Honey Mustard Chicken Burgers

Steps

1. 1

   Mix glaze

   • In a small bowl, whisk together the Dijon mustard and honey until smooth.
   • Set aside.
   • This is your glaze for brushing on the burgers as they cook.

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   Ready when: mixture is uniform and pourable

2. 2

   Combine burger mixture

   • In a large mixing bowl, combine the cold ground chicken, panko breadcrumbs, egg, salt, black pepper, and garlic powder.
   • Mix gently with your hands for 30–45 seconds until just combined—do not overwork or the burgers will be dense and tough.
   • The mixture should hold together but still look slightly shaggy.

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   Ready when: ingredients are barely combined, mixture is cool to the touch

   Tip: Overworking develops gluten in the meat, making burgers rubbery. Handle as little as possible.

3. 3

   Form patties

   • Divide the mixture into 4 equal portions (about 6 oz/170 g each).
   • Gently shape each into a patty about ¾ inch (2 cm) thick and 3½ inches (9 cm) wide.
   • Make a shallow indent with your thumb in the center of each patty—this helps it cook evenly and prevents puffing.
   • Place patties on a plate.

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   Ready when: four uniform patties with thumb indents

   Tip: Keep your hands slightly damp so the meat doesn't stick, but don't overpack.

4. 4

   Chill patties

   • Refrigerate the patties for at least 10 minutes.
   • Cold patties hold together better on the grill and cook through more evenly.
5. 5

   Oil grill gratesOven 400°F / 205°C

   • Preheat grill to medium-high (about 400°F/200°C).
   • When hot, fold a paper towel, soak it lightly in the vegetable oil, grab it with tongs, and rub it over the grill grates.
   • This prevents sticking.

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   Ready when: grates are glossy and lightly oiled

   Tip: Never use your bare hand to oil a hot grill; use tongs and a folded paper towel.

6. 6

   Grill first side

   • Place the patties on the hot grill, leaving 2 inches (5 cm) between them.
   • Cook without moving for 4–5 minutes until the bottom is deeply golden and releases easily with a spatula.
   • Don't press down on the burgers—this squeezes out juices.

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   Ready when: bottom is golden brown and releases without resistance

   Tip: Resist the urge to flip early. A good crust takes time and helps the burger stay juicy.

7. 7

   Flip and glazeOven 165°F / 75°C

   • Flip each patty carefully with a spatula.
   • Immediately brush the cooked side generously with the honey mustard glaze.
   • Cook the second side for 4–5 minutes until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
   • Brush this side with glaze in the last minute of cooking.

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   Ready when: internal temperature reaches 165°F (74°C); glaze is glossy and slightly caramelized

   Tip: Ground poultry must reach 165°F to be safe. A meat thermometer is your best tool here.

8. 8

   Rest and serve

   • Transfer the burgers to a clean plate and let rest for 2 minutes.
   • This allows juices to redistribute.
   • Serve on toasted buns with your choice of lettuce, tomato, onion, and pickles.

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   Tip: Skipping the rest will make the burger dry when you bite into it.