Ground Chicken Burgers
Juicy ground chicken burgers made with mayo, Worcestershire sauce, burger seasoning, and melty cheese. A quick skillet burger recipe for an easy alternative to beef burgers.
Servings: 4
Calories: 475kcal
Ingredients
- 1 lb ground chicken I usually buy ground dark meat or get the one that’s 93% lean
- 3 tbsp Mayonnaise I prefer something like Hellmans or Dukes
- 1 tbsp Worcestershire sauce
- 1 ½ tbsp Burger Seasoning divided 1 tbsp and ½ tbsp; click for my homemade recipe
- 2 tbsp Avocado oil or olive oil
- 4 slices White American Cheese
Burger Toppings
- 4 Brioche Burger Buns I toast these lightly with butter on a griddle so that they are warm, soft, and somewhat toasty
- Burger Sauce click for my easy recipe
- 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 the patties all over 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. Do not 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 ground chicken with some fat: Ground dark meat or 93% lean ground chicken works best. Extra-lean chicken can dry out faster.
- Mix gently: Fold the chicken into the mayo mixture just until combined so the patties stay tender.
- Chill if needed: If the mixture feels too soft to shape, chill the patties briefly before cooking.
- Do not press the patties: Let them cook undisturbed so they brown, hold together, and stay juicy.
- Cook to temperature: Ground chicken burgers should reach 165°F in the center.
- Toast the buns: Toasted buns hold up better with burger sauce, cheese, and toppings.
Nutrition
Calories: 475kcal | Carbohydrates: 26g | Protein: 28g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 754mg | Potassium: 755mg | Fiber: 2g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 353mg | Iron: 4mg
