Easy and Juicy Chicken Burgers

Total Time
18mins
Prep 10 mins
Cook 8 mins

This recipe was my first attempt cooking with ground chicken. The burgers are super juicy and the flavor is AMAZING! I used an indoor grill, but they would certainly be great outdoors as well. Serve with a side of Pringles reduced fat chips or baked potato crisps if desired.

Ingredients Nutrition

Directions

  1. Wash hands thoroughly before and after handling uncooked chicken. Spray indoor grill with fat free cooking spray and let in run five minutes while you are prepping your burgers.
  2. Mince onions, celery, bell pepper, and garlic for about 20 seconds in food processor (DO NOT Puree). The mixture will seem a bit too moist and soggy, but that's OK. The moisture will keep your burger juicy, although you will lose some of it (along with excess fat) during cooking. Flatten ground chicken by hand on a cutting board, add seasoning, bread crumbs, Worcestershire sauce, liquid smoke, and vegetable mix. Blend chicken mixture by hand until consistent. Form a ball, then flatten it out again and form into four tight patties.
  3. Season one side of patties with Mrs. Dash. Place all patties seasoned side down on indoor grill, then season the other side. Close your grill and cook about 8 minutes until firm and light brown with dark grill marks.
  4. When burgers are done, place a slice of fat free cheese on top of patties (if desired) and continue on the grill until cheese melts. My wife put her burger together with fat free Mayo. I tried a swizzle of fat free ranch dressing. Both were terrific!
Most Helpful

The burgers turned out great, but my family does not like some of the spices in the Mrs. Dash Chicken Grilling Blend, I should have read it before I added it, therefore it kinda ruined the meal.

amcarroll September 21, 2009

Wow, these babies are good! And they're HUGE! I wasn't sure I was woman enough to finish a whole one LOL. I like the veggies in the recipe; I'm a person who likes to pile veggies onto my burgers and it was great to ahve them already in there. I think I will add more salt next time (we're not watching sodium). DH liked his with ketchup and pickles, and I went for a mustard/green chile/pickle mix (no, I'm not preggo :)). Also, I made these on the outdoor grill and had some concern about not having any "binders" in the recipe, but they did just fine! Thanks for posting; this is definitely a keeper! Made for PAC 2008.

smellyvegetarian October 07, 2008