Chicken Burgers

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Cookbook author Leah Koenig’s secret for the juiciest chicken burgers lies in grinding chicken breasts in the food processor, ensuring the freshest blend and optimal texture for moist, tender patties. BBQ season is still in full swing, so invite friends over and savor these mouthwatering burgers at your next backyard gathering. The food processor technique guarantees a superior consistency compared to pre-ground chicken, resulting in burgers that are sure to impress your guests with their succulence and flavor.

Ingredients

Burgers

  • 1 bunch scallions, roughly chopped
  • ½ cup roughly chopped fresh flat-leaf parsley
  • ¼ cup roughly chopped fresh basil
  • 1 teaspoon packed finely grated lemon zest
  • ¼ teaspoon crushed red pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 large eggs
  • 1 ½ teaspoon kosher salt, plus more to taste
  • ¼ cup all-purpose flour (or gluten-free all-purpose flour)
  • 2 tablespoons mayonnaise
  • Vegetable oil, for frying

Additional Ingredients

  • ½ cup mayonnaise
  • ¼ cup finely chopped fresh basil
  • 2 teaspoons honey
  • 2 teaspoons sriracha
  • 6 brioche buns, toasted
  • Bibb lettuce leaves, thinly sliced English cucumber, and thinly sliced red onion, for topping

Directions

Make the burgers:

  1. Combine scallions, parsley, basil, lemon zest, and red pepper in a food processor; pulse until finely chopped. Add chicken, eggs, and salt; pulse, scraping down sides of food processor as necessary, until mixture is the consistency of thick pancake batter. Transfer mixture to a medium bowl; fold in flour and mayonnaise until fully combined.
  2. Line a large plate with paper towels; set aside. Pour oil to a depth of 1/4 inch in a large frying pan; heat over medium. Working in batches of 4, scoop batter by generous 1/3 cupfuls, and add to pan, gently shaping into 3 1/2-inch rounds (about 1/2-inch thick). Fry until golden brown on both sides and cooked through, 3 to 4 minutes per side. Transfer cooked burgers to paper towel–lined plate to briefly drain. Sprinkle with salt to taste while still hot.

Assemble the burgers:

  1. Stir together mayonnaise, basil, honey, and sriracha until fully combined. Slather bottoms and tops of buns with mayonnaise mixture. Divide burgers among buns; dress with lettuce leaves, cucumber slices, and onion slices.

Commercial Food Equipment Recommended

To efficiently prepare these delicious chicken burgers in a commercial kitchen setting, several key pieces of equipment from The Foodservice Equipment Depot (The FED) are recommended. A high-capacity commercial food processor is essential for grinding the chicken and mixing ingredients to achieve the perfect consistency. For frying, a heavy-duty commercial range with multiple burners or a large flat-top griddle would be ideal, allowing for consistent temperature control and the ability to cook multiple batches simultaneously. A commercial prep table with a built-in refrigerated base would be perfect for keeping ingredients fresh and within easy reach during assembly. Lastly, investing in a quality set of commercial-grade utensils, including spatulas, tongs, and measuring cups, will ensure precise and efficient burger preparation. These tools, available at The FED, will help streamline your burger-making process and maintain consistent quality for your customers.

Purchase All Your Commercial Kitchen Equipment From The Foodservice Equipment Depot (FED)

Purchase All Your commercial kitchen equipment in Calgary, AB from The Foodservice Equipment Depot (FED). Explore our used Calgary Restaurant Equipment. Enjoy a seamless online ordering experience, ensuring fast and frictionless access to professional-grade food service equipment. Shop at our Restaurant Equipment Store in SE Calgary, AB. or our Restaurant Supply Online Store.

For more insightful articles and tips, visit The FED Blogs.