Light homemade chicken burgers. Today I show you how easy it is to make healthy, light and delicious chicken burgers at home, with ingredients we know and, above all, without preservatives and additives. Given the success of our Homemade stuffed burgers and our Onion burgers, today I thought to give you another version of burgers, but using white meat. To make these light chicken burgers, juicy and tasty, I added to the ground chicken breast (homemade) a bit of grated potato to make them soft, plus onion and tomato to add flavor and aroma, and the result was truly unique. Once cooked, you can enjoy the chicken burgers as a flavorful light main course, or use them to stuff delicious hamburger buns, enriching them with bacon, lettuce, cheese and HOMEMADE PASTEURIZED MAYONNAISE to prepare a dinner that will make the whole family happy. Are you ready to join me in the kitchen? Let’s go, but first remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile, and that in our collection: “Quick and tasty chicken breast recipes“, you’ll find many other ideas for cooking chicken breast.
Take a look:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the chicken burgers
- 2 lb 10 oz lb/oz chicken breast (whole or sliced)
- 3/4 cup potato
- 1/2 cup tomato
- 1/2 cup onion
- to taste soy sauce (or salt)
Tools
- Bowls
- Food processor
- Mold for burger patties
- Cast iron griddle
Preparation
For this recipe you can use a whole chicken breast or sliced breast.
In any case, cut it into cubes or large pieces before placing it in the blender jar and coarsely chopping it:
You should not obtain a “cream”, but a minced meat. Once ready, set the meat aside, and chop together the potato, the onion and the tomato (peeled where necessary). Mix the meat and the vegetables together,
season with soy sauce or salt and mix. Soy sauce will give a more intense flavor, but you can safely replace it with salt. Once the mixture is ready, form the burgers using the proper molds and place them on parchment paper (better if already cut, because cutting it afterward will be a bit more difficult).
Heat the grill and place the burgers on it with the parchment paper still underneath, so you can move them more easily. Once one side is cooked, remove the paper, flip the burgers and cook the other side: 4–5 minutes per side should be enough (for burgers about 3/4 inch thick). In any case, make sure the meat is well cooked; if necessary, extend the cooking time and lower the heat.
Our burgers are ready to be served at the table, still hot.
Storage notes and tips
Store the burgers in the fridge, wrapped in plastic wrap, for a maximum of 1 day or freeze them on a tray and then transfer them to food bags. Consume within a couple of months, but thaw in the fridge before cooking. Avoid keeping cooked leftovers, because even if refrigerated they will not retain the same flavor and aroma as when freshly made.
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