The juiciest chicken burgers

You may wonder, why the dish in my pictures looks nothing like the chicken burger you’re used to. Well, it’s because it is a chicken burger I’m used to:) More specifically – it’s a special eastern European dish called kotleti that I grew up eating.

What’s the difference? Well, it is eaten without a bun or any other toppings for that matter. Instead, it is usually served over a creamy cloud of buttery mashed potatoes. Sometimes, with spicy pepper sauce called Adjika (Sambal Oelek is its closest relative) on the side. Sometimes, kotleti can be made of beef, pork or lamb. But for me, nothing beats juicy, tender, umami-packed chicken kotleti. 

Traditionally made with chicken breasts, they can turn out quite dry. Not mine! Using chicken thighs keeps them tender even if I accidentally forget to turn the pan off and remember 30 minutes later (don’t repeat this at home).

You can totally use this very same recipe to make:

• Regular chicken burgers (yields 3-4 patties)
• Chicken meatballs (yields 16 medium meatballs)
• Koftas (6-7 pieces depending on the length)

Traditionally, slavic cuisines don’t use much spices. Here, for example, we only use salt and pepper (but trust me, it’s enough!). However, if you are looking to spice your life up (lol) I suggest using any spices that generally go well with chicken:

• Oregano
• Dried sage 
• Thyme
• Majoram
• Garlic (finely grated fresh or dried)

You can use just one or a mix of a few. This recipe will take up to 2 tsp of spices. More, however, could overpower the main flavor.

A few notes:

1. If you don’t have a blender/food processor – it’s ok. Use your sharpest knife to dice the chicken and then chop it as finely as possible. This way you’ll get rublenie (chopped) kotleti. These are chunkier but very delicious nonetheless.
2. Don’t skip the glaze! Reducing meat juices in the end and glazing your kotleti/burgers makes all the difference.
3. Traditionally, kotleti are 3-4 bite sized oval-shaped patties so I’m using about 3 tbsp mixture per patty. You can use less or more depending on your preference – just don’t forget to adjust the cooking time accordingly. This meat mixture is very forgiving so just make a rough guess and then taste one to make sure they are ready.

Juiciest chicken burgers (kotleti)

Serves: 8 pieces Prep Time: 10 Minutes Cooking Time: 20 минут 20 минут

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 500 grams boneless skinless chicken thighs
• 1/2 onion, minced
• 1/2 cup breadcrumbs
• 1/4 cup (60 ml) milk

Instructions

1. In a medium bowl mix breadcrumbs with milk and let sit at a room temp until soft and absorb all the milk, for about 10 minutes.
2. Cut chicken thighs into the pieces digestible for your food processor or blender. 
3. Place chicken pieces, half of the diced onions and half of the milk-breadcrumb mixture into the blender. Blitz until very smooth and transfer into the bowl with the rest of the ingredients. ALTERNATIVELY, if you don’t have a blender/food processor - use your sharpest knife to dice the chicken and then chop it as finely as possible. This way you’ll get rublenie (chopped) kotleti - chunkier but very delicious nonetheless.
4. Add salt and pepper to taste and mix thoroughly. Before you start shaping them - make sure your mixture is well seasoned! The best way to check is to roll a tiny meatball and cook it (usually takes a minute). Then just pop it in your mouth and you’ll know right away. Adjust the seasoning and move onto shaping. 
5. Set a bowl with cold water next to your shaping station. The bowl should be large enough to fit both of your hands. Dip your hands in the water before shaping each kotleti so the meat mixture doesn’t stick to them.
6. Heat 3-4 tbsp oil in a non-stick or cast-iron skillet over medium hot. Once hot, carefully place each patty into the hot pan so it doesn’t lose its shape. Cook on one side until a deep golden-brown crust forms, about 5 minutes. Flip and repeat on another side. 
7. Once kotleti are nicely browned all over, remove as much oil from the pan as you can. Pour enough water to almost cover the kotleti, cover with lid and let simmer over low heat for 10 minutes.
8. Remove the lid and turn heat back to medium-high. Reduce the liquid until thick, syrupy sauce forms. Swirl your kotleti in this juice to cover evenly on one side, then flip and repeat. Work fast and make sure you don’t reduce the sauce too much - there should be still some left in the pan once you're finished glazing all the patties. 
9. Serve immediately over mashed potatoes, buckwheat kasha or rice and don’t forget about Sambal Oelek!

Notes

*Traditionally, kotleti are 3-4 bite sized oval-shaped patties so I’m using about 3 tbsp mixture per patty. You can use less or more depending on your preference - just don’t forget to adjust the cooking time accordingly. This meat mixture is very forgiving so just make a rough guess and then taste one to make sure they are ready.