Anchovy & White Bean Chicken Burgers

Name: Anchovy & White Bean Chicken Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (565 g) ground chicken (80/20 blend), cold, patted dry with paper towels; ¾ cup (180 ml) canned cannellini beans, drained, rinsed, and lightly mashed; 3 fillets (15 g) anchovy fillets in oil, minced or mashed into a paste; 3 clove (15 g) garlic cloves, minced; ½ whole (1 half) lemon, zested (about 1 tablespoon zest), plus 2 teaspoons juice; 2 tbsp (6 g) fresh oregano, finely chopped; ¼ cup (30 g) panko breadcrumbs; 1 whole (50 g) large egg, lightly beaten; ¾ tsp (4½ g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) olive oil; 4 whole burger buns, split and lightly toasted

From the MyKitchenBank Kitchen

Pan-seared chicken burgers enriched with cannellini beans, anchovies, and garlic for a savory, deeply flavored patty with Mediterranean roots. The white beans add moisture and body while the anchovies dissolve into the mixture, creating umami without fishiness. Serve on toasted buns with crisp lettuce, tomato, and a squeeze of lemon.

Prep: 15 min
Cook: 12 min
Wait: 30 min
Total: 57 min
Makes: 4 burgers

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Steps

Before you start

Have all ingredients ready and chilled before mixing
Chill the formed patties for 30 minutes to help them hold together
Pat the ground chicken dry with paper towels to reduce excess moisture

1
Prepare and mix patty
- In a large mixing bowl, combine the cold ground chicken, mashed white beans, minced anchovies, minced garlic, lemon zest, lemon juice, chopped oregano, panko breadcrumbs, beaten egg, kosher salt, and black pepper.
- Using a fork or your hands (gently), mix until just combined—do not overwork or the burgers will become dense and tough.
- The mixture should look slightly loose but hold together.
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Ready when: Mixture is just combined without visible streaks of raw chicken
Tip: Don't squeeze or compress the mixture—this keeps the burgers tender. The beans and anchovies will help bind everything without an egg-heavy texture.
2
Shape and chill patties
- Divide the mixture into 4 equal portions (about 3 oz / 85 g each).
- Gently shape each into a patty about ¾ inch (2 cm) thick, making a shallow dimple in the center with your thumb.
- This prevents the burgers from puffing up during cooking.
- Place the patties on a parchment-lined plate and refrigerate for at least 30 minutes.
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Ready when: Patties are firm and cold to the touch
Tip: The dimple in the center is critical—it helps the burgers cook evenly and stay flat rather than bulging into a dome.
3
Heat skillet and oilOven 375°F / 190°C
- Heat a 12-inch (30 cm) skillet or griddle over medium-high heat (about 375°F / 190°C on a griddle).
- Once hot, add the olive oil and swirl to coat evenly.
- Let it heat for another 30 seconds until the oil is shimmering and just beginning to smoke lightly.
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Ready when: Oil shimmers and is just about to smoke
Tip: A hot pan ensures a proper crust develops; if the pan isn't hot enough, the burgers will steam rather than sear.
4
Sear burgers on first side
- Carefully place all 4 patties on the hot skillet, leaving at least 1 inch (2.5 cm) space between them.
- Do not touch or move them for 5–6 minutes.
- You should hear a satisfying sizzle.
- The bottoms will develop a golden-brown crust and will release from the pan naturally.
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Ready when: Golden-brown crust forms and patties release from the pan without sticking
Tip: Resist the urge to press the burgers down—this squeezes out juices and creates a dense texture. Let them alone to brown.
5
Flip and cook second sideOven 165°F / 75°C
- Using a thin burger spatula, flip each patty carefully and cook for another 4–5 minutes.
- The internal temperature should reach 165°F (74°C) when measured in the thickest part.
- The second side will be slightly less brown than the first.
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Ready when: Internal temperature reads 165°F (74°C) on an instant-read thermometer
Tip: Use a thin spatula to prevent cracking the patty. If a burger looks very pale, it may not have had enough contact with the pan on the first flip—let it sit a few seconds longer.
6
Toast buns and assemble
- While the burgers rest for 2 minutes, split the burger buns and lightly toast them cut-side down in the skillet (or toaster) until golden and crisp.
- Transfer the cooked burgers to a plate.
- Place one burger on the bottom of each bun.
- Top with lettuce, tomato, and any other desired toppings (such as a dollop of Greek yogurt seasoned with lemon and oregano, red onion, or capers).
- Serve immediately with lemon wedges.
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Ready when: Buns are golden and crisp; burgers are warm and ready to serve
Tip: Toasting the buns adds texture contrast and helps prevent them from becoming soggy from burger juices.

Good to know

Tips

The anchovies dissolve almost completely into the mixture during mixing, creating savory umami without a strong fish taste—don't skip them or reduce the amount if you're anchovy-shy.
Don't overwork the meat mixture. A light touch yields tender, juicy burgers rather than dense, hockey-puck-like patties.
If your ground chicken is very lean (below 80% lean), add a tablespoon of olive oil to the mixture to prevent dryness.
Pair these burgers with bright, acidic toppings like pickled red onion, lemon aioli, or a tomato-cucumber salad to balance the savory anchovy base.

Make ahead

Patties can be shaped, wrapped individually, and frozen in an airtight container for up to 2 months. Cook from frozen, adding 2–3 minutes to each side (total 11–13 minutes per burger).

Storage & reheating

Store cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes per side, or wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes. Do not microwave, as the patty texture will become rubbery. Uncooked patties keep in the refrigerator for 1 day maximum.

Substitutions

anchovy fillets in oil → 2 teaspoons soy sauce or tamari. Provides umami depth without fishiness, though the final flavor will be slightly less Mediterranean and more Asian-inspired. Use the same amount.
canned cannellini beans → ½ cup (120 ml) mashed chickpeas or finely chopped cooked lentils. Chickpeas add a slightly nuttier flavor; lentils are earthier. Either works, though cannellini beans are milder and allow the anchovy to shine.
fresh_oregano → 1 teaspoon dried oregano or 2 tablespoons fresh basil or parsley. Dried oregano is more concentrated, so use half the amount. Fresh basil creates a brighter, less earthy burger.
panko breadcrumbs → ¼ cup (30 g) finely grated Parmigiano-Reggiano or ¼ cup (20 g) finely torn fresh breadcrumbs. Parmesan adds savory depth; fresh breadcrumbs create a slightly lighter, moister crumb. Both work well with the anchovy.