These ground chicken burgers with beet mayo are a tasty twist on a classic favorite. Easy to make at home, with flavorful toppings this is a must-try recipe!
Crispy sesame buns are filled with a mouth-watering flavor combination. Ground chicken patties are used as a healthier alternative to beef, but you can use any meat you like.
Burger patties made with ground chicken are equally delicious as beef patties. They are ready in no time and can be enjoyed with any toppings you like.
This recipe contains:
- Gluten – breadcrumbs
- Dairy – cheese, mayo
- Lactose – cheese
How to make chicken burgers from ground chicken?
The patties are very easy to put together. All the ingredients are mixed in a bowl and formed into patties.
I divide the mixture into 4 equally looking parts and roll each into a ball. Each ball I flatten either with a hand or back of a glass.
Cook them using your preferred way or follow this recipe and put them in the oven for about 25 minutes. Check with a food thermometer for doneness before taking them out.
For the toppings, I chose arugula – for the spicy kick, bacon, mustard sauce, cheese and beet mayo. The mayonnaise is a great topping and while it might not be your classic choice, it is a tasty one and worth giving a try.
These chicken burgers with all those toppings are quite filling. However, if you would like to serve them with some side dishes, here are a few ideas for you:
Frequently asked questions:
Absolutely! You can use anything you like. In the “Useful tips” section I have included more topping ideas for you.
Eggs and breadcrumbs do the trick!
Yes, it is. It is leaner than beef and contains less saturated fat as well as fewer calories.
Buns – Toast them for extra crispiness! Use either oven or a skillet without oil.
Toppings – There are so many possibilities, and it all depends on your preference. Here are some other options: Fried eggs, chutney, pickles, avocado, all kinds of mayo-based sauces (like avocado mayo), fresh vegetables – lettuce, radish, arugula, tomatoes, homemade coleslaw.
Cheese – Sliced cheddar or mozzarella are delicious options. But you can use what you like or have on hand.
Cooking – Burgers can be grilled, baked in the oven or pan-fried. To enjoy them throughout the year, we prefer cooking them in the oven. Air-fryer will also work great!
Burgers – This recipe calls for onion. You can either omit it or use a food processor to finely mince it so it blends with the rest of the ingredients.
Prep & Storing:
You can prep the patties a few hours ahead. Just make sure to keep them covered in a plastic wrap to avoid drying out.
If you have a lot of ground chicken on hand, make the patties ahead and store them in the freezer until ready to cook. First flash freeze them on a tray, then transfer to a resealable bag and keep in the freezer.
Other not-so-traditional burger recipes:
- Sweet Potato Burgers
- Burger Sliders – Perfect for parties.
- Bunless Cheeseburgers
- Monster Burgers – for Halloween.
Ground Chicken Burgers
For the burgers:
For the beet mayo:
- 2 cooked beets (about ½ pound/225 grams)
- 1 garlic clove (large)
- 1 tablespoon mayonnaise , see note 4
For the mustard sauce:
- 2 tablespoons Dijon mustard , see note 5
- 2 tablespoons mayonnaise
For the toppings:
- 4 buns of your choice
- 8 slices cheese , see note 6
- 8 slices bacon , see note 7
- Preheat the oven to 350 Fahrenheit/180 Celsius.
- The burgers: In a bowl, mix well all the ingredients. Divide the mixture into 4 equally looking parts. With your hands (use gloves if you want) form each into a ball.
- Place them onto a baking sheet lined with baking parchment. Press down to form patties. Bake for 25 minutes or until done.
- The beet mayo: Using a fine cheese grater, grate the beets. Drain the juices. Peel garlic and crush with a garlic press. In a small bowl, combine the beets, garlic, and mayo. Set aside.
- The mustard sauce: In another bowl, combine mustard and mayo. Set aside.
- The toppings: Fry the bacon to your liking and set aside. Grill the buns for extra crispiness (optional).
- To assemble burgers: Spread mustard sauce over the bottom bun, add a slice of cheese, beet mayo, 2 bacon slices, arugula, chicken patty, a slice of cheese and cover with bun.
- I use fine breadcrumbs for this recipe.
- It’s important to mince the onion finely. To do so, you can use a food processor.
- You can use less salt (3/4 teaspoon). I don’t recommend using more.
- You might need more mayo. This will depend on how much liquid you drained from the beets. If too dry, add a tablespoon more.
- This sauce is optional. You can omit or substitute with whatever you like. Also, classic mustard can be used as a substitute – or any other kind you have on hand.
- I used 2 slices of cheese for each burger. You can add less or omit. Mozzarella or cheddar are my favorite options, but you can use what you like.
- Use as much as you like or omit completely.
- Nutritional info is for burgers and buns.