Prep Time: 20 mins, Cook Time: 25 mins, Total Time: 45 mins Serves: 5 Chicken Burger Bowls
This big mac style chicken burger bowl is a fun way to lighten up a classic! The chicken burger is lean, juicy and easy to make. Enjoy this recipe any night of the week for a fun, lower carb recipe idea. Or you can meal prep these juicy chicken burgers for the week ahead. No matter what, these burgers are a good idea!
Ingredients
Juicy Chicken Burger
1 lb. ground chicken, Smart Chicken
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1.5 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
Few turns cracked black pepper
Special Sauce
2 tablespoons mayonnaise
2 tablespoons ketchup
2 teaspoons yellow mustard
2 teaspoons sweet relish
1 teaspoon Worcestershire sauce
1 teaspoon white vinegar
Few turns cracked black pepper
Other Ingredients
1.5 tablespoons avocado oil, for cooking the burgers
5 slices American cheese, 1 slice per burger
5 cups shredded lettuce, 1 cup per burger
5 slices tomato, 1 slice per burger
½ cup diced white onion, divided among the burgers
Pickle chips
Directions
Mix the Special Sauce
Combine mayonnaise, ketchup, yellow mustard, sweet relish, Worcestershire sauce, white vinegar and cracked black pepper in a mixing bowl. Set aside.
Prepare the Chicken Burgers
In a large mixing bowl, combine ground chicken, panko breadcrumbs, grated parmesan cheese, olive oil, salt, onion powder, garlic powder, dried oregano, dried parsley, red pepper flakes, and a few turns cracked black pepper. Mix until well combined. Wet your hands with water and form the patties. I was able to get 5 patties from the mixture.
Next, heat one tablespoon of neutral oil (vegetable, canola, or avocado) in a non-stick skillet over medium plus heat.
Once hot, add 2-3 chicken patties to the skillet.
Once the burgers cook for 5-6 minutes on the first side, carefully flip the burgers and add about 2-3 tablespoons of water to the skillet. Cover the burgers with a lid. This helps lock in the juices and allows the burgers to cook more evenly without burning. Cook for another 5-6 minutes on the second side or until the internal temperature reaches 165 degrees Fahrenheit. Cooking time will vary based on the thickness of your burgers.
IMPORTANT NOTE: Be careful as the oil and water will sizzle. You may want to reduce the heat to low while you are adding the water to the pan. This will help prevent any flames. Return the heat to medium plus, once the water is in the pan.
Add one slice of cheese to each burger and allow it to melt in the pan.
Assemble the Bowls
Add shredded lettuce to the bottom of your bowl. Top with one chicken cheeseburger, diced white onion and special sauce. Serve sliced tomato and pickle chips on the side.
Serve hot and enjoy.
Nutrition
serving: 1serving, calories: 400kcal, carbohydrates: 14g, protein: 23g, fat: 29g, saturated fat: 8g, polyunsaturated fat: 5g, monounsaturated fat: 12g, trans fat: 0.3g, cholesterol: 106mg, sodium: 926mg, potassium: 757mg, fiber: 2g, sugar: 6g, vitamin a: 956IU, vitamin c: 7mg, calcium: 312mg, iron: 2mg