Ground Chicken Burgers Recipe

Ground chicken: The main protein for the burgers, providing a leaner option compared to beef.

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

Breadcrumbs: Adds texture and helps bind the mixture.

Garlic powder: Adds a subtle garlic flavor to the patties.

Onion powder: Provides a mild onion flavor without the moisture of fresh onions.

Salt: Enhances the overall flavor of the burgers.

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 oil your hands to prevent sticking and to help shape the patties more easily.

• ground chicken - Substitute with ground turkey: Ground turkey has a similar texture and flavor profile, making it an excellent alternative for a lean protein option.

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

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent that is a great vegan alternative.

• beaten egg - Substitute with applesauce: Use ¼ cup of unsweetened applesauce as a binding agent, which also adds a slight sweetness and moisture to the burgers.

• breadcrumbs - Substitute with oatmeal: Ground oatmeal can be used as a gluten-free alternative that helps bind the ingredients together.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a different texture and flavor while still serving as a binding agent.

• garlic powder - Substitute with fresh minced garlic: Use 1-2 cloves of fresh minced garlic for a more robust and aromatic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder offers a milder, slightly sweet flavor that can be a unique twist.

• onion powder - Substitute with finely chopped onions: Use ¼ cup of finely chopped onions for a fresher taste and added texture.

• onion powder - Substitute with scallion powder: Scallion powder provides a lighter, more delicate onion flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• salt - Substitute with sea salt: Sea salt can be used as a more natural alternative with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile that is less pungent.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different kind of spiciness to the burgers.

• Allow the ground chicken burgers to cool completely before storing. This helps to prevent condensation, which can make the burgers soggy.
• Wrap each burger patty individually in plastic wrap or aluminum foil. This ensures they don't stick together and makes it easier to grab just one or two at a time.
• Place the wrapped patties in an airtight container or a resealable freezer bag. If using a freezer bag, squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date. Ground chicken burgers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
• To reheat, thaw frozen patties in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.
• Reheat the patties in a skillet over medium heat, in the oven at 350°F, or in the microwave until they reach an internal temperature of 165°F. This ensures they are safe to eat and maintain their juicy texture.
• Serve the reheated burgers on fresh buns with your favorite toppings like lettuce, tomato, avocado, or cheese.

• Preheat your oven to 350°F (175°C). Place the ground chicken burgers on a baking sheet lined with parchment paper. Cover them with aluminum foil to retain moisture. Bake for about 10-15 minutes or until heated through.

• Heat a skillet over medium heat and add a splash of olive oil. Place the burgers in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until thoroughly warmed.

• Use a microwave-safe plate and place a damp paper towel over the burgers. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a quick and crispy option, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the chicken burgers in the basket and cook for 3-5 minutes, flipping halfway through.

• If you have a grill, preheat it to medium heat. Wrap the burgers in aluminum foil to prevent them from drying out. Grill for about 5 minutes, turning once, until they are hot and juicy.

• Mixing bowl: A large bowl used to combine the ground chicken, beaten egg, breadcrumbs, and seasonings.

• Whisk: Used to beat the egg before adding it to the mixture.

• Measuring spoons: Essential for accurately measuring the garlic powder, onion powder, salt, and black pepper.

• Measuring cup: Used to measure out the breadcrumbs.

• Spatula: Useful for mixing the ingredients together thoroughly.

• Skillet: A flat-bottomed pan used to cook the chicken patties.

• Stove: Provides the heat source for cooking the patties in the skillet.

• Spatula (for flipping): Used to flip the patties halfway through cooking to ensure they cook evenly on both sides.

• Plate: For placing the cooked patties once they are done.

• Buns: The bread used to serve the chicken burgers.

• Knife: For slicing any additional toppings you might want to add to your burgers.

• Cutting board: A surface for preparing toppings and other ingredients.

Prepare ingredients in advance: Measure and mix breadcrumbs, spices, and egg ahead of time to streamline the process.

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

Preheat the skillet: Ensure the skillet is hot before cooking to reduce overall cooking time.

Form patties ahead: Shape the patties and refrigerate them for up to a day in advance.

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