Chicken burgers have very little fat and are a great alternative to beef. Like turkey, a chicken burger is best with some added flavor as both turkey and chicken are a blank canvas. This recipe has a touch of curry but, not enough to overpower it. It is a subtle flavor that works great with chive mayo and avocado.
The trick to working with ground chicken is not to handle it too much. When forming the patties, the chicken will be stickier and not as easy to form into patties like beef. Slightly oiling your hands helps. Cleaning and oiling the grates on the grill will also help to ensure the burgers won’t stick. In lieu of purchasing ground chicken, chicken breast can be diced and put into a food processor until it is pulsed to a point that you can form a patty.
Makes 4 servings
1/2 c light mayonnaise
1/2 tbs grated fresh ginger
1-2 tbs chopped fresh chives
1 large egg
1/2 c red onion, minced
2 cloves garlic, minced
1 tsp salt
1/2 tsp ground black pepper
2 tsp curry powder
1 1/4 lbs ground chicken breast
4 hamburger buns
1 avocado,thinly sliced
pickled onion (optional)
In a small bowl, mix together the mayonnaise, ginger and chives. Set aside. This can be done ahead of time and the flavors will be better the longer it melds (refrigerated).
In a large bowl, whisk together the egg, onion, garlic, salt, black pepper and curry powder. Lightly oil your hands before handling the chicken. Gently fold in the chicken and well, without over handling the meat. Form into four patties and set aside, on a lightly greased plate.
Use a spatula to carefully place the burgers on the prepared grill and cook, covered, for 4 to 5 minutes. Flip the burgers — they should be firm enough to move easily now — and cook for another 4 to 5 minutes, or until an instant thermometer reads at least 165 degrees at the thickest part of the burgers. Remove from the grill and let it rest for a few minutes. While the grill is still hot, place the buns, open side down, on the grill and toast them until golden.
Place each burger on a bun, then top with mayonnaise, and pickled onions. Serve immediately.
Recipe adapted from The Seattle Times, Food and Wine