The Best, Easiest Chicken Burger
This delicious juicy chicken burgers recipe is so easy: no breadcrumbs, no egg, just five pantry spices. It’s our family’s favorite healthy dinner that’s quick to make using the stovetop or grill!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 large burgers 1x
- Category: Dinner, fast dinner
- Method: Grilled, Pan Fried, Stovetop
- Cuisine: American, Grill
- Diet: Dairy Free, Gluten-Free, Mediterranean Diet
Ingredients
Scale
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- Fresh ground black pepper
- 2 pounds ground chicken
- 2 tablespoons extra-virgin olive oil, for pan frying
Toppings
- Lettuce
- Sliced tomato
- Red onion or Pickled Red Onions (my preference)
- Tzatziki or Basil Aioli
Instructions
- Make the burgers: In a small bowl, stir together the onion powder, garlic powder, paprika, cumin and kosher salt and pepper. Spread the ground chicken out on a large baking sheet and sprinkle it evenly with the seasoning mixture. Using your hands, gently fold the ground chicken until the seasonings are incorporated, being careful not to overmix. Form the mixture into 6 equal patties, washing your hands as needed to form smooth patties. Refrigerate for 15 minutes.
- Meanwhile, prep the toppings: In a small bowl, stir together the tzatziki sauce ingredients and refrigerate until serving. Prep the other toppings.
- For stovetop: Heat your largest stainless steel or cast-iron skillet over medium-high heat. Add the olive oil to the pan, then place all of the burgers into the skillet (or cook in batches). Cook for 3 to 4 minutes per side, or until lightly browned and the internal temperature reaches 165°F [74°C] when measured at the thickest point with an instant-read thermometer, taking care not to overcook.
- For grill: Preheat the grill to medium-high heat. Place a sheet of aluminum foil brushed with olive oil directly on the grates and arrange the patties on top in a single layer. Close the lid and grill for 5 to 6 minutes, until cooked about halfway through. Flip and cook another 4 minutes on the foil. Carefully transfer the burgers directly onto the grill grates (off the foil) and grill for 2 to 4 minutes more, flipping once, until the internal temperature reaches 165°F (74°C) at the thickest point. (The foil keeps the patties from sticking or falling apart while they firm up; cooking on the grates adds grill marks and a touch of smoky char.)
- Place the burgers on buns, or I also like to serve them in bowls with greens and the sauce and pickled onions. Leftover burgers store up to 4 days refrigerated.
Find it online: https://www.acouplecooks.com/chicken-burger-recipe/