Ingredients:

  • 3 lb Ground Chicken (90-93% lean)
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg, lightly whisked
  • 1/4 cup Yellow Onion, finely grated (excess moisture squeezed out)
  • 2 Tbsp Mayonnaise (full-fat)
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Fresh Thyme Leaves, roughly chopped
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Cooking Oil (high smoke point)
  • 4 Burger Buns (Brioche or Sesame)
  • 4 Slices of Cheddar or Gruyère (Optional)
  • Toppings (As needed: Lettuce, sliced tomato, pickles)

Instructions:

  1. Prepare the Binder: In a large mixing bowl, combine the grated onion, egg, mayonnaise, Dijon mustard, and Worcestershire sauce. Whisk gently until homogeneous.
  2. Add Dry Ingredients: Stir in the Panko breadcrumbs, parsley, thyme, salt, and pepper into the binder mixture. Let sit for 2 minutes to allow the Panko to absorb the liquid.
  3. Combine Chicken: Add the ground chicken to the bowl. Using clean, cold hands, fold the ingredients together until just combined. Do not overmix, stopping immediately when no streaks of pure chicken remain.
  4. Divide and Shape: Divide the mixture into four equal portions. Gently form each portion into a patty, about 1 inch (2.5 cm) thick and slightly wider than your bun.
  5. Create an Indentation: Using your thumb or the back of a spoon, press a small, shallow dimple into the center of each patty. This prevents bulging during cooking.
  6. Chill: Place the patties on a parchment-lined plate or tray. Refrigerate for a minimum of 30 minutes to ensure stability.
  7. Preheat: Preheat your pan or grill to medium-high heat. Add cooking oil to the pan or lightly brush the grill grates.
  8. Sear: Place the chilled patties onto the hot surface. Cook for 5–7 minutes on the first side until a deep golden-brown crust forms. Do not press down on the burgers.
  9. Flip and Finish: Flip the burgers and continue cooking for another 5–7 minutes. If adding cheese, place the slice on top during the last 2 minutes and cover briefly to melt.
  10. Check Doneness: Use an instant-read thermometer to check the thickest part of the burger. Remove immediately when the internal temperature reaches 165°F (74°C).
  11. Rest: Transfer the cooked burgers to a cooling rack or plate and let them rest for 5 minutes.
  12. Assembly: Lightly toast the interior of the burger buns. Build your burger with condiments, lettuce, tomato, the patty, and the top bun. Serve immediately.