Our Juicy Chicken Burgers feature a tender seasoned chicken patty, beet hummus, creamy avocado, and soft bun. The combination is uniquely flavorful and satisfying. Make for a summer barbecue or easy flare-friendly meal at home!
I love a good burger, but when I'm in a flare, my stomach can't handle red meat. In order to satiate my craving, Kat helped me develop this chicken burger recipe. Not only are these burgers delicious, they are surprisingly easy to make. Just season and cook the patties then mix the beet hummus and slice the avocado while the patties cook.
Enjoy these burgers with some homemade french fries or baked sweet potato slices for a yummy side.
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Why You'll Love These Chicken Burgers
- Taste - The combination of the seasoned patty, beet hummus, avocado, and brioche is mouthwatering.
- Texture - The burger patty is juicy on the inside and firm on the outside. The other ingredients are soft and tender.
- Effort - Our recipe includes instructions for making the burgers in the oven or on the grill. Both are simple!
- Time - It only takes about 15 minutes of prep and 15 minutes to cook.
Key Ingredients
- Ground chicken - Ground chicken is a lean protein that cooks nicely.
- Spinach - Spinach is a savory green.
- Garlic - Garlic adds the classic aroma.
- Paprika - Paprika adds a light smokiness.
- Buns - Our favorite buns are brioche, but you can use any kind of buns you like. If I am in a flare, I use a sourdough bun. Sourdough is easier for my stomach to digest.
- Avocado - Avocado is a smooth and buttery addition.
- Beet hummus - Beet hummus is a sweeter version of traditional hummus. The beet hummus allows you to enjoy lots of flavors and nutritious ingredients while being easy to digest since the ingredients are blended until smooth.
See recipe card for quantities.
Substitutions/Variations
- Ground turkey - Use ground turkey instead of chicken for the patties.
- Garlic powder - Use garlic powder instead of garlic cloves for a lighter garlic flavor.
- No spinach - Omit spinach if you don't like the flavor and want a purer chicken patty.
- Cheese - Add your favorite cheese. Our favorites are cheddar and pepper jack.
Instructions
Chicken Patties Stovetop
- Mix meat and seasoning - In a mixing bowl, combine ground chicken, spinach, garlic, parsley, kosher salt, black pepper, and paprika. Use your hands to gently mix until combined. (Photo 1 and 2)
- Form chicken patties - Form the ground chicken mixture into 4 equal-sized 1-inch thick patties and use your thumb to make an indentation in the middle of each patty. (Photo 3 and 4)
- Cook patties - Heat a skillet or griddle on medium heat and add the oil. After the skillet heats for about 2 minutes, place the patties on the pan. If using a small pan, work in batches so the pan won't be overcrowded. Cook for about 3-4 minutes on each side or until the patties are golden brown and cooked through. The internal temperature should reach 165°F. (Photo 5 and 6)
Chicken Patties Grill
- Mix meat and form chicken patties - In a mixing bowl, combine ground chicken, spinach, garlic, parsley, kosher salt, black pepper, and paprika. Use your hands to gently mix until combined. Form the ground chicken mixture into 4 equal-sized patties and use your thumb to make an indentation in the middle of each patty.
- Prep the grill - Prepare the grill to medium heat, about 375°-450°F, and oil the grates. Use an oil with a high smoke point, such as avocado oil. Once hot, place the chicken patties on the grill and cook for 3-5 minutes on each side. The internal temperature should reach 165°F before serving.
Beet Hummus
- Make beet hummus - While the burgers cook, make the beet hummus. Place cut beet, drained and rinsed chickpeas, herbs, tahini, garlic, olive oil, and salt in a food processor bowl. Pulse until smooth and creamy. Occasionally scrape down the sides to incorporate all ingredients. Set aside. (Photo 7 and 8)
Assemble
- Toast buns - While the patties cook, toast the buns in the toaster, broiler, oven, or grill in just 30 seconds until just golden brown and still soft.
- Assemble the burgers - Assemble the chicken burgers on toasted buns with beet hummus and sliced avocado. (Photo 9, 10, 11, 12)
Pro tip - Use a thermometer to make sure the internal temperature of the chicken patties reaches 165°F.
Burger Tips
- Don't over mix - Be careful to not over mix the ingredients or they can get chewy.
- Assembly - Only assemble the burgers when you are ready to eat to ensure the buns don't get soggy.
- Season well - Seasoning is key to making a delicious chicken burger patty. Be sure to be generous.
