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 122g 188%
  • Carbs 106g 35%
  • Saturated 40g 198%
  • Fiber 17g 69%
  • Trans 2g
  • Sugars 22g
  • Monounsaturated 51g
  • Polyunsaturated 13g
  • Protein 69g 138%
  • Cholesterol 494mg 165%
  • Sodium 1,426mg 59%
  • Calcium 359mg 36%
  • Magnesium 192mg 48%
  • Potassium 2,755mg 79%
  • Iron 11mg 61%
  • Zinc 7mg 46%
  • Phosphorus 889mg 127%
  • Vitamin A 635µg 71%
  • Vitamin C 189mg 315%
  • Thiamin (B1) 1mg 88%
  • Riboflavin (B2) 1mg 83%
  • Niacin (B3) 25mg 124%
  • Vitamin B6 2mg 120%
  • Folic Acid (B9) 302µg 75%
  • Vitamin B12 2µg 32%
  • Vitamin D 2µg 0%
  • Vitamin E 11mg 55%
  • Vitamin K 138µg 172%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...