Classic Grilled Chicken Burgers

Name: Classic Grilled Chicken Burgers
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground chicken (thigh meat or 93% lean), cold, straight from the fridge; ½ cup (30 g) panko breadcrumbs; ¼ cup (60 g) yellow onion, peeled and finely grated on a box grater, with its juices; 2 cloves (6 g) garlic cloves, finely grated or minced; 1 tbsp (15 ml) Worcestershire sauce; 1 tsp (2 g) smoked paprika; 1 tsp (5 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) olive oil, divided: 2 tsp for brushing the patties, 1 tsp for oiling the grates; 4 buns (280 g) burger buns, split in half; 4 leaves (40 g) lettuce leaves (green leaf or romaine), washed, dried well and torn to fit the buns; 1 large (150 g) large ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick; 4 tbsp (60 g) mayonnaise (optional)

From the MyKitchenBank Kitchen

Juicy, well-seasoned chicken patties made with grated onion, garlic and panko, grilled until lightly charred and served on toasted buns with crisp lettuce and ripe tomato.

Prep: 25 min
Cook: 14 min
Wait: 23 min
Total: 1 hr 2 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) ground chicken (thigh meat or 93% lean), cold, straight from the fridge
½ cup (30 g) panko breadcrumbs
¼ cup (60 g) yellow onion, peeled and finely grated on a box grater, with its juices
2 cloves (6 g) garlic cloves, finely grated or minced
1 tbsp (15 ml) Worcestershire sauce
1 tsp (2 g) smoked paprika
1 tsp (5 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) olive oil, divided: 2 tsp for brushing the patties, 1 tsp for oiling the grates
To serve
4 buns (280 g) burger buns, split in half
4 leaves (40 g) lettuce leaves (green leaf or romaine), washed, dried well and torn to fit the buns
1 large (150 g) large ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick
4 tbsp (60 g) mayonnaise (optional)

Equipment (7)

Gas or charcoal grill with a lid
Instant-read thermometer
Large mixing bowl
Box grater
Rimmed baking sheet or large plate lined with parchment paper
Grill spatula
Heat-safe brush or folded paper towel with tongs, for oiling the grates

Steps

Before you start

Keep the ground chicken in the fridge until you are ready to mix. Cold meat is easier to shape and stays juicy.
Use ground chicken made from thigh meat, or a blend labeled 93% lean. Very lean breast-only mince makes dry burgers.
Check your gas or charcoal supply. You need a grill that holds about 400°F (200°C) with the lid closed.
Have an instant-read thermometer ready. Chicken burgers must reach 165°F (74°C) inside.

1
Prep the toppings
- Wash and thoroughly dry the lettuce, and tear each leaf to roughly the size of a bun.
- Cut the tomato into 4 slices about ¼ inch (6 mm) thick.
- Split the buns.
- Set everything aside on a plate near the grill.
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Ready when: Lettuce is dry and tomato slices are even.
Tip: Wet lettuce makes the buns soggy, so pat the leaves dry.
2
Mix the patty mixture
- In a large bowl, combine the panko, grated onion with its juices, garlic, Worcestershire sauce, smoked paprika, kosher salt and pepper.
- Stir and let sit for 2 minutes so the panko absorbs the moisture.
- Add the cold ground chicken.
- Using your hands, mix gently for about 30 seconds.
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Ready when: The seasonings are evenly spread and the mixture is just cohesive and a bit tacky.
Tip: Stop mixing as soon as it comes together. Overworking makes the burgers dense and rubbery.
3
Shape the patties
- Divide the mixture into 4 equal portions of about 6 oz (170 g) each.
- With damp hands, shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple, about ¼ inch deep, into the center of each with your thumb.
- Place on a parchment-lined tray and brush the tops with 2 tsp of the olive oil.
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Ready when: Patties are uniform in size with smooth edges and no cracks.
Tip: The dimple keeps the centers from puffing up into domes as they cook.
4
Chill and preheat
- Refrigerate the patties, uncovered, for 20 minutes.
- Meanwhile, light the grill and preheat on medium-high with the lid closed until the thermometer reads 400°F (200°C), about 10 minutes.
- Scrape the grates clean with a grill brush.
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Ready when: Grill reads about 400°F (200°C) and the patties feel firm.
Tip: Chilled patties are far less likely to stick or fall apart.
5
Grill the first side
- Fold a paper towel, hold it with tongs, dip it in the remaining 1 tsp olive oil and wipe the hot grates.
- Lay the patties on the grill, close the lid and cook for 5 to 6 minutes without moving them.
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Ready when: The patties release easily from the grates and have golden-brown grill marks.
Tip: If a patty sticks, give it another 30 seconds. It releases when the crust has formed.
6
Flip and finish
- Flip the patties once with a thin spatula.
- Close the lid and cook for 5 to 6 minutes more.
- Insert an instant-read thermometer horizontally into the side of the center of a patty.
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Ready when: The thermometer reads 165°F (74°C) and the juices run clear.
Tip: Don't press down on the patties. It squeezes out the juices and causes flare-ups.
7
Rest the patties
- Move the patties to a clean plate and let them rest for 3 minutes so the juices settle.
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Ready when: Patties are still hot, with no juices pooling when lightly touched.
8
Toast the buns
- Put the buns cut-side down on the grill over medium-high heat for 1 to 2 minutes, watching closely.
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Ready when: The cut sides are golden with light grill marks.
Tip: Buns burn quickly, so stay at the grill.
9
Assemble and serve
- Spread 1 tbsp mayonnaise, if using, on the cut sides of the top buns.
- Layer the bottom bun with a lettuce leaf, then a patty, then a tomato slice, and cap with the top bun.
- Serve right away.
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Ready when: The burgers are stacked and hot, with crisp lettuce.
Tip: Put the lettuce between the patty and the bun's bottom half to shield the bread from juices.

Good to know

Tips

Grating the onion rather than chopping it adds moisture and flavor without leaving crunchy bits that make the patties crumble.
Only flip once. Repeated flipping breaks up soft chicken patties.
If flare-ups occur, move the patties to a cooler part of the grill and close the lid until the flames die down.
Always check the temperature in the thickest part of the patty. Color alone is not a reliable sign of doneness for chicken.

Make ahead

"Mix and shape the patties up to 24 hours ahead. Stack them with parchment between layers, cover and refrigerate. Brush with oil just before grilling. You can also freeze the raw patties for up to 3 months and grill them from frozen, adding about 3 to 4 minutes per side with the lid closed, until 165°F (74°C)."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store cooked patties in an airtight container for up to 3 days. Freezer: wrap cooked patties individually and freeze for up to 3 months. Reheat in a covered skillet over medium-low heat with a splash of water for 4 to 6 minutes, or microwave for 1 to 2 minutes, until steaming hot at 165°F (74°C). Assemble on fresh buns."

Substitutions

panko breadcrumbs → Plain dry breadcrumbs, 6 tbsp (40 g). Fine crumbs absorb more, so use a little less. For gluten-free, use gluten-free breadcrumbs and buns.
ground chicken (thigh meat or 93% lean) → Ground turkey (thigh or 93% lean). Cook to the same 165°F (74°C) internal temperature.
Worcestershire sauce → Soy sauce, 2 tsp (10 ml). Reduce the kosher salt to ¾ tsp (4 g) to balance.
lettuce leaves (green leaf or romaine) → Baby arugula or butter lettuce. Use a small handful of arugula per burger.