- Toast your burger buns - Toast your burger buns for a nice crunch.
Recipe FAQs
How can I avoid dry burgers?
In order to ensure your burger patty doesn't dry out, avoid over mixing and over cooking it.
What are some tasty toppings for chicken burgers?
Chicken burgers taste well with many traditional burger toppings. But our favorite is avocado and creamy beet hummus or a tasty sauce.
Related Recipes
Chicken Burgers
Chicken Burgers feature a tender seasoned chicken patty, beet hummus, creamy avocado, and soft bun. The combination is uniquely flavorful and satisfying. Make for a summer barbecue or easy flare-friendly meal at home!
Servings: 4
Calories: 877kcal
Equipment
Ingredients
- 1 lb ground chicken
- 1 cup spinach finely chopped
- 2 garlic cloves minced
- 1 tablespoon parsley finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 tablespoon neutral cooking oil like avocado oil
- 4 buns
- 1-2 avocados peeled and sliced
Beet Hummus
- 1 medium-sized cooked beet cut into quarters
- 15 oz cooked chickpeas (1½ cups)
- 2 tablespoon fresh herbs of choice chopped, dill, flat leaf parsley, mint, shiso, plus more for garnish
- ½ cup tahini
- 2 cloves garlic
- 2 tablespoon olive oil
- kosher or sea salt
Instructions
Chicken Patties Stovetop
- Mix meat and form chicken patties - In a mixing bowl, combine ground chicken, spinach, garlic, parsley, kosher salt, black pepper, and paprika. Use your hands to gently mix until combined, careful to not over mix. Form the ground chicken mixture into 4 equal-sized 1-inch thick patties and use your thumb to make an indentation in the middle of each patty. This indentation will prevent the meat from puffing up in the center.1 lb ground chicken, 1 cup spinach, 2 garlic cloves, 1 tablespoon parsley, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon paprika
- Cook patties - Heat a skillet or griddle on medium heat and add the oil. After the skillet heats for about 2 minutes, place the patties on the pan. If using a small pan, work in batches so as to not overcrowd the pan. Cook for about 3-4 minutes on each side or until the patties are golden brown and cooked through. The internal temperature should reach 165°F before serving.1 tablespoon neutral cooking oil
Chicken Patties Grill
- Mix meat and form chicken patties - In a mixing bowl, combine ground chicken, spinach, garlic, parsley, kosher salt, black pepper, and paprika. Use your hands to gently mix until combined, careful to not over mix. Form the ground chicken mixture into 4 equal-sized patties and use your thumb to make an indentation in the middle of each patty. This indentation will prevent the meat from puffing up in the center.
- Prep the grill - Prepare the grill to medium heat, about 375°-450°F, and oil the grates. Use an oil with a high smoke point, such as avocado oil. Once hot, place the chicken patties on the grill and cook for 3-5 minutes on each side. The internal temperature should reach 165°F before serving.
Beet Hummus
- Make beet hummus - While the burgers cook, make the beet hummus. Place cut beet, drained and rinsed chickpeas, fresh herbs, tahini, garlic, olive oil, and salt in a food processor bowl. Pulse until smooth and creamy. Occasionally scrape down the sides to incorporate all ingredients. Set aside.1 medium-sized cooked beet, 15 oz cooked chickpeas, 2 tablespoon fresh herbs of choice, ½ cup tahini, 2 cloves garlic, 2 tablespoon olive oil, kosher or sea salt
Assemble
- Toast buns - While the patties cook, toast the buns in the toaster, broiler, oven, or grill in just 30 seconds until just golden brown and still soft.4 buns
- Assemble the burgers - Assemble the chicken burgers on toasted buns with beet hummus and sliced avocado.1-2 avocados
Notes
Storage
- Refrigerate leftovers for 2-3 days. Store the ingredients in separate air-tight containers so they don't get soggy. In order to reheat the chicken patty, heat in the oven at 350°F until warm or heat in a pan on the stove over low-medium heat with a little olive oil.
- Only assemble the burgers when you are ready to eat them to ensure the buns don't get soggy.
- Be careful to not over mix the ingredients or they can get chewy.
- Seasoning generously to ensure the patties are flavorful.
Nutrition
Serving: 1g | Calories: 877kcal | Carbohydrates: 76g | Protein: 42g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 987mg | Potassium: 1418mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1041IU | Vitamin C: 13mg | Calcium: 133mg | Iron: 17mg
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