Ground Chicken Burger Recipe

Prepare aromatics

Grate or very finely mince the yellow onion and squeeze out excess moisture using a paper towel or clean kitchen towel. Mince the garlic and finely chop the parsley. Removing excess onion liquid prevents soggy patties.

Mix patty ingredients

In a large bowl combine the ground chicken, panko breadcrumbs, egg, grated onion, minced garlic, chopped parsley, Dijon mustard, soy sauce, kosher salt, and black pepper. Use your hands or a spatula to gently mix until ingredients are evenly distributed; avoid overworking the meat to keep patties tender.

Shape patties

Divide the mixture into four equal portions (about 4 oz / 110 g each). With lightly oiled hands, form each portion into a flat round patty about 3.5-4 inches in diameter and roughly 3/4 inch thick. Press a slight dimple in the center of each patty with your thumb to reduce puffing while cooking.

Rest (optional)

Place patties on a plate, cover loosely with plastic wrap, and chill for 15-30 minutes if time allows; chilling helps them hold together when cooking. If cooking immediately, proceed to the next step.

Cook patties

Heat a large skillet or nonstick pan over medium heat and add 1 tablespoon of olive oil. When oil is shimmering, add patties without crowding the pan (cook in batches if necessary). Cook for 4-5 minutes on the first side until nicely browned. Flip and cook 3-4 more minutes on the second side until the internal temperature reaches 165°F (74°C) and the juices run clear. If using cheese, place a slice on each patty during the last 1 minute of cooking and cover the pan to melt.

Finish and rest

Transfer cooked patties to a plate and let rest for 2-3 minutes before assembling the burgers to allow juices to redistribute.

Make quick sauce

In a small bowl combine the mayonnaise, hot sauce, and lemon juice (or vinegar). Taste and adjust seasoning — add a pinch of salt or more hot sauce if desired. This yields a tangy-spicy mayo to complement the chicken.

Prepare buns and veggies

Slice the buns horizontally. Spread a thin layer of butter on the cut sides. In a clean skillet over medium heat (or use the same pan after patties), toast cut sides of buns butter-side down until golden, about 1-2 minutes. Meanwhile, slice tomato and separate lettuce leaves. If using red onion, keep slices crisp or soak briefly in cold water for milder flavor, then drain.

Assemble burgers

Spread about 1 to 2 tablespoons of the quick sauce on the bottom bun. Place a lettuce leaf, then a cooked chicken patty (with melted cheese if used), top with a tomato slice and a few red onion rings. Add more sauce on the top bun if desired. Close the burger and serve immediately.

Serving suggestion

Serve with a side of oven-baked fries, a simple salad, or pickles. Leftover patties can be refrigerated in an airtight container for up to 3 days.