These are ground chicken patties mixed with fresh cilantro and kelp, cooked in a skillet or on a grill. They come together fast, use one bowl for mixing, and the result is a burger that’s lighter than beef but still has real savory depth.
Why this recipe works
Two things carry this recipe. First, the kelp acts as a built-in seasoning — it’s naturally salty and adds a quiet umami backbone that makes the chicken taste fuller without loading up on added salt. Second, mixing the patty ingredients just until combined keeps the texture tender. Ground chicken has almost no fat buffer, so overworking it tightens the proteins and you end up with something dense and rubbery. Mix gently, shape once, and leave them alone in the pan. That’s it.
What can go wrong
- Patties fall apart in the pan: Ground chicken is stickier and wetter than beef. If yours are crumbling, the mix is probably too wet. Chill the shaped patties uncovered in the fridge for 20 minutes before cooking — they’ll firm up and hold together.
- Burgers stick to the grill or skillet: Don’t move them too early. Let a crust form first, about 4–5 minutes, before you try to flip. If it resists, it’s not ready to turn.
- Undercooked center: Ground chicken must reach 165°F (74°C) internally — no exceptions, no pink. Use an instant-read thermometer. The outside can look done well before the center is safe.
- Flat, dense patties: Pressing a small indent in the center of each patty before cooking helps them stay even as they cook rather than puffing up and then compressing.
- Cilantro turns bitter: If you’re using a very hot cast iron pan, the herb bits on the surface can scorch. A medium-high heat rather than screaming hot keeps the outside from burning before the inside is cooked through.
About the ingredients
- Kelp: Usually sold dried and granulated or as dried strips — look for it in health food stores or the Asian foods aisle. Granulated kelp blends directly into the mix. If using strips, chop them finely first. Skip the garnish of extra kelp on top — not worth the extra dish. If you can’t find kelp at all, a small splash of soy sauce or fish sauce gets you close to the same umami effect.
- Ground chicken: Thigh-based ground chicken has more fat than breast-only and will give you a juicier patty. If the label doesn’t specify, it’s usually a mix. Either works here, but all-breast will be drier.
- Fresh cilantro: Dried cilantro is not a substitute — it has almost no flavor. If cilantro genuinely isn’t available, flat-leaf parsley keeps the fresh herb character without the citrusy edge.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a covered skillet over medium-low with a tablespoon of water to prevent drying out — about 3–4 minutes per side until the center hits 165°F again. They also freeze well raw: shape the patties, separate with parchment, and freeze for up to 2 months. Thaw overnight in the fridge before cooking. Avoid microwaving cooked patties if you can; it makes the texture rubbery.
Refreshing Cilantro Chicken Burger Recipe
Ingredients
1 pound ground chicken (minced chicken) - organic
¼ cup cilantro (coriander) - minced
1 tablespoon dried basil
2 tablespoons lemon juice
2 cloves garlic - minced- 2 teaspoons kelp
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine all ingredients.
- Form mixture into 4 to 5 even-sized patties.
- Place on a lined baking sheet and cook for 25 to 30 minutes.
- Alternatively, you could barbecue these guys too.
Nutrition
Your questions, answered
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works as a direct swap in the same quantities. The same food safety rule applies — cook to 165°F (74°C) internal temperature. Turkey is slightly denser than chicken, so the patties may need an extra minute or two in the pan.
Is the kelp flavor noticeable? Will it taste like the ocean?
No — used in the amounts typical for this recipe, kelp stays in the background. It boosts the overall savory flavor without making the burger taste briny or fishy. Most people can’t identify it specifically; they just notice the patty tastes more rounded.
Can I make the patties ahead of time?
Yes, you can shape them and refrigerate them raw for up to 24 hours before cooking. Keep them covered so the surface doesn’t dry out. Chilling actually helps them hold their shape better during cooking.
My ground chicken mix looks very wet and sticky — is that normal?
Yes, ground chicken is naturally wetter and stickier than beef or pork. Lightly oiling your hands before shaping makes it much easier to handle. If the mix still feels unworkable, refrigerate it for 15–20 minutes before shaping.
More mince recipes to try
- Chicken Macadamia Sausage Rolls
- Colombian Chicken Cheese Empanadas
- Fiery Lamb Churrasco Patties
- Peruvian Cilantro Pork Stew
