Whole30 Chicken Patties & Spicy Mayo (Egg Free)
This post may contain affiliate links.
Are you looking for an egg-free Whole30 breakfast? These easy Whole30 Chicken Patties are made with marjoram, lemon and garlic are served with a quick & easy spicy mayo. We eat them for lunch, dinner, and guess what else? BREAKFAST! Especially if you’re looking for awesome egg-free breakfast options, stick around and read this whole post.
Download the Cooking Time Chart and say goodbye to rubbery chicken forever!
Why We Love It
Even when I’m not on a round of Whole30, Chicken Patties are a great item to have on hand. I like them for a quick morning meal, but I’ve also prepped them for lunch, and even made them into lettuce wraps for dinner.
And when enjoy them with a bit of spicy mayo dip, it’s so, so good, plus a refreshing change of pace from the morning egg routine (here’s another egg-free Paleo breakfast recipe!).
Recipe Ingredients
Just a few simple ingredients make these marjoram + lemon + garlic chicken patties!
Chicken Patties:
- Ground Chicken: I prefer thighs but breast work too!
- Olive oil
- Lemon
- Garlic
- Marjoram (or substitute oregano – see my note below)
- Salt and Pepper
Spicy Mayo:
- Mayo: Be sure it’s compliant if you’re following Whole30
- Lemon Juice
- Garlic Powder
- Onion Powder
- Cayenne
- Salt
What is Marjoram?
Marjoram is an herb pretty similar to oregano, but marjoram has a more delicate, milder flavor. For these chicken patties, the marjoram really works beautifully against the bright lemon and garlic, and it takes something as simple as ground chicken to a totally new level!
Note: If you only have oregano on hand, feel free to substitute it in this and any recipe that calls for marjoram. Just use a little less to account for its stronger flavor.
What kind of chicken is best?
There’s more flavor in ground chicken thighs, so I try to choose them when I can, but ground chicken breasts work just fine too. They’re a lot more readily available at grocers near me, so if that’s what you have too, go ahead and use it!
It’ll still be delicious. I mean, how could it not be?
Okay, I’d love to know: I used to totally be on team “NO!” when it came to savory breakfasts. Over the years and rounds of Whole30, I’ve changed my mind about that and a lot of things. I eat savory breakfasts pretty much every day (just check my Instagram stories!), and lots of non-traditional breakfast foods often, too! I just try to keep it simple.
So tell me – would you eat this for breakfast, or is this more of a lunch thing for you?
More Make Ahead Recipes
- Chorizo Frittata with Kale & Potatoes (Whole30)
- Easy Collard Wraps with Chicken Salad (Whole30, Low Carb)
- BBQ Chicken & Ranch Sliders (Whole30)
- Smoked Salmon and Asparagus Frittata (Whole30, Low Carb)
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Chicken Sausage Patties with Garlic, Lemon, & Marjoram
Equipment
Ingredients
Chicken Patties
- 1 lb ground chicken preferably thighs, but breasts work too!
- 1 Tablespoon marjoram
- 2 cloves garlic
- 1/2 teaspoons salt
- 1 teaspoons lemon juice
- 1/4 teaspoons lemon zest
- 1/2 teaspoons black pepper
- 2 Tablespoon olive oil
Spicy Dip
- 1/4 cup mayo
- 1-2 teaspoons lemon juice
- 1/8 teaspoons garlic powder
- 1/8 teaspoons onion powder
- 1/8 teaspoons cayenne
- 1/8 teaspoons salt
Serve with
- 1 avocado sliced
- 8-12 lettuce leaves
Instructions
Make Chicken Patties
- Mix all the ingredients except for the oil together in a bowl. Cover and refrigerate for about 30 minutes.
- Heat the oil in a medium skillet.
- Form the chicken mixture into 3 inch patties (It should make about 8-10 in total).
- Pan fry for about 3-4 minutes per side, until cooked through.
Make the Mayo
- Mix all ingredients together in a small bowl.
Serve
- Give the finished chicken patties and squeeze of lemon juice and a sprinkle of flakey sea salt. Serve it with the spicy mayo, lettuce, and sliced avocados.
