Spicy Ground Chicken Burgers – These delicious, moist, and tasty ground chicken burgers! There will be no more dry chicken, and these burgers will be ready in half an hour. This burger will be delicious as long as you don’t overcook it. These ground chicken burgers are a fantastic addition to any barbecue, and they’re simple and quick enough to make for a nightly family supper. They’re perfectly seasoned, flavorful, and great for any summer gathering! These are prepared with chipotle chilies for a little more heat and flavor. Some of the adobo sauce from the canned chipotles is utilized to make a burger sauce, allowing the smokiness to show through. And the patties have just enough bread crumbs to keep them together without drying out. If the mixture is too moist to work with, lightly damp your hands—it will make shaping the patties much simpler!
Spicy Chicken Burger Recipe:
If you think chicken burgers are tasteless, dry, and can’t compete with a juicy beef burger, you haven’t experienced our Cajun Chicken Burgers. These are bursting with flavor thanks to our own Cajun spice, juicy and moist because to the inclusion of shredded onion, and the right mix of sweet and spicy. Each charred burger is topped with melty pepper jack cheese and a very quick and easy mango salsa that you’ll want to keep on hand all summer. Grinding our own chicken throughout the cooking process, followed by the addition of spices and onion, allows the chicken burgers to come together with little effort. Make your preparations ahead of time and cook later!
Why You Will Love This Recipe:
- Alternative to typical beef burgers that is both healthy and lean.
- With a juicy, flavor-packed chicken patty, it cooks to perfection every time.
- Naturally Gluten-Free Burgers — Serve with gluten-free buns or without. Personally, I prefer them wrapped in lettuce leaves.
- It’s a no-fuss recipe. You are not even required to touch the chicken. Place the burger mixture on a baking sheet or grill and form with a spoon.
- When baking the patties, there is no need to turn them. They are perfectly cooked in 25 minutes.
- Simple ingredients and a few spices that you most likely already have in your cupboard – garam masala, coriander powder, and cumin
- Ground chicken breast
- onions, minced
- parsley, fresh
- minced garlic clove
- pepper, black
- Serving buns for hamburgers
- For serving, lettuce, tomato, and red onions
How To Make Spicy Ground Chicken Burgers?
- In a medium mixing basin, combine all of the ingredients and stir until well mixed, taking care not to overmix. It is recommended to use your hands to ensure that the components are equally spread.
- Form the mixture into 4-6 equal patties, depending on the size you want.
- Cook the chicken burgers on a hot grill, turning halfway. Cook until the patties are golden brown and thoroughly done.
- Then you’re ready to construct the chicken burgers using hamburger buns and your favorite toppings.
Tips And Tricks:
- Don’t overwork the meat. You don’t want your ground chicken patties to look like hockey pucks.
- Form the patties into patties and lay them on wax paper.
- Make a small indentation in the center of each burger with your thumb to ensure equal cooking.
- Grease the grill before you start cooking so that they don’t cling.
- Using a metal spatula, place the burgers on the grill.
- Don’t have a grill? You may also cook them on a grill pan or frying pan.
How Long Should Chicken Burgers Be Grilled?
It varies on the grill and the thickness of the burger patties, but we grilled them for 5 minutes on one side and 4 minutes on the other on our gas barbecue (lid down). They’re safe to eat when an instant read meat thermometer reads 165F in the center. The meat thermometer ensures that they do not overcook! Burgers that are dry aren’t much fun.
- Chicken breasts might be substituted for the ground chicken. To achieve uniform cooking of the meat, I recommend flattening the breasts before applying the spice.
- If you can get it, smoked paprika goes nicely with this flavor.
- For a different flavor, add fresh lime or cilantro to the spice mixture.
- When preparing the patties, add a couple of tablespoons of the blackened spice to the ground chicken for an added layer of fire.
On this burger, classic toppings like lettuce, tomato, and onion work extremely nicely. Spread mayonnaise, ketchup, or spice it up with sriracha mayo or the wonderful Cilantro Jalapeno Sauce for the sauce. I also like to serve these spicy chicken burgers with the simple Mango Cucumber Salad.
To create a fast sriracha mayonnaise Simply combine mayonnaise and sriracha sauce in a mixing bowl. Depending on how spicy you want it, add more or less sriracha. For a spicy creamy sauce, I generally use half mayo and half sriracha.
Cooking Chicken Burgers On An Outdoor Barbecue:
- Preheat the grill to 375°F. Line the grill with aluminum foil and coat it with oil.
- Place the ground chicken mixture on the foil, leaving a 3- to 4-inch border around each burger. Form the meat into a circular round with a spoon, then gently press it into a flat 3 to 4-inch patty.
