Juicy Chicken Burgers
- PREP 30min
- COOK 25min
- TOTAL 55min
There’s nothing plain about this chicken burger recipe. Perfectly spiced and cooked veggies are added to the ground chicken, guaranteeing the burger patties turn out juicy and flavorful. We love Gruyère or Swiss cheese with these burgers (they work nicely with the ratatouille-inspired flavors of the veggie mix).
You Will Need
2 tablespoons olive oil
1 ½ cups finely chopped zucchini, 1 small-to-medium zucchini (145 g)
¾ cup finely chopped red bell pepper, 1 small pepper (105 g)
½ cup finely chopped onion, quarter of a medium onion (70 g)
3 garlic cloves, minced
2 teaspoons tomato paste
½ teaspoon dried oregano
1 teaspoon red wine vinegar
1 pound ground chicken, 93/7 lean (450 g)
½ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
½ teaspoon smoked paprika
1 large egg
1 large egg yolk
¼ cup panko breadcrumbs (20 g)
3.5 ounces Gruyère cheese, sliced or grated (95 g)
For assembly: burger buns, butter lettuce, mayonnaise, Dijon mustard, and Gruyere cheese
Directions
1Make vegetable mix: Heat the olive oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, and garlic. Add a pinch of salt and cook, stirring occasionally, for about 8 minutes. Stir in the tomato paste and dried oregano, then cook for 3 minutes. Remove from the heat and stir in the red wine vinegar. Spread onto a plate and refrigerate to cool it quickly.
2Make burger mix: In a large mixing bowl, whisk ½ teaspoon salt, the pepper, smoked paprika, whole egg, and egg yolk until blended. Add the ground chicken and stir to combine. Fold in the cooled vegetable mixture and panko bread crumbs. Refrigerate for 20 minutes.
3Prep the oven: Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper.
4Make burgers: Divide the mixture into four 6-ounce meatballs. Wipe out the skillet used for the veggies, then place it over medium heat and add a drizzle of olive oil. Working in batches, place the giant meatballs into the pan (2 to 3 should fit). Smash them into a thick patty, and sear on both sides before moving them to the prepared baking sheet. When all the burgers are seared and on the baking sheet, bake them for 10 minutes, or until they reach an internal temperature close to 160°F (they will finish cooking after adding the cheese). Add the cheese and bake for another 3 to 4 minutes, or until the internal temperature reaches 165°F.
5Assemble and serve: While the burger patties bake, toast the buns in the skillet. Spread a little mayonnaise and Dijon mustard on each bun, put down a few lettuce leaves, add the cheese-topped burger, and enjoy.
Adam and Joanne's Tips
- Storing: Keep leftover cooked burgers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat (use a lid to trap some steam) or in the oven.
- Make ahead: Prepare burger mix, cover tightly, then refrigerate overnight. Form patties and cook the next day.
- The nutrition facts provided below are estimates and do not include the bun or extra mayo/mustard.