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Juicy Ground Chicken Burgers

A mayo-and-panko mix keeps these ground chicken burgers tender and juicy, with a savory base that holds up to any topping you've got on hand.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Ingredients Method Notes

Ingredients
  

For the Patties
  • - 1 lb 450 g ground chicken
  • - 2 tbsp mayonnaise
  • - 1/3 cup 40 g panko breadcrumbs
  • - 1 clove garlic minced
  • - 1/2 tsp onion powder
  • - 1/2 tsp salt
  • - 1/4 tsp black pepper
  • - 1 tbsp olive oil for cooking
For Serving
  • - 4 burger buns toasted
  • - cheese slices optional
  • - lettuce tomato, and condiments of choice

Method
 

  1. In a large bowl, combine the ground chicken, mayonnaise, panko, garlic, onion powder, salt, and pepper. Mix gently until just combined — don't overmix.
  2. Divide into 4 portions and shape into patties about 3/4 inch thick.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Cook the patties for 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F. Avoid pressing down on the patties while they cook.
  5. If using cheese, add a slice to each patty during the last minute of cooking and cover the skillet to melt.
  6. Let the patties rest for 1-2 minutes, then serve on toasted buns with desired toppings.

Notes

  • Storage: Cooked patties keep in an airtight container in the fridge for 3-4 days.
  • Make ahead: Patties can be formed and refrigerated uncooked up to a day ahead.
  • Swap: Use pepper jack instead of cheddar for some heat, or top with a quick cabbage slaw for crunch.