- 1 large egg, beaten
- 1 Tbsp. Worcestershire sauce
- ¾ tsp. salt
- ½ tsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. pepper
- 1 lb. ground chicken
- Cooking oil
- 4 hamburger buns
- Beat the egg and add 2 tablespoons of it to a large bowl. Discard remaining egg. To the bowl also add the Worcestershire, salt, chili powder, garlic powder, onion powder, and pepper. Stir well to combine.
- Add the ground chicken and use your hands to mix, but handle the mixture as gently and sparingly as possible (overmixing can make the burgers tough).
- Divide the mixture into 4 equal portions. Shape each into a ball, then flatten the balls into discs, about 4 inches in diameter. Make them thinner in the center to help them cook through more evenly and so that they don’t bulge as much when cooking.
- Arrange the patties on a plate or platter, cover with plastic wrap, and refrigerate for at least an hour.
- Heat a skillet or grill to medium-high and lightly oil the skillet or grate. Cook the patties until they are no longer pink in the middle and are cooked through to an internal temperature is 165°F, 3-4 minutes per side.
- Arrange the patties on the buns and serve with your favorite toppings.