Juicy Grilled Chicken Burger with Garlic-Herb Yogurt and Charred Onions

How to Make Juicy Grilled Chicken Burger with Garlic-Herb Yogurt and Charred Onions

1. 1

   Step 1: Mix and form patties

   In a large bowl, combine the ground chicken, panko, egg, the grated half of the onion (squeeze out excess liquid if very wet), and the salt-and-pepper. Gently mix until just combined — avoid overworking so the patties stay tender — then divide into 4 even portions and form into slightly wider-than-bun patties about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

   For this step

   • 1 lbGround chicken
   • 1/2 cupPanko breadcrumbs
   • 1 countEgg (large)
   • 1 smallYellow onion (1 small; half grated for patties, half sliced for charring)
   • 1 1/2 tsp (total)Salt and freshly ground black pepper
   
2. 2

   Step 2: Preheat grill and char the onions

   Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and oil the grates lightly with half the olive oil. Toss the sliced half of the onion in the remaining oil and place directly on the grill; cook until deeply charred at the edges and softened, turning occasionally, about 8–10 minutes. Move the onions to a cooler part of the grill and place the chicken patties over direct heat; grill uncovered 5–6 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C).

   For this step

   • 2 tbspExtra-virgin olive oil
3. 3

   Step 3: Make the garlic-herb yogurt

   While the patties cook, whisk together the Greek yogurt, minced garlic, chopped parsley and a squeeze of lemon juice; season to taste with a pinch of salt and pepper. Let the sauce sit a few minutes so the garlic mellows and the herbs infuse the yogurt — this bright, garlicky sauce is the key to adding moisture and flavor to the lean chicken.

   For this step

   • 1/2 cupPlain Greek yogurt (full or low-fat)
   • 2 clovesGarlic cloves (minced)
   • 2 tbspFresh parsley and lemon juice (combined: chopped parsley + squeeze of lemon)
   
4. 4

   Step 4: Toast buns and assemble

   Lightly toast the buns on the grill cut-side down for 30–60 seconds until just golden. Spread a generous spoonful of the garlic-herb yogurt on both bun halves, top with a warm chicken patty and a pile of charred onions, then finish with extra parsley if desired; serve immediately.

   For this step

   • 4 countBurger buns

1. In a large bowl, combine the ground chicken, panko, egg, the grated half of the onion (squeeze out excess liquid if very wet), and the salt-and-pepper. Gently mix until just combined — avoid overworking so the patties stay tender — then divide into 4 even portions and form into slightly wider-than-bun patties about 3/4-inch thick. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.
2. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and oil the grates lightly with half the olive oil. Toss the sliced half of the onion in the remaining oil and place directly on the grill; cook until deeply charred at the edges and softened, turning occasionally, about 8–10 minutes. Move the onions to a cooler part of the grill and place the chicken patties over direct heat; grill uncovered 5–6 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C).
3. While the patties cook, whisk together the Greek yogurt, minced garlic, chopped parsley and a squeeze of lemon juice; season to taste with a pinch of salt and pepper. Let the sauce sit a few minutes so the garlic mellows and the herbs infuse the yogurt — this bright, garlicky sauce is the key to adding moisture and flavor to the lean chicken.
4. Lightly toast the buns on the grill cut-side down for 30–60 seconds until just golden. Spread a generous spoonful of the garlic-herb yogurt on both bun halves, top with a warm chicken patty and a pile of charred onions, then finish with extra parsley if desired; serve immediately.