Chicken Burger Recipe, Blows Turkey Burgers Away - On The Go Bites (2024)

Why let beef have all the fun? Our Chicken Burger Recipe is the best. I’m talking a chicken burger recipe that isextremely juicy, bursting with flavor and will blow your mind. These bacon cheeseburgers leave other chickenor turkey burgers in the dust.

This chicken burger recipe is based on Murphy’s chicken, spinach and bacon burger from their 2005 25^th anniversary cookbook. And it’s still on their menu…………you think it’s good?

And what else I love is these chicken burgers are a 30 minute meal. Mix and done! Love it! Perfect weeknight meal.

I love eating the chicken burgers at Murphy’s, but when I used their recipe to make them at home I couldn’t get the right consistency. In my recipe the ingredients are basically the same as Murphy’s but different ratios.

How To Make Our Chicken Burger Recipe That Will Make YouToss Your Turkey Burger Recipe

Dice the onion. Heat oil and sauté the onions for about 5 minutes over medium heat. Add the fresh spinach and cook until spinach wilts, about another 5 minutes. Cool. Wipe pan with paper towel and reuse pan to cook the burgers.

While onion cooks, dice the bacon.

Mix the uncooked bacon with the ground chicken, use yourimpeccably clean hands as the best tool for this job. No need to overmix.

Add the cooled onions, cream, breadcrumbs, salt and pepper. Form into 4 burgers (or make 8 sliders). Sprinkle the tops of burgers with cayenne pepper.

The mixture will be very moist, more than a regular hamburger, you want it that way. If it’s so moist that the burgers won’t hold their shape, then add some more breadcrumbs to the mixture.

Heat a skillet over medium-high heat. Cook the bacon cheeseburgers until firm tothe touch and no longer pink in the middle, about 4-5 minutes. Flip, add cheese and cook another 5 minutesor so.

Serve on your favorite burger bun with mayo, arugula,tomatoes and provolone cheese. Toastingthe buns makes this chicken burger recipe even better.

Spread buns with mayonnaise. Wipe the chicken burger panwith a paper towel. Add the buns to thepan to brown over medium-high heat. It won’t take long to turn a beautifulgolden brown.

Toppings For Our Chicken Burger Recipe

Oh this one is easy. Eitheruse our suggested toppings in the chicken burger recipe or these othercombinations.

Try Avocado, tomato, lettuce, mayo or red onion. I checked Murphy’s recent menu and they arestill serving this chicken burger! Theonly change I see is that the regular mayo has been switched out for a pestomayonnaise, which sounds terrific!

Sides For Our Chicken Burger Recipe

Of course French fries or tater tots are always a favoritechoice with homemade hamburgers. Or trysome sweet potato fries.

A green salad, grilled peach salad or fresh fruit to lighten the meal a bit and goes really well with the chicken burgers.

Creamy Coleslaw, Vinegar Based Coleslaw, mashed potatoes, chips and potato salad are great choices as well.

Substitution Ingredients

Ground Chicken – You can substitute ground beef or turkey, but chicken is my favorite for this chicken burger recipe.

Spinach – of course you can skip the spinach. When my son saw me making these chicken burgers he groaned “not vegi burgers!”. After eating these he was a convert and absolutely loved them.

Cayenne pepper – which is also known as red pepper can be skipped. It really adds a very gentle heat that I personally love. Just don’t go too heavy with it. Look at the pictures above to see how much cayenne you should sprinkle on the burgers.

Fresh spinach – frozen spinach can be substituted. Be sure to thoroughly thaw and squeeze ALL the excess water out or you’ll have a soggy burger that won’t hold together well. I think fresh spinach is much easier to work with than frozen.

Cream – ½ & ½ can be substituted. If necessary milk can be used but won’t give the same rich flavor of cream. You should also use ½ the amount as the cream.

Make Ahead Tips

The chicken patties can be formed up to 2 days ahead ofcooking. Form the patties, place on a waxpaper or parchment paper lined tray and refrigerate. Bring to room temperature before cooking.

Or better yet freeze the uncooked chicken burgers. I always double the recipe and make dinner forthat night and then freeze the other half of the chicken burger recipe for anothermeal. Defrost in the refrigeratorovernight.

If using frozen spinach, you can thaw and squeeze dry up to2 days ahead of time. Put squeezedspinach in a resealable baggie or container.

The onion can be chopped up to a week ahead of time andstored in a resealable container or a freezer baggie. If you don’t have freezer bags, then doubleup a normal one to keep the onion odor contained.

The bacon can be chopped and stored in a baggie in the refrigeratorfor up to a week.