A delicious and cheesy Gorgonzola Grilled Chicken Burger in under 30 minutes for the perfect summer entree! This burger is perfectly tender and moist and guaranteed to surprise the crowd with a ton of flavor!
Love something on a bun? Try our Crispy Fish Sliders or Chicken Parm Sliders for your next event!
Jump to:
Chicken Burger Tips
The biggest issue with any ground chicken recipe is the fat content. Whether it's My Big Fat Greek Chicken Burger or any other chicken-related patty, you have to make sure you're adding some level of fat to the chicken so that it's moist when cooked.
Ground beef burgers are typically 80% lean and 20% fat, while most ground chicken is 90% lean. It's a big difference, especially since you have to cook your chicken burgers all the way to 165 degrees F, and you can play a little fast and loose with ground beef.
The gorgonzola gives this ground chicken the perfect extra bit of fat to make it as juicy as a Bacon Blue Cheese Burger. The gorgonzola grilled chicken burger is the perfect burger, and I top it with a simple garlic aioli, but you could top it with any sauce you want, like Cilantro Lime Ranch Dressing or Traditional Caesar Dressing would be delicious with this!
Ingredient Notes and Substitutions
- Gorgonzola. Find a block of gorgonzola. You don't want to use crumbled gorgonzola because it will have an anticaking agent in it that will make it taste kind of dry in the burger, while this brick is nice and creamy and will guarantee you have a tender gorgonzola grilled chicken burger
- Ground Chicken. All ground chicken is not created equally. You can use what you have available to you, but really look at the ground chicken. The less "wet" it looks, the more moist the outcome will be. The wetness is a brine that the store will inject the chicken with, which will ultimately steam the meat. Some have more than others.
- Garlic Aioli. You can make homemade garlic aioli with 4 simple ingredients: lemon, olive oil, garlic, and egg yolk.
- Breadcrumbs. I use Italian seasoned breadcrumbs, but you can substitute panko for similar results.
*Please see the recipe card below for more information on the ingredients.
How to Make a Gorgonzola Grilled Chicken Burger
Step 1: Preheat the grill to high heat. Crumble the gorgonzola into a large bowl. Combine with the ground chicken, parsley, and breadcrumbs.
Step 2: Prepare the ground chicken mix by forming them into patties. They should feel pretty sticky. Sprinkle them with salt and pepper.
Step 3: Lower the grill heat to medium. Place your burgers on the grill and grill each side for 3-5 minutes. Use an instant-read thermometer and remove the burgers when the temperature reaches 165 degrees F.
How to Make Garlic Aioli Topping
Step 4: Grate the garlic into a small bowl. Whisk together with the egg yolk.
Step 5: Slowly drizzle in the olive oil a little at a time, whisking vigorously. Whisk until all the olive oil is emulsified with the mixture. Stir in the lemon juice and set aside.
Step 6: Let the burgers rest for 5 minutes. Place the burgers on buns with some greens, like a spring mix. Top gorgonzola grilled chicken burgers with homemade garlic aioli and serve!
These grilled chicken burgers are a great way to offer everyone an option at the barbecue. Serve them with your favorite summer sides like Italian Red Potato Salad (No Mayo) or Summer Farro Salad with Cannellini Beans!
Pro-Tips
- Always use a block of gorgonzola over crumbles. Crumbles have an anti-caking agent that make it hard for the gorgonzola to seep through the burgers as they cook.
- When making the aioli, whisk vigorously. If you physically can't, use a food processor.
- Don't rely on time to cook the burgers. Rely on temperature. It's more accurate and will result in a moist and tender burger.
- Carefully choose your ground chicken. All ground chicken isn't created equally. Find one that doesn't look too "wet" if possible. The more wet it is the more steam it will create while cooking. That's what traditionally can give chicken burgers a rubbery texture.
What to Serve with Grilled Chicken Burgers
- Serve these at a barbecue with some Italian Green Bean Salad, Easy Italian Fried Green Tomatoes, or Kale and Cannellini Bean Salad for a delicious vegetable side!
- Add a delicious starch to the menu with Crispy Garlic Parmesan Potatoes, Italian Pasta Salad, Caprese Tortellini Salad, or Chickpea Cucumber Feta Salad!
- If you need options for protein, serve some Goat Cheese Burgers with Fig Jam, Grilled Lemon Pepper Chicken Thighs, or Grilled Stuffed Pork Chops!
Recipe FAQs
Usually about 5 minutes on each side, but this is completely dependent on the heat of the grill, and this could absolutely over- or undercook your burger. Always use an instant-read thermometer.
I like the heat the grill as high as I can get it to get the grates nice and hot. Then I lower the heat to medium after giving the grill a good scrape. Then, I place my chicken burgers on the grill.
Breadcrumbs are perfect for chicken burgers because they will hold moisture in the burger, making them perfectly tender. Some people use egg, but I find that this results in a very snappy burger.
More Grilling Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Gorgonzola Grilled Chicken Burger
Equipment
- 1 grill
- 1 large bowl
- 1 Small bowl
- 1 microplane grater
- 1 instant-read thermometer
Ingredients
Gorgonzola Burgers
- 2 lbs ground chicken
- 6 oz gorgonzola cheese
- ½ cup Italian seasoned breadcrumbs
- 2 tablespoon Freshly chopped parsley
- ½ teaspoon salt
- ½ teaspoon pepper
Garlic Aioli
- 1 egg yolk
- 1 clove garlic
- ½ cup olive oil
- 1 tablespoon lemon juice
Instructions
Garlic Aioli
- Grate the garlic into a small bowl. Whisk together with the egg yolk.
- Slowly drizzle in the olive oil a little at a time, whisking vigorously. Whisk until all the olive oil is emulsified with the mixture. Stir in the lemon juice and set aside.
Grilled Chicken Burgers
- Preheat the grill to high heat. Crumble the gorgonzola into a large bowl. Combine with the ground chicken, parsley, and breadcrumbs.
- Prepare the ground chicken mix by forming them into patties. They should feel pretty sticky. Sprinkle them with salt and pepper.
- Lower the grill heat to medium. Place your burgers on the grill and grill each side for 3-5 minutes. Use an instant read thermometer and remove the burgers when the temperature reaches 165 degrees F.
- Let the burgers rest for 5 minutes. Place the burgers on buns with some greens, like a spring mix. Top with the aioli and serve.
Notes
- Always use a block of gorgonzola over crumbles. Crumbles have an anti-caking agent that make it hard for the gorgonzola to seep through the burgers as they cook.
- When making the aioli, whisk vigorously. If you physically can't, use a food processor.
- Don't rely on time to cook the burgers. Rely on temperature. It's more accurate and will result in a moist and tender burger.
Vinny
This burger is amazingly tender and moist. It's stuffed with gorgonzola for a funky cheesy flavor!