Cheddar Chicken Burgers
These 5-ingredient cheddar chicken burgers are BIG on flavor and take just 20 minutes start to finish!
Yield: 4 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.
Notes
You can also cook these on a well-greased grill, if you prefer.
Chicken: I use 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.
Sauce: 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!
Freezer: 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.
Storage: 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.
Video
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 3g | Protein: 25g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 119mg
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