Skillet Chicken Burgers

When I woke up this morning, the first thought that went through my head was, “Wow – today is July 1st!”


But here it is.


Anyway, even though it’s been hotter than an oven for the past few days, I had such a great weekend – lots of cooking (all outside, of course), cleaned up the house, set up a new shade cover in the backyard, washed the transformer….. even Daisy was unable to avoid my cleaning attack – much to her chagrin…….

It’s going to be a great week though – July 4th is Thursday and that means one thing:

Time to start planning the menu! 🙂


Skillet Chicken Burgers – adapted from Serious Eats

** one note about these burgers  – do not skimp on the cilantro or garlic – they definitely need that “punch” of flavor.

  • ¼ cup mayonnaise
  • ½ tablespoon sriracha
  • 1 pound ground chicken
  • ¾ cup fresh cilantro leaves, finely chopped, plus 1/4 cup whole leaves
  • 1 tbs. freshly grated ginger
  • 3 medium cloves minced garlic (about 1 tablespoon)
  • 2 scallions thinly sliced, white and light green parts only
  • 1 ½ tablespoons olive oil
  • 4 to 5 leaves butter lettuce
  • 4 whole wheat, potato, or white burger buns, toasted

In a small serving bowl, combine the mayonnaise and sriracha, adding more sriracha as desired until desired heat level is achieved.

Combine the chicken, chopped cilantro, ginger, garlic and scallions in a mixing bowl just until combined, making sure not to overhandle the meat. Form into four patties.

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the burgers and cook until the bottom is brown and crispy,about 4 minutes. Flip and repeat on the other side, 3 to 4 minutes longer, covering for the last minute. Patties should register 150 to 155°F on an instant read thermometer. Transfer to a paper towel-lined plate.

Place the lettuce on the bottom bun, top with the patties, add remaining whole cilantro leaves. Spread with sriracha mayonnaise, or serve on the side for dipping.


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