Chicken Burgers

Name: Chicken Burgers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 egg yolk, room temperature; 1 whole egg, room temperature; 2 teaspoons Dijon mustard; 2 tablespoons fresh lemon juice; 1 small garlic clove; 1 cup high-quality vegetable oil; 1/4 cup extra virgin olive oil; Salt to taste; Pepper to taste; 2 tablespoons white wine; 1 pound ground chicken meat; 1/2 cup shredded raw carrot; 1/2 cup shredded raw sweet potato; 3 small shallots, thinly chopped; 1 garlic clove, thinly chopped; 3 tablespoons extra virgin olive oil; 2 tablespoons water; 2 tablespoons fresh parsley, finely chopped; 2 teaspoons fresh grated ginger; 2 teaspoons whole grain mustard; 1/4 cup finely chopped walnuts or pecans; 1 teaspoon poppy seeds; 2 tablespoons extra virgin olive oil for cooking; 4 burger buns; 4 tomato slices; 4 lettuce leaves

Recipe GLPR7b040510a4991c

Main Course

45 min

1219 cal

Servings: 4

Stovetop

Juicy homemade chicken burgers seasoned with fresh ginger, shredded vegetables, and toasted nuts, topped with a rich mustard-garlic aioli and served on toasted buns with fresh lettuce and tomato.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 egg yolk, room temperature

1 whole egg, room temperature

2 teaspoons Dijon mustard

2 tablespoons fresh lemon juice

1 small garlic clove

1 cup high-quality vegetable oil

1/4 cup extra virgin olive oil

Salt to taste

Pepper to taste

2 tablespoons white wine

1 pound ground chicken meat

1/2 cup shredded raw carrot

1/2 cup shredded raw sweet potato

3 small shallots, thinly chopped

1 garlic clove, thinly chopped

3 tablespoons extra virgin olive oil

2 tablespoons water

2 tablespoons fresh parsley, finely chopped

2 teaspoons fresh grated ginger

2 teaspoons whole grain mustard

1/4 cup finely chopped walnuts or pecans

1 teaspoon poppy seeds

2 tablespoons extra virgin olive oil for cooking

4 burger buns

4 tomato slices

4 lettuce leaves

Directions

Prepare the mustard-garlic aioli: Combine the egg yolk, whole egg, and Dijon mustard in a food processor. Blend on low speed until well combined. While processing, slowly drizzle in the vegetable oil in a thin stream. Once the mixture begins to emulsify and thicken, gradually add the olive oil. Add the lemon juice and white wine in small amounts while continuing to blend. Mince the garlic clove and fold it in gently. Season with salt and pepper to taste. Set aside.
Prepare the burger mixture: In a large bowl, combine the ground chicken, shredded carrot, shredded sweet potato, chopped shallots, chopped garlic, 3 tablespoons of olive oil, water, parsley, ginger, and whole grain mustard. Mix gently with your hands until just combined, being careful not to overwork the mixture. Fold in the chopped walnuts and poppy seeds.
Form the patties: Divide the mixture into 4 equal portions. Shape each portion into a burger patty approximately 1/2 inch thick. Set the patties on a plate and refrigerate for at least 15 minutes if time allows.
Cook the chicken burgers: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the chicken patties in the skillet. Cook for 6-7 minutes on the first side without moving them, until they develop a golden crust. Flip the patties and cook the other side for 5-6 minutes until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of each patty. The burgers are done when they are no longer pink inside and the juices run clear.
Toast the buns: While the burgers are cooking, lightly toast the burger buns in a separate skillet or toaster until they are warm and slightly crispy.
Assemble the burgers: Place a toasted bun on each serving plate. Spread a generous amount of mustard-garlic aioli on the bottom half of each bun. Top with a cooked chicken patty, then add a slice of tomato and a lettuce leaf. Add additional aioli to the top bun and place it on the burger. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This recipe builds a ground-chicken burger with a homemade aioli and roasted root vegetables, all achievable at Charlotte grocers without a special trip—every ingredient stocks at Harris Teeter, Food Lion, Kroger, or Walmart. The stated 45 minutes is honest for assembly and baking, though hand-mixing the aioli adds a few minutes if you lack a food processor. At roughly $2.50 to $3.00 per serving (driven mainly by the ground chicken and eggs for the aioli), it's mid-range for a homemade burger night; the sweet potato and carrot bulk it out well. The burger patties and roasted vegetables reheat cleanly the next day, making it practical for meal prep, and the recipe suits a weeknight family dinner without fussy technique. North Carolina's sweet potato harvest makes this seasonally relevant, though ginger in a burger is an assertive flavor choice that will not land for every household.