Chicken Burgers

Get setIngredients

• 1/2 c. mayonnaise
• 3 tbsp. ketchup
• 2 tbsp. finely chopped sweet gherkins, plus 1 Tbsp. juice from jar
• 1 tbsp. yellow mustard
• 1 tsp. Worcestershire sauce
• 1/4 tsp. kosher salt
• 1/4 tsp. smoked paprika
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. garlic powder
• 3 tbsp. unsalted butter, divided
• 1/2 medium yellow onion, finely chopped
• Pinch of granulated sugar
• Kosher salt
• 2 lb. (93% lean) ground chicken
• 3/4 c. panko
• 2 tbsp. mayonnaise
• 1 tbsp. Worcestershire sauce
• 1 1/2 tsp. garlic powder
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 6 slices cheddar cheese
• 6 brioche burger buns, split, lightly toasted
• Butterhead lettuce leaves, thinly sliced tomato, and thinly sliced red onion, for serving

Recipe yield: 6. Shown for cooking scale, not as a health score.

Make itInstructions

1. In a medium bowl, mix mayonnaise, ketchup, gherkins, gherkin juice, mustard, Worcestershire, salt, paprika, pepper, and garlic powder until combined. Cover and refrigerate until ready to use.

2. <strong>Make Ahead:</strong> Sauce can be made 1 week ahead. Keep refrigerated.

3. In a large cast-iron or nonstick skillet over medium-high heat, melt 1 tablespoon butter. Add yellow onions, sugar, and a pinch of salt and stir to combine. Cook, stirring occasionally and adding a splash of water if onions brown too quickly, until softened and golden brown, about 10 minutes. Transfer onions to a large bowl and let cool slightly. Reserve skillet (do not wipe out).

4. Add chicken, panko, mayonnaise, Worcestershire, and garlic powder to bowl with onions; season with salt and pepper. Using your hands or a wooden spoon, gently mix to combine, being careful not to overmix.

5. Shape chicken mixture into 6 patties about 1/2" thick. Using your thumb, make an indentation in the center of each patty (this prevents the burgers from shrinking too much while they cook).

6. In reserved skillet over medium-high heat, heat oil and 1 tablespoon butter until very hot and butter is bubbling, about 2 minutes. Cook 3 patties, turning halfway through, until seared and an instant-read thermometer inserted into the center registers 165° (for juicy burgers with a nicely seared exterior, avoid moving or pressing down on patties while cooking), 8 to 10 minutes.

7. Place 1 slice of cheese on top of each patty, cover, and continue to cook until cheese is melted, 30 to 60 seconds. Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon butter (no need to add more oil) and 3 patties.

8. Spread burger sauce on cut sides of buns. Top bottom buns with lettuce, burgers, tomato, and red onion. Close with top buns.

Adapted from delish.com