Top the burgers any way you like, but this recipe calls for a few slices of tomato, red onion, and avocado along with a bright lemon chive mayo. The sauce is an easy way to add another layer of flavor to these already sensational burgers.
How to Make a Juicy Burger with Ground Chicken
Ground chicken is one of the leanest meats available. That’s good news if you are looking for a lighter burger, but it can lead to a dry patty if you don’t keep a few things in mind. Lack of fat in chicken and overcooking are the two main reasons why people end up with a ho-hum chicken burger, but we can solve for both of those. With a couple of added ingredients and a handy kitchen tool it is possible to grill and enjoy a juicy chicken burger.
Use breadcrumbs and an egg to help retain moisture and give it that juicy burger texture.Prevent over cooking by using a quick read instant thermometer.
An instant read thermometer will make sure the burgers reach a safe 165˚F in the center of the burger so you know for certain you’ve cooked them long enough to be safe and not a minute more. Here are the best grilling thermometers of 2021 if you’re in the market for one!
How to Shape Chicken Patties
Shaping these patties will seem impossible when you mix together all the burger ingredients. The egg adds a lot of moisture to the mixture, and it will seem too sticky to shape. But have no fear! Spread out some extra breadcrumbs onto a plate and add your burgers to the breadcrumbs. Coat the patties with the breadcrumbs and then you can shape them without the meat sticking to your hands. Shape the patties into about 1/2-inch thick patties. Don’t worry about doing the dimple trick that is popular with beef burgers. Chicken burgers won’t shrink as much because they have so little fat in them. They will hold whatever shape you put them in on the grill.
Tips for Grilling Chicken Burgers
Grilling chicken burgers is a bit different than beef burgers. Here are some tips.
The BIGGEST takeaway for grilling chicken burgers is to not overcook them, as mentioned already! I recommend using a pretty high heat grill for these and rubbing the grill with some oil before grilling the burgers. This keeps them from sticking and ensures that you get a nice crust and some grill marks on the burgers. Flip them once halfway through cooking. They should take 7-8 minutes to cook, but I might check them starting as early as six minutes. If yours are thinner or your grill is super-hot, your burgers might be done after six minutes. They cook faster than you would think!
Chicken Burger Toppings
I like to keep the toppings classic for these, with red onions, tomatoes, and sliced avocado. Avocado adds some much needed fat to the burger, and it gets finished off with a lemon mayo that adds some brightness to the burger. Beyond those toppings, feel free to go wild! Almost any vegetable, sliced like tomato, onion, or cucumbers would work well on these. Of course, you could also add some cheese as well (a mild cheese like mozzarella would be good), but I think the mayo is enough dairy for these slightly healthier burgers.
What to Serve with Chicken Burgers
You could serve these burgers with fries or tater tots! Personally, I like a big crunchy salad with my chicken burgers. And don’t forget an ice-cold glass of lemonade.
Need More Healthy Burger Recipes?
Spicy Grilled Turkey Burger with Coleslaw Turkey Zucchini Burger with Garlic Mayo Herbed Turkey Burger Spicy Turkey and Zucchini Burger Black Bean Burgers with Spicy Mayonnaise
1/2 cup mayonnaise 1 teaspoon lemon zest 1 tablespoon lemon juice 1/8 teaspoon salt 2 tablespoons fresh chives, finely chopped (optional)
For the chicken burger
1 pound ground chicken 1 large egg 1 cup breadcrumbs, divided 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon kosher salt 1/2 teaspoon black pepper
To serve
4 brioche buns 1 ripe avocado, thinly sliced 1/2 red onion, sliced 1 medium tomato, sliced
To form patties, pour out the remaining 1/2 cup of breadcrumbs onto a plate. Lightly press the chicken ball into the breadcrumbs on both sides to prevent it from sticking to your hands. Repeat until all the balls are coated. Shape each ball into about a 1/2-inch patty and repeat with the remaining chicken balls until all of the burgers are formed. To make sure the burgers do not stick, dip a clean kitchen towel or some paper towels in oil and use tongs to quickly rub down grill grates. Alternatively, you can spray the grates with spray oil, but be careful of flare-ups. Flip the burgers with a metal spatula, halfway through cooking, to help release any stuck burger pieces. The burgers will be done when they have excellent grill marks on both sides and are firm to pressure if you poke them. Try not to overcook the burgers too much as they can dry out.
