Avocado Chicken Burgers
Juicy ground chicken patties with Parmesan, green onion, and sage, topped with Swiss cheese, avocado, tomato, and arugula.
Equipment
- Large skillet
- Mixing bowl
- Instant read thermometer
- Spatula
Ingredients
Main Ingredients
- 1 lb ground chicken
- 1 cup panko breadcrumbs
- 1 large egg
- ¾ cup finely grated Parmesan cheese
- 1 cup sliced green onions about 8 green onions
- 2 cloves garlic minced
- ½ tsp dried sage
- ¼ tsp kosher salt Parmesan is already salty
- ½ tsp black pepper
- 2 tbsp olive oil for cooking
- 4 soft burger buns or brioche buns
- 1 large avocado sliced
- 2 oz baby arugula
- 2 tomatoes sliced
- 4 slices Swiss cheese
- 2 tbsp mayonnaise for spreading
Instructions
Cooking
- Mix. Combine the chicken, panko, egg, Parmesan, green onions, garlic, sage, salt, and pepper in a large bowl. Mix by hand for about 30 seconds, just until the mixture holds together.
- Shape. Form 4 equal patties about 3/4 inch thick and press a shallow dimple into the center of each so they cook flat.
- Sear. Heat the olive oil in a large skillet over medium heat. Cook the patties 5 to 6 minutes per side, until deep golden brown and an instant read thermometer reads 165 degrees F.
- Melt the cheese. Lay Swiss on the patties for the last minute and cover the pan until the cheese melts.
- Toast. Toast the buns cut side down in the skillet for 1 to 2 minutes until golden.
- Assemble. Spread mayonnaise on the bottom buns and top with arugula, tomato, patty, avocado, and the top bun.
Notes
Substitutions: Provolone or white cheddar for the Swiss, and thyme for the sage.
Tips: Do not overmix, and cook the patties to 165 degrees F. Slice the avocado just before serving.
Storage: Refrigerate cooked patties up to 3 days or freeze up to 3 months. Reheat to 165 degrees F.