Super moist grilled chicken burgers can be yours with these easy to follow instructions. Don’t serve your friends and family hockey pucks anymore.
I always see that ground chicken breast at the store and have planned to do this for a long time. The main problem with ground chicken is the same as with skinless boneless chicken breasts. There is almost no fat, and we all know what that can do. Cooked wrong and you have a dry tasteless disk. We shall call this the hockey puck syndrome.
So my usual research was complete and my conclusion. Confusion. I had “simple” as the label on a recipe with 13 yes 13 ingredients. That celebrity chief will remain anonymous. But after reading 20 plus recipes, there was one reasonably consistent theme. They mostly used a panade.
A panade is something like breadcrumbs (think starch) that can coat the ground meat particles with starch and keep moisture in. Generally, a panade will be breadcrumbs or something similar then moisture is added to that to make a paste that is then mixed with the ground meat. Milk is often used like in meatloaf. Want to know more about panades check out Panade: The Secret to Keeping Ground Meat Tender at JessicaGavin.com.
So armed with this knowledge, it was time for some cooking for two. I would season my chicken burger like I would a chicken breast. That meant mayonnaise, salt, pepper, and garlic. For the salt, pepper and garlic I used my everyday seasoning of 7:2:2. For the panade, I would use common bread crumbs and add some mayo to the burger and depend on the moisture in the meat. Too much liquid would not do here.
Rating
A nice solid 4. That’s good for an everyday meal. Very moist with the panade. This is just a basic starting point for variations. A little heavy on the mayo.
We’d love one.
Notes:
Any liquid can be use for the panade. Milk is the norm. I used mayo. Even water would do. Remember there is lots of moisture in this meat and you do want your burger to hold together.
I went with 1/3 pound “burgers”. That made a nice 1/2 inch thick burger.
This is chicken and will take flavor very well. I see a southwest version, Italian version, etc.
Preheat grill on high.
Mix ground chicken with bread crumbs, 7:2:2 and a liquid. Use 1/3 pound of meat per burger and two tablespoons bread crumbs and one tablespoon of mayonnaise or milk plus 1/2 teaspoon of 7:2:2. If you don’t have 7:2:2 then 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and granulated garlic powder.
Form into 1/2 inch thick burgers and add a slight “dimple” in the center. This helps prevent the puffing up you sometimes get with grilling a burger.
Grill over high heat for 4 minutes on the first side and 3-4 minutes on the second side until internal temperature of 165. This is ground meat PLEASE use a thermometer.
- 2/3 pound ground chicken breast
- 4 tablespoons bread crumbs
- 2 tablespoon mayonnaise or milk
- 1 teaspoon 7:2:2 seasoning
- Preheat grill on high.
- Mix ground chicken with bread crumbs, 7:2:2 and a liquid. Use 1/3 pound of meat per burger and two tablespoons bread crumbs and one tablespoon of mayonnaise or milk plus 1/2 teaspoon of 7:2:2. If you don't have 7:2:2 then 1/4 teaspoon kosher salt and 1/8 teaspoon pepper and granulated garlic powder.
- Form into 1/2 inch thick burgers and add a slight "dimple" in the center. This helps prevent the puffing up you sometimes get with grilling a burger.
- Grill over high heat for 4 minutes on the first side and 3-4 minutes on the second side until internal temperature of 165. This is ground meat PLEASE use a thermometer.
Any liquid can be use for the panade. Milk is the norm. I used mayo. Even water would do. Remember there is lots of moisture in this meat and you do want your burger to hold together.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
June 9, 2016
JPD
We made these into chicken sliders, added a little fresh garlic and a lemon pepper rib rub combo. Outstanding,super moist and great flavor.
Jim
These sound good but one question. I am a type 1 diabetic so counting carbs is critical for me. I see in nutrishinal info that one burger has 15 he of carbs. Is that all from the bread crumbs? I usually count 1 tbs as 5 grams.
Thanks
DrDan
Hi Jim,
I just check the database I connect to and a couple of other references. The breadcrumbs are about 5gm (plus a fraction) per tablespoon (2 per serving here) and the mayo is about 4 gms. There are some fractions in there so it rounds to 15 per serving. If you want, cut the breadcrumbs in half and you will still be very good.
Dan
Kristie
Have you ever made these ahead or frozen them? Would the patties keep in the fridge for a few days before cooking?
DrDan
I would say 48 hours max on the fridge and they should freeze well for a couple of months.
Nancy
What is 7:2:2 seasoning? I’d really like to make these chicken burgers.
DrDan
The 7:2:2 is a homemade seasoning 7 parts kosher salt and 2 parts each course pepper and granular garlic. It is in the FAQs. And in instruction #2 there is a substitute suggestion.
Susan
Excellent and fits into my eating plan easily. Thanks very much!