This was a huge recipe but so worth it. We definitely didn't mind freezing the leftovers (with parchment or wax paper between patties) and making them again later. There was so much flavor and they were so moist! On a side note, we made these a second time with turkey instead of chicken (it was much cheaper): not the same. It was dryer and the patties didn't want to stay together when grilled. Not sure if I missed an ingredient when making them this time around or if it's the nature of the meat. But for now, I'd say suck it up and pay more for the ground chicken than the ground turkey. It's worth it!
- 3/4 cup ranch dressing
- 3/4 cup panko bread crumbs
- 3/4 cup Parmesan cheese
- 3 Tbsp Worcestershire sauce
- 3 garlic cloves, minced
- 3 tsp pepper
- 4 lb ground chicken
- 3 Tbsp olive oil
- 16 hamburger buns
- optional toppings: tomato slices, lettuce leaves, sliced red onion, sliced cucumber, sliced avocado, ranch dip, mayonnaise, grilled mushrooms
In a large bowl, mix the first 6 ingredients. Add chicken; mix lightly but thoroughly. Shape mixture into 16 1/2 inch thick patties. Brush both sides with oil; refrigerate, covered, 15 minutes to allow patties to firm up.
Grill burgers, covered, over medium heat, or broil 3-4 inches from heat 5-6 minutes on each side, or until a thermometer reads 165 degrees. Serve on buns with toppings as desired.
NOTES: All those optional toppings? Don't need them. Ok maybe some of them. I only added mayonnaise, lettuce, and a few slices of red onion I think to mine. There was so much flavor already!
Serves 16
Prep Time: 15 minutes + chilling
Total Time: 45 minutes
Recipe from Taste of Home
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