Ground Chicken Burgers Recipe

Ground chicken: The main protein for the burgers, offering a leaner alternative to beef.

Egg: Acts as a binder to help hold the patties together.

Breadcrumbs: Adds texture and helps absorb moisture, keeping the patties from falling apart.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Onion powder: Adds a mild onion flavor, enhancing the overall taste of the burgers.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and depth to the flavor profile.

When forming the patties, make sure to handle the ground chicken mixture gently to avoid overworking it, which can result in tough burgers. Lightly wet your hands with water to prevent the mixture from sticking to your fingers, allowing you to shape the patties more easily.

• ground chicken - Substitute with ground turkey: Ground turkey has a similar texture and flavor profile, making it a great alternative for poultry-based burgers.

• ground chicken - Substitute with ground pork: Ground pork adds a bit more fat and flavor, which can make the burgers juicier.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. This acts as a binder and is a good vegan alternative.

• beaten egg - Substitute with applesauce: Use ¼ cup of unsweetened applesauce. It helps bind the ingredients and adds moisture.

• breadcrumbs - Substitute with oatmeal: Ground oats can be used to bind the mixture and add a bit of texture.

• breadcrumbs - Substitute with crushed crackers: Crushed saltine or Ritz crackers can also act as a binder and add a slight crunch.

• garlic powder - Substitute with fresh garlic: Use 2-3 cloves of minced fresh garlic for a more robust flavor.

• garlic powder - Substitute with garlic salt: Use garlic salt but reduce the amount of added salt in the recipe to avoid over-seasoning.

• onion powder - Substitute with fresh onion: Use ¼ cup of finely minced fresh onion for a more pronounced onion flavor.

• onion powder - Substitute with shallot powder: Shallot powder offers a milder, slightly sweeter flavor compared to onion powder.

• salt - Substitute with soy sauce: Use 1 tablespoon of soy sauce to add saltiness and a bit of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity but may offer a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in lighter-colored dishes.

• black pepper - Substitute with cayenne pepper: Use a smaller amount of cayenne pepper for a spicier kick.

• Allow the ground chicken burgers to cool completely before storing. This helps prevent condensation, which can make the burgers soggy.

• Place the cooled burgers in an airtight container or wrap them individually in plastic wrap or aluminum foil. This will help maintain their moisture and flavor.

• For short-term storage, keep the burgers in the refrigerator. They will stay fresh for up to 3 days.

• For longer storage, freeze the burgers. Lay them on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the burgers to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored for up to 3 months.

• When ready to use, thaw the burgers in the refrigerator overnight. This ensures even thawing and helps maintain the texture.

• Reheat the burgers in a skillet over medium heat, in the oven at 350°F, or in the microwave until heated through. Add a splash of water or broth to keep them moist.

• Serve the reheated burgers on buns with your favorite toppings, such as lettuce, tomato, cheese, or avocado.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the ground chicken burgers on a baking sheet lined with parchment paper or lightly greased with olive oil.
  3. Cover the burgers with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until the internal temperature reaches 165°F (74°C).

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the ground chicken burgers in the skillet and cover with a lid.
  4. Cook for 3-4 minutes on each side, or until heated through.

• Microwave Method:

  1. Place the ground chicken burgers on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the ground chicken burgers on the grill.
  3. Grill for 2-3 minutes on each side, or until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the ground chicken burgers in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, flipping halfway through, until the burgers are hot and crispy.

• Mixing bowl: To combine the ground chicken, beaten egg, breadcrumbs, and seasonings.

• Fork: To beat the egg before adding it to the mixture.

• Measuring spoons: To measure out the garlic powder, onion powder, salt, and black pepper.

• Measuring cups: To measure the breadcrumbs.

• Grill: To cook the patties if you prefer grilling.

• Skillet: To cook the patties if you prefer using a stovetop.

• Spatula: To flip the patties while cooking.

• Plate: To place the cooked patties before serving.

• Buns: To serve the patties on.

• Knife: To slice any additional toppings for the burgers.

• Cutting board: To prepare any additional toppings for the burgers.

Prepare ingredients in advance: Measure and mix breadcrumbs, garlic powder, and onion powder ahead of time.

Use a food processor: Quickly combine ground chicken and other ingredients in a food processor for a uniform mixture.

Preheat the grill or skillet: Start preheating your grill or skillet while forming the patties to save time.

Make extra patties: Double the recipe and freeze extra patties for a quick meal later.

Use parchment paper: Place formed patties on parchment paper for easy transfer to the grill or skillet.