Chicken Piccata Burgers have a hint of lemon, fresh spinach, grated onion, and capers. Yes, capers are in the burger. It’s topped with a delicious roasted radish aioli.
In case y’all didn’t know, it’s #NationalBurgerMonth. I’ve been trying to share as many burger recipes as I can this month. Since I missed my Wednesday post for the official Burger Month event, I figured I could share one for this BBQ event with From Our Family Table. I mean, most people have burgers at a bbq party, right?
I’m sure they’re not serving up chicken piccata burgers.
But I don’t see why not! They’re moist from all the add ins to the ground chicken. They’re packed with delicious piccata flavors. The aioli could double as a vegetable dip. And you can easily make them ahead of time. In fact, with ground chicken, it’s better to make them ahead of time.
I know you’re wondering how in the world I decided to make a chicken piccata burger. It was the first monthly burger challenge after last year’s burger month. Our challenge was to make a burger with spinach, cream, lemon, and radish.
Initially I thought about a Florentine burger. Or to top a burger with some creamed spinach. But that just didn’t seem to make sense. I mean, maybe it does and maybe one day I’ll make that. But how was I going to get the radish in there?
There’s always radish chips. I’ve made black radish chips before. Those are awesome! If I went that route I wasn’t sure how to get the cream, lemon, and spinach in there. Then I focused on the lemon. In a burger. Not so much with a beef burger. But a chicken or turkey burger, sure!
Okay, chicken burger with lemon… PICCATA!
I could add the spinach to the chicken mixture along with onions and garlic. Then a little cream soaked breadcrumbs to make it all nice and moist. So there’s three of the four. But what about the radish?
Then I reconsidered the chips, but I also thought about a nice aioli to top chicken piccata burger. Why couldn’t I put radishes in there? But not fresh radishes. Their flavors are just too sharp and might overpower the flavors in the burger. But not if I roasted them! My dill roasted radishes are awesomely mellow and yummy. They would be perfect in an aioli topped chicken piccata burger.
And I was completely right. So, this is how my chicken piccata burger with roasted radish aioli breaks down. You have the juicy chicken burger laced with fresh spinach and onion to keep it moist. There’s the hint of lemon you taste in every bite. It’s not too much, but just enough to let you know it’s there.
The burger also has capers in the mixture. It gives that little brined bite you’re not expecting in a burger. This complements the sweet and garlicky aioli topping the burger. Oh, and don’t forget the provolone cheese on top. I added some extra capers for more briney flavor. And to make it more like piccata.
This chicken piccata burger is perfect for a barbecue party because you really should make them ahead of time. It allows the chicken patties to meld together. If you don’t and toss them on the grill they might not grill up as easily. When you use chicken or turkey in a burger, it’s best to make them ahead of time and chill them. It keeps the mixture together and makes them easier to grill.
Or you could use one of those silicone grill covers to grill the burgers.
I’m not saying they will fall apart. I’m just saying grilling chicken and turkey, and even ground pork, isn’t quite like a red meat. Hamburger, lamb, and bison all sort of grill up the same. But chicken and turkey are a looser ground meat. If you’re not careful, they could fall apart.
Just look at all those layers of flavors. From the aioli down to the chicken burger you know every bite is going to be absolutely delicious. I even served it up on a pretzel bun. Which I’m addicted to. Seriously.
I’m addicted to pretzel buns and soft pretzels. Whole Foods usually has them, but there’s a new grocery store (we have like 14 that I could drive to in about 20 minutes). We have a Lidl and they have soft pretzels and pretzel buns. And really good bagels, bread, baked goods in general. When I know I’m making burgers, I stop by and pick up a few.
And maybe a pretzel. No shame.
I hope you all are having a great Memorial Day weekend! And that it’s filled with friends, family, and fabulous grilled BBQ food. Scroll down and see what the rest of the group is serving up. And go just a little further for the list of burgers I have shared on my blog. There’s some really good ones, too! If you head over to my Kentucky Burger with Bourbon Onions and Pimento Beer Cheese, then you can enter the #BurgerMonth giveaway.
For piccata burgers:
- 20 ounces ground chicken
- 1/2 cup chopped fresh spinach
- 1/4 cup grated onion
- 1 tablespoon grated garlic (you can finely mince or use a garlic press if you don’t have a grater)
- 1/4 cup capers
- 1 tablespoon grated lemon zest
- 4 slices provolone cheese
For roasted radish aioli:
- 4 large radishes
- 1/2 cup mayonnaise
- 1 teaspoon chopped garlic
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly lemon juice
- 4 pretzel buns
- Slices of lettuce, tomatoes, onions, or other toppings of choice.
For the piccata burgers:
- Combine the ground chicken with the spinach, onion, garlic and lemon zest. Fold in the capers. Form into 4 patties and refrigerate 1 hour.
- Remove from the refrigerator 30 minutes before serving.
- Heat a large skillet over medium-high heat. Cook the burgers 5 to 7 minutes on each side or until the internal temperature reaches 165.
- Top the burgers with the cheese and cover until melted. Allow the burgers to rest 5 minutes.
For the roasted radish aioli:
- Preheat oven to 400.
- Place the radishes on aluminum foil. Drizzle with a little olive oil and sprinkle with salt and pepper. Wrap and roast 30 minutes. Remove from oven and cool completely.
- Place the radishes in the bowl of a food processor. Process until finely chopped and almost to the point of a puree.
- Add the mayonnaise, garlic, and lemon zest. Process until smooth.
- Drizzle the lemon juice in until the desired consistency.
- Refrigerate until ready to serve the burgers.
- Place the burgers on each of the 4 pretzel buns. Place the lettuce and tomato on the bottom bun, top with a burger, then spread the radish aioli on top.
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