Chicken Burgers Recipe

GROUND CHICKEN: This is the main ingredient and gives the burgers their juicy, tender texture.

BREADCRUMBS: These help hold the patties together and keep them from falling apart while cooking.

EGG: Acts as a binder to mix all the ingredients smoothly.

GARLIC POWDER: Adds a mild garlic flavor without the need to chop fresh garlic.

ONION POWDER: Gives a subtle onion taste that blends well with the chicken.

SALT: Enhances all the flavors in the burger.

BLACK PEPPER: Adds a little bit of heat and depth to the taste.

BURGER BUNS: The soft bread that holds the chicken patties and toppings together.

Grilling chicken burgers is all about making sure the patties cook evenly and stay juicy. One key trick is how you handle the patties on the grill. Here’s a simple way to do it:

1. Preheat your grill to medium-high heat so it’s hot enough to cook the patties without drying them out.
2. Place the patties on the grill gently, so they don’t fall apart.
3. Let them cook without moving them for about 5 minutes. This helps create a nice crust and keeps the burger together.
4. After 5 minutes, flip the patties carefully using a spatula. Try to flip only once to avoid breaking them.
5. Cook the other side for another 5 minutes or until the inside is fully cooked and no longer pink.

Doing this makes the chicken burgers taste better because the crust locks in the juices, keeping the inside tender and flavorful. If you flip too often or press down on the patties, you’ll squeeze out the juices, and the burgers can turn dry.

When I first started grilling chicken burgers, I was nervous about flipping them and ended up breaking a few. Now, I wait patiently and flip just once, and it makes a big difference. Also, using a spatula with a wide, flat surface helps keep the patties intact. If you don’t have a grill, you can do this in a pan on the stove, just keep the heat medium-high and follow the same steps.

Remember, the key is to be gentle and patient—your burger buns and favorite toppings will thank you!

• ground chicken - Substitute with ground turkey: Ground turkey has a similar texture and flavor profile, making it a great alternative for chicken burgers.

• ground chicken - Substitute with ground beef: For a richer flavor, ground beef can be used, though it will result in a different taste and texture.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture to breadcrumbs.

• breadcrumbs - Substitute with oatmeal: Oatmeal can be used as a healthier, whole-grain alternative to breadcrumbs.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan binding agent.

• beaten egg - Substitute with applesauce: Unsweetened applesauce can act as a binding agent and add moisture to the mixture.

• garlic powder - Substitute with fresh garlic: Fresh minced garlic can provide a more robust flavor compared to garlic powder.

• garlic powder - Substitute with shallot powder: Shallot powder can offer a milder, sweeter flavor as an alternative to garlic powder.

• onion powder - Substitute with fresh onion: Finely chopped fresh onion can be used for a more pronounced onion flavor.

• onion powder - Substitute with scallions: Chopped scallions can provide a fresh, mild onion flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the mixture.

• salt - Substitute with sea salt: Sea salt can be used as a more natural alternative to regular table salt.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat without the black specks.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in place of black pepper.

• burger buns - Substitute with lettuce wraps: Lettuce wraps can be a low-carb, gluten-free alternative to traditional burger buns.

• burger buns - Substitute with whole wheat buns: Whole wheat buns offer a healthier, fiber-rich option compared to regular burger buns.

• Allow the chicken burgers to cool completely before storing. This prevents condensation, which can make the burgers soggy.
• Wrap each patty individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped patties in a single layer on a baking sheet and freeze for about 1-2 hours. This step ensures they don't stick together.
• Once the patties are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label the bag with the date to keep track of freshness.
• For optimal taste and texture, consume the frozen chicken burgers within 2-3 months.
• To reheat, thaw the patties in the refrigerator overnight. You can also use the microwave's defrost setting if you're in a hurry.
• Reheat the thawed patties on a grill, in a skillet, or in the oven at 350°F (175°C) until they reach an internal temperature of 165°F (74°C). This ensures they are safe to eat and deliciously warm.
• If you prefer, you can also reheat the patties directly from frozen. Simply add a few extra minutes to the cooking time, making sure to check the internal temperature.
• Store any leftover cooked chicken burgers in an airtight container in the refrigerator for up to 3-4 days.
• When reheating refrigerated patties, use a microwave, skillet, or oven to bring them back to a safe internal temperature of 165°F (74°C). This keeps them juicy and flavorful.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken burgers on a baking sheet lined with parchment paper. Cover them with aluminum foil to keep them moist. Heat for about 10-15 minutes, or until they reach an internal temperature of 165°F (74°C). This method ensures the patties stay juicy and flavorful.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken burgers in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until heated through. This method gives the patties a nice, crispy exterior while keeping the inside moist.

• Microwave Method: Place the chicken burgers on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This is the quickest method, but be cautious as it can sometimes make the patties a bit rubbery.

• Grill Method: Preheat your grill to medium heat. Wrap the chicken burgers in aluminum foil to prevent them from drying out. Grill for about 3-4 minutes on each side, or until heated through. This method adds a nice smoky flavor to the patties.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken burgers in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method keeps the patties crispy on the outside and juicy on the inside.

• Grill: Used to cook the chicken patties evenly and give them a nice charred flavor.

• Mixing bowl: Essential for combining the ground chicken, breadcrumbs, beaten egg, and seasonings.

• Measuring spoons: Necessary for accurately measuring the garlic powder, onion powder, salt, and black pepper.

• Spatula: Handy for flipping the chicken patties on the grill without breaking them apart.

• Meat thermometer: Useful to ensure the chicken patties are cooked to a safe internal temperature.

• Plate: Needed for placing the formed patties before grilling and for serving the finished burgers.

• Basting brush: Optional, but can be used to apply any additional sauces or marinades to the patties while grilling.

• Tongs: Helpful for handling the patties on the grill without piercing them, which helps retain their juices.

Prepare ingredients in advance: Measure and mix breadcrumbs, spices, and ground chicken the night before to save time.

Use a food processor: Quickly combine all ingredients using a food processor to ensure even mixing.

Preheat the grill: Start preheating your grill while forming the patties to streamline the cooking process.

Make extra patties: Double the recipe and freeze extra patties for a quick meal later.

Use parchment paper: Form patties on parchment paper for easy transfer to the grill and minimal cleanup.