Ground Chicken Burgers with Bacon
These Ground Chicken Burgers are loaded with bacon, then served with cheese and avocado. They're easy to make and outrageously delicious!!
Servings: 4 burgers
Cost: £3 / $4
Equipment
- Large Frying Pan & Tongs
- Sharp Knife & Chopping Board
- Large Mixing Bowl
- Spatula/Turner
Ingredients
Burger
- 1lb / 500g Ground Chicken (see notes)
- 5.3oz / 150g Bacon
- 3/4 cup / 45g Panko Breadcrumbs (see notes)
- 1/2 cup / 40g freshly grated Parmesan
- 1/4 cup finely diced Fresh Parsley
- 2 large Spring/Green Onions, finely diced
- 1 clove of Garlic, minced/grated
- 1 Egg
- 1/4 tsp EACH: Salt, Black Pepper
- Olive Oil, as needed
To Serve
- 4 Burger Buns, halved & toasted
- 4 slices of Cheese (Cheddar or Swiss work great)
- 4 tbsp Sweet Chilli Mayo (see notes for subs)
- 1/2 whole Lettuce, shredded
- 2 small/medium Avocados, sliced
- 2 Tomatoes, sliced (4 slices per burger)
Instructions
- Add your bacon slices to a pan over low medium heat and slowly fry until the fat has fully rendered down and the bacon is nice and crispy. Remove from pan, leaving the bacon fat in the pan.
- Dice up the bacon into tiny pieces, then add to a large mixing bowl with your chicken. Add in 3/4cup/45g Panko, 1/2cup/40g parmesan, 2 finely diced spring onions, 1/4cup finely diced fresh parsley, 1 minced clove of garlic, 1 egg and 1/4 tsp salt and pepper.
- Mix with your hands (best way to ensure ingredients disperse properly) then divide the mixture into 4. Mould into burger patties, then add to the pan of bacon fat (adding more oil if necessary) and fry over medium heat until nicely browned.
- Flip, add cheese and continue frying until browned on the other side, piping hot through the centre with the cheese nicely melted. If you have a lid to your pan you can pop this on to help melt the cheese.
- Stack in the following order: Bottom bun, mayo, lettuce, avocado, burger, tomatoes, top bun. Enjoy!
Video
Notes
a) Ground Chicken - Chicken mince is notoriously difficult to find in the UK. If you can't find it at the store I recommend either going to a butcher, or for less faff, grab some boneless skinless chicken thighs and pulse them in a food processor until a mince like texture forms. I recommend stopping a few times and scraping the sides to catch any lumps. Not the most glamorous alternative but it work absolutely fine!
b) Panko - Panko breadcrumbs are great because they're big and airy, meaning they cling on to a good amount of moisture as the burgers cook. You can use regular dry breadcrumbs, 3/4cup cup is more like 100g. I recommend starting off with half cup and increasing if the meat is too wet. I've made these plenty of times and have never needed more than 1 cup of any breadcrumbs to form the patties, so just keep that in mind.
c) Mayo - Sweet Chilli Mayo goes great with these, but feel free to just use regular mayo if that's what you have. Alternatively you could use BBQ Mayo or Sriracha Mayo if you fancy a switch up!
d) To serve - Perfect as they are, but even better with Sweet Potato Fries, Potato Wedges, Onion Rings or French Fries.
e) Calories - just for the patties, 1 tsp olive oil for frying.
Nutrition
Calories: 443kcal | Carbohydrates: 8.1g | Protein: 31.45g | Fat: 31.45g | Saturated Fat: 10.395g | Polyunsaturated Fat: 4.792g | Monounsaturated Fat: 13.567g | Trans Fat: 0.236g | Cholesterol: 288mg | Sodium: 759mg | Potassium: 797mg | Fiber: 0.7g | Sugar: 1.36g | Vitamin A: 694IU | Vitamin C: 7.6mg | Calcium: 154mg | Iron: 2.56mg