The blend of flavors in this Chicken Burger recipe is what's amazing.
It took me several tries experimenting with the different ingredients until I came up with this winner but now this recipe is the only one I use.
I actually created these chicken burgers especially for a wedding reception I was catering recently and the feedback from the guests was extremely positive.
I suppose there's a healthy aspect to these since we're using lean ground chicken, but I'm more about creating flavor combinations in my burgers than anything else.
I like to keep the condiments and extras to a minimum with these so the flavors in the chicken doesn't get overpowered or hidden.
Some tomato, lettuce and mayonnaise is just about all you need.
I've also made these with melted Havarti cheese on top but most people seem to like them without the cheese, your mileage may vary.
You will notice when your making the patties that they are very moist and mushy, don't be alarmed and make the patties the best you can.
When they hit the grill they "firm" up immediately and are very easy to work with after that.Home › Hamburger Recipes › Chicken Burgers
Serves: 4 - 6
Prep Time: 10 minutes
Cook Time: 10 minutes (or internal temperature 165F)
Direct Heat: 425F - 450F
Note: for best results marinate at least 4 hours but best if left overnight.
What you'll need:
Add all the ingredients to a large mixing bowl.
Gently blend the ingredients together - try not to overwork them too much.
The mixture could be a bit sloppy but don't worry, once they hit the grill they firm up nicely.
Form each chicken burger patty using 3/4 cup of the blended meat mixture.
Using wet hands when forming the patties helps prevent the meat from sticking to your hands.
Preheat the grill to 425F - 450F.
When the grill reaches temperature oil the grates well to help prevent the burgers from sticking.
They're usually really good about not sticking if you let them cook before flipping but oiling the grates is always a good idea.
Place the chicken patties on the hot grates and close the lid.
After several minutes slip a spatula under a pattie, if it lifts from the grates easily then rotate each patty 45 degrees so you create a cross-hatch pattern on the meat.
After several more minutes slip the spatula under a patty and if it lifts easily go ahead and flip the burger over.
It should have a nice char-grill pattern like the picture below.
If your using cheese, go ahead and put it on the burgers now.
After several more minutes and using an instant read thermometer check the internal temperature of the largest patty.
If it reads 160F - 165F then it's safe to remove them from the grill and cover with aluminum foil for 5 minutes.
As they rest the internal temperature will continue to rise due to carry-over cooking.
After they rest they're ready to garnish and serve. The picture below uses only mayo, tomato and lettuce which is perfect in my books.