterhead lettuce leaves
Mayonnaise (vegan, regular, lite, pick your poison)
Blitz cornflakes and panko in a blender. Pour the crumbs into a bowl and set aside.
To a mixing bowl, add all the seasonings and mix well. Add the ground chicken breast and mix until the seasoning is well incorporated. If you don't skip the first step you won't have to work so hard on this part. Divide the mixture into quarters and ball each quarter of ground chicken using your hands. Drop each ball into the panko/corn flake mixture, toss to coat, then flatten the ball into a patty. Flip the patty in the panko/corn flake mixture until well coated. Repeat with the rest of the chicken.
Preheat an air fryer to 400 degrees or an oven to 425. For the air fryer method, spray the fryer basket with oil and place the patties in the basket. Air fry for 10 minutes, flipping halfway through. For the oven method, place the patties on a baking sheet and bake for 12-15 minutes, flipping halfway through.
Toast the buns until golden brown. Add what feels like the right amount of mayo to you to the toasted sides of the buns. I like to place the butterhead lettuce down first so that the patty wilts the greens lightly. Top the sandwich with the other bun and bottoms up!