While I love a properly made burger any time of the year, I think summer is the ideal burger season. Burgers are easy to prepare indoors under a broiler or outside on a grill, and they’re a crowd-pleasing dish that can be customized to suit a wide range of tastes.
And they needn’t be made with beef. Burgers made with leaner poultry meat, such as ground chicken, are a great way to mix up your menu; made with care, they are just as flavorful and juicy as a traditional hamburger.
These chicken burgers incorporate spicy, umami-rich chili crisp for additional fat and robust seasoning. Add the chili crisp to the meat before cooking as well as drizzle on top when serving for a one-two punch of flavor. When you’re measuring chili crisp, be sure to include equal amounts of the oil and crispy bits for best results. A generous smear of mayonnaise and fresh lettuce leaves are the only other toppings needed to complete the burger.
You can choose to cook the burgers indoors or outside; the cooking time remains the same, but keep in mind that your grill may take longer to heat than your broiler.
Chili Crisp Chicken Burgers
- 1 1/3 pounds ground chicken (preferably 92% lean)
- 4 teaspoons chili crisp, plus more for serving
- 1 teaspoon kosher salt
- 4 hamburger buns, halved
- 4 tablespoons mayonnaise
- Bibb lettuce leaves, for serving
- Heat the broiler to high with a rack in the closest position to the heating element. (Alternatively, heat a gas grill to medium-high.)
- In a large bowl, combine the chicken, chili crisp and salt. Mix gently but thoroughly. Divide the chicken into four equal portions, shape into patties and place on a rimmed sheet pan. Using your thumb, press the center of the patties down to form a divot about 1/4-inch deep and 1 inch across.
- Transfer to the broiler and cook until the first side is browned, 5 to 7 minutes. Flip and continue to broil until the second side is browned and the burgers are cooked through, about 5 minutes. (If grilling, cook the burgers over direct heat for 5 to 7 minutes per side, closing the grill between flips.) Transfer to a plate.
- Place the buns cut-side up directly on the oven rack. Broil until browned, 30 to 60 seconds. (If grilling, toast the buns over direct heat for 30 to 60 seconds.)
- Spread 1/2 tablespoon mayonnaise on each bun half. Place the lettuce leaves on the bottom bun halves. Top with the burgers. Drizzle with additional chili crisp. Serve.
Serves 4.
Per serving, with 1 teaspoon extra chili crisp per burger: 489 calories (percent of calories from fat, 56), 31 grams protein, 22 grams carbohydrates, 4 grams total sugars, 1 gram fiber, 30 grams total fat (5 grams saturated), 135 milligrams cholesterol, 808 milligrams sodium.
Sign up for the AJC Food and Dining Newsletter
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on X and @ajcdining on Instagram.
About the Author
Keep Reading
The Latest
Featured
