A few weeks ago, my friend Kristin asked me if I had a recipe for chicken burgers. She and her family (with a twin boy & girl) love to eat them and she was looking for a new way of making them. I realized I hadn’t made any in a longgggg time, so today is the day.
Chicken burgers are insanely easy and versatile to make – don’t have chicken? Use turkey. Don’t have fresh breadcrumbs? Use boxed. Want more veggies? Add them in. This recipe is a great foundation for making basic burgers. When I feel like jazzing them up, I like to add Worcestershire sauce or sweet chili sauce for an added twist.
I usually serve these on a bun with a side of veg – tonight I made broccoli and potatoes, but any side will do. I like Trevor’s coleslaw or sweet potato fries personally, but I might be biased. 🙂
- 1 pound white meat chicken, ground
- 1 cup bread crumbs, divided (fresh, boxed or panko breadcrumbs all work)
- 3 tablespoons onion or shallot, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 cup milk, any kind
- 1 cup parmesan cheese, grated
- 1 teaspoon oil, any kind
- OPTIONAL: hamburger buns, tomato, lettuce, avocado, ketchup, bbq sauce, Thai sweet chili sauce or any other toppings you prefer to serve
- In a large mixing bowl, mix chicken, 1/2 cup bread crumbs, onion and seasonings until combined. Slowly add in milk until mixture just comes together – mixture will be very sticky.
- Place remaining 1/2 cup bread crumbs and parmesan cheese on a plate, toss together and set aside.
- Wet hands and divide chicken mixture into 4-5 sections and shape into patties. Coat each patty with bread crumbs.
- Refrigerate formed patty’s for 15 minutes to allow them to firm up.
- Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side (alternatively, you can bbq these too). Serve immediately with toppings of your choice. Enjoy!