Ground Chicken Burger with Parmesan, Avocado, and Lemon-Basil Aioli
My ground chicken burger makes for a truly succulent mouthful! In this recipe, I make a ground chicken patty the star of the show. Accompanied by melted cheese, lemon-basil aioli, juicy tomato, crunchy lettuce, and more, this is a chicken burger for all occasions!
Ingredients Needed
To make my ground chicken burger, you’ll need the following:
Chicken Burger Patty
- Chicken – 1 lb ground chicken (see note below)
- Burger Buns – 4 brioche burger buns
- Egg – 1 egg
- Lemon – zest from one lemon
- Garlic – 1 large garlic clove, minced
- Breadcrumbs – 1/4 cup breadcrumbs
- Parmesan – 1/3 cup parmesan, grated
- Basil – 2 tbsp finely chopped basil
- Salt & Pepper – a pinch of salt and pepper
- Oil – 1 tbsp of a neutral oil (like sunflower oil or vegetable oil) for pan-frying the chicken patties
Toppings:
- Avocado – 1 large avocado, thinly sliced
- Tomato – 1-2 tomatoes, sliced
- Cheese – 4 cheese slices (optional); I used low-skim mozzarella slices, but you can use your preferred mild cheese that melts well. Other cheeses that work well in this recipe include Gouda and mild Cheddar.
- Lettuce/Arugula (optional) – a handful of romaine lettuce leaves or arugula
Lemon-Basil Aioli
- Mayo – 1/2 cup mayo
- Basil – fresh basil, about 2 tbsp finely chopped
- Lemon Juice – 1 tbsp fresh lemon juice
- Garlic – 1 garlic clove, minced
- Salt & Pepper (to taste)
Note: You can use store-bought ground chicken. Or, you can also make ground chicken at home either using a meat grinder (as I’ve done in the picture below) or using a food processor. Both skinless, boneless chicken thighs or breasts work for this recipe!
How to Make it (with Photos)
Step 1 – Make the lemon-basil aioli by mixing the mayo, finely chopped basil, lemon juice, minced garlic, and a pinch of salt and pepper in a small bowl.
If you make this flavored mayo/aioli in a larger quantity, you can make it in a blender (which will allow for the basil to incorporate better in the mayo – see lemon-basil aioli recipe for a larger quantity).
Step 2 – Mix the ground chicken with the beaten egg, lemon zest, minced garlic, finely chopped fresh basil, breadcrumbs, parmesan, and a pinch of salt and pepper.
Step 3 – Shape four burger patties from the mixture. Press lightly with your thumb in the middle of the burger patty. As the burger patties expand while cooking, this prevents the patties from bulging in the middle.
Step 4 – To a frying pan, grill pan, or cast iron pan (as I am using here) over medium-high heat, add 1 tbsp of oil. When the oil is hot, add the patties to the frying pan and cook for about 5 minutes. Then, flip and cook for about 5 minutes more, until the patties reach an internal temperature of 165°F (or 74°C) when measured with a meat thermometer.
Note: If using cheese, after cooking the patties on the first side for about 5 minutes, flip and add the cheese slices on top to melt. To make sure the cheese melts better, you can cover the pan with a lid, but this is optional.
Step 5 – Toast the buns in a pan for a couple of minutes until golden. If using brioche buns, you don’t need additional butter or oil as the buns have a higher content of butter/fat. But you can optionally use some if you want a more indulgent toasted bun!
Step 6 – Prepare your chicken burger assembly board: cooked chicken patties with or without the melted cheese, toasted buns, avocado (cut in half and sliced), sliced tomatoes, lettuce/arugula (if using it as a topping), and the lemon-basil aioli.
Step 7 – Assemble the burger by spooning some of the lemon-basil aioli on the inside of each half of the toasted bun and then adding a fourth of an avocado (sliced thinly), lettuce or arugula (if using it), the cooked chicken patty with or without the cheese, and a couple of slices of tomato.
