Martha Stewart Chicken Burgers Recipe

I almost skipped this recipe because I figured ground chicken burgers would taste like cardboard. I was wrong. Martha Stewart’s Chicken Burgers use ground dark-meat chicken mixed with sauteed onion, bell pepper, and celery, and they come out as juicy as a regular beef burger in about 40 minutes.

This is one of those ground chicken recipes I keep going back to every summer. Four ingredients in the patty, one skillet, no grill needed. I make these on weeknights when I want burgers but do not want to deal with charcoal.

Try More Dinner Recipes:

• Buffalo Chicken Sandwiches
• Pulled BBQ Chicken Sandwiches
• Baked Chicken Fingers

Why You Will Love These Chicken Burgers:

• Dark meat is the whole trick: That is what keeps these from drying out. Most chicken burger recipes use breast meat and you end up chewing through something that tastes like a hockey puck. Martha calls for dark meat specifically and you can tell with the first bite why that matters.
• The veggies go inside the patty: Instead of just putting onion on top, you cook the onion, bell pepper, and celery until they are soft, then mix them right into the meat. It keeps the burger moist and adds flavour without needing a bunch of extra seasoning.
• One skillet, start to finish: You cook the veggies, set them aside, then cook the patties in the same skillet. I love that there is only one pan to wash because honestly that is half the reason I pick a recipe.

Chicken Burgers Ingredients

• 2 tablespoons vegetable oil, such as safflower
• 1 small onion, finely chopped
• 1/2 yellow or orange bell pepper, chopped
• 1 celery stalk, finely chopped
• Coarse salt and ground pepper
• 1 pound ground dark-meat chicken
• 4 hamburger buns
• Lettuce, tomato, and mayonnaise, for serving

How To Make Martha Stewart Chicken Burgers

1. Cook the vegetables: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion, bell pepper, and celery, season with salt and pepper, and cook until everything is tender, about 8 to 10 minutes. Move the veggies to a bowl and let them cool to room temperature. Keep the skillet, you will use it again.
2. Mix the patties: Add the ground chicken to the cooled vegetables. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix until everything is combined, then shape into four patties about 4 inches wide.
3. Cook the burgers: Heat the remaining tablespoon of oil in the same skillet over medium heat. Cook the patties until browned and cooked all the way through, about 6 to 8 minutes per side.
4. Serve: Put the chicken burgers on buns and top with lettuce, tomato, and mayonnaise.

Recipe Tips

• Let the veggies cool completely: If you mix hot vegetables into raw chicken, the outside of the meat starts cooking before you even shape the patties. I rushed this step once and the patties fell apart in the skillet. Just wait.
• Do not press the patties while cooking: I know it is tempting but pressing squeezes out all the juice you worked so hard to keep in with the dark meat. Let them sit and do their thing.
• Go wider than you think: Martha says 4 inches wide and she is right. The patties shrink as they cook, so if you start too small they end up looking sad on the bun.

The Swap That Made These Better

I started adding a tablespoon of Worcestershire sauce to the meat mixture. It sounds like a beef move but it gives the chicken patties a deeper, almost smoky taste that I missed before.

I also ditched regular mayo on top and used spicy mayo instead. That one little change turned a weeknight dinner into something I actually look forward to.

What Goes Well With These Chicken Burgers

These are burgers so I treat them like burgers. Onion rings are what I reach for first because the crunch against the soft bun is everything. I have also done deviled eggs on the side when I am feeding more people and need something that can sit out for a while.

If it is a cookout situation with other stuff on the table, a 7 layer dip with chips keeps everyone busy while the burgers cook. I would not overthink the sides here. These are casual, summer food.

How To Store Leftovers

Cooked patties keep in the fridge for about 3 days in a sealed container. I would not freeze these because the veggies inside get watery when they thaw and the texture goes off. If you want to freeze, freeze the raw patties before cooking with parchment between them.

I reheat them in a skillet over medium heat, not the microwave. The microwave makes them rubbery and after you went through the trouble of using dark meat to keep them juicy, you do not want to undo that. I have also crumbled a cold leftover patty over a salad and it was honestly better than I expected.

FAQs

• Can I use ground chicken breast instead of dark meat? You can, but they will be drier. The whole point of this recipe is that dark meat keeps the burgers juicy without adding breadcrumbs or eggs. If you use breast, I would mix in a tablespoon of mayo to help with moisture.
• Do I need to add an egg or breadcrumbs to bind the patties? No. The sauteed vegetables and the natural fat in the dark meat hold everything together. Martha does not use a binder in this recipe and I have never had one fall apart on me as long as I let the veggies cool first.
• Can I grill these instead of pan-frying? You can but they are softer than beef patties so handle them carefully. I would oil the grill grates well and only flip once. They need about the same time, 6 to 8 minutes per side, over medium heat.
• What other toppings work? Martha keeps it simple with lettuce, tomato, and mayo. I have done pickled jalapenos and avocado when I want something with more bite. A slice of pepper jack cheese melted on top during the last minute of cooking is also really good.

More Dinner Recipes:

• Turkey Burgers
• Thick Burgers
• Chicken Salad Sandwich

Nutrition Facts

(1 serving, serves 4)

• Calories: 410
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 110mg
• Sodium: 680mg
• Total Carbohydrates: 26g
• Protein: 28g