We all know ground chicken is healthier than beef. But what if you miss that beef flavor? The biggest challenge with ground chicken is trying to form it into a burger and taste like real ground beef! Meanwhile, you are using it in spaghetti or other main dish meals, the tomato sauce and other ingredients tend to mask the fact that it is chicken. The steps below will show you how to make that chicken burger without drying it out and use your spices to help make it taste like a real beef burger. I have come up with a way to make chicken burgers, loaf, or pretty much any recipe you swap the ground chicken for beef; it tastes like you DID use beef! It’s easy:
Things You’ll Need
- Fresh ground chicken
- Worcestershire sauce
- Fresh ground black pepper
- Sea salt
- Various spices (your choice)
- Outdoor grill, or grilling skillet
- Cooking spray
If you are practicing using an outdoor grill, fire it up! Charcoal is fine, but wood chips can add a nice flavor. This method is the best way to make your chicken taste more like beef because you get that nice, smoky barbecue flavor and aroma from the grill.
Mix the ground chicken with Worcestershire sauce and blend well with your hands. This sauce is the one extra ingredient that can make all the difference with flavor, and it also helps keep the chicken moist. Add other spices according to your taste. A little salt and pepper is a must. You can additionally add garlic powder, onion powder, chili powder … anything you like. Remember, you will need more spices than you usually use with beef to help bring out that flavor.
Form the ground chicken into small patties. If you make them too big, they are much more likely to fall apart on your grill or skillet simply because chicken is drier than beef due to the lower fat content.
Spray the cooking surface well with cooking spray, then place your chicken burgers over the heat. Turn the chicken burgers frequently to check for doneness, but do not push down on the patties with a spatula or any other cooking tool. People often make this error or mistake, and all it does is push the juices out! Remember, chicken cannot be cooked “medium rare” like beef. It’s not safe. So the key here is not to undercook or overcook. Keep a close eye on it. Do not cut into it to check and see if it’s done either. That also makes you miss all the natural juices.
Cook the burgers till they give a golden color. The burgers should be firm to the touch. Please remove it from the heat and let it sit for at least five minutes to let the juices settle in. Now you can cut into it if you are not sure if it’s cooked long enough. You can always put it back on the heat if you feel it’s undercooked. Once you have done this a few times, you will have a routine, and you will know when it’s done just by looking.
This takes practice to figure out cooking time. Just keep trying! For other chicken dishes like meatloaf and spaghetti, remember, lots of spices are critical to bringing out the best “beef-like” flavor.