Classic Chicken Burgers – Great Tastes of Manitoba

Chicken burgers will never take a backseat at the BBQ again! Chef Gordon Bailey shows how ground chicken takes on whatever flavours you give it, building a burger that’s juicy, flavourful, and proper barbecue fare.

Ingredients

1 lb. (450 g) ground chicken
1 clove garlic, minced
1 green onion, minced
1 tsp (5 mL) dried oregano
½ lemon, juiced
½ cup (125 mL) panko crumbs (or breadcrumbs)
2 Tbsp (30 mL) mayonnaise
½ tsp (2 mL) salt
½ tsp (2 mL) pepper
8 slider buns
Toppings: cheese, lettuce, tomato, relish, pickles, mayonnaise, coleslaw, grilled vegetables.

Method

In medium bowl, add ground chicken, green onion, oregano, lemon juice, panko crumbs, mayonnaise, salt, and pepper.
Using lightly oiled hands, gently combine ingredients, making sure not to over work mixture.
Divide the mixture equally into 4 portions. Form each portion into a ball and flatten into a patty.
Place on a baking sheet lined with parchment paper.
Using your thumb, make a small depression in the center of each patty so they cook evenly.
Cook burgers on gas grill or in frypan on top of stove until they reach an internal temperature of 165°F (74°C). Depending on the temperature of your grill/element.
Serve on buns with your favourite toppings.

Tips

Double this recipe and freeze extra raw burgers in a single layer between sheets of wax paper. Once frozen, wrap burgers in wax paper then tightly in foil. Freeze for up to 3 months.