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Grilled Chicken Burgers

These seriously juicy Grilled Chicken Burgers are made with simple ingredients that come together to make a flavorful, easy weeknight dinner!
Author: Nick Makrides
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Prep 10 minutes
Cook 15 minutes
Total 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 580 kcal

Ingredients

Chicken Patties

  • 1 lbs. (500 g) chicken mince (see notes)
  • 1 large egg
  • 1 tbsp olive oil
  • 1/2 cup (55 g) panko breadcrumbs (see notes)
  • 1/2 cup (50 g) parmesan cheese grated
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 tsp Italian herb mix or 1 tsp oregano

Extras

  • 4 large burger buns see notes
  • 4 tbsp whole egg mayonnaise
  • 12 sweet pickle slices
  • 1 cup cos lettuce thinly sliced
  • 4 slices burger cheese

Instructions
 

Chicken Patties

  • Preheat a large skillet on medium high heat.
  • Add all of the ingredients into a medium sized mixing bowl and mix using clean hands. Divide the mixture into 4 and roll into patties that are slightly larger than your burger buns. Sometimes I use long rolls and shape my patties into long shapes.
  • Drizzle your skillet with some olive oil or butter and add your chicken patties. Grill for 4-5 minutes. Then flip over and place cheese on top. Cover skillet with a lid and cook for another 4-5 minutes. Take the lid off and add 1 a couple tbsp of water. Cover with lid immediately and allow to steam for 1 minute. It will make your burger extra juicy and melt the cheese.

To Assemble

  • Add mayonnaise on the bottom half of each toasted burger bun followed by 4 pickles on each bun. Then add lettuce and finish with the chicken patty. Sandwich with the top burger bun. Serve immediately.

Notes

Chicken mince - use good quality mince and buy from a butcher if you can. Mince that is 95% lean works best. Anything leaner than that and your meatballs will be dry. Don’t stress about it too much though, use what you can get. Also, this recipe works amazingly with beef, pork, lamb, and turkey mince in place of chicken too!
Panko - panko breadcrumbs are a Japanese breadcrumb that are larger and crispier than regular breadcrumbs. You can use fine breadcrumbs as well.
Burger buns - I don’t like brioche buns for burgers. They’re too soft and too rich. I like using either crispy or chewy Turkish buns. You can even use long rolls for this recipe. Just shape your chicken patties into long shapes.
Storage - Burgers can be wrapped tightly in plastic wrap and store in the fridge for up to 2 days.
Nutrition - is based on per burger bun.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Australian cups are different to other cup measurements in different places in the world which means that no cup measurements anywhere are a reliable way to measure! Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.

Nutrition

Calories:580kcal | Carbohydrates:45g | Protein:32g | Fat:30g | Saturated Fat:8g | Polyunsaturated Fat:10g | Monounsaturated Fat:11g | Trans Fat:0.1g | Cholesterol:153mg | Sodium:1300mg | Potassium:808mg | Fiber:2g | Sugar:18g | Vitamin A:1771IU | Vitamin C:2mg | Calcium:297mg | Iron:4mg
Keyword 30-minute, Burger, Chicken
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