Rooster Chicken BurgersJump to Recipe
Chicken burgers are way down on my list of things I’ll gladly eat. Most of them end up being really bland and dry because it’s a super lean meat and not exactly known for it’s flavor! To be honest, I’ll take a great veggie burger (or even a decent one) over most chicken burgers. They just kind of suck.
Okay. So let’s fix them. For starters, you need to add some fat to them. Good burgers have 15-20% fat in them. Get out of my backyard with that lean business. Ground chicken has no fat in it so I like to add some back in. That means BUTTER. It truly makes a huge difference in the final burger.
Second, FLAVOR. Chicken is bland. This version is not though thanks to diced onions, garlic, and an almost dare-worthy amount of sriracha sauce. The finished burger doesn’t end up being overly spicy though. It has a little heat, but lots of savory goodness from the chili sauce. You could call it a sriracha chicken burger, but Rooster chicken burger is more fun!
I call these my “rooster” chicken burgers thanks to loads of rooster sriracha sauce! These are not your bland chicken burgers!
1) In a medium bowl, stir together ground chicken, softened butter, garlic, onions, sriracha, salt and pepper. Form mixture into 4 even patties.
2) Coat patties with breadcrumbs so their is a nice crust on each burger.
3) In a large skillet over medium heat, heat a few tablespoons of olive oil. Cook patties for 5-6 minutes per side until they are cooked through completely. If you have a meat thermometer, they should reach 170 degrees F. in the center of the burgers.
4) Remove burger and serve on toasted buns with avocado, extra sriracha, spinach, red onion, and tomato.
Rooster Chicken Burgers
Here’s all you need to know about this burger mixture. Mince your onion and garlic finely so there aren’t any huge chunks. Use soft butter so it blends in easily with the meat. Oh, and go heavy on the sriracha. Like, BOOM.
Mix it all together and the mixture will be a crazy color. This will not be light in the flavor department.
Form your mixture into four even sized patties. Notice how mine have flecks of butter throughout? That will obviously melt and keep the burgers juicy while they are cooking!
Final step not pictured: Dust the burgers in breadcrumbs to give them a nice crust. This will help them from sticking to the skillet while cooking also. Just a slight coating of breadcrumbs on both sides of the burgers does the trick.
Cooking the Burgers
You can do skillet or grill for these. Either way you want a medium heat. They need to cook for 5-6 minutes per side and obviously medium-rare chicken burgers are NOT a thing. That’s one of the reasons they so frequently end up being dry. You just have to cook them into submission.
The finished burgers should register 170 degrees F. in the center of the burger and have a nice crust on both sides.
I did a little taste test before I completely finished making my burgers. I just wanted to make sure the burger itself was good. It sure was! Surprisingly juicy for a chicken burger!
Pile sriracha chicken burgers on some toasted buns with avocado, fresh spinach, tomato, red onion, and an extra squirt of sriracha. YES PLEASE!
Let it be known: You can save chicken burgers this summer!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!