A nice alternative to your traditional burger…
I love burgers, but I’m not always in the mood for ground beef. This is a really nice option that feels and tastes a bit lighter, on nights that you’re not wanting the weight of a traditional burger. Whip these up as an option for guests, if you’re having a barbecue. In my experience, people really appreciate the variety. Plus, who doesn’t love a buttery garlic-bun?
There’s nothing worse than a bad bun ruining a good burger. For these, especially, I like to buy fresh buns that are soft and a bit small, so they don’t overpower the chicken and I get the full effect of the garlic-butter. The amount of butter you’ll need will depend on how many patties you get out of the meat. If you make them small, you’ll have more buns to cover, so expect to need some extra butter. Also, if you plan on heavily-dousing each bun, more butter may be needed.
Since these burgers are made with ground chicken, it’s important to make sure they cook through, completely. Depending on the size of your patties, they may need more time on the grill. Your best bet is to have an instant-read thermometer on-hand, so you can test the burgers for an internal temperature of at least 165 degrees, Fahrenheit.
We decided these burgers are best when kept simple. With the garlic bun and seasoned patty, we prefer not to cover up the flavours with piles of toppings. Baby arugula gives that light crunch, texture, and depth to the rest of the burger. But, if you’re using a dense bun, a light layer of garlic aioli or homemade mayonnaise is a nice touch!
Garlic Parmesan Chicken Burger
Ingredients
- lb Ground Chicken
- 4-6 Buns
- 1 Tbsp Tomato Paste
- 1 Tbsp Worcestershire
- 1/3 Cup Parsley, chopped
- 1/4 Cup Breadcrumbs
- 1/2 Cup Fresh Parmesan, thick grated
- 1 Tsp Garlic Powder
- 1/4 Tsp Cayenne
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1/4 Cup Butter
- 4 Garlic Cloves
- 1 Tbsp Parsley, finely chopped
- Baby Arugula, for topping
- Jalapeño Monterey Jack Cheese, for topping
Instructions
- In a bowl, combine chicken, tomato paste, and chopped parsley, using a spoon.
- In a separate bowl, combine breadcrumbs, thick-grated parmesan, garlic powder, cayenne, salt, and pepper. Fold mixture into the chicken until the breadcrumbs are evenly distributed among the meat. It will remain very sticky, even with the breadcrumbs, so it’s best not to use your hands.
- Brush grill with oil and preheat to medium-high.
- To create the patties, use a spoon to scoop up the chicken, place it on a cutting board, and, with the back of the spoon, spread to your desired thickness and size.
- In a small bowl, melt butter and combine with garlic and parsley. Cut the buns in half and lightly brush each face with the butter mixture. Salt each face very lightly if using unsalted butter.
- Once hot, place the burgers on the grill. Since the patties are sticky and won’t hold shape, you’ll need a metal spatula, in order to remove them from the cutting board and flip them onto the grill. Close the lid and cook for approximately 5 minutes, before flipping. If the burger sticks to the grill, it’s not ready to be flipped. Allow to cook for another 5 minutes on the second side, or until instant-read thermometer registers at 165 degrees, Fahrenheit. Turn the heat to low and place a thin layer of cheese on each patty. Allow to cook for one more minute, or as long as it takes for the cheese to melt.
- Remove burgers from heat and place buns, face down, on the grill. Allow the buns to cook for approximately 30 seconds, or until they have slightly crispy grill marks across.
- Remove buns from heat and build your burger! Top with baby arugula and, if you’re using dense buns, consider a thin layer of mayonnaise or garlic aioli.
- Enjoy!
Leave a Reply