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Chicken Burger

This juicy chicken burger is spiked with chives, lemon juice, and Dijon mustard to help build flavor right into the patty.

Chicken Burger

Source: Mad Hungry, March 2011


  • 1 1/2 pounds ground light and dark meat chicken
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon Dijon mustard
  • 1/3 cup fresh breadcrumbs
  • 2 tablespoons lemon juice
  • 2 tablespoons chives, chopped
  • 4 slices fontina cheese (optional)
  • 4 whole-wheat hamburger buns

For Garnish

  • Sliced tomato
  • Sliced red onion
  • Lettuce
  • Mayonnaise
  • Dijon mustard
  • Pickles


  1. Preheat outdoor grill (or grill pan, if cooking indoors) to medium-high heat.

  2. In a large bowl, combine chicken, salt, pepper, mustard, breadcrumbs, lemon juice, and chives and form into four 6-ounce patties.

  3. Grill patties 8-10 minutes, flipping once, until juices run clear (160 degrees on a meat thermometer). Top patties with cheese during last minute of cooking and cover grill (or grill pan) to melt.

  4. Lightly grill cut side of buns if desired. Serve with optional garnishes.

Reviews (2)

  • MPLS Cook 29 Jul, 2012

    Made these burgers to take to a friend's family. She has cancer and is unable to cook. Our company has a volunteer garden, so I cut thyme, rosemary, and chives to add into the mix. Used dry bread crumbs because all I had on hand and added an egg as binder. They seemed to hold together well when I pattied will keep super cold until grill time. All the "extras" came from the farmers market except buns...I made ciabatta rolls to hold in the goodness.

  • ssnyder324 3 Feb, 2012

    These were delicious and easy to make--And they tasted a lot better than a turkey burger! We used gruyere instead of fontina cheese, and it was delicious. Do NOT make the baked potato poppers that are featured on the same episode--We made them and they were awful!