Chicken Burgers recipes

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.