Chicken burger

Cook it until the centre reaches 75 °C, checking the thickest part with a food thermometer. If it is frozen, follow the packet’s cooking instructions rather than guessing from the outside colour.

Avoid pressing the patty while it cooks, which squeezes out moisture. For a homemade burger, mixing a little grated onion into the chicken can help keep it juicy; cook it through to 75 °C in the centre.

Crisp lettuce, tomato and a tangy sauce work well with a grilled patty; breaded chicken pairs nicely with slaw and mayonnaise. Add pickles or sliced onion for a sharp contrast.

Refrigerate it within two hours, wrapped or in a covered container, and eat it within two days. Reheat until steaming hot throughout, and only reheat it once.

Freeze cooked patties promptly in an airtight container, with baking paper between them so they do not stick together. Defrost in the fridge and reheat until steaming hot throughout.

No: a chicken hamburger has 13.6 g of protein per 100 g, compared with 13 g in a chicken burger. Recipes and patty sizes can differ, so this comparison is between the listed foods.

The names are often used for the same kind of sandwich, but “chicken hamburger” can also mean a chicken patty served without the bun. Check whether the description means a patty alone or a complete sandwich.