Broccoli Cheddar Chicken Patties

These Broccoli Cheddar Chicken Patties have become an absolute lifesaver in my kitchen. I stumbled upon the basic concept while searching for ways to sneak more vegetables into my family’s diet, particularly for my notoriously picky eaters. Honestly, I was skeptical at first – chicken, broccoli, and cheese mashed together into a patty? It sounded potentially disastrous. But the first time I made them, the aroma wafting from the skillet was already promising. When I served them, tucked into soft buns like mini burgers for the kids and alongside a crisp salad for my husband and me, the reaction was overwhelmingly positive. My youngest, who usually eyes broccoli with deep suspicion, devoured two patties without a single complaint, asking only if there was more “cheesy chicken.” Since then, they’ve become a regular rotation meal. They are surprisingly easy to whip up on a weeknight, incredibly versatile in how you serve them, and that combination of juicy chicken, tender broccoli, and sharp, melted cheddar is just undeniably delicious. They feel wholesome yet satisfyingly indulgent, a perfect balance that keeps everyone happy. This recipe isn’t just about food; it’s about finding those winning dishes that make mealtime easier and more enjoyable for the whole family.

Ingredients

Here’s what you’ll need to create these flavourful patties:

• 1.5 lbs (about 680g) Ground Chicken: Preferably lean (90-93% lean). This forms the protein base of the patties, ensuring they are juicy and substantial. Using ground chicken makes preparation quick and easy.
• 1.5 cups Finely Chopped Broccoli Florets: Fresh broccoli, chopped very small (almost minced). This ensures the broccoli cooks through evenly and integrates well into the patty structure, adding moisture, nutrients, and subtle flavour.
• 1 cup Shredded Sharp Cheddar Cheese: Sharp cheddar provides a robust, tangy flavour that pairs perfectly with chicken and broccoli. You can substitute with medium cheddar or a blend if preferred. Shredding your own often melts better, but pre-shredded works fine.
• 1/2 cup Panko Breadcrumbs: Japanese-style breadcrumbs provide a light, airy texture and help bind the patties without making them dense. Regular breadcrumbs can be substituted if needed.
• 1 Large Egg: Lightly beaten. Acts as the primary binder, holding all the ingredients together.
• 1/4 cup Finely Minced Onion: (Optional, but recommended) Adds a layer of aromatic flavour. Yellow or white onion works well. Alternatively, use 1 teaspoon of onion powder.
• 2 cloves Garlic, Minced: Adds essential aromatic depth. About 1 teaspoon of minced garlic. Alternatively, use 1/2 teaspoon of garlic powder.
• 1 teaspoon Dijon Mustard: Adds a subtle tang and complexity that complements the cheese and chicken.
• 1/2 teaspoon Salt: Or to taste. Enhances all the other flavours.
• 1/4 teaspoon Black Pepper: Freshly ground preferred, for a touch of spice.
• 2-3 tablespoons Olive Oil or Avocado Oil: For pan-frying the patties. Choose an oil with a suitable smoke point. You’ll need less if baking.

Instructions

Follow these steps for perfect Broccoli Cheddar Chicken Patties every time:

