Mixing Ground Chicken and Beef Hamburgers
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These ground chicken burgers are juicy, moist, and flavorful! No more dry chicken, and you can have these burgers on the table in half an hour.
This post was originally published on May 27, 2016. I've updated the post with new photos and more tips. Same great recipe as before!
Ground chicken doesn't always conjure up mouthwatering images, but this chicken burger is moist! I don't like that word, but when you think of chicken burgers, "moist" doesn't always come to mind. Cardboard sometimes comes to mind.
As long as you don't overcook this burger, it'll be fantastic.
You may also like my Easy Ground Turkey Burgers, these Chicken Patties, or this Easy Salmon Burger Recipe.
How do you make burgers with ground chicken?
Add the burger ingredients to a mixing bowl and gently use your hands to mix it all together. Form into patties and place them on wax paper. Create a depression in the center of each patty to make sure they cook evenly.
I added fresh oregano and chives to boost the flavor and impart a freshness. Breadcrumbs, lemon juice, and mayo are the secret ingredients to ensure these chicken burgers don't dry out. There's a clove of garlic in these burgers because this is my recipe, and apparently I can't make stuff without garlic.
I whipped up a simple but flavorful mayo to complement these ground chicken burgers. Feel free to add it or skip it! As always, you can top these with your preferred toppings.
How long to grill chicken burgers?
It depends on the grill and the thickness of the burger patties, but with our gas BBQ we grilled them for 5 minutes on one side and 4 minutes on the other side (lid down). When an instant read meat thermometer registers 165F in the middle, they're safe to eat. The meat thermometer helps ensure that you don't overcook them! Dry burgers are no fun.
Tips and tricks to make the best grilled ground chicken burgers:
- Don't over handle the meat. You don't want the ground chicken patties resembling hockey pucks.
- Form patties and place them on wax paper.
- Make a little depression with your thumb in the center of each burger so they cook evenly.
- Make sure you oil the grill before it's up to temperature so they don't stick.
- Slide the burgers onto the grill using a metal spatula.
- Don't have a BBQ? You could also use a grill pan or frying pan to make these.
What to serve with homemade chicken burgers:
I top the burgers with the suggested burger sauce, sliced tomato, avocado, red onion, and butter leaf lettuce, but the possibilities are endless. These burgers can be pretty healthy depending on how you top them. They would also be delicious served with a refreshing side salad like my Creamy Cucumber Salad.
Do you ever make burgers with ground chicken? I hope you will give this ground chicken burger recipe a try!
The Best Ground Chicken Burgers
These ground chicken burgers are juicy, moist, and flavorful! No more dry chicken, and you can have these burgers on the table in half an hour.
Prevent your screen from going dark
Burger sauce:
- 1 cup mayo
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Burgers:
- 1 pound ground chicken breast
- 1 large clove garlic minced
- 1 tablespoon fresh chives chopped
- 2 tablespoons fresh oregano chopped
- Juice of 1/2 lemon
- 1/2 cup breadcrumbs (I used Italian flavored)
- 2 tablespoons mayo
- Salt & pepper to taste
- Serve with: hamburger buns, butter leaf lettuce, tomato, avocado, red onion, etc. optional, to taste
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Make the burger sauce by mixing the sauce ingredients together (mayo, mustard, lemon juice, smoked paprika, and salt & pepper). Taste and adjust as needed.
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Oil and pre-heat your grill to medium-high heat.
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Chop the chives and oregano, and prepare your toppings.
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In a medium to large bowl, add the ground chicken, chives, oregano, minced garlic, lemon juice, breadcrumbs, mayo, and salt & pepper. Using your hands, gently mix everything together, taking care to not over handle the mixture.
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Form burger patties one by one and place them on a sheet of wax paper. You should be able to make six average-size burger patties or four larger ones. Using your thumb, create a depression in the center of each patty so they cook evenly.
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Cook the burger patties until internal temperature is at least 165F. Cooking time really depends on your grill and the thickness of the patties. Mine took 5 minutes on the first side and 4 minutes on the second side (gas BBQ).
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Once the burgers are cooked, you can toast the buns for about 30 seconds on each side if desired.
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Assemble burgers by spreading the mayo onto each bun and adding the burger patties and toppings.
- See more tips & tricks within the blog post.
- Chicken is safe to eat when it's reached an internal temperature of 165F. Use an instant read thermometer to test for doneness. Overcooked chicken burgers will be dry.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. Nutrition for this recipe is just for the burger patties since the toppings are so subjective.
Calories: 184 kcal Carbohydrates: 8 g Protein: 15 g Fat: 10 g Saturated Fat: 2 g Cholesterol: 67 mg Sodium: 209 mg Potassium: 439 mg Fiber: 1 g Sugar: 1 g Vitamin A: 69 IU Vitamin C: 2 mg Calcium: 49 mg Iron: 2 mg
Source: https://www.saltandlavender.com/ultimate-chicken-burger/
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