Chicken Burgers
These chicken burgers are juicy, flavorful, and anything but boring. They’re perfect for cookouts, quick dinners, or whenever the grill is fired up.
Servings: 8 patties
Ingredients
- 2 lb ground chicken (93% lean)
- ½ medium onion grated on a box grater
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- ¾ cup panko breadcrumbs
- 1 large egg yolk
- 1 tbsp Worcestershire sauce
- 1 ½ tsp garlic powder
- 1 tsp dried Italian seasoning
For serving
- 8 buns
- 8 slices cheese
- burger sauce
- lettuce
- tomato
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Mix the burgers. In a large bowl, combine the ground chicken, grated onion, salt, black pepper, breadcrumbs, egg yolk, Worcestershire sauce, garlic powder, and Italian seasoning. Mix together until everything is well combined.2 lb ground chicken (93% lean), ½ medium onion, 2 tsp kosher salt, 1 tsp freshly ground black pepper, ¾ cup panko breadcrumbs, 1 large egg yolk, 1 tbsp Worcestershire sauce, 1 ½ tsp garlic powder, 1 tsp dried Italian seasoning
- Form the mixture into 8 even balls, placing each one on the prepared parchment paper. Press the balls into a patty about ½-inch thick. Set in the refrigerator to chill for 30 minutes.
- Cook the burgers. Preheat the grill on medium-high for 15 minutes. Alternatively, preheat a grill pan over medium heat for 5-7 minutes. Brush with neutral oil. Grill the patties until browned with the internal temperature reaching 165°F, 4-5 minutes per side. If melted cheese is desired, place a slice of cheese on each patty during the last 1-2 minutes of cooking.
- Assemble. Place a burger on each bun and top with desired toppings: cheese, lettuce, tomato, and burger sauce.8 buns, 8 slices cheese, lettuce, tomato, burger sauce
Video
Notes
Watch the moisture – When you grate the onion, try not to add all the excess liquid from it. Too much moisture can make the patties soggy and hard to grill.
Make a divot – Use your thumb to gently press a small indent in the center of each patty. This helps prevent them from puffing up or shrinking too much on the grill.
Chill the patties before grilling them – Let the patties rest in the fridge for at least 30 minutes. This helps them firm up and hold their shape on the grill.
Shape the patties with a biscuit cutter – Use a round cutter to get evenly sized patties. Press the mixture into the cutter with wet fingers. Dipping them in water keeps the meat from sticking and makes shaping way easier.
Nutrition
Serving: 1patty | Calories: 215kcal