1. Prepare the Broccoli: Wash the broccoli florets thoroughly. Chop them very finely. You want pieces no larger than a pea, ideally smaller, almost like coarse sand. A food processor can make quick work of this – pulse until finely minced, but don’t turn it into a paste. If using frozen broccoli, thaw it completely and squeeze out as much excess water as possible using paper towels or a clean kitchen towel. Excess moisture can make the patties fall apart.
2. Combine Wet Ingredients: In a small bowl, lightly beat the egg. Stir in the Dijon mustard. Set aside.
3. Mix the Patties: In a large bowl, combine the ground chicken, finely chopped broccoli, shredded cheddar cheese, Panko breadcrumbs, minced onion (if using), minced garlic, salt, and black pepper.
4. Add Binder: Pour the egg and mustard mixture over the ingredients in the large bowl.
5. Mix Gently: Using your hands or a sturdy spoon, gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the chicken tough. The mixture should hold together when pressed. If it feels too wet, add a tablespoon more Panko breadcrumbs. If it feels too dry (unlikely with the broccoli and cheese), you could add a tiny splash of milk or another teaspoon of mustard.
6. Form the Patties: Moisten your hands slightly with water or oil to prevent sticking. Divide the mixture into 6-8 equal portions (depending on desired size). Gently shape each portion into a patty, about 3/4 inch thick. Press them firmly enough to hold together but don’t compact them excessively. Place the formed patties on a plate or baking sheet lined with parchment paper.
7. Chill (Optional but Recommended): For firmer patties that hold their shape better during cooking, cover the formed patties loosely with plastic wrap and refrigerate for at least 15-30 minutes. This step helps the flavours meld and makes the patties easier to handle.
8. Cook the Patties (Choose your method):
   • Pan-Frying (Recommended for best crust): Heat 2-3 tablespoons of olive oil or avocado oil in a large skillet (cast iron or non-stick works well) over medium heat. Once the oil is shimmering (hot but not smoking), carefully place the patties in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for about 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the patty. Adjust heat as needed to prevent burning before the inside is cooked.
   • Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Arrange the patties in a single layer on the baking sheet. You can lightly brush the tops with oil for better browning. Bake for 15-20 minutes, flipping halfway through, or until golden brown and cooked through (internal temperature of 165°F / 74°C). Baking results in less crispiness but uses less oil.
   • Air Frying: Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket and the tops of the patties with cooking spray. Place patties in the basket in a single layer (work in batches if needed). Air fry for 12-15 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F / 74°C).
9. Rest: Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil (if pan-fried). Let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender patty.
10. Serve: Serve hot using your preferred method (see “How to Serve” section below).

Nutrition Facts

(Approximate values per patty, assuming recipe makes 8 patties. Actual values may vary based on specific ingredients and portion sizes.)

• Servings: 8 Patties
• Calories per Serving: Approximately 250-300 kcal
• Protein: Around 25g – Excellent source of lean protein, crucial for muscle maintenance, satiety, and overall body function.
• Fat: Around 15-20g (varies with cheese and chicken fat content) – Includes fats from chicken, cheese, and cooking oil; sharp cheddar contributes flavour and some saturated fat.
• Carbohydrates: Around 5-8g – Primarily from the broccoli and breadcrumbs. Relatively low-carb compared to traditional burgers.
• Fiber: Around 1-2g – Contributed mainly by the broccoli, aiding digestion.
• Sodium: Around 300-400mg (varies with salt added and cheese type) – Contributes to flavour; be mindful if monitoring sodium intake.

Disclaimer: These nutritional values are estimates calculated using standard databases and may vary. For precise nutritional information, calculate based on the specific ingredients and brands you use.

Preparation Time

• Prep Time: 15-20 minutes (Includes chopping broccoli, mincing onion/garlic, measuring, and mixing ingredients)
• Chill Time (Optional): 15-30 minutes
• Cook Time: 10-15 minutes (pan-frying/air frying) or 15-20 minutes (baking) per batch.
• Total Time: Approximately 30-45 minutes (excluding optional chill time)

This recipe is relatively quick to assemble, making it suitable for weeknight dinners. The most time-consuming part is finely chopping the broccoli if not using a food processor.

