Chicken Burgers

Juicy, veggie-packed chicken burgers at 172 calories. Mushrooms, onion, and celery blended right into the patty.

These Chicken Burgers prove that a great burger does not have to be heavy. Ground chicken mixed with blended mushrooms, onion, celery, and a touch of soy sauce makes for a patty that is moist, flavorful, and full of hidden vegetables. Baked rather than fried and served on a whole-wheat English muffin with lettuce and tomato, each serving comes in at just 172 calories and 3 WW Classic Points. A smart, satisfying burger for any night of the week.

Recipe Info

Serves: 6  |  Prep Time: 15 minutes  |  Cook Time: 20 minutes  |  Calories per serving: ~172

Nutrition per Serving (Estimated)

Protein: 14g  |  Fat: 2.6g  |  Carbohydrates: 18g  |  Fiber: 3.5g

WW Classic Points: Approximately 3 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.

Ingredients

• 250g / 9oz ground chicken
• 1 egg white, lightly beaten
• 100g / 3.5oz mushrooms, roughly sliced
• 1 medium onion, roughly diced
• 1 celery stalk, roughly chopped
• 1 large garlic clove
• 1/2 cup / 50g whole-wheat breadcrumbs
• 2 teaspoons reduced-salt soy sauce
• 3 whole-wheat English muffins, halved
• 1 medium tomato, sliced
• 3 large lettuce leaves, halved

Instructions

1. Blend the vegetables. Place the mushrooms, celery, onion, and garlic in a food processor and pulse until finely chopped but not completely smooth. The mixture should hold some texture.
2. Make the burger mixture. Transfer the blended vegetables to a large bowl. Add the ground chicken, beaten egg white, soy sauce, and enough breadcrumbs to bring the mixture together into a soft but manageable consistency. Mix until evenly combined.
3. Shape and bake. Preheat the oven to 180C / 350F / Gas Mark 4. Line a baking tray with baking paper and lightly spray with cooking spray. Divide the mixture into 6 equal portions, shape each into a flat round patty, and place on the prepared tray. Bake for 18 to 20 minutes until cooked through and lightly golden.
4. Toast the muffins. While the patties bake, lightly toast the English muffin halves.
5. Assemble and serve. Place a lettuce leaf half on the base of each muffin. Add a hot chicken patty and top with 2 slices of tomato. Serve immediately.

Serving Suggestions

• Add a slice of reduced-fat cheese to the patty in the final 2 minutes of baking for a melty finish
• A teaspoon of Dijon mustard or low-fat mayo on the muffin adds a flavorful layer
• Serve alongside oven-baked sweet potato fries for a complete, satisfying meal
• Sliced avocado on top adds healthy fat and creaminess at modest extra calories
• A simple coleslaw made with low-fat yogurt dressing is a natural side

Tips and Variations

• The vegetables blended into the patty do double duty: they add flavor and keep the ground chicken moist during baking, eliminating the need for added fat.
• Do not over-process the vegetables. A few pulses to a rough chop is ideal. Too smooth and they will make the patty wet and difficult to shape.
• If the mixture feels too wet to shape, add breadcrumbs one tablespoon at a time until it holds together. The mixture will be softer than a beef burger patty.
• Ground turkey works equally well as a substitute for chicken.
• These patties also work well cooked in a non-stick frying pan over medium heat for 5 to 6 minutes per side if you prefer not to bake them.

Why This Recipe Works

Blending mushrooms, onion, celery, and garlic directly into the ground chicken patty is what makes this burger so much more satisfying than a plain chicken patty. Mushrooms in particular contribute a rich umami quality and release moisture during cooking that keeps the meat juicy throughout. The whole-wheat breadcrumbs bind the mixture and add a subtle nuttiness, while the egg white helps everything hold its shape without added fat. The result is a burger that eats generously at a calorie count that leaves room for sides.

Storage and Reheating

Store cooled patties in an airtight container in the refrigerator for up to 2 days. Reheat in a 170C oven for 10 minutes or in a non-stick pan over medium heat. Patties also freeze well uncooked: freeze on a tray until solid, then transfer to a zip-lock bag for up to 2 months. Cook from frozen, adding 5 minutes to the baking time.

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Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.

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