Description
These juicy chicken burgers are PACKED with amazing flavor in every bite. They’re smoky, savory, and delicious!
Ingredients
Scale
For The BBQ Cheddar Chicken Burgers
- 1 pound lean ground chicken breast
- 1/4 cup grated cheddar cheese
- 3 Tablespoons BBQ sauce
- 2 Tablespoons gluten-free breadcrumbs (optional)*
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon black pepper
- 4 slices cheddar cheese (.75 oz each)
- 1/2-1 Tablespoon oil, for the pan (I like avocado oil or olive oil)
To Serve:
- 4 Hamburger buns (gluten-free, as needed!)
- More BBQ Sauce or BBQ Ranch
- Lettuce
- Tomato slices
- Red onion slices
- Any additional toppings you enjoy–Pickles, bacon, etc.
Instructions
- Combine. In a large mixing bowl, combine ground chicken, grated cheddar cheese, BBQ sauce, breadcrumbs (if using), salt, chipotle chili powder, and black pepper. Gently stir with a fork or your hands until just combined. Try not to overwork or overly compact the mixture, which can lead to toughness.
- Divide & Shape. Divide the mixture into 4 sections. Use slightly damp hands to gently shape each section into a burger patty of even thickness. (I make mine about the size of my burger buns, 3 1/2-4 inches wide) The meat mixture will be fairly sticky, so keeping a small bowl of water close by to dip your fingers into can make it easier to work with.
- Cook The Burgers. Working in batches so you don’t overcrowd the skillet, heat a little oil in a nonstick skillet over medium-low heat. Add 2 burgers at a time, and cook 5-7 minutes for the first side. You’ll be able to see that the burger turns opaque about halfway up, and the bottom will be browned when it’s time to flip. Carefully flip the burgers. (Watch the heat while the burgers cook, as chicken burgers brown more quickly than beef burgers. It’s better to cook longer on lower heat than to try to rush it by cranking the heat up and burning the burgers.)
- Top With Cheese. When the burgers are flipped, add 1 cheese slice to the cooked side of the burger, and continue cooking another 4-6 minutes, or until the burger is cooked through and the center has reached an internal temperature of 165 degrees F. Set the cooked burgers aside on a clean plate and repeat this process with the remaining 2 burgers.
- Serve & Store. Enjoy right away on buns or in lettuce wraps with extra BBQ sauce (or BBQ ranch!), lettuce, tomato, pickles, or onion slices. Leftover burgers will keep in an airtight container in the fridge up to 3 days.
Notes
- Breadcrumbs. The breadcrumbs are totally optional, but they do give the burgers more structure and can make them easier to flip. If you’re gluten-free, make sure to use gluten-free breadcrumbs!
- Pan VS Grill. In general, I find chicken burgers are easier to cook on the stove than on a grill. If you use the grill, make sure grill grates are well greased or use a flat-top grill (like a Blackstone).
- Add Some Kick. For even more heat, you can add some diced jalapeño for a cheddar jalapeno chicken burgers vibe.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Burger Patty With Cheese Slice
- Calories: 306
- Sugar: 4.2 g
- Sodium: 516.2 mg
- Fat: 13.9 g
- Saturated Fat: 6.6 g
- Carbohydrates: 10.9 g
- Fiber: 0.7 g
- Protein: 32.8 g
- Cholesterol: 114.5 mg