Best Chicken Burgers
These best chicken burgers are a delicious homemade option that guarantees tenderness and juiciness with every bite. Infused with savory spices and a creamy sauce, they are perfect for healthy weeknight dinners or impressive backyard grilling.
Ingredients
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons finely chopped sweet gherkins, plus 1 tablespoon juice from a jar
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 3 tablespoons unsalted butter, divided
- 1/2 medium yellow onion, finely chopped
- Pinch of granulated sugar
- Pinch of kosher salt
- 2 pounds (93% lean) ground chicken
- 3/4 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons garlic powder
- Freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 6 slices cheddar cheese
- 6 brioche burger buns, split and lightly toasted
- Butterhead lettuce leaves, thinly sliced tomato, and thinly sliced red onion, for serving
Instructions
- In a medium bowl, combine all the sauce ingredients (mayonnaise, ketchup, sweet gherkins, gherkin juice, mustard, Worcestershire, salt, smoked paprika, black pepper, and garlic powder). Mix well, cover, and refrigerate until needed.
- In a large cast-iron or nonstick skillet over medium-high heat, melt 1 tablespoon of butter. Add the chopped onion, a pinch of sugar, and a pinch of salt. Stir occasionally, and cook until the onions are softened and golden-brown, about 10 minutes. If they start to brown too quickly, add a splash of water to slow them down. Once done, transfer to a large bowl to cool slightly.
- To the same bowl as the cooled onions, add ground chicken, panko, mayonnaise, Worcestershire, garlic powder, kosher salt, and freshly ground pepper. Gently mix until just combined. Avoid overmixing, as it can toughen the burgers.
- Form the mixture into 6 equal-sized patties, about 1/2 inch thick. Use your thumb to create a shallow indentation in the center of each patty—this will help prevent the burgers from shrinking during cooking.
- In the reserved skillet, heat olive oil and 1 tablespoon of butter over medium-high heat until very hot and bubbling. Cook 3 patties at a time, flipping halfway through, for 8 to 10 minutes or until an internal temperature of 165°F is reached. Avoid pressing down on the burgers while cooking, which can squeeze out the juices.
- Place a slice of cheddar cheese on top of each patty in the last minute of cooking. Cover the skillet briefly to allow the cheese to melt. Remove from skillet and tent with foil while you cook the remaining patties with the last tablespoon of butter.
- To assemble the burgers, spread a generous amount of the prepared sauce on the cut sides of your toasted buns. Layer with lettuce, a juicy burger patty, slices of tomato, and onion. Top with the remaining buns and serve immediately.
Notes
The best skillet to use. For the ultimate crust on your chicken, skip the nonstick skillet. Anything else works great, but I love a cast-iron skillet. Feel free to make the patties 6 to 8 hours in advance—keep them covered in the fridge between sheets of parchment paper. If you really want to get ahead of the game or you’re feeding a smaller crowd, the uncooked patties can be frozen for up to 3 months. The burger sauce can be made and kept covered tightly in the fridge for up to 1 week.