Chicken Ultraburgers

These chicken burgers solve two problems at once: what to do with leftover cooked chicken, and how to make a healthier burger that doesn’t taste like cardboard. Pulsing the cooked chicken in a food processor with cooked brown rice creates a meat-like texture without the fat and calories of ground beef.

The brown rice is the structural genius. Cooked rice acts as both binder and bulker, holding the chicken pieces together while adding fiber and a slight nutty undertone that complements the meat. Skip the rice and the patties fall apart in the pan.

Processing the onion and parsley separately from the meat is the move most home cooks would skip. Doing it this way ensures the aromatics are finely minced (not pureed into mush) before they hit the chicken, distributing flavor evenly without overpowering the texture.

Dijon mustard is the seasoning workhorse. Two tablespoons adds tang, salt, and just enough acid to brighten the otherwise mild chicken and rice. Yellow mustard works in a pinch but lacks the Dijon depth.

Chilling the patties for an hour before cooking is essential. Cold patties hold together far better than room-temperature ones, especially with a binding mixture like this that has no egg. Skip this step and you have chicken scramble instead of burgers.

Pro Tips

• Use cooked rotisserie chicken for the deepest flavor, or poached chicken breast for the leanest patties
• Pulse the meat just 20 times, not until smooth, you want some texture in the finished burger
• Use a meat thermometer if you’re uncertain about doneness, internal 165°F (74°C) at the thickest point
• A drop of toasted sesame oil mixed with the olive oil gives the burgers a more complex savory flavor when frying

Variations

• Add a quarter cup of crumbled feta or chopped sun-dried tomatoes to the mix for Mediterranean flavor
• Stir in finely chopped jalapeño, ground cumin, and chili powder for a Tex-Mex chicken burger
• Serve in lettuce wraps instead of buns for a lower-carb, gluten-free version