Chicken Burger

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The perfect ground chicken burger recipe! These patties are tender, juicy, and full of flavor—and best of all, they're super easy to make.

Prep: 10

Cook: 10

Total: 20

Servings: burgers

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Ingredients

1 pound ground chicken
¼ cup panko bread crumbs
2 tablespoons finely chopped fresh parsley
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large egg
1 tablespoon canola oil for cooking the burgers

For Serving

4 whole wheat hamburger buns or buns of choice
Thinly sliced or grated cheese
Other toppings of choice: tomatoes, lettuce, avocado, mayo (or my fave, nonfat Greek yogurt)

Instructions

In a large bowl, place the ground chicken, panko, parsley, Worcestershire sauce, Dijon, garlic powder, onion powder, salt, and pepper. Crack the egg into the bowl. If you'd like to toast the buns in the oven, preheat to 400°F
Crack the egg into the bowl. With a fork, scramble the egg to break up the yolk, the use the fork or your hands to gently combine all of the ingredients. Don’t over work the meat or the burgers may be tough.
Meanwhile, heat a large cast iron skillet, nonstick skillet, or grill pan, heat the oil over medium-high heat. Give it several minutes to make sure it's nice and hot. Add the oil.
Shape the mixture into 4 patties that are about ½-inch thick and 4½ inches across. They will be wet and soft. Work gently (they'll hold together when they cook!). I find it easiest to shape the patties, return them to the bowl, then lift them from the bowl with my hands and lower them directly into the hot skillet (they are a bit too soft to easily use a spatula to transfer them).
Once the oil is hot and shimmering, add the chicken burgers and cook 4 minutes on the first side, flip, then continue cooking for about 4 minutes on the second side, until the burgers reach 165ºF on an instant read thermometer. If using cheese, place it on top of the patties right after flipping. Transfer to a plate.
If you’d like to toast the buns, do so while the burgers cook (place the buns cut-side up on a baking sheet and toast at 400°F for about 5 minutes, until lightly browned). Place each patty on a bottom bun, add your toppings and then the top bun. Enjoy immediately.

Notes

TO STORE: The cooked chicken burger patties will keep in the refrigerator for up to 3 days.
TO REHEAT: Rewarm leftovers in a skillet over medium-low heat until heated through. You can also microwave them, but I prefer the skillet.
TO FREEZE: You can freeze uncooked or cooked chicken burgers for up to 3 months. Place parchment paper between each patty and store them in an airtight container or freezer bag or airtight container. Thaw overnight in the refrigerator before cooking or reheating

Nutrition

Serving: 1patty and bunCalories: 354kcalCarbohydrates: 25gProtein: 27gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 144mgPotassium: 752mgFiber: 2gSugar: 4gVitamin A: 243IUVitamin C: 3mgCalcium: 75mgIron: 4mg