Ingredients
Burger Sauce
- 1/2 cup mayonnaise
- 3 Tbsp. ketchup
- 2 Tbsp. finely chopped sweet gherkins
- 1 Tbsp. juice from jar of gherkins
- 1 Tbsp. yellow mustard
- 1 tsp. Worcestershire sauce
- 1/4 tsp. kosher salt
- 1/4 tsp. smoked paprika
- 1/8 tsp. freshly ground black pepper
- 1/8 tsp. garlic powder
Chicken Burgers
- 3 Tbsp. unsalted butter, divided
- 1/2 medium yellow onion, finely chopped
- Pinch of granulated sugar
- Kosher salt, to taste
- 2 lb. (93% lean) ground chicken
- 3/4 cup panko breadcrumbs
- 2 Tbsp. mayonnaise
- 1 Tbsp. Worcestershire sauce
- 1 1/2 tsp. garlic powder
- Freshly ground black pepper, to taste
- 1 Tbsp. extra-virgin olive oil
- 6 slices cheddar cheese
- 6 brioche burger buns, split and lightly toasted
- Butterhead lettuce leaves, for serving
- Thinly sliced tomato, for serving
- Thinly sliced red onion, for serving
Instructions
- Prepare the burger sauce: In a medium bowl, combine mayonnaise, ketchup, chopped sweet gherkins, gherkin juice, yellow mustard, Worcestershire sauce, kosher salt, smoked paprika, freshly ground black pepper, and garlic powder. Mix until fully combined. Cover and refrigerate the sauce until ready to use to allow flavors to meld.
- Caramelize the onions: In a large cast-iron or nonstick skillet over medium-high heat, melt 1 tablespoon of butter. Add finely chopped yellow onions, a pinch of granulated sugar, and a pinch of kosher salt. Stir to combine, cooking and stirring occasionally. Add a splash of water if onions begin to brown too quickly. Continue until the onions are softened and golden brown, about 10 minutes. Transfer the onions to a large bowl and allow them to cool slightly. Do not clean the skillet.
- Mix the burger patties: To the bowl with the cooled onions, add ground chicken, panko breadcrumbs, mayonnaise, Worcestershire sauce, garlic powder, and freshly ground black pepper. Season with kosher salt to taste. Gently mix the ingredients together using your hands or a wooden spoon, being careful not to overwork the mixture to keep the patties tender.
- Shape the patties: Divide the mixture into 6 equal portions and shape each into a patty approximately 1/2 inch thick. Use your thumb to create an indentation in the center of each patty, which helps prevent shrinking during cooking.
- Cook the patties: Heat the reserved skillet over medium-high heat, adding 1 tablespoon of olive oil and 1 tablespoon of butter. When the butter is melted and bubbling and the skillet is very hot, add 3 patties. Cook without moving or pressing them, turning halfway through, until the patties are seared and an instant-read thermometer registers 165°F in the center, approximately 8 to 10 minutes.
- Melt cheese on burgers: Place a slice of cheddar cheese on each cooked patty. Cover the skillet and cook for an additional 30 to 60 seconds until the cheese is melted. Transfer the patties to a plate and tent with foil to keep warm.
- Repeat cooking: Add the remaining 1 tablespoon of butter to the skillet (no additional oil needed) and cook the remaining 3 patties, repeating the same cooking process including the cheese melting step.
- Assemble the burgers: Spread the prepared burger sauce evenly on the cut sides of the toasted brioche buns. Layer the bottom buns with butterhead lettuce leaves, a chicken burger patty with melted cheddar, thinly sliced tomato, and thinly sliced red onion. Top with the bun tops and serve immediately.
Notes
- The burger sauce can be made up to 1 week in advance and stored refrigerated to enhance its flavors.
- To prevent the patties from shrinking too much during cooking, make an indentation in the center of each patty with your thumb.
- Do not overmix the chicken mixture to keep the burgers tender and juicy.
- Use an instant-read thermometer to ensure burgers are cooked safely to 165°F.
- If onions start browning too quickly while caramelizing, add a splash of water to prevent burning.
- For best flavor and texture, use 93% lean ground chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
