A burger is a remarkable thing. One satisfying bite of that bun-meets-patty-meets-crunch-meets-sauce and you get that soul satisfying almost swoon. You know what I am talking about right? If not then I appreciate you humoring me and reading along. This Herbed Chicken Burger is hands down my favourite chicken burger recipe to date. To make sure I loved it as much as I thought I did I made it three times in two weeks. Let's pretend that's normal. The original recipe is inspired by Milk Street Tuesday's Parmesan Turkey take, but I love these immensely more in their herby glory.
Did you hear that folks? I liked these Herbed Chicken Burgers so much as is that I entirely skipped the cheese. Usually when I make burgers I eat a burger with cheese on it and then snack on a piece for fun. Here I skip it entirely because they are so so good as they are and because the cheese kinda messes with the fresh taste of that herb laden sauce.
The Burger!
The Pakistani in me also loves how these burgers have flavours that are so familiar - the cilantro, the mint, a little bit of garlic. This burger gives me some serious hara masala vibes, but in the best way possible.
One of my favourite things about burgers is that they come together so quick. This one has a hefty amount of bread crumbs which makes it pretty filling while the minced cilantro, mint, and scallions add an unexpected fresh flavour. A dash of soy sauce rounds it all out.
The SAUCE!
Now let's talk sauce, shall we? I like this particularly sauce so much that I double down on it when I make it so that I can put it on grilled chicken in sandwiches and even dunk some veggies in it. I am saying veggies so that you are impressed with my healthy eating, but potatoes are a vegetable right?
The sauce comes together in a cinch and just requires some mincing of scallions, mint, cilantro. If you have a handy dandy chopped then you can use that. I coarsely chop and then run my knife threw it several times.
Make it Spicy (ier)
This burger is one of the few things that I don't feel the urge to add some "mirch masala" to. Instead I simply mince a jalapeno (seeds or not) and add it to the chicken mix. I try to keep it kid friendly but you can absolutely put in minced thai green chilies instead for extra oomph. Then when it comes time to assemble add a few extra sliced ones for good measure. Hot sauce is also always an option!
Looking for another fun burger recipe? Then I totally recommend these Thai inspired Chicken Sliders!
Made the Herbed Chicken Burger? Tag me in your recreations on Instagram @flourandspiceblog and rate the recipe below!
- 1 lb ground chicken
- ⅔ cup bread crumbs (if your chicken is watery you made an additional ¼ cup)
- 5 tbsp mayonnaise
- ¼ cup chopped mint
- ¼ cup chopped cilantro
- 6 scallions (white parts)
- ¾ tsp salt
- ¾ tsp soy sauce
- ½ tsp pepper
- ½ tsp ginger paste or grated ginger (optional but adds great flavour!)
- 5 tbsp mayo
- ¼ cup mint (finely chopped)
- ¼ cup cilantro (finely chopped)
- 6 scallions - green parts, thinly sliced.
- a squeeze of lime juice, salt and pepper.
- 6 Burger Buns
- Sliced Onions, Tomatoes, Jalapenos for topping
- Butter for your burger buns
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Tip: Before starting chop the scallions, separating the green and white parts, then chop the half cup of cilantro and mint too and set aside.
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Combine all the chicken burger patty ingredients and form into 6 patties.
Tip: for a less chunky textured burger (our preference) blend the mayo, jalapeno, mint, scallions and cilantro.
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Cook in a pan for 4-5 minutes on each side on medium heat until done.
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Add your minced herbs and scallions to the mayo and stir in lime juice.
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Taste and adjust seasoning.
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Toast your burger buns
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Lightly butter the bottom bun, place the patty on top, add your favourite toppings (onions, jalapenos, tomatoes) and a generous spoonful of the sauce. Top with the top half of the bun and dig in.
- This burger recipe makes 4 massive patties or 6 regularly sized ones.
- To up the spice you can always use minced thai chilies in the chicken mix
- If you want to make the chicken mix a day ahead and store it in the fridge that works!
