Family dinners just became even better thanks to these extra juicy Ground Chicken Burgers. Seasoned with dried herbs, caramelized onions, and shredded cheddar, every bite is delectable and impeccably flavored!.
As someone who loves a good chicken burger, I know how frustrating it can be when you carefully shape those patties only to have them fall apart the second you flip them in the pan Over the years, I’ve ruined many a potential chicken burger masterpiece thanks to patties that just couldn’t keep it together However, through trial and error, I’ve learned some tricks for how to keep chicken burgers from falling apart when cooking them. In this article, I’ll share everything I know so your chicken burgers come out picture-perfect every time.
Why Chicken Burgers Fall Apart
Before we get into solutions, let’s quickly look at why chicken burgers are prone to falling apart in the first place. There are a few key reasons:
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How lean chicken is—Chicken breast, which is what most people use for burgers, is very lean. Because it doesn’t have much fat, it can dry out and crumble quickly.
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Overmixing – Chicken requires gentle handling. Overworking the meat destroys its structure.
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Improper binders – Eggs breadcrumbs and other binders are needed to hold chicken burgers together. If they aren’t added in the right amounts patties won’t hold their shape.
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Incorrect cooking method – Chicken burgers need to be cooked gently at a moderate temperature. High heat causes them to toughen up and fall apart.
Choosing the Right Meat
Ground chicken thigh is the best choice for burgers. It has a higher fat content (around 20%) that helps keep burgers moist and bind ingredients together. If using breast meat, choose a fattier blend or mix with ground pork or turkey.
Use Effective Binders
Binding agents are crucial for holding chicken burgers together. Here are the best options:
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Eggs: One egg per pound of meat works well as a glue. The proteins coagulate and act like a glue.
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Breadcrumbs – About 1/2 to 1 cup per pound of chicken absorbs moisture and adds texture. Panko crumbs work especially well.
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Cheese – Finely shredded cheese melts into the meat, adding moisture and fat. Aim for 1/2 to 3/4 cup per pound of chicken.
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Oats – Rolled oats or oat flour absorb moisture. Use 1/2 to 1 cup per pound of chicken.
Handle the Meat Gently
Overworking chicken causes the proteins to get overdeveloped and tough. To avoid this:
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Mix ingredients just until combined. Don’t overmix.
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Gently shape patties without compressing meat too firmly.
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Avoid reworking scraps back into the mix, as this overworks proteins.
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Use dampened hands to form patties to prevent sticking.
Chill the Patties
Letting patties rest in the fridge for 30 minutes up to overnight firms them up so they hold their shape better during cooking.
Cook Them Correctly
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Cook on a heavy skillet or griddle over medium heat with a little oil.
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Resist the urge to press down on patties while cooking. Doing so pushes out moisture and makes them prone to crumbling.
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Cook 4-5 minutes per side until 165°F internally. Avoid overcooking.
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Let patties rest 5 minutes after cooking to allow juices to redistribute evenly.
Additional Handy Tips
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Coat patties lightly in oil or nonstick spray before cooking for easier release.
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Place raw patties on wax or parchment paper and cut around each one. Use the paper to move them to the pan.
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If mixture seems too wet to form patties, add a few tablespoons of extra breadcrumbs to absorb excess moisture.
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Use an instant-read thermometer to monitor temperature and prevent overcooking.
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When forming patties, make indents with your thumb in the center to prevent puffing up.
Creative Additions & Serving Suggestions
Key parts of making chicken burgers stand out are the binding agents and the right way to cook them. But you can also add a lot of different tastes and textures:
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Mix-ins: Diced onions, mushrooms, bell peppers, jalapeños, shredded carrot etc.
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Cheeses: Cheddar, pepper jack, feta, smoked gouda, goat cheese.
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Sauces & Spreads: Pesto, chimichurri, horseradish aioli, salsa, guacamole etc.
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Buns: Brioche, pretzel, Hawaiian rolls, lettuce wraps for low-carb option.
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Toppings: Lettuce, tomato, roasted red peppers, caramelized onions, fried egg.
Chicken burgers are so versatile. Once you’ve mastered keeping them in one piece, the possibilities are endless for inventive flavors.
Make ahead, storing, and freezing
Make ahead: Form the patties 6 to 8 hours in advance. Keep them covered on a baking sheet in the fridge.
