This ground chicken burger recipe is really delicious. The secret is a spiced vegetable mixture that is mixed directly into the patty. Trust me, you’ll want to make it again and again.
As soon as I decided on the recipe for these chicken burgers, I immediately put everything back on my shopping list so I could make them again soon. Mixing vegetables directly into ground chicken is a game changer. It adds flavor and color and keeps the burger juicier.
If you’ve ever made turkey burgers or turkey meatloaf, you already know that we’re big fans of incorporating vegetables into our recipes. It’s the best way to keep ground meat dishes juicy and flavorful.
main ingredients
Ground Chicken: As with all recipes that use ground chicken, use ground chicken that is a little fatty. Look for 93% lean and 7% fat, or 93/7, on the package. This indicates that it is a blend of ground chicken breast and dark meat. You can also use ground turkey in place of the chicken in this recipe. Vegetables: Mix together the cooked zucchini, peppers, onions, and garlic and add to the burger mix. You can also use eggplant or yellow pumpkin (summer squash) instead. Between the vegetables and spices, these remind me of the taste of late summer ratatouille. It’s so delicious! Tomato paste, vinegar, and spices: This burger recipe doesn’t care about flavor, so it’s loaded with tomato paste, oregano, smoked paprika, and red wine vinegar. Eggs and breadcrumbs: You don’t need too much binder here, but whole eggs and egg yolks help the burgers hold together, add more flavor, and add a little fat (I use the same combination in my meatloaf recipe). Next, add a small amount of bread crumbs to firm up the mixture, making it easier to shape the burgers and cook them. Bonus: Pick your favorite hamburger bun and smear a little mayonnaise and Dijon mustard on top (like a makeshift Dijonnaise). I love the crunchy texture of lettuce and always add cheese. Gruyère or Swiss are great when combined with other flavors in a chicken burger patty.
See the complete recipe with measurements below.
How to make chicken burger
Tip 1: Make a vegetable mix. Lean ground chicken needs a little help with seasoning, so I cook a simple mixture of finely chopped zucchini, bell pepper, onion and garlic until cooked through and lightly caramelized. It takes about 10 minutes, so it’s well worth it!
When the vegetables are almost finished, stir in the tomato paste and dried oregano. Then, once it has cooled down, add the red wine vinegar and mix. The final mixture is shown below. Adds incredible flavor to these chicken burgers.
Tip 2: Mix the eggs and spices before adding the chicken. We often use this trick when working with minced meat. Mix the spices, salt, and egg together first, then add the minced chicken.
Tip 3: Add vegetables and breadcrumbs at the end. Before making the burgers, mix together the vegetable mix and breadcrumbs. Your hands are usually best for this type of work, but you can also use a fork.
Tip 4: Let it cool and harden. Place the burger mixture in the refrigerator for 20 minutes to allow the crumbs to absorb moisture. This enhances the flavor and makes it easier to shape the burgers.
Tip 5: Start in the skillet and finish in the oven. To add color, brown the burgers on both sides in a frying pan with a little olive oil, then transfer to the preheated oven to brown through the middle.
We like to form the burger mix into large meatballs, add them to the skillet and press them into the patties. Once both sides are browned, cook until almost done, then add the cheese and continue cooking until the burger is cooked in the middle and the cheese is melted.
offer suggestions
When assembling our burgers, we love to spread mayonnaise and Dijon on buttery burger buns and top each half with some crunchy lettuce (iceberg or butter lettuce is best). Next, simplify the sides. Adam loves roasted potato wedges and baked fries. I love sweet potato fries and my son loves tater tots.
Something fresh, cool and crispy would also be great. Try the Orzo Pasta Salad, Creamy Cucumber Salad, or Cherry Tomato Salad. A side salad would be nice. I especially love the homemade ranch and the simple lemon vinaigrette.
See more of my favorite ground chicken recipes
juicy chicken burger
preparation
half an hour
cook
25 minutes
total
55 minutes
There’s nothing simple about this chicken burger recipe. Adding perfectly spiced and cooked vegetables to ground chicken makes your burger patty juicy and flavorful. We love to serve these burgers with Gruyère or Swiss cheese (which pairs well with the ratatouille-style flavor of the vegetable mix).
For 4 people
will be needed
2 tablespoons olive oil
1 1/2 cups finely chopped zucchini, 1 small to medium zucchini (145 g)
3/4 cup finely chopped red bell pepper, 1 small bell pepper (105 g)
1/2 cup chopped onion, 1/4 medium onion (70 g)
3 cloves garlic (chopped)
2 teaspoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon red wine vinegar
1 pound ground chicken (lean 93/7) (450 g)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1 large egg
1 large egg yolk
Breadcrumbs 1/4 cup (20g)
3.5 oz Gruyère cheese, sliced or grated (95 g)
For assembly: burger buns, butter lettuce, mayonnaise, Dijon mustard, Gruyère cheese.
direction
1Make the vegetable mix: Heat the olive oil in a frying pan over medium heat. Add zucchini, bell pepper, onion, and garlic. Add a pinch of salt and cook, stirring occasionally, for about 8 minutes. Stir in tomato paste and dried oregano and cook for 3 minutes. Remove from heat and stir in red wine vinegar. Spread on a plate and cool quickly in the refrigerator.
2Make the burger mix: In a large mixing bowl, combine 1/2 teaspoon salt, pepper, smoked paprika, whole eggs, and egg yolks. Add ground chicken and mix. Mix the cooled vegetable mixture and breadcrumbs. Refrigerate for 20 minutes.
3Prepare the oven: Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper.
4Make the burgers: Divide mixture between four 6-ounce meatballs. Wipe out the frying pan you sautéed the vegetables in, heat over medium heat, and add a little olive oil. Add the giant meatballs to the pot in batches (it should hold 2-3). Break them into thick patties, sear both sides, and transfer to the prepared baking sheet. Once all the burgers are done and placed on the baking sheet, bake for 10 minutes or until the internal temperature is near 160°F (adding the cheese will finish cooking). Add cheese and bake for an additional 3 to 4 minutes or until internal temperature reaches 165°F.
5Assemble and serve: While the burger patties are cooking, toast the buns in a skillet. Spread a little mayonnaise and Dijon mustard on the bun, lay out a few lettuce leaves, and serve with the burger topped with cheese.
Adam and Joan’s Tips
Storage: Leftover cooked burgers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat (cover to trap steam) or in the oven. Make ahead: Prepare the burger mix, cover tightly and refrigerate overnight. Form into patties and cook the next day. The nutritional information provided below is an estimate and does not include bread or additional mayonnaise/mustard.
Nutritional information per serving
Serving size
1 burger patty with cheese (no bun)
/
calorie
406
/
total fat
27g
/
saturated fat
9.2g
/
cholesterol
216.3mg
/
sodium
609mg
/
carbohydrates
10.6g
/
dietary fiber
1.6g
/
Total sugar content
3g
/
protein
31.1g
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