Garlic and Herb Chicken Burger

One thing I crave from time to time is a great burger! Whether it’s beef, turkey – or in this case chicken – a good burger won’t disappoint.

This time around I went with a chicken burger, trying to keep it on the leaner side, and I must say… It turned out pretty delish!

This Garlic and Herb Chicken Burger is packed with savory goodness from the fresh parsley to creamy garlic aioli mixed right into the patty… All topped off with even more of that delicious aioli and peppery arugula – such a great summer meal that will please the whole family!

If these flavors aren’t your thing, you can totally mix this up and make it your own… Honestly don’t be surprised if you see another chicken burger on the list because this recipe is so universal you can change up spices to make a completely different dish!

Sticking with the leaner meats (ex. lean beef, bison, turkey and chicken) are going to keep those calories and fat down, but add a great piece of cheddar or gouda (or a few tbsp of your favorite sauce) to really dress up these meals while still keeping them “figure friendly.” I’m all about that!

Garlic and Herb Chicken Burger Ingredients:

For the Chicken Burger:

1 lb. ground chicken breast
1/2 yellow onion, chopped finely
1/2 cup parsley, loosely packed – then chopped
2 tbsp. garlic aioli sauce (see below)
salt and pepper
1 tbsp. olive oil (for cooking)

For the Garlic Aioli:

3/4 cup light mayo
2-3 garlic cloves
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper

cooking spray

Directions:

For the Garlic Aioli:

1. Combine all ingredients in a small bowl. Whisk together until smooth.
2. Refrigerate until ready to use.

For the Burgers: 

1. In a large skillet, spray with cooking spray and heat to medium-high. Add chopped onions and sauté on medium heat, for a few minutes to soften. Set aside to cool.
2. Combine ground chicken, cooled sautéed onion, parsley and 2 tablespoons of garlic aioli in a large bowl. Season well with salt and pepper. Use your hands to mix all ingredients together until fully incorporated.
3. Start to form meat mixture into 4 equal patties. (NOTE: If the the meat mixture is hard to work with spray your hands with cooking spray and then form patties.)
4. Place the patties on a wax paper lined plate and refrigerate until ready to cook.
5. Heat oil in a large skillet on medium high heat. Once oil is heated, add patties into the pan and turn heat down to medium.
6. Cook for 4-6 minutes on each side or until the internal temperature is 160°.
7. Once burgers are cooked fully, remove from skillet place on a plate or a bun, spoon a tablespoon or two of the garlic aioli and top with fresh arugula.

Nutritional Information:

For the Burger:

Servings: 4
Serving Size: 1 burger

Calories: 244
Fat: 16 g
Carbohydrates: 2 g
Sugar: 0 g
Fiber: 0 g
Sodium: 202 mg (w/o added salt)
Protein: 22 g

For the Garlic Aioli:

Servings: 14
Serving Size: 1 tablespoon

Calories: 43
Fat: 3 g
Carbohydrates: 3 g
Sugar: 0 g
Fiber: 0 g
Sodium: 107 mg (w/o added salt)
Protein: 0 g