Towering Chicken Burgers

Marlon Braccia

Ingredients

  • medium red onion, cut into 1/4-inch slices
  • 3 Tablespoons  olive oil
  • 1/2 Pound  ground chicken
  • egg
  • 1/4 Cup  breadcrumbs
  • 1/4 Teaspoon  dried basil
  • 1/8 Teaspoon  sea salt, plus more to taste
  • 1/8 Teaspoon  pepper, plus more to taste
  • 1 Tablespoon  mayonnaise
  • 1/8 Teaspoon  chili powder
  • 1 Teaspoon  lime juice
  • leaves crisp lettuce
  • large tomato, cut into 1/2-inch slices
  • slices bread
  • 2 Tablespoons  Pickapeppa sauce*
  • 10  slices butter chip pickles
  • pickled banana peppers

More Recipes

by Marlon Braccia

If you’ve done pulled pork and chili too much this past season, this chicken burger recipe is great to serve for the playoffs. Towering high with pickles, banana peppers, and a spicy Jamaican sauce, these will put beef burgers to shame.

Click here to see 101 Ways to Cook Chicken

Directions

In a medium-sized frying pan, heat the olive over medium-high heat. After a minute or 2, add the onion slices and brown. 

While the onions are browning, mix the burger ingredients. Beat the egg in a large deep bowl. Stir in the sea salt, ground black pepper, dry basil, and breadcrumbs to make a paste. Add the ground chicken and mix the paste in with your hands. When thoroughly mixed split the mixture into 2 and form 2 hamburger patties with your hands.

Remove and reserve the onions, which should be browned on both sides at this point, about 10 minutes. Add the chicken burgers to the same hot pan. As the burgers cook, make your chile mayo. Mix together the the mayonnaise, chili powder, and lime juice and set aside. Toast the bread slices and spread the chile mayo on one side of 2 slices of toasted bread. Spread the other slices with Pickapeppa sauce. Add a piece of lettuce and 1 tomato slice on top of each slice of bread.

After about 5 minutes, or when the burgers are golden brown, flip and brown on the other side, an additional 8 minutes.  Pierce with a knife to see if the center is cooked. Remove the burgers from the pan and place on the toast as soon as the center is cooked through. Serve with the butter pickle chips and pickled banana peppers.

Notes

* Pickapeppa sauce is a bottled Jamaican tamarind-based sauce that is available online

Nutrition

Calories per serving:

884 calories

Dietary restrictions:

High Fiber Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

44%

Servings:

2
  • Fat 61g 94%
  • Carbs 53g 18%
  • Saturated 20g 99%
  • Fiber 9g 34%
  • Trans 1g
  • Sugars 11g
  • Monounsaturated 26g
  • Polyunsaturated 7g
  • Protein 35g 69%
  • Cholesterol 247mg 82%
  • Sodium 713mg 30%
  • Calcium 180mg 18%
  • Magnesium 96mg 24%
  • Potassium 1,377mg 39%
  • Iron 6mg 31%
  • Zinc 3mg 23%
  • Phosphorus 445mg 64%
  • Vitamin A 317µg 35%
  • Vitamin C 95mg 158%
  • Thiamin (B1) 1mg 44%
  • Riboflavin (B2) 1mg 41%
  • Niacin (B3) 12mg 62%
  • Vitamin B6 1mg 60%
  • Folic Acid (B9) 151µg 38%
  • Vitamin B12 1µg 16%
  • Vitamin D 1µg 0%
  • Vitamin E 5mg 27%
  • Vitamin K 69µg 86%
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