Baked Chicken Burgers

Really, white meat chicken burgers moist and flavorful?

Really? White meat chicken burgers moist and flavorful?







This recipe was inspired by my friend QueenBea’s recipe Caesar Chicken Skewers on The transformation evolved in to the recipe posted below. This recipe also makes a great meatloaf which will posted to this site in the near future. These are so tasty that you don’t even need any condiments. For my herbs in the Winter time, I use freeze-dried. This process keeps the green color. I don’t add salt, since for my palate, the cheeses and salad dressing have salt already in them. This recipe makes 12-16 burgers depending on the size. My DH and I usually weigh them, however, my scale malfunctioned and I wound up eye-balling them.


  • 1 egg
  • 2 pounds chicken (ground)
  • 1/2 cup panko breadcrumbs (seasoned)
  • 1 cup Parmesan cheese
  • 1/2 cup Caesar salad dressing
  • 1 cup Gouda (shredded)
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • 1 teaspoon oregano
  • 1 tablespoon minced garlic
  • 12-14 buns


  1. Pre-heat oven to 375 degrees F
  2. Whisk the egg lightly.
  3. Except the buns, mix all of the ingredients together gently including the egg.
  4. Form balls the size of lemons and flatten to form a patty.
  5. Line a jelly roll pan with bakers parchment paper, which soaks up some of the drippings.
  6. (I freeze most of the patties uncooked for a quick meal when needed).
  7. Bake for 15 minutes per side or until cooked through.
  8. Serve on buns with some suggested condiments: lettuce, tomato, Caesar or ranch salad dressing (pictured with ranch).

Preparation Time: 15 minutes ; Cooking time: 30 minutes or until cooked through.

Yield: 12-14 burger patties