How to Serve

These Broccoli Cheddar Chicken Patties are incredibly versatile. Here are some delicious ways to serve them:

• Classic Patty/Burger Style:
  • Serve on soft burger buns (brioche, whole wheat, potato buns).
  • Top with classic burger fixings: lettuce, sliced tomato, red onion rings, pickles.
  • Add a dollop of your favourite sauce: ketchup, mayonnaise, ranch dressing, honey mustard, or a spicy aioli.
• Low-Carb / Keto-Friendly:
  • Serve bunless alongside a large green salad with a vinaigrette dressing.
  • Wrap in large lettuce leaves (butter lettuce or iceberg work well) with other desired fillings.
  • Pair with steamed or roasted low-carb vegetables like asparagus, zucchini, or green beans.
• With Grains or Sides:
  • Serve over a bed of fluffy quinoa or brown rice.
  • Pair with roasted sweet potato wedges or regular fries.
  • Accompany with creamy mashed potatoes or cauliflower mash.
• As Appetizers or Sliders:
  • Make smaller patties (mini-patties or sliders).
  • Serve on small slider buns or toothpicks.
  • Offer a variety of dipping sauces: ranch, blue cheese dressing, BBQ sauce, sweet chili sauce.
• In Wraps or Pitas:
  • Slice or crumble cooked patties.
  • Stuff into warm pita bread or tortilla wraps with shredded lettuce, diced tomatoes, and a creamy sauce.
• On Top of Salads:
  • Slice warm or cold patties and add them as the protein component to a large chopped salad. Pairs well with salads containing greens, corn, black beans, and a creamy dressing.
• Breakfast Style:
  • Serve alongside scrambled or fried eggs for a protein-packed breakfast or brunch.

Additional Tips

Make your Broccoli Cheddar Chicken Patties even better with these handy tips:

1. Ensure Broccoli is Finely Chopped: This is crucial! Large broccoli pieces won’t cook through properly, can cause the patties to fall apart, and might be texturally unpleasant for picky eaters. Use a food processor (pulsing!) or take the time to mince it very finely with a sharp knife.
2. Squeeze Out Excess Moisture: If using frozen broccoli, thawing and thoroughly squeezing out the water is non-negotiable. Even fresh broccoli holds moisture; if your mixture seems overly wet, you can gently pat the finely chopped fresh broccoli with paper towels before adding it. Excess moisture is the enemy of well-formed patties.
3. Don’t Overmix: Mix the ingredients until just combined. Overworking ground chicken can lead to tough, dense patties. Gentle handling preserves a tender texture.
4. Chill Before Cooking: While optional, chilling the formed patties for 15-30 minutes in the fridge helps them firm up significantly. This makes them easier to handle and less likely to fall apart when transferred to the hot pan or baking sheet.
5. Use a Meat Thermometer: For perfectly cooked, safe, and juicy chicken patties, rely on an instant-read meat thermometer. Ground chicken should reach an internal temperature of 165°F (74°C). This prevents guesswork and avoids dry, overcooked patties or unsafe, undercooked ones.
6. Get Creative with Cheese: While sharp cheddar is classic, feel free to experiment! Try Monterey Jack, Colby, a Mexican blend, or even add a bit of Parmesan for extra umami. Smoked Gouda could also add a unique flavour dimension.
7. Make Them Gluten-Free or Low-Carb: Easily adapt this recipe by swapping the Panko breadcrumbs. Use gluten-free breadcrumbs, crushed pork rinds (for keto/low-carb), or almond flour as a binder. Adjust quantities as needed – start with slightly less almond flour or pork rinds and add more if the mixture is too wet.
8. Meal Prep & Freezing: These patties are excellent for meal prep.
   • Store Raw Mixture: The mixed ingredients (before forming patties) can be stored in an airtight container in the fridge for up to 24 hours.
   • Store Cooked Patties: Cooked patties can be refrigerated in an airtight container for 3-4 days. Reheat gently in a skillet, oven, or microwave.
   • Freeze for Later: Freeze uncooked patties by placing them on a parchment-lined baking sheet in a single layer. Once frozen solid (about 1-2 hours), transfer them to a freezer bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. Cook from frozen (adding extra cooking time) or thaw overnight in the refrigerator before cooking. Cooked patties can also be frozen similarly and reheated.

