These juicy chicken burgers get their savory depth from garlic, Dijon mustard, and a good dose of smoked paprika, all mixed gently into ground chicken so the patties stay tender instead of dense. A quick sear in a hot skillet builds a deep golden crust on the outside while keeping the inside juicy, and a slice of melted cheddar in the last minute of cooking makes them extra satisfying. Piled high with crisp lettuce, ripe tomato, and thin red onion, then finished with a swipe of mayonnaise, this is the kind of burger that feels like a genuine backyard classic. It's an easy weeknight dinner that comes together in one skillet with minimal cleanup, and it's a solid choice for a gluten free spread. Just bring your favorite bun situation and you're set for a crowd-pleasing meal.
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In a large mixing bowl, combine the ground chicken, garlic, Dijon mustard, Worcestershire sauce, parsley, smoked paprika, salt, and pepper. Mix with your hands until just combined — do not overwork the mixture, or the patties will be dense.
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook flat.
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