These 5-ingredient cheddar chicken burgers are BIG on flavor and take just 20 minutes to make! They're perfect for a quick weeknight dinner!
So, Memorial Day and summertime are upon us. 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.
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.
Recipe Highlights:
- 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 cubes of 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 sad.
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 and recommend 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.
And now, let's have some fun and dress these burgers up!
Topping Ideas:
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. Details in the recipe card.
Storage Tips:
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!
Serving Ideas:
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. Or eat it in a lettuce wrap - also a good option.
Potatoes are always a good pairing in my book. You can use store-bought fries or potato wedges or tater tots (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
Cheddar Chicken Burgers
Ingredients
- 1 lb. ground chicken (see notes)
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce (I recommend low-sodium)
- 1 tablespoon grill seasoning (such as Weber’s Montana steak seasoning or McCormick’s Grill Mates steak seasoning)
- ½ cup cheddar cheese cubes, about ¼-inch dice
For cooking:
- 1 tablespoon canola oil
For serving:
- 4 burger buns
- Your favorite toppings: extra cheddar on top, lettuce, tomato, red onion, ketchup, mustard, pickles, jalapeños, bacon, avocado, guac, etc.
Instructions
- Combine all ingredients (except oil) in a bowl and mix until combined. Don’t overmix.
- Form 4 patties, each about 1-inch thick. Try to ensure the cheddar chunks are evenly distributed. (Note: The mixture will be wet, but it holds together. It helps to wet your hands before forming the patties.)
- Heat oil in a large skillet over medium-high heat.
- Add burgers to the hot skillet and cook for 5 minutes. Flip over and cook another 5 minutes, until cooked through. (If your stove is getting too hot, just reduce the heat slightly when you flip the burgers. Also, add your extra sliced cheddar now if you want to have cheddar on top of these burgers too.)
- Remove patties to a plate and let rest for 5 minutes before serving.
- Serve in a bun with desired burger toppings.
Kate @ Framed Cooks
Oh my gosh, all that melty cheese! I'm usually a hamburger girl, but now I absolutely HAVE to try a chicken burger!
Kathryn
Haha, that's actually just the yogurt sauce! The cheese for these burgers is all inside the burger 🙂 But yes - they are worth breaking from hamburgers for!
Vivian | stayaliveandcooking
This sounds delicious! I made ground chicken - avocado burgers a little while ago and that was so good: can't wait to try more variates! This is a great one too if you ask me 🙂
Kathryn
Thanks Vivian! I love chicken burgers too!
Dawn @ Girl Heart Food
I love all types of burgers-chicken, turkey, beef, veggie. I'm always up for having one 🙂 That gooey, melty cheese on your burger totally got me, Kathryn! Looks absolutely delicious!
Kathryn
Can't go wrong with a good burger! 🙂
Cheyanne @ No Spoon Necessary
Oh my gawsh, do I feel you!! I LOVE burgers, but for some reason I rarely have a beef burger. I am allllll about the veggie, turkey or chicken burgers though.. or even seafood burgers. So I am tooooe-ts loving these, Kathryn! They look perfect and I love that they are only 5 ingredients!! I have already been firing up the grill every weekend so I can't wait to add these juicy beauties to the rotation! Cheers, friend!
Kathryn
Alternative burgers are where it's at 😉 XO
Nancy | Plus Ate Six
Oh I'm with you - I'd order a chicken burger over a beef burger too. Love your yoghurt sauce too - always need a little spice on my burgers.
Kathryn
I'm so glad you get me 😉 Hope you have a great week Nancy!
smitha
Your writing has made me drool. Cheesy part of it will make anyone reading this post to run out and get a cheesy burger
Kathryn
Haha, thanks! And best of all, in 20 minutes, you can have one of THESE cheesy burgers! 🙂
Tez @ Chile and Salt
These look AMAZING Kathryn! Will admit I`m a beef burger kind of guy but these just look too good! And... my daughters are going to love you for these! Thanks for the great recipe!
Kathryn
Thanks Tez! These are good for changing things up now and then 😉
Sarah @ BucketListTummy
This looks unbelievable tasty! I am loving that gooey, drippy cheese, and the fact that there are only 5 main ingredients. YUM!
Kathryn
Thanks Sarah 🙂 That's actually a little yogurt sauce I mixed up to top the burgers with - all the gooey cheese is on the inside of the burgers - fun little cubes waiting to be bitten into!
Frugal Hausfrau
These will go on my list! They look and sound incredible! I love that you put a little cheese in there - I've had a hard time in the past with a lot of chicken or turkey burgers - by the time you get them up to temp they can be a little dry ad that cheese (besides being delish) would keep them moist!
Thanks for sharing this with us at Throwback Thursday this week!
Mollie
Kathryn
Yes, the cheese definitely helps keep them moist and super flavorful! Hope you give them a try, Mollie!
Carlee
Oooh, yum! My husband is a beefy burger man, but I could probably talk him into at least trying these. They look amazing! Thanks for sharing at Throwback Thursday!
Kathryn
Thanks Carlee! My husband is the same way, but he loved these cheesy chicken burgers!
Jill Waters
I do not usually comment on recipes but, wow, these are marvelous! All four kids plus a picky husband loved these tonight. The only change I will make next time is doubing the recipe so we can have leftovers. Thank you for this recipe!
Kathryn
Oh I'm so happy to hear you all loved them Jill! Thanks for sharing! 😊