Rachael Ray Ground Chicken Burger Recipe
This is the kind of burger that turns skeptics into believers—ground chicken can be just as juicy as beef!A little Worcestershire sauce and fresh herbs give the patties incredible depth, while the right cooking technique makes all the difference.I never skip adding a small spoonful of mayo to the mix—it keeps the meat from drying out and adds a little richness without being heavy.If you’re worried about sticking, a well-heated pan and a light brush of oil on both sides of the patty solve that problem instantly.
Servings: 4
Ingredients
- 1 1/4 lbs Ground Chicken
- 2 cloves Garlic minced
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Grill Seasoning
- 2 tbsp Freshly Grated Parmesan Cheese
- 1 tbsp Lemon Juice
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 4 Burger Buns
Instructions
- Mix the ground chicken with minced garlic in a large bowl.
- Add grill seasoning, Parmesan cheese, salt, and pepper.
- Blend until well combined.
- Shape the mixture into four even patties, about 1/2-inch thick.
- Keep them uniform in size for even cooking.
- Heat a nonstick skillet over medium-high heat with olive oil.
- When it's hot, add the patties.
- Cook them for about 4-6 minutes on each side.
- Toast the burger buns lightly in another pan or toaster.
- This adds a nice crunch and prevents the buns from getting soggy.
- Assemble the burgers with your favorite toppings.
- I suggest fresh lettuce, tomato slices, and a slice of cheese.