1.5tablespoonsavocado oil, for cooking the burgers
5slicesAmerican cheese, 1 slice per burger
5cupsshredded lettuce, 1 cup per burger
½cupwhite onion, diced, divided among the burgers
pickle chips
Equipment
1 non-stick skillet
1 large mixing bowl
1 small mixing bowl
Instructions
Mix the Special Sauce
Combine mayonnaise, ketchup, yellow mustard, sweet relish, Worcestershire sauce, cane sugar, white vinegar and cracked black pepper in a mixing bowl. Set aside.
Prepare the Chicken Burgers
In a large mixing bowl, combine ground chicken, panko breadcrumbs, grated parmesan cheese, olive oil, salt, onion powder, garlic powder, dried oregano, dried parsley, red pepper flakes, and a few turns cracked black pepper. Mix until well combined. Wet your hands with water and form the patties. I was able to get 5 patties from the mixture.
Next, heat about one tablespoon of neutral oil (vegetable, canola, or avocado) in a non-stick skillet over medium heat. Once hot, add 2-3 chicken patties to the skillet. Do not overcrowd the pan.
Once the burgers cook for 5-6 minutes on the first side, carefully flip the burgers and reduce the heat to LOW. Add about 2-3 tablespoons of water to the skillet and once it settles down, return the heat to medium and cover the burgers with a lid. This helps lock in the juices and allows the burgers to cook more evenly without burning. Cook for another 5-6 minutes on the second side or until the internal temperature reaches 165 degrees Fahrenheit. Cooking time will vary based on the thickness of your burgers.
IMPORTANT NOTE: Be careful as the oil and water will sizzle. Reduce the heat to low while you are adding the water to the pan. This will help prevent any flames. Return the heat to medium once the water is in the pan and cover with a lid.
Add one slice of cheese to each burger and allow it to melt in the pan.
Assemble the Bowls
Add shredded lettuce to the bottom of your bowl. Top with one chicken cheeseburger, diced white onion and special sauce. Serve sliced tomato and pickle chips on the side.