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Chicken Burgers

Photo: John Autry
Total time 26 mins

4 servings

Give beef a rest and try chicken for burgers instead. Simply combine chicken breasts, capers, shallots, salt, and pepper in a food processor, shape into patties, and cook in a grill pan. If you need to speed up your weeknight cooking, make these patties in advance. Line a cookie sheet with freezer paper, arrange uncooked patties in a single layer on the pan, and freeze until firm. Wrap each frozen burger in freezer paper or aluminum, and store until you need them. Like beef burgers, take out as many as you need, thaw in the fridge overnight or while you're at work, and you'll be able to have a simple sandwich in just minutes when you get home.


  • 1 tablespoon capers, drained
  • 2 shallots, trimmed and peeled
  • 1 pound skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 4 whole-wheat hamburger buns
  • 1/4 cup canola mayonnaise
  • 4 green leaf lettuce leaves
  • 8 plum tomato slices
  • 2 tablespoons Dijon mustard

Nutrition Information

  • calories 335
  • fat 9.2 g
  • satfat 1.1 g
  • monofat 3.9 g
  • polyfat 3 g
  • protein 29.2 g
  • carbohydrate 34.9 g
  • fiber 3.8 g
  • cholesterol 63 mg
  • iron 2.8 mg
  • sodium 764 mg
  • calcium 69 mg

How to Make It

  1. Combine first 5 ingredients in a food processor; process until finely ground. Divide chicken mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side.

  2. Place bottom half of each bun on a plate, and spread 1 tablespoon mayonnaise over each. Top each burger with 1 lettuce leaf, 1 patty, and 2 tomato slices. Spread 1 1/2 teaspoons mustard over each bun top, then top burgers.