Chicken Burger

chickenburgers These Ground Chicken Burgers are brimming with juicy flavour. Grill or stovetop, they're easy and delicious.

¾ cup fresh or panko breadcrumbs
¼ cup milk
1 Tbsp. extra-virgin olive oil
1 cup onion, minced
1¼ tsp. sea salt
1½ tsp. garlic, minced
3 Tbsp. mayonnaise
1 tsp. dried parsley
¼ tsp. ground cayenne pepper
¾ tsp. black pepper, freshly ground
1 large egg
1 lb ground chicken
vegetable oil, for cooking

In a large bowl, stir together the breadcrumbs and milk; let stand to absorb.

Heat oil in a large saucepan over medium heat, then cook onion with ¼ tsp. salt until softened, about 7 minutes. Add garlic and cook until fragrant, about a minute more. Cool for a few minutes, then scrape into breadcrumb mixture.

Stir the mayonnaise into the breadcrumb mixture, along with the parsley, remaining salt, pepper and cayenne.

When the mixture is cool to the touch, stir in the egg then the ground chicken. Use your hands to gently but thoroughly work the mixture together. Using oiled or slightly dampened hands, form into 6 burger patties. It’ll seem quite soft at this point. Chill the patties for 20 minutes to firm them up.

For the Grill:
Preheat grill to medium-high heat and oil the grates. Grill the patties for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

For the Stovetop:
Heat a Tbsp. of oil in a skillet over medium heat. Add the patties and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

Let burgers rest for a few minutes before serving.

Makes 6 burgers.

Cook's Notes:

How to keep ground chicken burgers from falling apart:

Keep Your Hands Wet: If the mixture sticks to your hands while shaping the patties, dampen them with a little water or oil. This not only prevents sticking but also helps to start forming a firm shape from the get-go.
Parchment Paper to the Rescue: Lay your carefully crafted patties on parchment paper. If the patties are playing hard to get, cut the paper around them and use this to gently transfer them to the grill or pan. Position them with the parchment side facing up on the cooking surface, then peel off the paper. Smooth sailing.
Chill them Before Cooking: Firming up your patties in the fridge before cooking can help them keep their shape while cooking. A short chill session of about 20 minutes in the fridge or 10 minutes in the freezer can work wonders.
Flip ‘Em Less: The golden rule when your burgers hit the pan or grill: don’t be a flip-flopper. Let the burgers cook undisturbed until they lift off easily, signaling that they’ve set on the bottom and are ready to be flipped. Aim to flip them just once if you can help it.
Add more crumbs: Chicken varies in moisture (and tends to release more if it’s been frozen), so if you’re finding it extremely wet and struggling to form patties, add ¼ cup more breadcrumbs. Remember, they’ll firm up in step 4 so don’t go overboard. Too many breadcrumbs will dry out the burger.

For Juicy Chicken Burgers:

Cook the Onions: Softening the onion as a first step breaks it down to its natural sugars. Those sugars bind water, which locks moisture into your burgers. Secret ingredient alert.
Don’t Overmix: Mix your ingredients just until they’re combined. Overmixing can lead to tougher burgers.
Patty Size Matters: Keep your patties even in size so that the outside doesn’t dry out before the middle is cooked.
Use a Meat Thermometer: Internal temperature is the most accurate way to tell doneness and helps prevent overcooking. Don’t walk away from the grill and check the doneness frequently. Cook ground chicken to a safe internal temperature of 165ºF.
Let ’em Rest: After cooking, give your burgers a rest before serving. This allows the juices to redistribute, giving you a more flavourful burger.

Frequently Asked Questions:

Can I use a different type of ground meat? Absolutely. This recipe is versatile and can be made with ground turkey, pork, or even a lean ground beef. Just remember, each type of meat has a different fat content and flavour, so your burgers might come out a bit differently.
Can I make these burgers in an air fryer? Sure. Preheat your air fryer to 360°F (180°C). Place your ground chicken patties in the basket, ensuring they don’t touch. Cook for about 15 minutes, flipping halfway, or until the internal temperature reaches 165°F (74°C).
Can I meal prep these burgers? Yes. Just prepare your ground chicken patties and freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be cooked straight from frozen - just add a few minutes to the cooking time.
What if I’m following a gluten-free diet? No problem. You can switch out the breadcrumbs for a gluten-free option like gf pork rinds. And instead of serving on a bun, use lettuce leaves to create a tasty, low-carb chicken burger wrap.
Is a Chicken Burger Healthy or Unhealthy? The health factor of a chicken burger can depend largely on the specifics of the recipe and preparation. Generally speaking, chicken is a lean protein source that’s lower in saturated fat than beef, making it a healthier choice. However, the ultimate healthiness of your burger also depends on what you’re adding to it - such as the type of bun, condiments, toppings and whether the chicken is skinless or not. Opting for whole grain buns, adding plenty of veggies for fiber and using healthier condiments can keep your chicken burger on the healthier side.
Can You Grind Chicken for Burgers? Absolutely. You can grind your own chicken at home for burgers if you prefer. All you need is a food processor or a meat grinder. If you’re using a food processor, cut the chicken into chunks and then pulse until it’s ground. You can use a mix of both chicken breasts and thighs for a balance of lean meat and fat, resulting in a juicier and more flavourful burger. Just remember to handle raw chicken carefully and clean all equipment thoroughly to avoid cross-contamination.