Jess' Fully Loaded Crispy Ground Chicken Burgers
 
Prep time
Cook time
Total time
 
These ground chicken burgers are seriously sink-your-teeth-into fantastic. Crispy on the outside, super moist in the center. Oh my, so grand.
Serves: 4
Ingredients
FOR THE CHICKEN BURGERS:
  • 1 lb. Ground Chicken
  • 2 cups Panko breadcrumbs, divided in half
  • 2 tbsp. Fresh Chopped Chives
  • ¼ cup Mayonaise
  • 2 Eggs
  • 1 tbsp. Dijon Mustard
  • Salt + Pepper
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Cornstarch
  • 2 tbsp. Avocado or Neutral Oil
CALABRIAN GARLIC HERB MAYO:
  • ¾ cup Mayonnaise
  • 1 tbsp. Minced Calabrian Peppers
  • 2 tbsp. Fresh Dill
  • 2 tbsp. Fresh Chives
  • 1/ 4 cup Fresh Italian Parsley
  • 4 - 5 Fresh Basil Leaves
  • 2 Garlic Cloves
  • 1 tbsp. Half & Half
  • 2 tsp. Lemon Juice
  • ½ tsp. Salt
  • ¼ tsp. Black Pepper
TO ASSEMBLE THE BURGERS:
  • 4 Brioche Buns, toasted
  • 8 Tomato Slices (or 4 if it’s a large tomato)
  • 4 Havarti Cheese Slices
  • Green Leaf Lettuce, as desired
  • ¼ cup Pickled Red Onions
Instructions
  1. PREPARE THE PATTIES: Mix together the ground chicken, half of the breadcrumbs, chopped chives, mayonnaise, eggs, dijon, salt, pepper, and lemon juice in a large bowl. Form into four bun-sized patties, place back in the bowl and refrigerate for a minimum of 20 minutes. On a separate plate mix together the cornstarch and remaining breadcrumbs, then set aside. Note: The patties will be wet and sticky… that’s a good thing.
  2. WHIP TOGETHER THE MAYO: Place all ingredients for the Calabrian garlic herb mayo in a small food processor. Puree until fully blended. Transfer to a bowl and set in the refrigerator.
  3. PAN-FRY THE BURGERS: Drizzle enough oil in a medium-high heat skillet to cover ½ inch of the patties. About 3 - 4 tablespoons, depending on the size of your skillet. Remove the patties from the fridge and coat each one, both sides, in the cornstarch-breadcrumb mixture. Add the burger patties to the skillet, but make sure not to overcrowd. You may need to work in two batches. Pan-fry for 5 minutes, flip, and continue to cook for another 5 minutes. Flip again and cook for an additional 3 - 5 minutes, or until golden crispy and the internal temperature has reached 165F. Transfer to a wire rack once cooked and place in a 200F warmed oven if you’re cooking in batches.
  4. FOR SERVING: Slather desired amount of Calabrian Garlic Herb Mayo on both sides of the toasted buns. Assemble the sandwiches with the chicken patties, cheese, tomatoes, lettuce, and pickled onions. Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/jess-fully-loaded-crispy-ground-chicken-burgers/