Ground Chicken Burgers
These Ground Chicken Burgers are juicy, tender, and full of classic burger flavor. The patties cook quickly in a skillet, then get topped with melty cheese and stacked on toasted brioche buns with your favorite burger toppings.
Calories:
Ingredients
- 1 lb ground chicken I usually buy ground dark meat or get the one that’s 93% lean
- 3 tbsp mayo I prefer something like Hellmans or Dukes
- 1 tbsp Worcestershire sauce
- 1 ½ tbsp burger seasoning divided 1 tbsp and ½ tbsp
- 2 tbsp avocado oil or olive oil
- 4 slices American Cheese
Burger Toppings
- Brioche Burger Buns I toast these lightly with butter on a griddle so that they are warm, soft, and somewhat glossy
- Burger Sauce from above, should be photographed as a complete ingredient
- Butter Lettuce
- Tomato slices
- Dill Pickles sliced
- Red Onions sliced
- Ketchup
Instructions
- Add the mayonnaise, worcestershire sauce, and 1 tbsp of the burger seasoning to a large mixing bowl. Whisk to incorporate.
- Place the ground chicken in the bowl and gently fold the meat into the mayonnaise mix. You want to mix just enough since overmixing can make the burgers dense.
- Split the meat into 4 equal portions
- Form 4 chicken burger patties. Be sure to shape and flatten the mixture so that it fits the buns you’re using. If the mixture is too soft, chill for 15 minutes to help it firm up. I didn’t need to chill it though.
- Make a thumbprint/indent into the center of each of the burger patties and season them with the remaining ½ tablespoon of burger seasoning.
- Heat the oil in a cast iron skillet (or other skillet) over medium heat.
- Add the patties to the skillet and cook for 5 minutes. Do not disturb the patties or smash them.
- Flip the patties and cook for an additional 4-5 minutes to cook them through. During the last minute of cooking, top the patties with slices of cheese.
- Assemble the burgers: spread burger sauce on the toasted buns, add the burgers and toppings.
Notes
Use the right ground chicken: Ground dark meat or 93% lean ground chicken works best because it gives the burgers enough moisture without making the mixture too loose.
Mix gently: Fold the chicken into the mayo mixture just until combined. Overmixing can make the burgers dense.
Chill only if needed: If the patties feel too soft to handle, chill them for 15 minutes before cooking.
Do not smash the patties: Let them cook undisturbed so they can hold their shape, brown nicely, and stay juicy.
Cook to temperature: Ground chicken burgers should reach 165°F in the center.
Toast the buns: A lightly buttered, toasted bun adds the best texture and helps the sauce and toppings hold up better.
Mix gently: Fold the chicken into the mayo mixture just until combined. Overmixing can make the burgers dense.
Chill only if needed: If the patties feel too soft to handle, chill them for 15 minutes before cooking.
Do not smash the patties: Let them cook undisturbed so they can hold their shape, brown nicely, and stay juicy.
Cook to temperature: Ground chicken burgers should reach 165°F in the center.
Toast the buns: A lightly buttered, toasted bun adds the best texture and helps the sauce and toppings hold up better.
