Summertime Chicken Burgers
Serves: 4 to 5
  • 1-1/2 pound ground chicken thigh meat
  • ½ cup chopped cilantro
  • ¼ - ⅓ cup chopped green onion or shallot
  • 1 tablespoon finely chopped garlic
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • Fresh ground black pepper, to taste
  1. Thoroughly mix all ingredients together.
  2. Cut wax paper or foil into about 7-inch diameter squares. Wet hands lightly with water, then form chicken mixture into 4 to 5 patties about ¾ inch thick each. Lay each patty onto one of the pieces of wax paper (this makes it easier to transfer patties onto the heated grill to cook). Patties can be prepared to this point, covered and refrigerated several hours or overnight.
  3. Preheat grill to medium heat (a raised grill pan on a stove can also be used). Lightly coat the grill with vegetable oil. Transfer patties to the grill by picking up the wax paper side and turning them onto the grill; discarding paper. Cook burgers until half way cooked through, about 4 to 5 minutes, then flip and cook until chicken is cooked through, about 4 to 5 minutes longer.
  4. Serve cooked chicken burgers on a toasted brioche bun or “protein-style” between two lettuce leaves.
Recipe by A Year at the Table at