Pioneer Woman Chicken Burgers

Pioneer Woman chicken burgers take 20 minutes and ground chicken, sour cream and chives to make a juicy, tender burger on a toasted bun. Try this easy healthy chicken burger recipe for weeknight dinner, game day or a summer cookout, since it's grill-ready and kid-friendly.

Mix the patties gently with your hands and stop as soon as everything comes together, because the meat stays tender that way. Work it too long and the burgers turn tough and dry, like little hockey pucks.

Sour cream and a spoonful of mustard go right into the ground chicken, which gives lean meat the moisture and tang it usually lacks. Forming each patty on a square of parchment also keeps the soft mixture from falling apart on its way to the pan or grill.

Pioneer Woman Chicken Burgers

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

384

kcal

Lean ground chicken gets its juicy bite from sour cream, chives and a little mustard. The patties brown in a hot skillet or on the grill, then land on toasted buns with your favorite toppings.

Ingredients

• 2 lb. ground chicken
  

• 3 tbsp. full-fat sour cream
  

• 1/4 c. panko or regular breadcrumbs
  

• 1/4 c. chopped chives
  

• 1 garlic clove, chopped
  

• 2 tsp. kosher salt
  

• 1/2 tsp. ground black pepper
  

• 1 tbsp. mustard
  

• 1 tsp. hot sauce, optional
  

• 1 tbsp. vegetable oil
  

• 6 toasted hamburger buns
  

• Optional Toppings: buffalo sauce, blue cheese, lettuce, sliced red onion, mayonnaise
  

Directions

• Mix the patty base: Combine 2 lb. ground chicken, 3 tbsp. sour cream, 1/4 c. breadcrumbs, 1/4 c. chopped chives and 1 chopped garlic clove in a large bowl. Add 2 tsp. kosher salt, 1/2 tsp. black pepper, 1 tbsp. mustard and 1 tsp. hot sauce if using, then mix gently so the meat stays tender.
• Shape the patties: Divide the mixture into 6 even portions of about 6 ounces each. Pat each one into a ball, then press it into a patty about 3/4-inch thick and set it on a small square of parchment or waxed paper.
• Cook on the stovetop: Heat a large cast-iron skillet over medium-high heat, add 1 tbsp. vegetable oil and swirl to coat the pan. Slide the patties off the paper into the skillet and cook for 5 minutes. Then flip and cook about 5 more minutes until the internal temperature reaches 165°F.
• Or grill the burgers: Preheat the grill over medium-high heat, 400 to 425°F, and oil the grates. Place the patties over direct heat with the lid closed and cook 4 to 5 minutes per side until they reach 165°F inside.
• Build and serve: Set each burger on a toasted hamburger bun while it's still hot. Then pile on buffalo sauce, blue cheese, lettuce, sliced red onion and mayonnaise, or whatever toppings you like.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these burgers with ground turkey instead?

Yes, ground turkey works in the same amounts, since it's just as lean as chicken. Keep the sour cream and mustard in the mix so the patties stay juicy, and cook them to 165°F inside.

How long do leftover chicken burgers keep?

Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat until hot all the way through, because the microwave can make them rubbery.

Can I make the patties ahead of time?

Shape the patties and keep them on their parchment squares in the fridge, covered, until you're ready to cook. They're easiest to handle when cold, so there's no need to bring them to room temperature first.

Can I cook these without a cast-iron skillet?

Any heavy skillet or a grill pan works, as long as you heat it well and oil it before the patties go in. The grill is the other option, using the same 165°F internal temperature.

Why are my chicken burgers dry?

Overmixing and overcooking are the usual causes, since lean chicken dries out fast. Mix just until combined, then pull the burgers right when a thermometer reads 165°F.