Chicken Burgers

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Cookbook author Leah Koenig's secret for the juiciest chicken burgers is grinding chicken breasts in the food processor, which guarantees the freshest blend and the best texture for these moist, tender burgers. Cutting whole chicken breasts into chunks and pulsing them in the food processor yields the smooth consistency needed for the burgers to hold together, and stirring a bit of mayonnaise into the mixture yields burgers that are juicy, tender, and light. Flavored with scallions, parsley, basil, and lemon zest, these chicken burgers are delicious enough to stand alone, but for a fuller meal, serve them with coconut rice and a green salad, or on brioche with harissa-honey mayo.

Herby Chicken Burger
Photo: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox
Active Time:
35 mins
Total Time:
35 mins
Servings:
6

Ingredients

Burgers

  • 1 bunch scallions, roughly chopped

  • ½ cup roughly chopped fresh flat-leaf parsley

  • ¼ cup roughly chopped fresh basil

  • 1 teaspoon packed finely grated lemon zest

  • ¼ teaspoon crushed red pepper

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

  • 2 large eggs

  • 1 ½ teaspoon kosher salt, plus more to taste

  • ¼ cup all-purpose flour (or gluten-free all-purpose flour)

  • 2 tablespoons mayonnaise

  • Vegetable oil, for frying

Additional Ingredients

  • ½ cup mayonnaise

  • ¼ cup finely chopped fresh basil

  • 2 teaspoons honey

  • 2 teaspoons sriracha

  • 6 brioche buns, toasted

  • Bibb lettuce leaves, thinly sliced English cucumber, and thinly sliced red onion, for topping

Directions

Make the burgers:

  1. Combine scallions, parsley, basil, lemon zest, and red pepper in a food processor; pulse until finely chopped. Add chicken, eggs, and salt; pulse, scraping down sides of food processor as necessary, until mixture is the consistency of thick pancake batter. Transfer mixture to a medium bowl; fold in flour and mayonnaise until fully combined.

  2. Line a large plate with paper towels; set aside. Pour oil to a depth of 1/4 inch in a large frying pan; heat over medium. Working in batches of 4, scoop batter by generous 1/3 cupfuls, and add to pan, gently shaping into 3 1/2-inch rounds (about 1/2-inch thick). Fry until golden brown on both sides and cooked through, 3 to 4 minutes per side. Transfer cooked burgers to paper towel–lined plate to briefly drain. Sprinkle with salt to taste while still hot.

Assemble the burgers:

  1. Stir together mayonnaise, basil, honey, and sriracha until fully combined. Slather bottoms and tops of buns with mayonnaise mixture. Divide burgers among buns; dress with lettuce leaves, cucumber slices, and onion slices. —LEAH KOENIG

Suggested Pairing

Flavorful California rosé: Rodney Strong Rosé of Pinot Noir

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