5 healthy, but tasty Chicken Burgers recipes

Chicken Avocado Burger

This easy chicken burger recipe goes from kitchen to table in just 20 minutes. It’s a delicious combination of ground chicken tossed with Fresh chunks of California Avocado and seasonings.

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Recipe: http://www.californiaavocado.com/


  • 1 lb. ground chicken
  • 1 firm but ripe, Fresh California Avocado
  • 1 clove garlic, chopped
  • 1 jalapeño pepper, chopped (optional)
  • 1/3 cup panko crumbs
  • 1 egg
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


  1. Toss all ingredients together, being careful to not mush the avocado.
  2. Shape into 8 large or 8 small patties.
  3. Grill for about 4 minutes on each side or until inside of burger reaches 165 degrees.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Crispy Chicken Caesar burgers

I have so much fun taking inspiration from some of the simple things in life that I love, and a hot, crispy chicken sandwich is definitely one of them. Fresh out of the fryer and topped with melty cheese, drizzled with a creamy sauce and layered with fresh toppings, I think that a tasty little sandwich like this is definitely worth making at home in my own kitchen. I thought about what it was that I loved about the one from Wendy’s, and it was that combination of creamy, tangy and salty “juiciness”—that perfect combination of flavors that goes hand in hand with a succulent, crispy-fried chicken breast.

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Recipe: http://thecozyapron.com/


• 2 skinless, boneless chicken breasts, sliced in half lengthwise to create 4, thinner cutlets
• 1 cup buttermilk, plus 1 tablespoon, divided use
• Tabasco sauce
• Salt
• 2 cloves garlic, pressed through garlic press
• 1 ½ cups flour
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• ½ teaspoon paprika
• ½ teaspoon Italian seasoning
• ¼ teaspoon cayenne pepper (or more, if you like it “extra spicy”)
• Peanut oil, for frying
• ¼ cup grated or shredded parmesan cheese
• 4 slices mozzarella cheese
• 4 buns, toasted
• Creamy Garlic-Parmesan Sauce (recipe below)
• Romaine leaves, for topping
• Tomato slices, for topping
• 4 strips crispy bacon, cut in half, for topping
• Sea Salt Oven Fries (recipe below)


-Place the 4 chicken cutlets into a medium-size bowl, and pour over the buttermilk; next, add in as many dashes of Tabasco sauce as you’d like (I like mine spicy, so I added quite a few), followed by 1 teaspoon of salt and the pressed garlic cloves; using your hands, mix the marinade into the chicken breasts, and allow them to marinate for at least 20 minutes, or up to 24 hours.

-Prepare your flour coating by adding the flour, the black pepper, granulated garlic and onion, paprika, Italian seasoning, cayenne pepper, and 1 ½ teaspoons of salt into a large bowl, and mix to combine; drizzle in the 1 tablespoon of buttermilk, and using your fingers, mix the buttermilk into the flour creating little “chunky” flour bits (this is good for a little extra crispiness when it fries).

-To coat your chicken, take 1 breast cutlet out of the buttermilk, and allow the excess to drip off; next, add the chicken to the seasoned flour, pressing it in and turning to coat both sides, then place the coated chicken on a clean plate; repeat the process until all chicken cutlets are flour coated. (I like mine a little “extra crispy”, so I re-dredge each breast, one at a time, back in the buttermilk, then once again into the seasoned flour, and back to the plate, and repeat until all cutlets are double-dredged.)

-Add about 4-6 cups of oil to a Dutch oven or heavy bottom deeper pan, so that the oil comes roughly halfway up the sides; place a clip-on digital thermometer onto the side, and bring the oil up to 350°.

-Once the oil is hot, work in batches by adding 2 of the breasts into the oil, allowing them to fry for a total of about 6 minutes, about 3 minutes per side (you can turn them frequently as I did, if you see that they’re browning too much on one side), or until golden-brown and cooked through (you can also turn down the temp of the oil slightly if the breasts are browning too quickly); remove from pan and allow the chicken to drain on a paper towel-lined plate; repeat with the remaining chicken, and then allow the chicken to “rest” for just a few minutes out of the oil.

-Top each crispy fried chicken breast with 1 tablespoon’s worth of the grated or shredded parmesan cheese, then lay a slice of the mozzarella cheese over that; place the cheese-topped chicken breasts onto a foil-lined baking sheet, and place them into the oven on a “low” broil to very quickly melt the cheese, just for a moment.

-Assemble your sandwiches by slathering on a good amount of the Creamy Garlic-Parmesan Sauce onto both the top and bottom buns, then lay a leaf or two of romaine on the bottom bun, followed by a chicken filet, tomato slices, then 2 bacon halves, then the top bun; serve hot with Sea Salt Oven Fries, if desired.

Salsa Chicken Burgers with Cilantro-Avocado Sauce

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Recipe: http://backtoherroots.com/

Now, I know what you are thinking. But isn’t ground chicken so…dry. And yes, it totally can be. But by mixing in my secret ingredient (hint: it’s Greek yogurt) and cooking the burgers properly, you get a moist and juicy patty that doesn’t even come close to resembling a hockey puck.

The key with cooking an awesomely tender chicken burger is to leave it the eff alone while it’s cooking. You should touch that burger exactly three times—once to put it on the grill (or skillet), once to flip it, and once to take it off. That’s it. Leave it alone. Each time you poke, prod, flip or handle a chicken burger, you’re releasing juices. And we want those juices in the burger. Plus, the mixture for this burger is pretty wet, so in order for it to not stick or fall apart, you want to create a nice, solid, golden brown crust before you flip. Seriously, step away from the spatula, kids.

