Culinary Corner: Juicy Chicken Burger

Culinary Corner: Juicy Chicken Burger

Ground chicken burgers tend to often be dry, right? Well, you’ve never tasted such juicy

chicken burgers in your life! Who needs bread crumbs? Top these fabulous chicken

burgers with this gourmet Onion-Shallot combination and you’re bound to have one of

your tastiest burgers eva!

Just a side note: I find the egg trend to be hysterical. I mean, it’s just a lame

egg, what’s the big deal? But with all the laughs aside, it is delicious having that egg

yolk oozing all over the chicken, plus it’s super-cool too nowadays, so why not?


Happy Cookin,

Raizy Fried (@raizyscookin)


Juicy Chicken Burger

By: Raizy Fried

Yields: 3-4 servings



Chicken burger

1 lb ground chicken breast

1 egg

1 Tbsp oil

1 Tbsp hot sauce

1 Tbsp onion powder

½ Tbsp garlic powder

Pinch of salt

Pinch of freshly ground pepper

4 pretzel buns

Onion-Shallot Sauce

1 beef tomato, sliced

Pickles, sliced


4 sunny-side-up eggs, (optional)



Preheat a grill pan over a high flame.

In a large bowl, combine the chicken burger ingredients and mix together until well



Generously spray the grill pan with oil. Form 4 equal-sized patties by spooning the

mixture directly onto the grill pan and shaping them with the spoon.

Grill the patties for 4 minutes on each side, until completely cooked through.

Note: To cook the burgers on the grill, grill over medium heat for 5 to 6 minutes on each

side, or until completely cooked through.


To assemble, place each chicken burger on a bun and top with the onion-shallot sauce,

lettuce, sliced tomatoes, pickles, and fried egg (if using).


Onion-Shallot Sauce

The onion-shallot sauce can be made 2 or 3 days in advance, and then kept

refrigerated in an airtight container.



2 Tbsp oil, for frying

1 medium onion, thinly sliced

2 small shallots, thinly sliced

2 cloves garlic, crushed

1 tsp kosher salt

3 Tbsp good quality dry red wine

Pinch of salt

Pinch of black pepper (when are the pinch of salt and pepper used?)



Heat the oil in a skillet over a high flame. Add the onion and

shallots and sauté for 5 minutes, mixing constantly.

Reduce heat to low and add the

garlic, salt, pepper and wine, mixing to combine. Cook at

low heat for another 5 minutes to incorporate all the flavors.

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