Ground Chicken Burgers

chicken burgers topped with white sauce and pickled veggies.

5 from 1 ratings

These ground chicken burgers are packed with bold flavor. With chopped fresh cilantro, a hint of heat, and a tangy, creamy yogurt spread, these chicken burgers will become a new favorite weeknight dinner.

Prep Time30

Cook Time8

Total Time38

Course: lunch

Cuisine: American

Servings: people

Author: Chef Lindsey

Ingredients

For the Burgers:

1 lb ground chicken
2 teaspoons roasted red chili paste
3 tablespoons cilantro chopped
1 teaspoon kosher salt
½ teaspoon black pepper
3 garlic cloves minced
4 buns I used ciabatta and it was fabulous!

For the Yogurt Spread:

⅔ cup 2% Greek Yogurt I use Fage because I love the taste
⅓ cup mascarpone cheese
⅛ teaspoon lemon zest only the dark yellow, please!
½ lemon juice
1 tablespoon fresh mint leaves minced

For the Carrot & Cucumber Salad

Instructions

Form and cook chicken patties

Heat your grill pan over medium-high heat. Cover the bottom of another cast iron skillet with 2 sheets of aluminum foil.
While the grill pan heats up, mix together the chicken, chili paste, cilantro, salt, pepper, and garlic in a medium bowl. Form mixture into 4 equal patties.
When the grill is hot, brush with olive oil (or a vegetable oil of your choice) and place patties on the grill pan. Place large skillet on top of patties, foil side down, trying to distribute the weight evenly.
Set your timer for 5 minutes. Flip the burgers, take off one layer of the foil on the skillet, then place the skillet back on the patties. Cook for an additional 5 minutes or until the internal temperature reaches 165°F.
Move the patties to a plate and cover with foil to rest for 5-10 minutes before serving.

Make yogurt spread

In the base of a Nutribullet, mini food processor, or blender, add all of the ingredients. Blend until smooth.
Taste and adjust any ingredients as desired.
You can also make this in a bowl with an immersion blender. Be sure to mince your mint leaves as finely as possible first if using this method.

Prepare a carrot & cucumber salad

Shave the carrot and cucumber with a mandoline or vegetable peeler.
In a large bowl, toss in enough rice wine vinegar to coat; sprinkle with salt and sugar to taste.
Let marinate in the refrigerator until you are ready to eat. This can be made the day before if you wish.

Notes

Technique - Don't overmix your chicken. Use wet hands to mix gently, ensuring everything is just combined.

Variations - You can swap the ground chicken in this recipe for ground turkey, or another ground meat, like ground beef or ground lamb.

Storage - Store leftover chicken burgers in an airtight container in the fridge for 3-4 days.

Nutrition