Herb Chicken Burgers
Per request from Paxton, we had chicken burgers for dinner. Also per his request, we use all the fresh herbs we picked at the farm on Monday.
Chicken is a blank canvas that can lend itself to any seasoning. I have a base recipe for chicken burgers that can easily be adapted to most flavor combinations. My secret weapon for having moist chicken burgers – plain yogurt.
Yogurt adds some much-needed fat for the lean meat and some tang. I always have plain, whole milk Greek yogurt. A plus for Greek-style yogurt is that it isn’t as liquidy as regular yogurt so the burgers keep their shape better.
I used a mixture of basil, parsley, dill, and chives because that is what I had on hand (and what Paxton helped me pick). If you don’t have fresh, feel free to use a couple of tablespoons of dried herbs. Use any combination of your favorite herbs.
In a large bowl, mix one pound of ground chicken and add in about a half of cup of finely chopped fresh herbs, a minced garlic clove (or about a tablespoon of finely chopped shallot), half a teaspoon of sweet paprika, half a teaspoon of salt, and a couple of pinches of black pepper. If you like a bit of a kick, add in a touch of cayenne.
Divide the mixture into four and shape into patties. Sear on a hot cast iron griddle for a couple of minutes on each side until nice and browned on both sides. Reduce the heat and loosely cover (don’t fully put the lid on or prop it up) to allow the chicken burgers to continue cooking through slowly. When fully cooked through, remove from the heat and allow to rest for a few minutes.
Add on whatever toppings you’d like. Paxton and I spread some herb dressing on the toasted sourdough then topped it with smoked gouda, sliced tomatoes, and some baby lettuce. Jelani, who has a bit of a condiment addiction, added some barbeque sauce and garlic sauce in addition to the dressing.
Herb Chicken Burgers
- 1 lb ground chicken
- 2 tbsp plain, whole milk Greek yogurt
- ½ cup finely chopped fresh herbs (I used a mix of basil, parsley, chives, and dill)
- 1 garlic clove, minced
- ½ tsp sweet paprika
- ½ tsp salt
- 1-2 pinches black pepper
- Gently mix all the ingredients together in a large bowl. Be careful not to overwork the mixture as to not end up with a tough burger. Divide into four and shape into patties.
- Heat a cast iron griddle or skillet over medium-high heat with a little olive oil spread across the bottom.
- When the griddle is hot, sear the burgers for a couple of minutes on each side. Reduce the heat to low and loosely cover so that some heat stays in but the steam is able to escape so the crust doesn't get soggy. Cook until the burger is cooked through to 165 degrees, another 5 or so minutes depending on the thickness.
- Take off the heat and let rest for a few minutes while building your burger with your toppings of choice. Enjoy!