Hamburger buns, butter leaf lettuce, tomato, avocado, red onion, etc.optional, to taste
Stir the burger sauce ingredients together in a medium bowl. Taste and adjust as needed.
Oil and preheat your grill to medium-high heat.
In a medium-to-large bowl, add the burger ingredients. Using your hands, gently mix everything together, taking care to not over handle the mixture.
Form burger patties one by one and place them on a sheet of wax paper. You should be able to make six average-size burger patties or four larger ones. Using your thumb, create a depression in the center of each patty so they cook evenly.
Cook the burger patties until their internal temperature is at least 165F. Cooking time really depends on your grill and the thickness of the patties. Mine took 5 minutes on the first side and 4 minutes on the second side (gas BBQ).
Once the burgers are cooked, you can toast the buns on the grill for about 30 seconds if desired.
Assemble burgers by spreading the sauce onto each bun and adding the burger patties and toppings.
See more tips & tricks within the blog post.
Chicken is safe to eat when it's reached an internal temperature of 165F. Use an instant read thermometer to test for doneness. Overcooked chicken burgers will be dry.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. Nutrition for this recipe is just for the burger patties.