Juicy Ground Chicken Burgers
These juicy ground chicken burgers are made with grated onion, panko, Dijon, and Worcestershire for a thick, well-seasoned patty that stays tender instead of dry. Topped with burger sauce, lettuce, tomato, pickles, and red onion.
Servings: 4
Calories: 841kcal
Ingredients
- 1 ¼ lbs ground chicken
- 3 ½ tablespoon panko bread crumbs (divided)
- 1 ½ tablespoon mayonnaise (divided)
- 2 ½ teaspoon Dijon mustard
- 2 ½ teaspoon Worcestershire sauce
- 3 tablespoon onion finely grated
- ¼ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- oil or nonstick spray for the pan
- 4 brioche or potato burger buns
- 4 butter lettuce or romaine
- 8 tomato slices
- ⅛ red onion thinly sliced
- sliced dill pickle chips
- 4 tablespoon burger sauce (for serving - get the burger sauce recipe here!)
- 4 slices cheddar cheese
Instructions
- Add the ground chicken, panko, mayonnaise, Dijon, Worcestershire, grated onion, salt, pepper, garlic powder, onion powder, and paprika to a large bowl.
- Gently mix just until incorporated. Don't overwork the chicken, or the burgers can turn out dense.
- Divide into 4 equal portions and form into patties slightly larger than your buns. Lightly oil or dampen your hands, since the mixture is sticky.
- Heat a lightly oiled large skillet or grill pan over medium heat (medium-high if your patties are on the smaller side).
- Cook for about 5 minutes on the first side without moving or pressing down on them. Flip and cook another 4 to 6 minutes, until the center reaches 165°F.
- If adding cheese, place it on the burgers during the final minute of cooking and cover the pan briefly to melt.
- Toast the buns if desired. Spread burger sauce over the buns, then layer with lettuce, a chicken burger, tomato, pickles, and red onion.
Notes
- Ground chicken is sticky. Oil or dampen your hands before forming the patties.
- Pull the burgers as soon as they hit 165°F in the center. Overcooking is the most common reason chicken burgers turn out dry.
- If the shaped patties feel loose or soft, refrigerate them for 15 to 20 minutes before cooking. This also helps them hold together in the pan.
- Don't press down on the burgers with a spatula while they cook. It squeezes out moisture.
- Form the patties up to 24 hours ahead and keep them covered in the fridge until ready to cook.
- If adding cheese, add it in the final minute of cooking and cover the pan briefly to help it melt.
Nutrition
Calories: 841kcal | Carbohydrates: 54g | Protein: 43g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 291mg | Sodium: 1007mg | Potassium: 1357mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6881IU | Vitamin C: 15mg | Calcium: 268mg | Iron: 5mg
