Chicken Burgers (Skillet) Recipe - Easy Chicken Recipes (2024)

For the Chicken Burgers

• ▢ 2 tablespoons canola oil divided
• ▢ 2 teaspoons Worcestershire Sauce
• ▢ 2 teaspoons milk
• ▢ 1 pound ground chicken
• ▢ Kosher salt
• ▢ Freshly ground black pepper
• ▢ 3 slices cheese use your preferred type, optional
• ▢ 3 burger buns toasted

For the Burger Sauce (optional)

• ▢ ½ cup mayonnaise
• ▢ 4 teaspoons Dijon mustard
• ▢ ¼ cup barbecue sauce plus 2 tablespoons
• ▢ 2 teaspoons Worcestershire Sauce
• ▢ ¼ teaspoon kosher salt
• ▢ 1 teaspoon ground black pepper
• ▢ ½ teaspoon crushed red pepper

For the Chicken Burgers

• Heat 1½ tablespoons of oil in a large skillet over medium heat.

  2 tablespoons canola oil

• In a small bowl, whisk together Worcestershire Sauce, milk, and 1½ teaspoons of canola oil.

  2 teaspoons Worcestershire Sauce, 2 teaspoons milk, 2 tablespoons canola oil

• Place the ground chicken in a medium bowl and fold in the Worcestershire/milk/oil mixture. Don’t overwork the mixture or the burgers will be tough.

  1 pound ground chicken

• The chicken mixture will be sticky, so it’s best to spray your hands with cooking spray before forming the patties. Gently form each portion into a patty about 4 inches in diameter and ½-inch thick, and liberally salt and pepper the top of the patties.

  Kosher salt, Freshly ground black pepper

• Cook the chicken until golden brown on the bottom side.

• Flip the burger patties over and season the second side with salt and pepper. Cook until the internal temperature reads 160°F, turn off the heat, and top each patty with a slice of cheese. Cover the skillet until the cheese has melted, and transfer the patties to a paper towel-lined plate.

• Cover with foil and set aside for a few minutes. (The burgers will continue cooking as they rest, and will reach 165°F.)

• Serve on toasted buns with your favorite burger toppings and condiments.

  3 burger buns, 3 slices cheese

• Enjoy!

For the Burger Sauce (optional)

• Whisk all ingredients together in a medium bowl.

  ½ cup mayonnaise, 4 teaspoons Dijon mustard, ¼ cup barbecue sauce, 2 teaspoons Worcestershire Sauce, ¼ teaspoon kosher salt, 1 teaspoon ground black pepper, ½ teaspoon crushed red pepper

• Keep refrigerated in an airtight glass container up to 2 months.

• Enjoy!

• Don’t overwork the ground chicken when you are making the burger patties, or they will become tough.
• The patties should be at room temperature when you add them to the skillet.
• Remove burgers from heat at 160°F, and cover with foil to rest. They temp will rise slightly (to 165°F).
• Toast the buns in the skillet while the patties cool, to add texture to every bite.
• The burger sauce is optional, but it’s so good. It adds a lot of flavor and a creamy texture.

To Freeze: Freeze ground chicken patties cooked or uncooked. Make sure patties have cooled (if cooked), then separate them with parchment in a freezer-safe container (to prevent sticking). They will keep up to 3 months. Defrost before cooking.

Nutrition Facts

Chicken Burger Recipe (Stovetop)

Amount Per Serving (1 burger)

Calories 536Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 11g69%

Cholesterol 160mg53%

Sodium 520mg23%

Potassium 903mg26%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 3g3%

Protein 38g76%

Vitamin A 280IU6%

Vitamin C 1.1mg1%

Calcium 293mg29%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.