Extra-Juicy Chicken Burgers
The ultimate chicken burger! These are juicy, airy and unbelievably tasty!
Servings
4Burgers
Servings
4Burgers
Ingredients
Instructions
  1. Mash half of 1 avocado with a fork in a medium bowl until smooth (reserve remaining half for topping burger). Add Worcestershire, garlic powder, cumin, 3 Tbsp. mayonnaise, 2 tsp. Sriracha, and 1½ tsp. salt. Grate half of the onion (as in, half of the half, or one-quarter of the whole) on the medium holes of a box grater into bowl. Mix with a fork to combine. Add chicken and mix thoroughly with clean hands until mixture is homogeneous (it will feel very wet and soft, that’s okay).
  2. Using oiled hands, form chicken mixture into 4 balls, place on plate, and press down into patties 4–4½” across (they’ll shrink as they cook). Chill, uncovered, at least 10 minutes and up to 2 hours (this step will help keep them firm). If chilling for more than 2 hours, cover with plastic and chill up to 2 days.
  3. Meanwhile, stir remaining ½ cup mayonnaise and 2 tsp. Sriracha in a small bowl and season with a pinch of salt.
  4. Thinly slice remaining onion and toss with cabbage in a medium bowl.
  5. Heat 2 Tbsp. oil in a large nonstick skillet over medium. One by one, carefully place patties onto skillet. Cook, shaking skillet a couple of times to make sure patties aren’t sticking, but not pressing down on them, until browned underneath, about 5 minutes. Flip burgers and lower heat slightly. Cook on second side until burgers are fully cooked, about 5 minutes more or until the internal temperature reaches 165F. Transfer to a wire rack and let rest while you finish assembling.
  6. Thinly slice remaining 1½ avocados. Add lime juice and remaining 1 Tbsp. oil to cabbage mixture and toss to combine; season with salt.
  7. Divide Sriracha mayo among cut sides of buns, spreading to edges. Place patties on bottom buns, then shingle avocado slices over. Heap slaw over avocado, then close burgers with top buns.
Recipe Notes

Note: I added cheddar to my burgers. My favourite for any burger are the Kraft Extra Cheddar slices. American processed cheese on a burger is hard to beat!

Often I don’t have coleslaw when I make these burgers and that’s ok. They’re still awesome. I also like to top them with pickled red onions that I make myself. So easy! I’ll be posting the recipe on my Instagram account @vanilla_bean_montreal !

Share this:

Like this:

Like Loading...