How to Make Moist Ground Chicken Burgers

For those of us watching our weight, cooking up a juicy burger can definitely be a challenge. Keeping extra lean cuts of meat from becoming dry and chewy after you’ve cooked them is no easy task.

Slathering an abundance of condiments on your bun will never make a dry burger good again.

Weight Watchers Friendly Grilled Chicken Burger

Weight Watchers Friendly Grilled Chicken Burger


I say it’s not the choice of meat that’s the problem. Extra lean cuts of beef, pork and turkey make great burgers – including this ground chicken breast. It’s the ingredients we bind them with and the cooking time.

Chicken Burger Mix

Chicken Burger Mix

I’ve found the trick is packing extra moisture into the mix, but I don’t use the typical eggs and breadcrumbs. I find that dried breadcrumbs seem to absorb the moisture from the meat, making them even drier.

I add flavor, moistness and extra fiber to my ground chicken breast with mashed pinto beans and a splash of chicken broth for that savory appeal.

Fresh herbs don’t hurt either.

Chicken Breast Burger

Chicken Breast Burger

A quick cook in my favorite cast iron skillet, and our burgers were done. It was time to top our chicken burgers with spinach leaves, tomatoes, and my favorite brand of Dijon mustard – there was no need for anything else.

Happy, healthy cooking!

Weight Watchers Friendly Chicken Burgers

5 minutes

20 minutes

Serving Size: 4 patties

Ingredients

  • 1 pound ground chicken breast
  • 1 cup pinto beans, well mashed
  • 1/4 cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon garlic
  • 1 tablespoon fresh thyme
  • 2 tablespoons fresh parsley
  • salt and pepper

Instructions

  1. Combine ingredients in a large bowl and form into 4 patties.
  2. Generously spray a nonstick skillet with olive oil cooking spray and cook for 4 - 5 minutes per side until patties are cooked through. Watch carefully - chicken breast patties over-cook very quickly. Take off the heat a minute or two before you think they're done, and allow carry over cooking time to finish the cooking.
  3. Serve on your favorite bun with your favorite condiments.

Notes

For burger only: Calories: 212 Weight Watchers PointsPlus 5 Total Fat: 5.63g Cholesterol: 72mg Sodium: 308mg Total Carbs: 9.50g Dietary Fiber: 2.84g Sugars: 0.15g Protein: 27.09g

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If you’re looking for healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.

Please see¬†disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to¬† me that I provide you with accurate information.


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Comments

  1. says

    Great tip! I love that you add some beans to the mixture – it also thins out the meat portion without making meat-lovers feel like they’re missing out.

    • says

      Thanks Belinda! I’ve been so busy lately I haven’t have time to visit Zomppa. I’m off to go see what you’re up to right now. :)

  2. says

    I have a very specific diet schedule so I know exactly what you mean! These burgers look absolutely mouthwatring and can be consumed without second thoughts!

    • says

      I don’t often by ground chicken breast because it’s often too dry, but this really was a good recipe. I’m thinking chopped mushrooms would be good too.

  3. says

    They look fabulous!! Now if I could just serve them to the family without the ingredient inquisition :/ I think they’d love these!

  4. says

    What a great idea to use Pinto beans in the burgers!!!I’ve never made mine like this and cannot wait to try now :)Thanks for sharing!!

  5. says

    Oooh – great trick with the pinto beans. Doing this next time I make some extra lean burgers – love that you’re getting extra fiber and stretching a smaller portion of meat out!

  6. says

    I totally agree with your thoughts on using breadcrumbs. These are great tips and this is one good looking burger. Thank you Ma’am.

    • says

      It’s weird, and I know that breadcrumbs are supposed to bind together ground meats, but they just seem to dry out the leaner cuts. Have a good day Sandra!

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