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Ground Chicken Burgers with Homemade Burger Sauce Recipe

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4.3 from 61 reviews

These juicy Ground Chicken Burgers feature a perfectly seasoned chicken patty cooked in a skillet and topped with melted cheddar cheese. Served on lightly toasted brioche buns with a tangy homemade burger sauce and fresh vegetables, they make an irresistible meal for any burger lover seeking a flavorful, healthier twist on the classic burger.

Ingredients

Burger Sauce

  • 1/2 cup mayonnaise
  • 3 Tbsp. ketchup
  • 2 Tbsp. finely chopped sweet gherkins, plus 1 Tbsp. juice from jar
  • 1 Tbsp. yellow mustard
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. kosher salt
  • 1/4 tsp. smoked paprika
  • 1/8 tsp. freshly ground black pepper
  • 1/8 tsp. garlic powder

Chicken Burgers

  • 3 Tbsp. unsalted butter, divided
  • 1/2 medium yellow onion, finely chopped
  • Pinch of granulated sugar
  • Kosher salt, to taste
  • 2 lb. (93% lean) ground chicken
  • 3/4 cup panko breadcrumbs
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • 1 1/2 tsp. garlic powder
  • Freshly ground black pepper, to taste
  • 1 Tbsp. extra-virgin olive oil
  • 6 slices cheddar cheese
  • 6 brioche burger buns, split, lightly toasted
  • Butterhead lettuce leaves
  • Thinly sliced tomato
  • Thinly sliced red onion

Instructions

  1. Prepare the Burger Sauce: In a medium bowl, combine mayonnaise, ketchup, finely chopped sweet gherkins, gherkin juice, yellow mustard, Worcestershire sauce, kosher salt, smoked paprika, freshly ground black pepper, and garlic powder. Mix until fully combined. Cover the bowl and refrigerate until using. The sauce can be made up to one week ahead.
  2. Cook and Caramelize Onions: Heat 1 tablespoon of unsalted butter in a large cast-iron or nonstick skillet over medium-high heat. Add finely chopped yellow onions, a pinch of granulated sugar, and a pinch of kosher salt. Stir to combine. Cook, stirring occasionally, and if onions brown too quickly, add a splash of water to prevent burning. Continue cooking until onions soften and turn golden brown, about 10 minutes. Transfer onions to a large bowl and allow to cool slightly. Keep the skillet for later use; do not clean it.
  3. Mix Burger Ingredients: To the bowl with the caramelized onions, add the ground chicken, panko breadcrumbs, mayonnaise, Worcestershire sauce, garlic powder, kosher salt, and freshly ground black pepper. Using your hands or a wooden spoon, gently mix to combine all ingredients evenly. Be careful not to overmix to keep the burgers tender.
  4. Form Patties: Shape the chicken mixture into six equal patties, each about 1/2 inch thick. Use your thumb to create a slight indentation in the center of each patty—this helps prevent the burgers from shrinking excessively during cooking.
  5. Cook the Burgers: In the reserved skillet, heat 1 tablespoon of extra-virgin olive oil and 1 tablespoon of unsalted butter over medium-high heat until the butter is bubbling and oil is hot, about 2 minutes. Cook three patties, turning once halfway, without pressing down on them. Cook until they are well seared and reach an internal temperature of 165°F (74°C), about 8 to 10 minutes total.
  6. Melt Cheese on Patties: Place one slice of cheddar cheese on each cooked patty. Cover the skillet with a lid or foil and continue cooking for 30 to 60 seconds until the cheese melts. Transfer the cooked patties to a plate and tent with foil to keep warm.
  7. Cook Remaining Patties: Repeat the cooking process with the remaining 1 tablespoon of butter (add no additional oil) and the remaining three patties, cooking and melting cheese as before.
  8. Assemble the Burgers: Spread the prepared burger sauce on the cut sides of the toasted brioche buns. On each bottom bun, layer butterhead lettuce leaves, a chicken burger patty with melted cheese, slices of tomato, and thinly sliced red onion. Close with the top buns and serve immediately.

Notes

  • The burger sauce can be prepared up to one week in advance and stored refrigerated.
  • Do not overmix the burger ingredients to maintain tender patties.
  • The indentation in the patties helps them cook evenly without puffing up in the center.
  • Use an instant-read thermometer to ensure burgers reach 165°F for food safety.
  • If onions begin to brown too quickly during caramelizing, adding a splash of water will prevent burning.
  • Butter and oil help achieve a nicely seared exterior and prevent sticking in the skillet.
  • Serve immediately for best texture and flavor.

Find it online: https://flavorspath.com/ground-chicken-burgers-with-homemade-burger-sauce-recipe/