Potato Cheddar BBQ Chicken Burgers Recipe

Ash Tyrrell

Potato Cheddar BBQ Chicken Burgers Recipe

I recently found myself stuck in a dinner rut, desperately wanting to elevate our usual backyard grill night without spending hours in the kitchen prepping complicated sides. That is exactly when I decided to experiment with mixing savory ingredients directly into the patty, resulting in these incredible potato cheddar BBQ chicken burgers.

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Prep Time 20

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

1 pound ground chicken – Use a blend that has some dark meat if possible as it provides more moisture and flavor than strictly chicken breast meat.
1/2 cup shredded cheddar cheese – Always buy a block and grate it yourself because pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
1/4 cup homemade BBQ sauce – Choose a thick smoky sauce that will cling to the meat rather than a runny vinegar-based sauce that might make the mixture too wet.
1 medium potato – You need to grate this raw and russet or Yukon Gold varieties work best due to their high starch content which helps bind the burger.
2 green onions – Chop these finely to ensure you get a mild fresh onion bite throughout the burger without large, overpowering chunks.
Salt – Kosher salt is preferred here for its cleaner taste and ability to draw out the natural flavors of the poultry and potato.
Pepper – Freshly cracked black pepper adds a necessary kick of heat that balances the sweetness of the barbecue sauce perfectly.
4 burger buns – Brioche buns are an excellent choice because their slight sweetness pairs beautifully with the savory BBQ elements but sturdy artisan rolls work too.

Method

Start by washing your potato thoroughly and grating it using the large holes of your box grater, leaving the skin on for texture if you like. Slice the green onions thinly, using both the white and green parts to maximize flavor and color in the mix. Pat the grated potato dry with a paper towel to remove excess starch and moisture before mixing.
Place your ground chicken in a large mixing bowl and add the shredded cheddar cheese, prepared potato, and chopped green onions. Pour in the BBQ sauce and sprinkle generously with salt and fresh cracked pepper to ensure every bite is seasoned well. Use your hands to gently fold the ingredients together until just combined, being careful not to overwork the meat.
Divide your chicken mixture into four equal portions to ensure they all cook at the same rate on the grill. Gently pat each portion into a round disc that is approximately three-quarters of an inch thick. Use your thumb to create a small indentation in the center of each patty to prevent them from puffing up while cooking.
Preheat your grill or skillet to medium-high heat, ensuring the surface is well-oiled to prevent sticking. Place the patties on the heat source and let them cook undisturbed for about 4 to 5 minutes on the first side. Flip carefully when they release easily from the grate and have developed a nice golden-brown crust.
Brush a little extra BBQ sauce over the cooked side of the burgers while the second side finishes grilling. Check the internal temperature with your thermometer to ensure it reaches exactly 165°F for safety. Remove the burgers from the heat and let them rest on a plate for a few minutes to redistribute juices.

Notes

Prepare the Vegetable Add-ins

Start by washing your potato thoroughly and grating it using the large holes of your box grater, leaving the skin on for texture if you like. Slice the green onions thinly, using both the white and green parts to maximize flavor and color in the mix. Pat the grated potato dry with a paper towel to remove excess starch and moisture before mixing.

Combine the Burger Mixture

Place your ground chicken in a large mixing bowl and add the shredded cheddar cheese, prepared potato, and chopped green onions. Pour in the BBQ sauce and sprinkle generously with salt and fresh cracked pepper to ensure every bite is seasoned well. Use your hands to gently fold the ingredients together until just combined, being careful not to overwork the meat.

Shape the Patties

Divide your chicken mixture into four equal portions to ensure they all cook at the same rate on the grill. Gently pat each portion into a round disc that is approximately three-quarters of an inch thick. Use your thumb to create a small indentation in the center of each patty to prevent them from puffing up while cooking.

Cook the Burgers

Preheat your grill or skillet to medium-high heat, ensuring the surface is well-oiled to prevent sticking. Place the patties on the heat source and let them cook undisturbed for about 4 to 5 minutes on the first side. Flip carefully when they release easily from the grate and have developed a nice golden-brown crust.

Finish and Rest

Brush a little extra BBQ sauce over the cooked side of the burgers while the second side finishes grilling. Check the internal temperature with your thermometer to ensure it reaches exactly 165°F for safety. Remove the burgers from the heat and let them rest on a plate for a few minutes to redistribute juices.