Easy to make Broccoli Cheddar Chicken Burgers – made with only six ingredients and mixed together all in one bowl! If you own a food processor – make the most out of it by grinding up your own chicken thighs for an even juicier burger! | Gluten Free + Low Carb + Low FODMAP option
We’re keeping it real simple today with these broccoli cheddar chicken burgers. No fuss, no frills – just mix, make and enjoy!
How to Make These Broccoli Cheddar Chicken Burgers
Altogether these burgers are made with only six essential ingredients: ground chicken, broccoli, cheddar, paprika, salt & pepper. To make them:
- Steam then chop the broccoli.
- Mix all of the ingredients together in a large bowl. Use your hands to mix everything together evenly.
- Divide the mixture into 5 portions – each portion will weigh about 6 ounces.
- Shape into patties – about 4-5 inches in diameter and 1/2 inch tall.
- Sear and cook through. Cook these burgers in a hot, oiled pan for about 5-7 minutes until the internal temp is 165°/74°C.
Chicken Burgers FAQ’s
How do I know when the burgers are done?
- An instant read kitchen thermometer will be the easiest, most accurate way to know. When the internal temp is 165°F/74°C then they’re done.
Can I cook these on a grill?
- Yes. They can be grilled over a medium high heat at about 4-6 minutes per side. I recommend freezing the patties for about 10 minutes before grilling them so that they hold their shape better while grilling.
Can I use another type of cheese?
- Yes. Basically any grated, melty cheese will work.
How do I grind my own chicken mince?
- You can make your own ground chicken out of boneless, skinless chicken thighs with the help of a food processor or strong blender.
- To make: cut the thighs into large chunks and add to a food processor with a fitted blade. Don’t fill the processor more than 2/3’s of the way full.
- Pulse the chicken until the meat is mostly ground up. The chicken should still have some texture to it.
- This can also be done in a strong blender, but you’ll need to work in smaller batches and stop to scrape down the sides more frequently.
Suggested Sides & Burger Toppings
- Sautéed Corn & Courgette Salad
- Crispy Fried Shallots
- Southwest Avocado Quinoa Corn Salad
- Sumac Onions
- Crispy Baked Sweet Potato Fries
- Homemade Mayo
- Spicy Chipotle Mayo
- Basil Avocado Sauce
More Summer Sandwiches & Burgers
- Paleo Turkey Burgers
- Vegan BBQ Pulled Pork Sandwiches
- Sun Dried Tomato Chickpea Burgers
- Chicken Broccoli Fritters
- Chopped Cheese Sandwich
Broccoli Cheddar Chicken Burgers
Easy to make Broccoli Cheddar Chicken Burgers - made with only six ingredients and mixed together all in one bowl! If you own a food processor - make the most out of it by grinding up your own chicken thighs for an even juicier burger! | Gluten Free + Low Carb + Low FODMAP option
Ingredients
- 1 head broccoli or about 3 cups chopped florets
- 1.5 pound boneless, skinless chicken thighs OR 1.5 lbs pre ground chicken
- 3/4 cup cheddar cheese
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder (optional)
- Oil for cooking
Instructions
- Steam broccoli until tender and then roughly chop into small pieces. Add the broccoli to a large mixing bowl. Let sit until cool enough to handle comfortably.
- Cut the chicken thighs up in large chunks and add to a food processor. Make sure to only fill the food processor up about 1/3 of the way full so work in batches if needed. Pulse the chicken into a ground meat mixture then transfer to a large bowl. Or - just use pre ground chicken.
- Add the chopped broccoli, shredded cheese, salt, pepper, paprika and garlic powder (if using) to the bowl and mix everything together with your hands until well combined.
- Divide the chicken mixture into 5 pieces (about 6 oz each) then shape each section into a burger patty. Season each side with pepper.
- Warm the oil in a large skillet. When the oil is hot add the patties to the pan and fry on each side, about 7-10 minutes each until cooked through. Internal temp should be 165°F/74°C.
- Serve in lettuce wraps or on gluten free buns with your favourite burger add-ons.
Notes
Make it low FODMAP: don't use garlic powder
Jean Bianco says
Everyone loved these. We froze for 10 minutes and grilled, as suggested. They were delicious. Served with a chipotle mayo.
Sarah Nevins says
Hi, Jean! Thank you so much – I’m so glad everyone enjoyed the burgers!
Katie says
Hi! I am wondering what would you guess the measurement is of the head of broccoli after it’s chopped? The sizes at my grocery store vary pretty tremendously.
Sarah Nevins says
Hi Katie! Good question – I should have specified that in the recipe! Aim for about 3 cups of chopped florets but don’t sweat it if you end up with a little more or less broccoli.
A Ryan says
We LOVED LOVED these. I used gr turkey. We loved the crunchiness of the cheese. Next time, I’ll use more cheese. Uused dmall bag of broccoli. Unfortunately, it had more stems than florets, but it was terrific. Definitely a keeper!!
Sarah Nevins says
I’m so thrilled to hear you enjoyed the burgers so much! Thanks so much for taking the time to come back and let me know what you thought 🙂