Here, I’ve served up two with cheese and two without. That ground chicken patty is just so mouthwatering. Bite in, and enjoy a mouthful that’s tender, juicy, crunchy, and so much more.
What to Serve it With
Serve up a plate that’s deeply satisfying with a side of my rosemary potato wedges or air-fryer parmesan baby potatoes and a fresh arugula parmesan salad.
For a non-potato option, my air fryer carrot fries are sweet and crispy.
Oh, and for plenty of chicken burger topping ideas, check out my list below. There are so many delicious and creative combos on there. Download it for free, print it off, and have fun!
Other Delicious Recipes for Burger Night
Burgers come in all shapes, sizes, and tastes. Whether it’s an evening event, or a summer party, broaden your options with some more of my burger recipes.
From classics like stuffed beef to non-meat options like breaded halloumi, I have plenty in my roundup to inspire you.
Get the Recipe Card Here
Ground Chicken Burger
Ingredients
Chicken Burger Patties and Buns
- 1 lb ground chicken (see note below)
- 4 brioche burger buns
- 1 egg
- zest from one lemon
- 1 large garlic clove, minced
- 1/4 cup breadcrumbs
- 1/3 cup parmesan, grated
- 2 tbsp finely chopped basil
- a pinch of salt and pepper
- 1 tbsp of a neutral oil (like sunflower oil or vegetable oil), for pan-frying the chicken patties
Toppings:
- 1 large avocado, thinly sliced
- 1-2 tomatoes, sliced
- 4 cheese slices like low-skim mozzarella, mild cheddar, or gouda (or your preferred mild melting cheese, optional)
- a handful of romaine lettuce leaves or arugula
Lemon-Basil Aioli
- 1/2 cup mayo
- 2 tbsp finely chopped fresh basil
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
- salt & pepper (to taste)
Instructions
- Make the lemon-basil aioli by mixing the mayo, finely chopped basil, lemon juice, minced garlic, and a pinch of salt and pepper in a small bowl.
- Mix the ground chicken with the beaten egg, lemon zest, minced garlic, finely chopped fresh basil, breadcrumbs, parmesan, and a pinch of salt and pepper.
- Shape four burger patties from the mixture. Press lightly with your thumb in the middle of the burger patty. As the burger patties expand while cooking, this prevents the patties from bulging in the middle.
- To a frying pan, grill pan, or cast iron pan (as I am using here) over medium-high heat, add 1 tbsp of oil. When the oil is hot, add the patties to the frying pan and cook for about 5 minutes. Then, flip and cook for about 5 minutes more, until the patties reach an internal temperature of 165°F (or 74°C) when measured with a meat thermometer. Note: If using cheese, after cooking the patties on the first side for about 5 minutes, flip and add the cheese slices on top to melt. To make sure the cheese melts better, you can cover the pan with a lid, but this is optional.
- Toast the buns in a pan for a couple of minutes until golden. If using brioche buns, you don’t need additional butter or oil as the buns have a higher content of butter/fat. But you can optionally use some if you want a more indulgent toasted bun!
- Prepare your chicken burger assembly board: cooked chicken patties with or without the melted cheese, toasted buns, avocado (cut in half and thinly sliced), sliced tomatoes, lettuce/arugula (if using it as a topping), and the lemon-basil aioli.
- Assemble the burger by spooning some of the lemon-basil aioli on the inside of each half of the toasted bun and then adding a fourth of an avocado (sliced thinly), lettuce or arugula (if using it), the cooked chicken patty with or without the cheese, and a couple of slices of tomato.
Notes
Note: You can use store-bought ground chicken. Or, you can also make ground chicken at home, either using a meat grinder (as I’ve done in the picture in the article) or using a food processor. Both skinless, boneless chicken thighs or breasts work for this recipe!
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Don’t forget to save my chicken burger recipe to one of your boards. It’s a great recipe for dinner, or when you’re entertaining a big gathering of people.
