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Started By
Message
any smoked chicken patty recipes?
Posted on 4/29/26 at 9:48 am
Posted on 4/29/26 at 9:48 am
I've tried a few variations and the tase is good, but I just don't love the results. They tend to fall apart on the smoker. Any suggestions are appreciated.
3
Posted on 4/29/26 at 11:09 am to junior
I wouldn't call it smoked, but we use a base recipe for chicken burgers that calls for diced garlic, red onion, soy and lime juice mixed in the patties that is always good. I sauté onions with some soy/lime to top them along with avocado.
I put the patties in the fridge for a little while to help keep them together when on the grill.
I put the patties in the fridge for a little while to help keep them together when on the grill.
Posted on 4/29/26 at 11:35 am to junior
Freeze them.
I buy the Best Stop chicken patties all the time when I make a trip back home. If you let them defrost they will fall apart, even in a pan.
I cook them from frozen or let them sit out just a bit. Only issue is in a pan, the grease will pop a good bit while the water gets cooked off.
I buy the Best Stop chicken patties all the time when I make a trip back home. If you let them defrost they will fall apart, even in a pan.
I cook them from frozen or let them sit out just a bit. Only issue is in a pan, the grease will pop a good bit while the water gets cooked off.
Posted on 4/29/26 at 11:57 am to HebertFest08
Too many good ones from specialty meat places to do this at home.
Posted on 4/29/26 at 1:02 pm to junior
quote:
They tend to fall apart on the smoker. Any suggestions are appreciated.
How it works
Binds proteins: The enzyme links amino acids in proteins, essentially "gluing" pieces of meat together.
Application: It's sprinkled on meat pieces, which are then wrapped tightly and refrigerated to set.
Forms: It can be used dry or mixed with water to form a slurry.
Posted on 4/29/26 at 1:31 pm to Duane Dibbley
can also just use a cornstarch slurry mixed into the meat. probably easier and certainly cheaper
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