Juicy Ground Chicken Burgers with Garlic Mayo
This recipe for juicy ground chicken burgers is a total game-changer! Packed with bold Mediterranean-inspired flavors, the patties are tender, moist, and perfectly seasoned. Plus, they’re super versatile—you can grill, bake, or customize with your favorite toppings. Once you try these, they’ll become a regular in your meal rotation!
Servings: 8 servings
Calories: 375kcal
Equipment
Ingredients
For the Ground Chicken Burgers
- 2 lb (.9 kg) ground chicken
- 1 medium red onion, grated or very finely chopped (squeeze out the water!), about ⅔ cup
- ¼ cup fresh cilantro, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 Tbsp tomato paste
- 2 jalapeños, very finely chopped (with seeds for spice!)
- 3 cloves garlic, peeled and grated
- 2 Tbsp neutral oil
- 2 tsp ground cumin
- 2 tsp Aleppo pepper flakes
- 2 tsp kosher salt
- 1 tsp sumac
- 1 tsp fresh lemon zest, from ½ medium lemon
For the Garlic Mayo
- ⅔ cup (150g) mayonnaise, I like Duke's
- 2 cloves garlic, peeled and grated
- 2 Tbsp fresh lemon juice
- 1 Tbsp fresh parsley, finely chopped
- ½ tsp kosher salt
For Serving
- Burger buns (any kind, such as potato buns, whole wheat buns, or brioche buns)
- Burger toppings suggestions: sliced tomatoes, thinly sliced raw onion, pickled red onions, lettuce, pickled jalapeños, pickles, or cheese
Instructions
- Combine burger ingredients. Preheat a grill to medium heat until it’s about 375-400°F. In a large bowl, combine 2 lb ground chicken, 1 finely chopped red onion, ¼ cup chopped cilantro, ¼ cup chopped parsley, 2 Tbsp tomato paste, 2 chopped jalapeños, 3 cloves of grated garlic. Season with 2 Tbsp oil, 2 tsp cumin, 2 tsp Aleppo pepper, 2 tsp kosher salt, 1 tsp sumac, and 1 tsp fresh lemon zest. Mix thoroughly.
- Form the patties. Wet your hands with water, then divide the mixture into 6 large (or 8 small) portions. Form into round, flat patties.
- Cook the burgers. When the grill is hot, lightly coat it with grill spray. Place the chicken burgers over direct heat, then cook for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F. If adding cheese, place slices on top of burger patties when there are ~3 minutes left in cook time. Transfer to a large plate, then allow to rest for 5-10 minutes.
- Make the sauce. While the burgers are resting, quickly make the garlic mayo by combining ⅔ cup mayonnaise, 2 grated cloves of garlic, 2 Tbsp fresh lemon juice, 1 Tbsp chopped parsley, and ½ tsp kosher salt. Mix well, then taste and adjust seasoning as needed.
- Assemble, then serve! Spoon a little garlic mayo on each side of the bun. Place a chicken burger on top, then add any toppings you like. I love sliced tomatoes and pickled red onion. Place the top bun on top, then enjoy immediately!
Notes
- Nutrition facts include burger patties, garlic mayo, and buns (assuming 8 burgers in total). They do not include additional toppings.
- To make-ahead: Prepare the burger mixture up to 24 hours in advance. Store it covered in the refrigerator until ready to cook. You can also form the patties and freeze them for later use.
- Store: Cooked burger patties can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat the chicken burgers in a skillet over medium heat or in the microwave at 50% power until warmed through.
- Uncooked patties can be frozen for up to 3 months. Stack them with parchment paper in between, then store in a freezer-safe bag. Thaw in the refrigerator overnight before cooking.
- To bake instead of grill: Preheat an oven to 400°F, then bake the patties on a parchment-lined baking sheet for about 15-20 minutes, flipping once halfway through. Ensure the internal temperature reaches 165°F.
Nutrition
Calories: 375kcal | Carbohydrates: 27g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1267mg | Potassium: 764mg | Fiber: 2g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 3mg
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