These moist and juicy chicken burgers are perfect to celebrate summer. Whether you fire up the outdoor BBQ or make these indoors in the comfort of your kitchen these are simple and easy to make in less than 20 minutes
In a large bowl, combine the ground chicken with all other ingredients (except the oil)Pro tip - bring it all together but do not overwork the mixture as it will make the burgers tough.
Divide your mixture into 4 large or 6 medium patties.Pro tip - the 4 large burgers will be approximately 8 oz or 250 grams each and 4 medium will be about 6 oz or 160 grams each
Dip your hands in water (this prevents sticking) and helps shape the patties. Make a ball then flatten and shape edges.Pro tip- You can keep these wrapped in the fridge until you are ready to grill them. Thaw the patties to room temperature an hour before grilling.
Heat the grill on medium to high heat turning the heat down as necessary. Today I am using an indoor grill but cast iron pan works just fine.
Add the oil and place the burger on the grill for 3 to 4 minutes on each side until done. Flip them gently using a metal spatula. For the last minute – add the sliced cheese (optional).Pro tip - chicken patties are not high in fat so keep the heat to medium and if necessary low otherwise the outside with burn while the inside will still be undercooked.
If unsure, use a meat thermometer. The internal temperature of the burger should be about 375 to 425°F
Combine all sauce ingredients in a bowl. Set aside,Pro tip - this sauce is perfect not just in the burger with the beef patties but also to dip your fries and onion rings.
Split the burger buns and toast the edges on the grill. - Place the bun on the plate and add some sauce - Then place the burger on the sauce and- Top the burger with veggies. I like to add some tomato, grilled onions, and lettuce.
When possible use chicken thighs or leg meat. Unlike the breast, this meat takes a bit more longer to cook and is more flavorful.
The ground chicken cooks quickly so when possible cook the patties just before serving.
Be generous with spices and flavorings but do not overdo it.
The patties tend to shrink when cooked so make them slightly larger than the size of the burger buns.
Avoid handling the meat too much. The more you handle the meat, the tougher it gets resulting in dense chewy burgers.
Keep the burgers chilled until an hour before you are ready to cook them. This prevents them from falling apart.
Don't squish the juices out. When cooking burgers - leave them alone!! NEVER press down with a spatula as you will push the juices out making the burger dense and dry.
Don't flip the burgers quickly. You need to flip the burger just once or twice. No more. Place the burger on the grill or pan, wait till it is done on one side. If you try to lift it and it's still stuck, it means that it's not ready yet. If you force it, all the beautiful caramelization you just got on the meat with the high heat will stay stuck to the pan!
Always use good quality fresh vegetables. This makes the burgers appetizing. Fresh green lettuce, red tomatoes, red onions.
Heat the buns on the grill so they are at least warm, not cold with the burgers. I think cold burgers buns are a big turn-off. Give that light kiss of pan juices and you take your burger to a whole new level.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you