Chicken Burgers Are So The New Turkey Burgers

Excuse us while we say our goodbyes to beef burgers forever (JK, we’ll always love a classic burger). But can we talk about how good a chicken burger can be when it’s done right? Holy smokes, Batman. Far from dry or bland, this chicken burger is juicy, flavorful, and oh-so satisfying when that burger craving hits. We use ingredients like caramelized onions, mayonnaise, and the perfect combination of seasonings to create a chicken burger that definitely won’t disappoint. Topped with a tangy homemade burger sauce, fresh toppings, and sandwiched between two toasted buttery brioche buns, we’re thinking we might just convert you to team-chicken when it comes to your burger preference.

Yields: 6 servings

Prep Time: 10 mins

Total Time: 50 mins

Ingredients

Burger Sauce

• 1/2 c.

  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

• 2 lb.

  (93% lean) ground chicken

• 3/4 c.

  panko

• 2 tbsp.

  mayonnaise

• 1 tbsp.

  Worcestershire sauce

• 1 1/2 tsp.

  garlic powder

• Freshly ground black pepper

• 1 tbsp.

  extra-virgin olive oil

• 6

  slices cheddar cheese

• 6

  brioche burger buns, split, lightly toasted

• Butterhead lettuce leaves, sliced tomato, and thinly sliced red onion, for serving

Directions

Burger Sauce

1. In a medium bowl, mix mayonnaise, ketchup, gherkins, gherkin juice, mustard, Worcestershire, salt, paprika, pepper, and garlic powder until combined. Cover and refrigerate until ready to use.

2. Make Ahead: Sauce can be made 1 week ahead. Keep refrigerated.

Chicken Burgers

1. In a large cast-iron or nonstick skillet over medium-high heat, melt 1 tablespoon butter. Add yellow onions, sugar, and a pinch of salt and stir to combine. Cook, stirring occasionally and adding a splash of water if onions brown too quickly, until softened and golden brown, about 10 minutes. Transfer onions to a large bowl and let cool slightly. Reserve skillet (do not wipe out).

2. Add chicken, panko, mayonnaise, Worcestershire, and garlic powder to bowl with onions; season with salt and pepper. Using your hands or a wooden spoon, gently mix to combine, being careful not to over mix.

3. Shape chicken mixture into 6 patties about 1/2" thick. Using your thumb, make an indentation in the center of each patty (this prevents the burgers from shrinking too much while they cook).

4. In reserved skillet over medium-high heat, heat oil and 1 tablespoon butter until very hot and butter is bubbling, about 2 minutes. Cook 3 patties, turning halfway through, until seared and an instant-read thermometer inserted into the center registers 165° (for juicy burgers with a nicely seared exterior, avoid moving or pressing down on patties while cooking), 8 to 10 minutes.

5. Place 1 slice of cheese on top of each patty, cover, and continue to cook until cheese is melted, 30 to 60 seconds. Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon butter (no need to add more oil) and 3 patties.

6. Spread burger sauce on cut sides of buns. Top bottom buns with lettuce, burgers, tomato, and red onion. Close with top buns.

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