Juicy Ground Chicken Burger

Ground chicken is lean and mild, so it needs a little help to turn into a juicy, flavorful burger. Grated onion adds moisture, Parmesan brings savory depth, and a spoonful of panko keeps the patties tender while helping them hold their shape.

The mixture is softer than beef, so wet your hands when shaping and chill the patties before cooking. Ground poultry must reach 165°F, so use a thermometer. For a similar approach with turkey, try our juicy turkey burger, and see how to keep burgers from falling apart.

1. Make the garlic mayo. Stir together the mayonnaise, garlic and lemon juice. Chill.
2. Mix the burgers. In a bowl, combine the chicken, grated onion, Parmesan, panko, garlic, Dijon, salt, pepper and paprika. Mix gently until evenly combined.
3. Shape and chill. With wet hands, form 4 patties about ¾ inch thick. Place on a parchment-lined plate and refrigerate for at least 20 minutes to firm up.
4. Heat the pan. Heat the olive oil in a large nonstick or cast-iron skillet over medium heat.
5. Cook the patties. Cook 5 to 6 minutes until golden on the bottom, then flip carefully and cook another 5 to 6 minutes.
6. Check the temperature. Cook until the center reaches 165°F (74°C) on an instant-read thermometer. Rest 2 minutes.
7. Assemble. Toast the buns, spread with garlic mayo and build with lettuce, tomato, avocado and the chicken patties.

• Choose thigh meat. Ground chicken made with thigh has more fat and stays juicier than all-breast.
• Chill before cooking. Cold patties hold together much better in the pan.
• Use medium heat. Chicken needs time to reach 165°F; high heat burns the outside first.
• Wash up well. Clean hands, boards and utensils after handling raw poultry.

Approximately 520 calories per serving. This is an estimate.