Storing: The leftover cooked chicken burgers can be stored in an airtight container in the fridge for up to 3 to 4 days. Reheat them in the microwave or in a skillet.
Freezing: Both cooked and uncooked burgers can be frozen. Separate each one with parchment paper and keep them in a sealed bag or airtight container for up to 3 months. Let them thaw in the fridge before reheating.
Why is ground chicken so dry?
Chicken already doesn’t contain much fat, especially when compared to ground beef. Therefore, it’s very easy to overcook and dry out. If you don’t want your ground chicken to be dry, add some fat and water (shredded cheese in this case) and cook it over low heat.
- Ground chicken: This is a great meat to work with because it’s easy to prepare and cook and can take on any flavor you give it. In this ground chicken burger recipe, simple seasonings work best. My Chili Lime Chicken Burgers and French Onion Chicken Meatballs, on the other hand, use the same meat but have stronger flavors. Do not forget to store ground chicken in your fridge or freezer. You can use it in many different ways.
- Dried herbs and spices, like salt, oregano, parsley, and garlic powder That’s it!.
- Caramelized onions: The secret to making these incredibly tasty chicken patties is to fold these deeply flavored, amber-colored onions into them. Click on the “FAQs” link below to learn how to make caramelized onions.
- Shredded white cheddar cheese that is mixed into the ground meat You can change the cheese to a different kind or ¼ cup of sour cream or Greek yogurt instead. Chicken burgers stay moist because of the fat from the dairy.
How to Keep Hamburgers From Falling Apart
FAQ
Why are my chicken burgers falling apart?
Chicken patties may crumble if they’ve been overworked or you skipped chilling them before cooking. To keep them from falling apart, mix the ground meat with the other ingredients just until they’re mixed in. Also, always put the patties in the fridge for at least 15 minutes before cooking them.
What is a good binder for chicken burgers?
Egg: An egg adds moisture and helps bind the chicken patties together.
How to make ground chicken stay together?
For chicken burgers or meatballs, consider adding a dollop of yogurt or a splash of milk to help the meat mixture bind together and stay succulent. You can also add in ground beef or ground pork to work in some more fat content, which will help with moisture as well as flavor. Jan 28, 2022.
How do you keep chicken patties from falling apart?
Parchment Paper to the Rescue: Lay your carefully crafted patties on parchment paper. Put them in the fridge to firm up before cooking. This will help them keep their shape while they’re cooking. Flip ‘Em Less: The golden rule when your burgers hit the pan or grill: don’t be a flip-flopper.
What binders keep chicken burger patties from falling apart?
The best binders to keep ground chicken patties from falling apart are breadcrumbs and eggs. Both will hold the chicken meat together while keeping the patties moist. You will drool over these chicken burger patties, and the recipe is so easy that you will make them again and again! You can find it here:
How do you keep a burger from falling apart?
A binding agent holds the ingredients together and keeps the burger from falling apart before or during cooking. The most common binder is a beaten egg—just one per pound of meat does the trick. You can also use breadcrumbs, crushed crackers, oats, or even a spoonful of mayonnaise.
Do ground chicken patties fall apart?
Because they’re delicious, simple to season, and won’t fall apart, this will become your new go-to recipe. The best binders to keep ground chicken patties from falling apart are breadcrumbs and eggs. Both will hold the chicken meat together while keeping the patties moist.
How do you cook chicken burger patties without overcooking?
To ensure that the chicken burger patties are fully cooked without overcooking, check doneness with a meat thermometer. Once the internal temperature reaches 165F, they are ready to serve. These chicken burger patties taste great and hold together perfectly for a better-for-you burger night. Whisk the egg and add it to a large bowl.
How do you Ruin a Burger?
Overworking your ground meat is one of the quickest ways to ruin a burger. Once you start mixing seasonings or forming patties, the more you handle the meat, the more you compress and warm it up—which can lead to tough, dry, and crumbly burgers. Use your hands to gently mix in any seasonings and form the patties just until they hold their shape.
Are chicken burgers easy to make?
Chicken burgers might seem finicky, but they’re actually easy to make. Follow these tips to ensure your patties don’t fall apart: 1. Use your hands: Mixing the ingredients together with your hands is messy, but it also helps the mixture come together easier. Whatever you do, don’t over-mix (otherwise your burgers will be tough like hockey pucks!).