Garlic Chicken Burger Recipe

When a burger craving hits, it's pretty hard to resist. Luckily, it's quite easy to whip up a good burger, and even easier yet to make one that doesn't involve beef. This garlic chicken burger is good year-round, and you don't need a grill to cook it. As you can tell from the title, this recipe also comes complete with instructions on how to make a mayo-based garlic cause to spread on the burger, adding so much more flavor to the chicken patty. Whether you're serving it for the family or making it for a dinner with friends, there's no doubt it will be a hit. 

Recipe developer Jennine Rye of The Marshside Pantry came up with this ultimate burger recipe that's simple, satisfying, and oh-so-tasty! "Burgers are one of my all-time favorite foods, and this recipe gives me a different way to enjoy them. It is also healthier while not sacrificing flavor. Instead of using red meat to make the beef patty, chicken mince is used, which is healthier and also lower in fat," Rye explains. "The panade makes it super flavorful and juicy, a simple trick to make the most of chicken mince burgers." If you want to whip up some juicy chicken burgers for the whole family, you're most definitely in the right spot.

To make this recipe, you will need breadcrumbs, mayonnaise, garlic powder, onion powder, oregano, Dijon mustard, ground chicken, salt, pepper, and oil. In addition, you will need a few more ingredients for serving, like burger buns, iceberg lettuce, a large tomato, and pickles.

To make the panade, just grab a bowl and mix together the breadcrumbs, ⅓ cup of mayonnaise, ½ teaspoon of garlic powder, onion powder, oregano, and a teaspoon of Dijon mustard. "It definitely works best as a flavor carrier in the cooked meat," Rye says of the panade. "Saying that though, the garlic, onion, herbs and mustard make the panade super flavorful and that flavor carries over into the burger patty. The bread soaked in mayonnaise is such a great way to introduce moisture and tenderness to the chicken mince and really stops it from drying out."

Allow the mixture to sit for at least 15 minutes. "The secret method in this recipe is the addition of the panade," Rye explains. "When the breadcrumbs are mixed with mayonnaise it adds fat and moisture to the chicken mince, which adds necessary moisture to the burger patties. It's a sure fire trick to make sure your chicken burgers aren't tough or dry, which is quite a risk when cooking with chicken mince." 

To form the burger patties, mix the panade with the ground chicken. Then, season with a little bit of salt and pepper to taste and mix again to incorporate all the ingredients. Easy enough, right?

For this step, you can use your bare hands or add gloves. Just divide the chicken mixture into four equal-sized balls, then smash them into a disc-shape with your hands.

Place a layer of parchment paper on a plate, then lay the patties on top. Then, place the plate in the fridge for at least an hour to chill.

Once you are ready to cook the burgers, grab a large frying pan and turn the heat to medium. Add the oil for frying and then place the patties in the pan. Cook for 5 minutes on the first side, flip the patties, and cook for another 5 minutes on the opposite side. Once the burgers turn a light golden color and are fully cooked through, go ahead and remove them from the pan.

This garlic chicken burger wouldn't be complete without its signature garlic mayonnaise. In a small bowl, add ⅓ cup of mayonnaise, ¼ teaspoon of garlic powder, and ¼ teaspoon of Dijon mustard. Mix to combine, and voila, you have the garlic mayo. Trust us, you don't want to serve this burger without the sauce. 

Before you assemble the burger, lightly toast the buns. Then, assemble the burgers by adding the garlic mayonnaise, lettuce, tomatoes, chicken patty, and pickles to the bottom bun. Place the top bun to cover the ingredients, and now, you can dig in! "Burgers are always great served alongside fries, and with this healthier burger you can definitely justify the fries on the side! It's also great with salad and coleslaw, or any other usual burger sides," Rye shares. "It's not fine dining so I suggest going all in with the comfort food." Yep, comfort food or bust! 

She also recommends serving them right away. "I think, due to the naturally dry nature of chicken mince, it's best to just cook as many burger patties as you will need at any given time. They don't take too long to fry up and are definitely best eaten fresh. The chicken patties can be made in advance and keep well in the fridge for a few days, as long as they are properly covered."