Ground Chicken Burgers
These juicy Italian-style ground chicken burgers are packed with fresh herbs and served on soft rolls with basil, arugula, tomato, and lemon garlic aioli. This is an easy, 20-minute weeknight dinner that's so flavorful you'll want it again and again!
Servings: 4 servings
Ingredients
For the Chicken Burgers
- 1 pound ground chicken not too lean; try for 90% lean or close
- 2 teaspoons Italian seasoning blend
- 2 tablespoons Greek yogurt or mayonnaise
- 1 egg well beaten
- 2 tablespoons yellow onion minced
- salt and black pepper to taste
For Serving
- 4 soft ciabatta rolls or brioche buns
- 1 cup fresh arugula or butter lettuce
- ¼ cup fresh basil leaves
- 1 large tomato sliced crosswise
- 4 tablespoons lemon garlic aioli homemade or store-bought
- desired toppings and condiments such as red onion, mustard, Dijon mustard, fresh mozzarella, and cheddar cheese
Instructions
Make the Burger Mixture & Patties
- In a large bowl, combine the ground chicken, Italian seasoning, Greek yogurt (or mayonnaise), beaten egg, minced onion, salt, and pepper. Gently mix with clean hands or a fork until just combined; try not to overmix.
- Divide the mixture into 4 equal portions and shape into patties about ½-inch thick. (Lightly oil your hands to make shaping easier.) Place the patties on a parchment lined baking sheet. Press your thumb into the middle of each to make a little indent; this will help them keep their shape.
Cook the Burgers
- Heat a drizzle of olive oil in a large skillet or grill pan over medium heat (or preheat your grill). Cook the burgers for about 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F.
Assembling the Burgers
- Lightly toast the ciabatta rolls or brioche buns in the skillet or on the grill until golden.
- Spread a generous layer of lemon garlic aioli on the bottom bun. Top with the chicken burger, fresh arugula or butter lettuce, basil leaves, and tomato slices. Add more aioli to the top bun if desired, then close the sandwich.
- Serve immediately with a side of crispy roasted potatoes, a fruit salad, or chips!
Notes
- Choose the right ground chicken. For best results, use a blend of white and dark meat (around 92-96% lean).
- Add moist ingredients to bind the patties together and to keep them from drying out as they cook. Greek yogurt, mayo, and egg are all good choices.
- Don't overcook, or the patties will be dry. Stack two or three patties to get a more accurate reading, then insert a digital thermometer in the center of the stack. An internal temperature of 165°F is perfect.
- Don't press down on the burgers while cooking; this will release their juices.
- Rest burgers for 5 minutes before serving.
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 32g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 496mg | Potassium: 768mg | Fiber: 2g | Sugar: 2g | Vitamin A: 654IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 2mg
