Mix ground chicken with bread crumbs, 7:2:2, and mayo or milk. 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.
Adjust to the number of chicken burgers you want.
I suggest bread crumbs. Use the flavor you have. You can also use other starches like crackers.
I like the mayo here but use milk if you prefer.
Ground chicken needs to cook to 165° for safety but do not overcook or they will dry.
The 1/3 pound size helps keep things moist.
The dimple in the middle of the burger needs to be there to prevent it from puffing up and becoming harder to get to correct temperature.
This recipe will work with a wide variety of grill temperatures. Just be sure to cook to the right final internal temperature.
Chicken burgers are more "tender" than beef. So handle with care or they may fall apart.
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