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These 5-ingredient cheddar chicken burgers are BIG on flavor and take just 20 minutes – perfect for a quick weeknight dinner!
So, Memorial Day and summertime are upon us – I’m not sure how that happened, but I’m excited all the same! — 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. Haven’t had one in probably 15 years or more and don’t miss it one bit.
And these 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. I had two in one day last week (one at lunch, one at dinner) and may or may not have had another one two days later. #somuchflavor
You seriously will not miss the beef.
Reasons I love these chicken burgers:
- 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 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’re on the salty side. For me, this is a glorious thing. And let’s be clear, there’s no salt added. 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.
- 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 served my burgers here with lettuce, tomato, red onion and an easy creamy yogurt sauce: just Greek yogurt, Dijon mustard and a bit of hot sauce. You can use any of your favorite burger toppings.
If you’re looking to lighten this baby up, you can eat it over a salad. That’s usually how I have it at lunchtime. I just plop the burger on some chopped lettuce mixed with tomatoes and drizzle a little mustard vinaigrette over top. Divine! Or eat it in a lettuce wrap – also a good option.
And since I’ve been in a summer food kind of mood, I have to say this would go great with my recent seared romaine salad and also with the potato salad I’m bringing you on Wednesday (along with a huge list of Memorial Day recipes from some of my blogging buddies).
Cheddar chicken burgers
Just 5 ingredients and 20 minutes for these flavorful cheddar chicken burgers!
- 1 lb. ground chicken (I recommend NOT using lean)
- 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)
- 1/2 cup cheddar cheese cubes, about 1/4-inch dice
- For cooking: 1 tablespoon extra-virgin olive oil
- For serving: Burger buns and your favorites: lettuce, tomato, red onion slices, ketchup, mustard, pickles, jalapeños, bacon, avocado, etc.
- Combine all ingredients (except olive 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 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 heat slightly when you flip the burgers.)
- Remove patties to a plate and let rest for 5 minutes before serving.
- Serve in a bun with desired burger toppings.
You can also cook these on the grill, if you prefer.
The burgers here are topped with an easy mustard-yogurt mixture. It's about 2 tablespoons plain Greek yogurt and 1-2 teaspoons Dijon mustard mixed together. I like adding a few dashes of hot sauce, too!
|Amount Per Serving||As Served|
|Calories 258kcal Calories from fat 157|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 6g||30%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|