1/2 cup minced onions
1 cup minced or shredded cooked chicken
1 cup dried bread crumbs
4 large eggs
1 teaspoon sage
1 teaspoon salt
1/4 cup cream or evaporated milk - sufficient to moisten the patties
Oil for pan-frying
Mince onions and chicken into small bits (or shred chicken).
Use leftover chicken for the best use.
Combine all ingredients, adding additional cream or milk or bread crumbs in order to create a "batter" that will hold together into a "blob" with a spoon.
Heat frying pan - preferably cast iron - with a Tablespoon or so of oil on medium heat.
Divide batter into 4 and spoon into "mounds".
Flatten out with the back of a spoon in the heated frying pan.
Make the "burgers" about 1/2 inch thick.
Cover and pan fry for about 3 - 5 minutes until bottom is looking golden and burgers are holding together.
Flip over and fry for just another 3 - 5 minutes - again covered for part of the time.
When both sides are golden brown and the burgers are holding together well the burgers are done.
Serve and enjoy.