Weekly Meal Prep Chicken Burgers

Steps

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1. 1
   Add 900g ground chicken to a bowl and season with salt, garlic powder, onion powder, rosemary, and black pepper. Mix and massage the seasoning into the meat with clean hands for about a minute.
   ▶ ≈0:00
2. 2
   Portion out 180g of meat for each patty using a kitchen scale. Gently flatten and shape into a circle roughly the size of the burger bun. Repeat to make five patties total.
   ▶ ≈0:50
3. 3
   Place the formed patties on a tray and freeze for 30–45 minutes until they firm up, making them easier to bread.
   ▶ ≈1:09
4. 4
   Set up three plates for breading: one with 50g all-purpose flour, one with two whisked eggs, and one with 75g crushed cornflakes (crushed in a plastic bag for about a minute, seasoned with a pinch of salt).
   ▶ ≈1:22
5. 5
   Coat each chilled patty in flour, flipping 3–4 times until fully coated. Then dip in egg, flipping again 3–4 times. Finally, coat thoroughly with crushed cornflakes.
   ▶ ≈1:51
6. 6
   Arrange the breaded patties on a baking sheet lined with parchment paper and lightly spray with oil to aid browning.
   ▶ ≈2:10
7. 7
   Bake the patties at 180°C (355°F) for 15–20 minutes. Use a food thermometer to ensure the internal temperature reaches 71°C (160°F), up to a maximum of 73°C (165°F), to prevent drying out the chicken.
   ▶ ≈3:15
8. 8
   Prepare the sauce by mixing 75g light mayonnaise, 40g sriracha, and 30g Dijon mustard together.
   ▶ ≈4:21
9. 9
   Place each cooked patty on a brioche bun, top with 25g of the sauce, add a layer of diced fresh iceberg lettuce, and close with the top half of the bun.
   ▶ ≈4:14
10. 10
    Store the assembled burgers in airtight meal prep containers or wrap individually in aluminum foil. Refrigerate for up to 5 days. When ready to eat, remove from the fridge and microwave for a few minutes, or eat cold if preferred.
    ▶ ≈4:47