Juicy Chicken Burger

Made with succulent chicken patties that are perfectly seasoned and grilled to perfection, this burger is a mouthwatering twist on a classic favorite. Each bite is bursting with flavor and juiciness, making it a satisfying and flavorful choice for any meal!

Course Lunch

Cuisine American

Keyword Burger, Burger Patties, Burger Patty, Chicken, Chicken Burger, Easy to Make, Healthy

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 672kcal

Equipment

Ingredients

Chicken Patties

2 lbs ground chicken
3 tbsp adobo
3 tbsp sazon
2 cloves garlic minced
3 medium yellow onions sliced
3 tbsp unsalted butter

Sauce

½ cup Mayo
2 tbsp Ketchup
1 tbsp Mustard
½ tbsp rice wine vinegar
1 tbsp @poiriersauce

Instructions

In a small mixing bowl, add all the sauce ingredients and whisk them together until well combined.
Season both sides of the patties with sazon, adobo, salt, and black pepper to taste.
Sear the patties on medium-high heat for 4-5 minutes on each side.
Remove the patties from the heat and add cheese to melt.
In a cast iron skillet, caramelize thinly sliced yellow onion on medium-high heat for 5-7 minutes. Add salt to taste.
Chop the tomatoes and lettuce.
Spread the sauce on the buns.
Assemble your burger with the patties, caramelized onions, tomatoes, and lettuce.
Enjoy your burger!

Notes

Ground chicken is leaner than beef and can dry out quickly. Don't press down on the patties while they cook and pull them off the heat as soon as they reach 165°F internally to keep every bite juicy.
Adobo and sazon are the seasoning combination that gives these patties their specifically bold, slightly earthy flavor. Season both sides generously and don't be shy with it.
The Poirier sauce in the burger sauce is the detail that sets this apart from a standard burger sauce. It adds a depth and a slight heat that makes the whole thing taste specifically more interesting than mayo and ketchup alone.
Caramelize the onions low and slow and resist the urge to rush them. The goal is deep golden, slightly sweet, jammy onions not quickly sautéed raw ones. That extra five minutes makes a real difference on the finished burger.
Let the cheese melt on the patty off the heat with a lid or a dome set over it. The residual heat melts it perfectly without overcooking the patty.
Toast the buns before assembling. A toasted bun holds up to the sauce and the juicy patty without going soggy and adds a slight crunch to every bite.

Nutrition