Chicken Burgers with Caramelized Onions
These juicy chicken burgers with caramelized onions turn everyday ground chicken into an extra-special dinner. Ricotta cheese keeps each patty moist and tender, while sage and garlic add plenty of savory flavor.
This combination has become my go-to whenever I cook with ground chicken. I even use the same ricotta mixture when I make chicken meatballs!
Why You’ll Love These Chicken Burgers
Ground chicken can easily overcook and become dry, but whole-milk ricotta gives these patties a wonderfully moist texture. Sweet caramelized onions complement the savory chicken, and two slices of melted Gruyère on each burger make them irresistible.
How to Make Chicken Burgers with Caramelized Onions
Caramelize the Onions
In a large frying pan, melt the butter with 2 tablespoons of extra-virgin olive oil. Add the onions, season generously with salt and pepper, and stir until they are evenly coated.
Cook the onions over high heat for 7–10 minutes, stirring as they release their moisture and begin to brown. Some edges may become deeply golden at this stage.
Add the white wine and sugar, then stir well. Lower the heat to medium-low, cover the pan, and cook for 10 more minutes. Stir occasionally until the onions are soft, brown, and perfectly caramelized.
When the onions are soft enough to spread, remove them from the heat and set them aside.
Mix and Cook the Chicken Burgers
Preheat the oven to 375°F. In a medium bowl, mix the panko breadcrumbs, dried sage, garlic powder, egg, ricotta cheese, salt, and pepper. Add the ground chicken and combine well.
Tip! Mixing the breadcrumbs, ricotta, egg, and seasonings before adding the chicken helps distribute everything evenly without overworking the meat.
Add 3–4 tablespoons of extra-virgin olive oil to a large oven-safe frying pan—enough to almost coat the bottom. Once the oil is hot, shape the chicken mixture into four patties and sear them for 2–3 minutes per side.
Bake the seared burgers for 7 minutes in the preheated oven.
Tip! If you do not have an oven-safe frying pan, transfer the seared patties to a baking sheet before placing them in the oven.
Top each patty with 2 slices of Gruyère and bake for 3 more minutes, until the cheese is melted and oozing over the burgers.
Carefully remove the pan from the oven and let the burgers rest for 3–5 minutes before serving.
Assemble and Serve
Serve the burgers on toasted, warmed, or room-temperature buns. Spread with mayonnaise, if desired, then add a chicken patty and about 2–3 tablespoons of caramelized onions. Finish with arugula or your favorite greens.
More Chicken Recipes You’ll Love
- Greek Chicken Burgers
- Tomatillo Chicken Parmesan with Avocado Crema
- Chicken Piccata with Crispy Artichokes
Disclosure: This post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase through these links, I may earn a commission at no additional cost to you.
Chicken Burgers with Caramelized Onions
Equipment
- 1 Large frying pan with lid for caramelizing the onions
- 1 Medium-to-large frying pan a similar oven-safe option for searing and finishing the burgers in the oven
- 1 Medium glass mixing bowl the exact bowls I use and recommend for mixing the chicken burger ingredients
- 1 Ceramic baking sheet the exact baking sheet I use; a good alternative if you do not have an oven-safe frying pan
- 1 Chef’s knife very similar to the MIYABI knife I regularly use for slicing onions and other prep work
Ingredients
For the caramelized onions:
- 2 large onions sliced very thin Vidalia are the best
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/2 cup white wine pinot grigio works well
- 1 tablespoon sugar
- salt and pepper to taste
For the burgers:
- 1 lb ground chicken
- 3/4 cup whole milk ricotta cheese
- 1/2 cup panko bread crumbs
- 1 extra large egg
- 1/2 tablespoon dry sage
- 1 teaspoon garlic powder
- salt and pepper
- 3-4 tablespoons extra virgin olive oil
- 8 slices Gruyère cheese 2 slices per patty
For serving:
- 4 burger buns
- mayonnaise optional but suggested, for serving
- arugula optional but suggested, for serving
Instructions
For the onions:
- In a large frying pan, melt the butter with 2 tablespoons of extra-virgin olive oil.
- When the pan is hot, add the onions.
- Season the onions generously with salt and pepper.
- Stir until the onions are evenly coated in the butter and oil. Cook over high heat for 7–10 minutes, until they have released plenty of moisture and begin to brown.
- Add the white wine and sugar. Stir well.
- Lower the heat to medium-low and cover with a lid.
- Cook for 10 more minutes, stirring occasionally, until the onions are soft, brown, and perfectly caramelized.
- Remove from the heat and set aside.
For the chicken burgers:
- Preheat the oven to 375°F.
- In a medium-sized bowl, combine the panko breadcrumbs, dried sage, garlic powder, egg, ricotta cheese, salt, and pepper.
- Add the ground chicken and mix until combined.
- Add 3–4 tablespoons of extra-virgin olive oil to a large oven-safe frying pan, enough to almost coat the bottom.
- When the oil is hot, shape the chicken mixture into four patties and add them to the pan.
- Sear each patty for 2–3 minutes per side.
- Bake the seared burgers in the preheated oven for 7 minutes.
- Top each burger with 2 slices of Gruyère and bake for 3 more minutes, until the cheese is melted.
- Carefully remove the pan from the oven and let the burgers rest for 3–5 minutes before serving.
- Serve on burger buns, toasted or warmed if desired. Spread with mayonnaise, then add a chicken patty and 2–3 tablespoons of caramelized onions. Finish with arugula or your favorite greens.