These juicy Herbed Chicken Burgers are topped with melty white cheddar and are slathered with a spicy homemade green goddess sauce. They’re simple to make and great with a side of chips, fries, or mixed greens.
For those who have had one too many dry chicken patties in their life, these herbed chicken burgers will not disappoint. They’re incredibly moist and juicy thanks to a good of heap of full-fat ricotta, and they’re cooked over medium heat instead of medium-high so they retain their moisture while cooking.
You can go for any cheese you like, but we opted for a sharp white cheddar that goes great with the fresh flavors in the burger. The spicy green goddess sauce is really easy to make and is full of herbs, so it’s a great way to use up any herbs you have in your fridge or garden.
This recipe makes a decent amount of patties, so if you have extra like we tend to, you can freeze them and save them for a future dinner!
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Full-Fat Ricotta: This keeps the chicken super moist and juicy.
- Fresh Herbs: You’ll need a mix of parsley, basil, dill, and chives.
- Plain Full-Fat Green Yogurt: This is the base of the green goddess sauce.
- Lemons: You’ll need 1-2 lemons since we’re using the zest and juice.
- Brioche Burger Buns: We recommend lightly toasting them before building your burger. We just pop them in the toaster oven until golden but you can toast them cut side down in a dry or buttered pan.
- White Cheddar: You can also use a spicy cheese like pepper jack.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Make the spicy green goddess sauce. Add everything to a tall blending cup and use an immersion blender to blend everything until well combined.
2. Prep the meat. Add the ground chicken along with the ricotta, breadcrumbs, egg, herbs, and seasonings. Mix until well combined.
3. Shape the chicken patties. Separate the chicken mixture into 6 roughly even portions then form them into 4-inch (10 cm) diameter patties. Place them on a large plate or a baking sheet.
4. Cook the chicken patties. Heat the olive oil in a large pan over medium heat. Cook the patties in batches for about 6 minutes on each side or until golden brown and cooked through.
5. Add the cheese. Reduce the heat to medium-low and place the cheese on top of the patties. Cover for 1-2 minutes or until melted.
6. Build the burgers. Add a good spoonful of spicy green goddess sauce to the bottom half of your toasted bun then top with the chicken patty, red onion, and butter lettuce. Add more sauce to the top bun then close and enjoy!
Tips for Making These Herbed Chicken Burgers
- Wear disposable gloves when handling the chicken. The mixture is quite sticky and the gloves make it easier to handle and they keep your hands from getting too messy. If you want to wet your hands before shaping, you can do that too.
- Keep cooked patties in a warm oven while you make the rest. Preheat your oven to 200°F (93°C) then place your cooked patties in there to keep them warm while you cook the other ones. That way no one has a cold burger. If you have a toaster oven just pop them in there and turn on the warm setting (just make sure it’s at 200°F).
- Freeze any leftover patties. Cook your leftover patties and store them in the freezer for future eating. We keep ours in a freezer bag with parchment paper in between each patty to prevent sticking.
If you made this Herbed Chicken Burgers recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Herbed Chicken Burgers with Spicy Green Goddess Sauce
Equipment
- Immersion Blender
Ingredients
Spicy Green Goddess Sauce:
- 1 cup (240 g) plain full-fat Greek yogurt
- 1 jalapeño roughly chopped
- 1 cup (36 g) fresh parsley packed
- ½ cup (18 g) fresh basil packed
- ½ cup (19 g) fresh dill packed
- 2 tbsp (10 g) chopped chives
- 1 tbsp capers
- 2 cloves garlic
- 3 tbsp lemon juice
- ½ tsp fine sea salt
Herbed Chicken Patties:
- 1 lb (454 g) ground chicken
- ¾ cup (180 g) ricotta cheese we use full-fat
- ½ cup (36 g) panko breadcrumbs
- 1 large egg
- ½ cup (18 g) fresh parsley packed, finely chopped
- ¼ cup (10 g) fresh dill packed, finely chopped
- Zest of 1 lemon about 1 packed tsp
- ½ tsp fine sea salt
- ½ tsp ground black pepper
- 2 tbsp extra-virgin olive oil
For the Burgers:
- 6 slices white cheddar
- 6 brioche buns
- Sliced red onions
- Butter lettuce
Instructions
- To make the green goddess sauce, add all the ingredients to a tall mixing cup and use an immersion blender to blend everything until well combined. Set aside in the fridge while you make the burgers.
- To make the herbed chicken patties, add all the ingredients (minus the olive oil) to a large bowl and mix with your hands until well combined (we recommend gloves since the mixture is on the stickier side).
- Divide the meat into 6 equal portions then shape and flatten them into 4-inch (10 cm) diameter patties. Set them on a large plate or a baking sheet.
- Heat the olive oil in a large pan over medium heat. Working in batches, add the patties and cook for 6 minutes on each side or until well browned and cooked through to 165°F or 74°C.
- Reduce the heat to medium-low and add a slice of cheese on top of each patty. Place a lid over top and keep covered for 1-2 minutes or until the cheese has melted. Place the cooked patties on a small baking sheet*(see notes).
- Build your burgers by adding a generous spoonful of spicy green goddess sauce to the bottom half of your toasted bun. Top with the chicken patty, red onion, and lettuce. Add more sauce to the top bun then close and enjoy!
Notes
- Cooking the chicken patties: If you have a toaster oven, place the cooked patties inside and turn on the warm setting with the temperature set at 200°F (93°C). If not, you can preheat your oven to the same temperature and keep the patties in there to stay warm while you cook the remaining ones.
- The sauce makes roughly 15 fl oz or 450 ml. If you have some leftover, you can use it for just about anything like on top of a salad or use it as a dipping sauce.
- Freeze any leftover patties in a bag or container with parchment paper in between each one to prevent sticking.
- Recipe adapted from The Palatable Life.
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