How to Make the Best, Juiciest Chicken Burgers

INGREDIENTS

• 1/2 ounce Parmesan cheese
• 1/4 medium red onion
• 1/4 cup fresh parsley leaves
• 3/4 cup panko or fine, dry breadcrumbs
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground chicken
• 1/2 teaspoon kosher salt, divided
• 1 tablespoon vegetable oil
• 4 slices cheese, such as provolone or cheddar (optional)
• 4 split hamburger buns
• For serving: lettuce leaves, sliced tomato, mashed or sliced avocado, and/or thinly sliced red onion

INSTRUCTIONS

1. Prepare the cheese, onion, and parsley. Prepare the following, transferring to a large bowl: Grate 1/2 ounce Parmesan cheese on the small holes of a box grater until you have lightly packed 1/4 cup. Grate 1/4 medium red onion on the large holes of a box grater until you have 2 tablespoons. Finely chop 1/4 cup fresh parsley leaves.
2. Mix the panade. Add 3/4 cup bread crumbs, 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper, then mix with a silicone spatula until combined.
3. Mix in the chicken by hand. Add 1 pound ground chicken and use your fingertips to gently combine. Do not overmix.
4. Form into patties. Divide the mixture into 4 (6-ounce) portions. Form each into a patty that’s about 3/4-inch thick and 4-inches wide. Place on a plate or baking sheet.
5. Chill the patties. Cover the patties with plastic wrap and refrigerate for at least 1 hour and up to 1 day.
6. Season the patties. Season the top of the patties with 1/4 teaspoon of the kosher salt.
7. Cook the chicken burger patties. Heat 1 tablespoon vegetable oil in a large cast iron skillet or nonstick pan over medium heat until shimmering. Add the burgers salt side down (cook in 2 batches if needed so as not to crowd the pan). Season with the remaining 1/4 teaspoon kosher salt and cook undisturbed until a golden-brown crust forms on the bottom, about 6 minutes.
8. Flip the burgers. Flip the burgers with a thin, flat spatula.
9. Top with cheese and finish cooking. Top each burger with 1 slice of cheese, if desired. Cook until the burgers are cooked through and register an internal temperature of 160°F, 5 to 6 minutes more.
10. Assemble the burgers. Assemble the burgers on hamburger buns with desired toppings such as lettuce leaves, sliced tomato, mashed or sliced avocado, and thinly sliced red onion.