INGREDIENTS
FOR THE CHICKEN BURGERS
- 2 tablespoons canola oil divided
- 2 teaspoons Worcestershire Sauce
- 2 teaspoons milk
- 1 pound ground chicken
- Kosher salt
- Freshly ground black pepper
- 3 slices cheese your favorite optional
- 3 burger buns toasted
FOR THE BURGER SAUCE (OPTIONAL)
- ½ cup mayonnaise
- 4 teaspoons Dijon mustard
- ¼ cup plus 2 tablespoons barbecue sauce
- 2 teaspoons Worcestershire Sauce
- ¼ teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon crushed red pepper
INSTRUCTIONS
FOR THE CHICKEN BURGERS
- Heat 1½ tablespoons of oil in a large skillet over medium heat.2 tablespoons canola oil divided
- In a small bowl, whisk together Worcestershire Sauce, milk and 1½ teaspoons of canola oil.2 teaspoons Worcestershire Sauce,2 teaspoons milk,2 tablespoons canola oil divided
- Place the chicken in a medium bowl and fold in the Worcestershire/milk/oil mixture. Don’t overwork the mixture or the burgers will be tough.1 pound ground chicken
- The chicken mixture will be sticky, so it’s best to spray your hands with cooking spray and carefully (the oil is to place the chicken in the hot skillet.) Gently form each portion into a patty about 4 inches in diameter and ½-inch thick, and liberally salt and pepper the top of the patties.Kosher salt,Freshly ground black pepper
- Cook the chicken until golden brown on the bottom side.
- Flip the burgers over and season the second side with salt and pepper. Cook until the internal temperature reads 160°F, turn off the heat and top each patty with a slice of cheese. Cover the skillet until the cheese has melted, and transfer the patties to a paper towel-lined plate.
- Cover with foil and set aside for a few minutes. (The burgers will continue cooking and will reach 165°F.)
- Serve on toasted buns with your favorite burger toppings and condiments.3 burger buns toasted,3 slices cheese your favorite
- Burger Sauce (see recipespecially great on these chicken burgers.
- Enjoy!
FOR THE BURGER SAUCE (OPTIONAL)
- Whisk all ingredients together in a medium bowl.½ cup mayonnaise,4 teaspoons Dijon mustard,¼ cup plus 2 tablespoons barbecue sauce,2 teaspoons Worcestershire Sauce,¼ teaspoon kosher salt,1 teaspoon ground black pepper,½ teaspoon crushed red pepper
- Keep refrigerated in an airtight glass container up to 2 months.
- Enjoy!
NOTES
- Don’t overwork the ground chicken when you are making the burger patties, or they will become tough.
- The patties should be at room temperature when you add them to the skillet.
- Remove burgers from heat at 160F, and cover with foil to rest. They temp will rise slightly (to 165F).
- Toast the buns in the skillet while the patties cool, to add texture to every bite.
- The burger sauce is optional, but it’s SO good. It adds a lot of flavor and a creamy texture.
To Freeze: Freeze cooked or uncooked. Make sure patties have cooled (if cooked), then separate them with parchment in a freezer-safe container (to prevent sticking). They will keep up to 3 months. Defrost before cooking.