Ingredients

• 1 lb ground chicken
• 1 Tbsp extra virgin olive oil
• \(\frac{1}{2}\) Tbsp water
• 2 tsp black pepper
• 1\(\frac{1}{2}\) tsp salt
• 1 tsp fennel seeds
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1 tsp minced onion
• 1 tsp sage
• \(\frac{1}{2}\) tsp thyme
• 1 Tbsp maple syrup (optional)*
• \(\frac{1}{2}\) tsp crushed red pepper (optional)*

Directions

1. Combine spices in a large bowl, add chicken, pour in olive oil and water, and mix until uniform.
2. Refrigerate and allow chicken to marinate at least 1-2 hours.
3. Preheat oven to 400 degrees, separate into eight equal portions, shape into patties of desired thickness and diameter, and arrange them evenly-spaced on an ungreased baking sheet (optionally lined with foil for easy cleanup).
4. Bake patties for 18-20 minutes or until cooked through, flipping them midway through for more even cooking if desired.

Notes

• Sweet versus Spicy: The crushed red pepper adds a comfortable degree of heat, assuming that you like spicy foods. Omit it for a sausage flavor without the heat, and add maple syrup if you want a hint of sweetness.
• Patty Sizing: Bear in mind that patties will shrink 25-30% while cooking. Patties the size of a standard piece of toast will come out closer to the size of an English muffin. If you'd like larger patties, consider dropping your yield to six patties per pound instead of eight.