Onion Mushroom Chicken Burgers

Name: Onion Mushroom Chicken Burgers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium (400 g) yellow onion, thinly sliced; 10 oz (280 g) cremini or button mushrooms, finely chopped; 3 tablespoons (43 g) unsalted butter, divided; 2 cloves (6 g) garlic cloves, minced; to taste kosher salt; to taste black pepper, freshly ground; 1½ lbs (680 g) ground chicken, cold; ½ cup (60 g) panko breadcrumbs; 1 whole (50 g) large egg, lightly beaten; 1 tablespoon (15 ml) Worcestershire sauce; 1 teaspoon (1 g) fresh thyme leaves (optional); 1 tablespoon (15 ml) vegetable oil

From the MyKitchenBank Kitchen

Juicy ground chicken patties studded with sautéed mushrooms and sweet caramelized onions, pan-fried until golden and cooked through. These flavorful burgers stay moist thanks to the vegetables mixed into the meat, and are perfect served on a toasted bun with your favorite toppings.

Prep: 30 min
Cook: 25 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 burgers

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Steps

Before you start

Have all ingredients measured and prepped before you start cooking the vegetables
Chill the burger mixture in the freezer for 15 minutes after mixing so the patties hold together better when cooking
Have burger buns and toppings ready before you start pan-frying

1
Caramelize the onions
- In a large skillet (12-inch), melt 1½ tablespoons (21 g) of the butter over medium heat.
- Add the thinly sliced onions and a pinch of salt.
- Cook, stirring occasionally, for 12–15 minutes, until the onions are deeply golden and very soft.
- They should smell sweet and caramelized.
- Transfer to a plate to cool slightly.
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Ready when: Onions are deep golden brown and smell sweet
Tip: Stir occasionally but don't rush—low, steady heat is the key to true caramelization.
2
Sauté the mushrooms
- In a medium skillet (10-inch), melt the remaining 1½ tablespoons (22 g) of butter over medium-high heat.
- Add the finely chopped mushrooms and the minced garlic.
- Cook for 5–7 minutes, stirring frequently, until the mushrooms have released their liquid and are golden brown.
- Season lightly with salt and pepper.
- Let cool for a minute or two.
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Ready when: Mushrooms are deep golden and any liquid has evaporated
Tip: Cook the mushrooms until they're quite brown so they add deep flavor, not just moisture.
3
Mix the burger patties
- In a mixing bowl, combine the cold ground chicken, panko breadcrumbs, beaten egg, Worcestershire sauce, and fresh thyme (if using).
- Add the cooked caramelized onions and sautéed mushrooms (along with any browned bits).
- Season with a pinch of salt and black pepper.
- Gently fold the mixture with your hands until just combined—do not overwork or the burgers will be dense.
- Divide evenly into 4 equal portions.
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Ready when: Mixture is evenly combined with no streaks of raw chicken
Tip: Handle the meat as little as possible—overmixing makes tough, dense burgers.
4
Shape and chill the patties
- Gently shape each portion into a patty about 1 inch (2.5 cm) thick and 3½ inches (9 cm) wide.
- Make a shallow indentation in the center of each patty with your thumb—this prevents them from puffing up as they cook.
- Place the patties on a parchment-lined plate and refrigerate for at least 15 minutes, or up to 2 hours.
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Ready when: Patties are firm and cold to the touch
Tip: The indentation in the center is essential—it helps the burger cook evenly and stay flat.
5
Pan-fry the burgers
- Heat 1 tablespoon (15 ml) of vegetable oil in a large skillet (12-inch) over medium-high heat until it shimmers.
- Carefully place the 4 chilled patties in the pan—they should sizzle immediately.
- Cook without moving them for 4–5 minutes on the first side, until golden brown and a crust forms.
- Flip carefully and cook the other side for another 4–5 minutes.
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Ready when: Both sides are golden brown with a crispy crust
Tip: Resist the urge to press down on the burgers—you'll squeeze out the juices and dry them out.
6
Check for donenessOven 165°F / 75°C
- Using a meat thermometer, check the internal temperature of the thickest burger.
- It should read 165°F (74°C) for food safety.
- If any burger hasn't reached temperature, reduce the heat to medium and continue cooking for another 1–2 minutes per side, checking again.
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Ready when: Internal temperature reaches 165°F (74°C)
Tip: Don't skip the thermometer—ground chicken must reach 165°F to be safe.
7
Rest and serve
- Transfer the cooked burgers to a plate and let them rest for 2–3 minutes.
- This allows the juices to redistribute throughout the meat.
- Toast your burger buns lightly if desired, then assemble the burgers with your favorite toppings (lettuce, tomato, cheese, condiments, etc.).
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Ready when: Burgers have rested and are ready to serve
Tip: Resting is quick but important—it keeps the burgers juicy when you bite into them.

Good to know

Tips

Caramelizing the onions properly (12–15 minutes over medium heat) is what gives these burgers their rich, complex flavor—don't skip this step or rush it.
Keeping the ground chicken cold until you're ready to pan-fry helps the patties hold together and cook evenly without falling apart.
If your burgers are sticking to the pan, resist moving them early. Once a good crust forms, they will release easily.
For extra moisture, brush the toasted buns with a little of the caramelized onion liquid before assembling.

Make ahead

Prepare the burger mixture and shape the patties up to 2 hours in advance. Store them covered in the refrigerator. Pan-fry them fresh just before serving for the best texture and flavor.

Storage & reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (163°C) oven for 8–10 minutes until warm throughout. Uncooked patties can be frozen for up to 3 months; thaw in the refrigerator before cooking. Do not refreeze thawed patties.

Substitutions

cremini or button mushrooms → finely chopped bell peppers or zucchini. Use the same weight; cook until soft and any liquid has evaporated. The burgers will have a fresher taste but less umami depth.
panko_breadcrumbs → finely crushed saltine crackers or plain breadcrumbs. Use the same amount. The texture will be slightly tighter, and plain breadcrumbs may absorb more liquid.
Worcestershire sauce → soy sauce or tamari. Use the same amount. The burgers will taste slightly different but still be deeply flavored. Tamari is gluten-free.
fresh thyme leaves → fresh sage or oregano. Use the same amount. Sage and oregano will give a more Italian accent; thyme is more classic.