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For the Salsa

  • 2 medium tomatoes, seeds removed, diced
  • 1 small red onion, diced
  • ½ jalapeno pepper, seeds and membrane removed, minced
  • Juice and zest of 1 lime
  • ¼ cup finely minced fresh cilantro
  • Salt and pepper, to taste

For the Cilantro-Avocado Sauce

  • 1 large ripe avocado, peeled and pitted
  • 1 loose handful of fresh cilantro leaves and stems (about ½ cup)
  • Juice and zest of 1 lime
  • 1 clove garlic, peeled
  • 2-4 tablespoons water
  • Salt and pepper, to taste

For the Burgers

  • Cooking spray
  • 1 pound ground chicken
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • ⅓ cup plain Greek yogurt
  • ½ cup whole wheat panko breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 whole wheat hamburger buns
  • Lime wedges, for serving


To Make the Salsa
Combine all ingredients in a medium-size bowl, toss to combine. Refrigerate while preparing rest of recipe.

To Make the Cilantro-Avocado Sauce

Combine the avocado, cilantro, lime juice and zest, and garlic in the basin of a food processor. Pulse until mostly smooth. Add in the water, a few tablespoons at a time, and then pulse to combine. Continue adding water and pulsing until the sauce is the consistency of mayo. Season with salt and pepper. Set aside.
To Make the Burgers

  • Preheat a grill or a cast iron skillet to medium-high heat. Oil the grill grates or skillet liberally with cooking spay.
  • Combine the chicken, cumin, chili powder, yogurt, breadcrumbs, Worcestershire, salt and pepper. The mixture will be wet. Form into four patties using damp hands.
  • Cook the burgers on the preheated grill or skillet for 3-4 minutes, or until a golden brown crust forms and the burgers are easy to lift off. If they stick, they aren’t ready to flip. Flip, and cook on remaining side for an additional 2-3 minutes.
  • To assemble burgers, slather the Cilantro-Avocado Sauce on the bottom of a bun. Place a burger patty on top, then pile on the salsa. Top with remaining burger bun half. Serve with lime wedges.

Thai Chicken Burgers

These Thai chicken burgers are packed full of fresh herbs and topped with a crunchy vegetable slaw tossed with a peanut butter dressing. Ready in about 30 minutes and LOADED with flavor!

Recipe:  www.nutmegnanny.com/2016/04/08/thai-chicken-burgers/
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Recipe: www.nutmegnanny.com


For burgers:

  • 1 pound ground chicken
  • 3 green onions, thinly sliced
  • 1 lime, zested
  • 1 jalapeno, seeded and minced
  • 1 clove garlic, minced
  • 1/4 cup panko bread crumbs
  • 2 tablespoons peanut butter
  • 2 tablespoons minced cilantro
  • 1 tablespoon minced mint
  • 1 teaspoon grated ginger
  • Kosher salt and black pepper, to taste
  • 2 tablespoons olive oil, divided
  • 4 burger buns

For slaw:

  • 3 cups broccoli slaw
  • 2 cups shredded red cabbage
  • 2 green onions, thinly sliced
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced mint

For peanut butter dressing:

  • 1/4 cup peanut butter
  • 2 tablespoons dark brown sugar
  • 2 tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons low sodium soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon grated ginger
  • Kosher salt and black pepper, to taste
  • Water, desired amount

For burgers:
In a bowl add all ingredients except olive oil and burger buns. Mix together until the ground chicken is mixed well with the ingredients.

Divide into 4 burger patties.

Add olive oil to a large pan and set over medium heat. Once the oil is hot add in the burgers and cook about 5 minutes per side (or longer!) until fully cooked. Ground chicken is very soft so when the burger gets firm and doesn’t feel too squishy in the middle it’s a good measure of it’s doneness.

For slaw:
Add all ingredients to a bowl and toss to combine. Pour peanut butter dressing over the slaw and toss to combine. Taste and season as necessary. Don’t make the slaw too far in advance or it will give off too much moisture and become soggy. I like to pour the dressing over the slaw right before serving.

For peanut butter dressing:
In a small bowl add all ingredients except water. Whisk to combine. If the dressing is too thick thin out with about 2 teaspoons of water.

Note: Ground chicken is very soft and somewhat sticky. This is totally normal and also why I add a few panko crumbs to the meat mixture. Do your best to form the patties. once they cook they hold up beautifully!

Greek Chicken Burgers

I added feta, oregano, spinach, fresh lemon and roasted red peppers for a Greek spin. Okay maybe roasted red peppers are Italian?…what do I know. But it was darn good, sounds like Greek to me!

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Recipe: http://laughingspatula.com/


  • 1½ pounds ground chicken (I use a mix of breast/thigh meat)
  • ½ cup roasted red peppers – chopped
  • ⅓ cup crumbled feta cheese
  • 1 egg
  • 1 cup fresh spinach – chopped
  • ⅓ cup panko crumbs
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • big squeeze of half a lemon – about a tablespoon
  • Serve with sliced cucumber, spinach and red onion if desired


  1. Combine all ingredients
  2. Shape into 4 patties.
  3. Grill for 4-5 minutes on each side until cooked through.

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