Easy Air Fryer Chicken Burgers
Easy and delicious chicken burgers that can be made in an air fryer, oven, stove top or grill!
Ingredients
Water Solution
- cold water to cover
- 1 tsp distilled white vinegar
- 1 tbsp lemon juice
- 1 tsp salt
Chicken Burgers
- 2 1/2 lbs chicken breasts Skinless and boneless
- 4 garlic cloves
- 1 1/2 tbsp paprika
- 1/2 tbsp onion powder
- 2 tsp vegeta all-purpose seasoning
- 1 tsp dried oregano
- 1/4 tsp dried bay leaves
- 1 tsp dried roesemary
- 1/2 cup Italian breadcrumbs
- 1 bunch Italian flat-leaf parsley
- 2 tbsp mayonnaise
- 1 tbsp yellow mustard
- 2 tbsp olive oil
- 2 1/2 tsp sea salt or to taste
- 1 1/2 tsp fresh black pepper or to taste
Instructions
- Blend chicken and seasonings– Place the chicken breast in a large bowl of cold water. Add white wine vinegar, lemon juice, and salt and allow to sit for at least half an hour. Dump the water out, pat the chicken until it's very dry, and begin to cut off the excess fat or inedible pieces. Cut into bigger chunks. Place the chunks of chicken in your food processor. Add in the mayo, mustard, olive oil, parsley, breadcrumbs, and seasonings, and use a rubber spatula to push everything down in the processor before turning the machine on and pressing the "chop" button twice. I have a Ninja processor and linked the one I have exactly above. The settings may differ for a different processor but in general, we want to just pulse a couple of times to cut down the chicken and mix in the seasonings. We still want some texture to the burger though which is why we only pulse a two to three times. Remember: Don't overmix! We want some texture in our burgers and we don't want the texture to turn gummy so it's important to not overmix. After hitting chop twice, it should be enough to be properly mixed.
- Form patties and cool - Dump the burger mixture into a large bowl and begin to grab handfuls of the mixture and form a patty. Don't compress too much. Place the patty onto a sheet tray lined with lightly greased parchment paper or foil. This should be enough for around six patties that weigh around 200 grams each. Place the pan in the fridge lightly covered with wrap or foil for at least 20 minutes but you can leave it up to a day if needed.
- Cook – While you're waiting for the burgers to cool in the fridge, you can prep the toppings including the veggies and coleslaw. Once you're ready to cook, brush the burger with olive oil or melted butter and cook in the middle rack of the air fryer set to 360F for six minutes. Flip after six minutes and top with mozzarella cheese (optional). Then, cook the other side for three more minutes on the middle rack. Move to the top rack for three more minutes and then remove from the air fryer. Season with a bit more salt and pepper out of the fryer and cover loosely with foil to allow the burger to continue the carryover cooking process. Allow the burgers to rest for ten minutes. If you're cooking on a stovetop, follow the same process of basting with oil or butter, cook on medium-high heat on the first side for five minutes then flip and cook the second side for another three minutes or until golden on medium-low heat. Remove from the pan, and follow the same process listed above of covering the burgers and letting them rest. Time and temperature may differ slightly depending on your air fryer or oven, but in general, you're looking for the internal temperature of the burgers to be 165°F.
- Assemble burger and serve – Feel free to assemble your burger as you wish, but here's how I made ours. I used a brioche bun that I lightly toasted in butter and oil. I put a bit of mayo on both the bottom and top bun. I put some ketchup and red onion on the burger and then some of my favorite coleslaw on the top bun. Top the burger and enjoy the messy goodness of a pretty healthy burger all things considered.
Video
Notes
Salt and Pepper: I'm always hesitant to post an amount for salt and pepper because it truly will matter to your tastes. For instance, I love salty things typically and usually have to add more salt. My mom isn't the same. So, I urge you to taste throughout. Spit the chicken out immediately but I do taste it for salt and pepper as I do with every other recipe I do. But, do what makes you comfortable!
Storage: Stored in the fridge in a covered container, they last up to a week, but I recommend eating within the first few days for more freshness.
Other cooking options: I tested this recipe in the oven and just cooking on a stovetop and both are options for you. They'd also be great on a grill during warm weather.