FAQ

Here are answers to some frequently asked questions about Broccoli Cheddar Chicken Patties:

1. Q: Can I use frozen broccoli instead of fresh?
   A: Yes, you absolutely can use frozen broccoli. However, it’s crucial to thaw it completely first. Once thawed, place the broccoli in a clean kitchen towel or several layers of strong paper towels and squeeze out as much excess water as possible. Frozen broccoli releases a lot of moisture, which can make your patties too wet and difficult to form or prone to falling apart during cooking.
2. Q: My patties are falling apart! What did I do wrong?
   A: This usually happens for a few reasons:
   • Mixture too wet: Likely culprits are broccoli that wasn’t drained well (especially if frozen) or simply an imbalance in ingredients. Try adding another tablespoon or two of Panko breadcrumbs to help absorb moisture.
   • Not enough binder: Ensure you used a large egg. If the mixture still feels loose, the breadcrumbs might be insufficient.
   • Overhandling or flipping too soon: Be gentle when forming the patties. When cooking, let them form a good crust on one side before attempting to flip. Flipping too early can cause them to crumble. Chilling the patties before cooking also helps immensely.
   • Broccoli pieces too large: If the broccoli pieces are too big, they create weak points in the patty structure. Ensure they are very finely chopped.
3. Q: Can I substitute the ground chicken with ground turkey or beef?
   A: Yes, ground turkey works exceptionally well as a direct substitute and maintains a similar lean profile. Ground beef can also be used, but it will result in a different flavour profile (more like a mini meatloaf or burger). If using leaner ground beef (like 90/10), the texture will be similar. Fattier ground beef might release more grease during cooking.
4. Q: How do I know for sure when the chicken patties are fully cooked?
   A: The most reliable way is to use an instant-read meat thermometer. Insert it into the thickest part of a patty; it should register 165°F (74°C). Visually, the juices should run clear when pierced, and the center should no longer be pink. However, colour isn’t always a perfect indicator, especially with ground poultry, so the thermometer is best for safety and preventing overcooking.
5. Q: Can I make these patties ahead of time?
   A: Yes, these are great for making ahead. You can prepare the mixture and store it covered in the fridge for up to 24 hours before forming and cooking. Alternatively, you can form the patties, place them on a parchment-lined plate, cover tightly, and refrigerate for up to 24 hours before cooking. Cooked patties also store well in the fridge for 3-4 days and reheat nicely.
6. Q: Are these Broccoli Cheddar Chicken Patties healthy?
   A: They can certainly be part of a healthy diet! They offer lean protein from the chicken and nutrients from the broccoli. Making them at home allows you to control the ingredients, like the fat content of the chicken, the amount of salt, and the type/amount of cheese. Compared to traditional beef burgers or fried chicken options, they are generally a healthier choice, especially when baked or air-fried instead of pan-fried with lots of oil. Portion size and serving accompaniments also play a role in the overall healthiness of the meal.
7. Q: What’s the best way to chop the broccoli finely without a food processor?
   A: If you don’t have a food processor, use a sharp chef’s knife. Start by cutting the broccoli florets off the main stem. Then, chop the florets into smaller and smaller pieces on a cutting board. Rock the knife back and forth over the pile of broccoli, continuing to chop until the pieces are very small, almost like coarse crumbs or couscous. It takes a few extra minutes but works perfectly well. You can also use a box grater on the large-hole side for the florets, though this can be a bit messier.
8. Q: Can I add other vegetables or seasonings?
   A: Absolutely! Feel free to customize. Finely shredded carrots or zucchini (squeeze out excess moisture) can be added along with the broccoli. For seasonings, consider adding a pinch of smoked paprika for smokiness, a little cayenne pepper or red pepper flakes for heat, or some dried herbs like parsley, oregano, or thyme for different flavour profiles. Chopped fresh parsley or chives stirred in at the end also adds freshness. Experiment to find your favourite combination!