Chicken hamburger

Heat a little oil over a medium heat and fry the patty for about 5–7 minutes on each side, turning once. Check that the centre reaches 75 °C; thicker patties may need longer.

Avoid pressing it down while it cooks, which squeezes out the juices. Cook over medium rather than high heat, and take it off the heat as soon as the centre reaches 75 °C.

Yes, if the packaging says it can be cooked from frozen. Follow its cooking directions and check the centre reaches 75 °C; allow extra time compared with a thawed patty.

Put it in a toasted bun with lettuce, tomato and a tangy sauce, or serve it without a bun with chips, coleslaw or a green salad. A slice of cheese and pickled cucumber are classic additions.

The names are often used for similar foods, but a chicken hamburger usually means a ground-chicken patty served in a bun, while “chicken burger” can also mean a whole piece of chicken. The recipe and nutrition can differ: chicken burger has 168 kcal and 7 g fat per 100 g, compared with 218 kcal and 16 g fat in chicken hamburger.

Yes. Mix chicken mince with a little beaten egg and breadcrumbs to help it hold together, shape into patties, then cook until the centre reaches 75 °C. Handle the raw mixture carefully, as it can be soft and sticky.

Cool it promptly, cover it or place it in a sealed container, and refrigerate for up to 2 days. Reheat until steaming hot throughout, and only reheat it once.

It provides 14 g of protein per 100 g, but a bun and toppings also contribute to the meal. A typical patty’s protein depends on its weight, so use the patty’s weight to estimate the amount.