Air Fryer Chicken Burgers
These air fryer chicken burgers are juicy, high-protein patties made with ground chicken, onion, and spinach. No eggs or breadcrumbs, so they are gluten-free and keto. They air fry at 360°F in 11 to 13 minutes, with 21g of protein per patty.
Ingredients
Chicken Burgers:
- 1 lb ground chicken, 93% lean
- ⅓ cup yellow onion, shredded or minced
- 1 ½ cups baby spinach, finely chopped (optional)
- 2 teaspoon Dijon mustard
- 2 large garlic cloves, minced
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ - 1 teaspoon red chili flakes, optional for spice
Toppings:
- 4 slices cheese, I love sharp cheddar
- 4 brioche or burger buns, (toasted read step #7)
- Red onion, thinly sliced
- Lettuce, I love bib or romaine
- Tomato slices
- Condiments: Ketchup, mayo, mustard, or relish
Instructions
- Preheat the air fryer. Set it to 360°F and lightly grease the basket with non-stick spray.
- Mix the patty ingredients. In a large bowl, gently combine the ground chicken, shredded onion, spinach, Dijon, garlic, parsley, paprika, salt, and pepper. Add red chili flakes if you want heat. Stop mixing as soon as it comes together, or the patties will be tough.
- Shape 4 patties. Divide the mixture into four patties about ½ inch thick.
- Load the basket. Place the patties in the preheated basket, evenly spaced and not touching. Cook in two batches if your air fryer is small.
- Air fry 11 to 13 minutes, flipping halfway. Cook until the center reaches 165°F on an instant-read thermometer. If adding cheese, lay a slice on each patty in the last minute.
- Toast the buns (optional). Lightly butter the cut sides and air fry at 300°F, cut side up, for 3 to 4 minutes until golden.
- Build and serve. Top with red onion, lettuce, tomato, and your condiments. Serve while hot.
Notes
Ground chicken: Use 93% lean. At 99% lean the mixture crumbles and dries out before it reaches 165°F.
Shred the onion: Use the large holes of a box grater. The liquid it releases is what binds the patties without an egg.
No spinach: Leave it out and add 2 more tablespoons of shredded onion so the patties still bind.
Garlic: Substitute 1 teaspoon garlic powder if needed.
Storing: Cool completely, then refrigerate in an airtight container for 4 to 5 days.
Freezing: Freeze cooked patties in a single layer, then transfer to a freezer bag. Keeps up to 3 months.
Reheating: Air fry at 250°F for 5 to 7 minutes, or microwave 30 to 60 seconds.
Nutrition is for one patty without cheese or a bun. Recipe makes 4 patties.
Nutrition
Calories: 176kcal | Carbohydrates: 3g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 691mg | Potassium: 696mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1172IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg
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