Instructions:
- Finely mince the onion. Chef's Note: Grating the onion on a box grater saves time and releases moisture nicely.
- In a large bowl, whisk together the breadcrumbs, parsley, thyme, garlic powder, onion powder, salt, and pepper.
- Add the grated onion and the lightly beaten egg to the dry mixture. Mix briefly until just combined.
- Add the ground chicken to the bowl. Using clean hands, gently mix all ingredients until they are evenly distributed. Crucial Step: Do not overmix, or the patties will become tough.
- Divide the mixture into 6 equal portions. Gently form each portion into a uniform patty, about 3/4 inch thick and slightly wider than your bun. Place patties on a plate and chill in the refrigerator for at least 30 minutes.
- Heat the oil in a large skillet or frying pan over medium heat until shimmering. The heat should be moderate.
- Carefully place the chilled patties into the hot oil, ensuring not to overcrowd the pan. Cook for 6–7 minutes per side.
- The patties are done when they are deeply golden brown on the exterior and register an internal temperature of 165°F (74°C).
- Remove patties from the pan and let them rest on a wire rack or plate for 5 minutes before serving.