So, Memorial Day and summertime are upon us. I’m not sure how that happened, but I’m excited all the same! And I’m ready for all the grilling things and BBQs and picnics and eating outside. Problem is, I don’t really do regular beef burgers. Not a fan. I haven’t had one in probably 15 years or more and don’t miss it one bit. Veggie burgers? Count me in every time! Black bean burgers? I’m sold (sorry for the pictures on that recipe though. Need to remake those!) Chicken or turkey burgers? Yes please!
And today’s cheddar chicken burgers are one of my favorites! They are lighter than a regular burger but have ALL the flavors and tons of meaty juicy bite to them. I’m a little addicted. I had two in one day last week (one at lunch, one at dinner) and may or may not have had another one two days later. #somuchflavor #cantstopwontstop And I promise, you will not miss the beef.
Now, I’ve got some notes and tips coming up for this recipe. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Reasons I love these chicken burgers:
5 ingredients. No filler. Each ingredient is maxed out on flavor so they are all pulling their weight, but it makes these so easy to throw together. Pockets of gooey cheese. Dicing up cheddar cheese and folding it into the burger mixture is like hiding cheese bombs in your burger that are just waiting to explode in your mouth. #swoon If you’re lucky, some cheese will ooze out while you’re cooking them. It will fry right there in the pan and be a crispy, crunchy, fried cheese glory for you to nibble while you plate the burgers. They’ve got a slight garlic edge to them. Not overpowering, just a good balance in the background and a perfect partner for the cheese and chicken. If you’re really shy on garlic, use just one clove here.
I should also note, they’re on the salty side. For me, this is a glorious thing because an under-seasoned burger is just side. And let’s be clear, there’s no salt added in the ingredients. But if “salt” is one of the first ingredients in your grill seasoning, well, then, these are gonna be a bit salty. I do use low-sodium Worcestershire sauce and recommend you do too, to cut down on the sodium a little.
What kind of ground chicken should I use in chicken burgers?
I use lean ground chicken that’s usually labeled 90% to 93% lean. The super lean kind (99% lean) doesn’t have very much flavor in my opinion. You can also make your own ground chicken. Cut a pound of raw chicken breasts into smaller pieces and place them in a food processor. Pulse and process until the chicken breasts are broken down. You can use half chicken thighs too if you want to mix in some dark meat.
How do I cook chicken burgers?
I typically make our burgers in a skillet on the stove. It takes about 5 minutes per side over medium-high heat. I think they stay the juiciest this way. You can also grill them, if you prefer. I suggest greasing your grill very well and monitoring for flare-ups. Otherwise, it should also be about 5 minutes per side over medium-high heat. You could also bake the chicken burgers in the oven. They will take about 20 minutes at 375 degrees. (I recommend you line your baking sheet with Parchment paper for easy clean up.) And now, let’s have some fun and dress these burgers up!
Topping ideas for chicken burgers:
- Feel free to add some extra cheddar cheese on top of these burgers as they cook. I add it after I flip them. And if the cheese isn’t melting quickly enough, cover your pan and it will melt right down.
- Regular burger pairings like lettuce, tomato, red onion, ketchup and mustard are great here.
- Sliced avocado or a dollop of guacamole are fun additions.
- You can’t go wrong with adding some bacon to a burger.
- Pickled red onions, pickled jalapeños or pickles are a great add-on too.
- You can also make a creamy yogurt sauce, like you see in these pictures. Just mix together some plain nonfat Greek yogurt (or sour cream), some Dijon mustard and a couple of dashes of hot sauce.
- Other sauces include salsa, pesto or a flavored hummus. And of course, we normally serve these as burgers in a burger bun. However, if you’re looking to lighten this baby up, you can eat it over a salad. That’s usually how I have it at lunchtime. You can just plop the burger on some chopped lettuce mixed with tomatoes and drizzle a little mustard vinaigrette over top. Divine! Or eat it in a lettuce wrap - also a good option.
How to store chicken burgers:
- You can freeze leftover chicken patties for up to 6 months. I prefer to cook all of the patties and then freeze the already cooked extras, so I don’t have to worry about raw chicken. Place them in a freezer-safe ziptop bag, that’s labeled, and keep in the freezer for up to 6 months.
- You can store extras in the fridge as well for up to 4-5 days if you will use them later in the week. (They are great as protein for salads, grain bowls and wraps.)
- To reheat, make sure any frozen patties are thawed. (Place them in the fridge overnight.) Then reheat in the microwave for about 1 minute, adding an extra 15 seconds at a time as needed. Or reheat in a pan over medium heat for 1-2 minutes per side, until heated through. And lastly, let’s round out this meal!
What to serve with cheddar chicken burgers:
Potatoes are always a good choice in my book. You can use store-bought fries or potato wedges (from the freezer section) or make roasted potatoes (like my paprika roasted potatoes or easy spicy roasted potatoes). Pasta salad is another great side dish for burgers. Caprese pasta salad or classic spaghetti salad would be great. For some veggie sides, salads are always a great easy choice. Citrus kale salad, broccoli apple salad and my easy summer salad with blueberries are good options. You can check out all of my healthy summer salads for more inspiration! I hope you give these cheddar burgers a try for a fun twist on dinner. Enjoy! XO, Kathryn P.S. Check out these other great chicken burger recipes:
You can also cook these on a well-greased grill, if you prefer. I use lean ground chicken that’s usually labeled 90% to 93% lean. The super lean kind (99% lean) doesn’t have very much flavor in my opinion. You can also make your own ground chicken. Cut a pound of raw chicken breasts into smaller pieces and place them in a food processor. Pulse and process until the chicken breasts are broken down. You can use half chicken thighs too if you want to mix in some dark meat. The burgers here are topped with an easy mustard-yogurt mixture. It’s about 2 tablespoons plain Greek yogurt and 1-2 teaspoons Dijon mustard mixed together. I like adding a few dashes of hot sauce, too! You can freeze leftover chicken patties for up to 6 months. I prefer to cook all of the patties and then freeze the already cooked extras, so I don’t have to worry about raw chicken. Place them in a freezer-safe ziptop bag, that’s labeled, and keep in the freezer for up to 6 months. You can store extras in the fridge as well for up to 4-5 days if you will use them later in the week. (They are great as protein for salads, grain bowls and wraps.) To reheat, make sure any frozen patties are thawed. (Place them in the fridge overnight.) Then reheat in the microwave for about 1 minute, adding an extra 15 seconds at a time as needed. Or reheat in a pan over medium heat for 1-2 minutes per side, until heated through.
