The Best Darn Chicken Burgers

Adapted from a Pioneer Woman recipe

These are the best darn chicken burgers, folks! They are also endlessly customizable.

Here's a few ideas:

• Add some blue cheese crumbles and a bit of buffalo sauce to the meat mixture....if you really love blue cheese, top with blue cheese before serving

• Add some Pesto to the meat mixture, then melt some mozzarella on top...add your toppings and then drizzle with a little balsamic glaze

• Add some taco seasoning, melt some quesadilla cheese on top and finish with guacamole or avocado

• Instead of thyme and parsley as listed below, use oregano and mint, top with some feta and serve with sliced cucumber and tomato

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Ingredients

• 2 lb. ground chicken

• 3 tbsp. full-fat sour cream

• 1/3 c. panko or regular breadcrumbs

• 1/4 c. chopped chives

• 1/4 c. chopped fresh herbs (I like oregano, thyme, parsley and rosemary)

• 2 garlic clove, chopped

• 2 tsp. kosher salt

• 1/2 tsp. ground black pepper

• 1 tbsp. mustard

• 1 tsp. Franks Red Hot sauce (optional)

• 1 tbsp. oil

Directions

A note before you begin:

Sometimes I find these patties a bit hard to wrangle on the grill since they're a bit fragile, so I generally cook them on the stove top instead.

1. In a large bowl, combine the ground chicken, sour cream, breadcrumbs, chives, garlic, salt, black pepper, mustard, and hot sauce (if using). Mix gently to combine well. Divide the mixture into 6 even portions (about 6 ounces each). Pat together into a ball, then press into a patty, about ¾-inch thick. Place the patties on small squares of parchment or waxed paper to make it easier for transferring to the grill.

2. On the stove-top: Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the pan. Remove the patties from the wax paper, place in the skillet, and let cook for 5 minutes. Flip and cook the other side until the internal temperature of the burger reaches 165˚, about 5 more minutes.

3. Alternatively, grill the burgers: Preheat the grill over medium-high heat (400 to 425˚) and oil the grill grates. Remove the patties from the wax paper and place on the grill over direct heat. Cook, with the grill covered, until the internal temperature of the burger reaches 165˚, about 4 to 5 minutes per side.

4. Serve immediately on toasted buns with whatever toppings that you like!

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EnJoy!