- With your thumb or the back of a spoon, press the center of the patty.
- Cook for 8 to 10 minutes, then flip over and cook for another 8 to 10 minutes for the most delectable Grilled Chicken Burgers.
Serving Suggestions For These Spicy Chicken Patties:
- Serve with your favorite dip, such as honey mustard, a creamy Dijon and Greek yogurt mixture, BBQ sauce, hummus, or Ranch dressing.
- These patties work well in lettuce wraps, normal wraps, and pita pockets.
- You may serve them as sliders with your favorite toppings, like as cheese, lettuce & tomato, ketchup, pickles, and so on.
- They also work well as a protein topping for a grain bowl.
- These salads are also delicious as a protein topping for a salad for lunch or dinner.
- They’re also wonderful for breakfast! In the morning, I enjoy these spicy chicken patties with scrambled eggs and veggies as a healthy alternative to sausage patties.
Can I Make Spicy Chicken Burgers Ahead Of Time?
Yes! I’d prepare the burgers but not grill them. You may keep them covered in plastic wrap on a dish or platter until you’re ready to cook. You may also prepare the mango salsa up to a day ahead of time. Keep in mind that the longer it rests in my, the softer the mango will get.
How I Store Them?
Yes. They may be stored in a freezer bag for up to three months if wrapped in plastic and stored in a freezer zip lock. You may freeze them raw or cooked.
Should You Bake Chicken Burgers In The Oven?
Yes! I prefer to cook them outside on a grill pan on the stovetop, but they may also be baked in the oven. Place them on a baking sheet and bake for 20 minutes at 400 degrees Fahrenheit.
Is It Required That I Grind My Own Chicken?
No. I enjoy grinding my own chicken. It has less ingredients and tastes better, in my opinion. In this recipe, I also find it simpler because I like to mix the spices and onion with the ground chicken in the food processor anyway. Look for chicken breast if you buy pre-ground chicken. You may either use the food processor to combine everything together as directed in the recipe, or you can add the ground chicken to a bowl and mix everything together with your hands.
MORE DELICIOIUS RECIPES HERE:
- Burger condiments:
- 1 cup mayonnaise
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 1/2 tsp smoked paprika
- Season with salt and pepper to taste.
- 1 pound ground chicken breast
- 1 garlic clove, minced
- 1 tbsp. chopped fresh chives
- 2 tbsp. chopped fresh oregano
- 1/2 lemon juice
- 1 pound breadcrumbs
- 2 tbsp. mayonnaise
- Season with salt and pepper to taste.
- Serve with hamburger buns, butter leaf lettuce, tomato, avocado, red onion, and other toppings as desired.
Make the burger sauce by combining the sauce components (mayo, mustard, lemon juice, smoked paprika, and salt & pepper). Adjust the seasoning to taste.
Pre-heat your grill to medium-high heat with oil.
Prepare your toppings and chop the chives and oregano.
Combine the ground chicken, chives, oregano, minced garlic, lemon juice, breadcrumbs, mayo, and salt and pepper in a medium to large mixing bowl. Gently combine everything with your hands, taking care not to overwork the mixture.
Form burger patties one at a time and lay them on wax paper. You should be able to make six average-sized or four bigger burger patties. Make a depression in the center of each patty with your thumb to ensure equal cooking.
Cook the burger patties until the internal temperature reaches 165 degrees Fahrenheit. The cooking time is determined on your grill and the thickness of the patties. My first side took 5 minutes and the second side took 4 minutes (gas BBQ).
If preferred, toast the buns for about 30 seconds on each side after the burgers have been cooked.
Assemble the burgers by putting mayonnaise on each bun and layering on the burger patties and toppings.
When the internal temperature of the chicken reaches 165 degrees Fahrenheit, it is safe to consume. To check for doneness, use an instant read thermometer. Chicken burgers that have been overcooked will be dry.
Keep any leftovers in an airtight container. They will keep in the fridge for about 3 days.
Instructions for Freezing: You may freeze patties before or after cooking for up to 3 months. To freeze, put them in a freezer-safe container between wax or parchment paper. You can also freeze them on a baking sheet and then arrange them all in a zipper bag. Thaw in the fridge overnight before reheating on the stovetop or microwave.
Substitutes: For the best results, stick to the recipe as written. However, the following are some popular substitutions that might work well in this recipe.
You may substitute sour cream or one egg for the mayonnaise. I haven't tried either of these, but they will aid the mayonnaise's function of binding the patties.
You may substitute all-purpose flour for the breadcrumbs.
You can make it gluten-free by using quick oats, almond flour, or panko breadcrumbs.