Ingredients Meat & Poultry Chicken Ground Chicken Recipes Emeril's Chicken-Patty Pockets 4.1 (30) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 If you or your little helpers don't like spicy food, simply reduce the amount of cayenne pepper in the patties to a quarter teaspoon. Ingredients For the Chicken-Patty Pockets 1 pound ground dark-meat chicken 2 large egg whites, lightly beaten ½ cup plain dried breadcrumbs ¼ cup finely chopped onion ¼ cup chopped fresh parsley 1 tablespoon minced garlic 1 teaspoon coarse salt ½ teaspoon cayenne pepper ½ teaspoon ground coriander ¼ teaspoon ground cumin ¼ teaspoon ground nutmeg 2 tablespoons olive oil Pita pockets, for serving Lettuce, sliced tomatoes, and cucumbers, for serving Minted yogurt sauce (optional, below), for serving For the Minted Yogurt Sauce 1 cup plain yogurt 2 tablespoons chopped fresh mint leaves 1 tablespoon fresh lime juice Coarse salt and ground pepper Directions Make the Chicken-Patty Pockets Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 tablespoon oil over patties. Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets, with lettuce, tomatoes, cucumbers, and Minted Yogurt Sauce, if desired. Make the Minted Yogurt Sauce: In a small bowl, stir together yogurt, mint, and lime juice. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 1 hour, to allow flavors to come together. Rate it Print