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Chicken Burgers

I have not written a blog in awhile because I was not sure if anyone was reading them. I am happy to say I had lots of people asking me why I was not writing my blog. So I enjoy bringing you some new recipes from my kitchen.

Recently I had a Slider Class. Sliders are fun because you can try different flavors. A Chicken Slider is always the hardest.  Whether you use ground Chicken or Turkey, the texture has to be made right. Most poultry burgers are very fattening. By the time you add the fat to help the texture, the calories and fat grams are adding up.  My goal was to come up with a burger that was good, healthy, and the texture did not make me sick.

I used Perdue Ground Chicken Breast ( I like the chicken better than the Turkey).  The Perdue Chicken is tastier, nicer texture, and less fat than some of the others. This last statement is my opinion and you may disagree.  You can also get your own chicken breast and put it in a food processor and make your own ground. At a 120 calories for 1/4 pound of meat that does not shrink up, this is a nice size burger.


After trying many recipes and changing many recipes, I came up with 2 so far: A Ranch Chicken Burger, and a Chicken Caesar Burger. Both these burgers are around 200 calories, low carbs, high protein. Both these burgers I would be happy to eat anytime but better than that, so would my husband. Chicken and Turkey burgers need lots of seasonings and bold flavors to make the burgers flavorful.


Chicken Caesar Burger


  • 1 pound Ground Perdue Chicken Breast
  • ½ medium Onion, small dice
  • ¼ cup Parmesam Cheese, finely grated
  • 2 Tbsp Dried Parsley
  • 1 ½ inches Anchovy Paste, about 1 Tbsp
  • 1 Tbsp Olive Oil
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 1 Tbsp Dijon Mustard
  1. Put everything in a bowl and mix well.
  2. Form into 8 slider size patties or 4 regular patties. These are messy and sticky, do not think you have done them wrong. Place in refrigerator for 2 hours or up to 24 hours.
  3. Brush both sides of the patty with oil and grill about 6 minutes per side or cook in a lightly oiled fry pan. Chicken needs to be coked to about 165 degrees internal temperature.
  4. Serve with caesar dressing, Romaine lettuce and tomato.

 Calories for 1/4 recipe: 215, Fat: 8, Carbs: 1.5 Sugars.6, Protein: 28.6

I make my own caesar dressing and have a recipe my family loves. I will share this with you, it is so easy to make.

Caesar Dressing


  • 1 large Egg Yolk
  • 3 Tbsp Dijon Mustard
  • 3 cloves Garlic
  • 1 Tbsp Worchestershire Sauce
  • 4 inch strip Anchovy Paste, about 2 Tbsp - you adjust to your liking
  • ¼ cup Lemon Juice
  • ¾ cup Canola Oil Or Other Unflavored Oil
  • Salt And Fresh Ground Pepper To Taste
  • ¼ cup Parmesan Cheese, finely grated


  1. Put first 6 ingredients in the blender and blend.
  2. Add oil, salt, pepper blend again.
  3. Add parmesan cheese, and let set so the lemon can cook the egg about 30 minutes. Yes I use raw egg but the lemon juice will cook the egg.
Nutrition Facts Serving Size: 2 TBSP Amount Per Serving Calories 164 Calories from Fat 144 % Daily Value* Total Fat 16.0g 25% Saturated Fat 2.0g 10% Trans Fat 0.1g Cholesterol 28mg 9% Sodium 409mg 17% Potassium 62mg 2% Total Carbohydrates 1.0g 0% Protein 4.4g 13442120_1733247510278313_9171032308164571028_nRanch Chicken Burger


  • 1 pound Ground Chicken
  • 1 Tbsp Olive Oil
  • ½ envelope Ranch Dressing Mix
  • 1 tsp Salt
  • ¼ cup Parmesan or Asiago  Cheese, coarse grate
  • ¼ cup Dried Bread Crumbs
  • 1 tsp Cayenne Pepper ( this is not to hot)
  • 1 Tbsp Dried Dill
  • 1 Large Egg Ranch
  • 1 ½ envelope Ranch Dressing Mix or Buttermilk Ranch
  • 1 cup Milk or Cultured Buttermilk
  • 1 cup Mayonnaise


  1. Put Ground Chicken and everything else into a bowl and mix.
  2.  Make into 4 patties or 8 sliders, cover and put in refrigerator for at least 2 hours or a day. These will be sticky but cook up nice.
  3. When ready to cook, place in a hot non stick fry pan with a little oil or a hot oiled grill. Again sticky but gently put on cooking surface and don't touch till ready to turn.
  4. Cook 5-7 minutes on first side and 5 minutes on other side. Chicken needs to be cooked through.
  5.  Top with cheese, let melt and serve.
  6. Serve with lettuce, tomato, red onion and ranch.

Calories for 1/4 recipe: 199, Fat: 6.2 Sat Fat: 1.0, Carbs: 5.7 Fiber: .5 Sugars: .6, Protein: 31.5

Ranch 1) 1 ½ packets of ranch or Buttermilk ranch with 1 cup of milk or buttermilk and 1 cup of mayo. I add the extra ½ ranch packet to punch up the flavor. 2) Shake or whisk refrigerate 2 hours or more.

I make my own ranch dressing from the packets all the time. The taste to me is not as flavorful and it does not seem as thick as it use to be. So I use a packet and a half to a reg recipe and it taste so much better, not any more calories, and you need less on a salad to add flavor. I am also a firm believer in Buttermilk Ranch. The unused buttermilk can be frozen for future use. I freeze it in 1 cup portions ready for my next ranch dressing fix. Calories for Ranch made with Cultured Buttermilk: 2 Tbsp: 74

Hope you enjoy,

Y Cook?

 Go to my web page and check out some new class dates.


Deb 23-06-2016, 20:52

This looks yummy! Thank you for sharing.

Mary Sherwood 23-06-2016, 21:01

Thanks, Yvonne! I have missed your blog now that I no longer am privy to the class recipes. Both sound good. I will definitely try them.

yvonne 24-06-2016, 11:42

Deb, hope you enjoy them.

yvonne 24-06-2016, 11:43

Mary, I will send you any recipes you want you know that. I really miss you.

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