Dillweed Chicken Burgers (Or Chickadilly Burgers)

Seeing as last night was one of the last sunny ones in a couple days, I figured that ground chicken in my fridge deserved a chicken burger-esque recipe.  I obviously made these without using a bun, but by all means if you’re aren’t gluten-free then go nuts with the biggest, softest, sesame-est bun you can find!

Considering I wasn’t putting any condiments with this patty, I added more ingredients than I normally would have.  Typically it would have just been salt, pepper, and a little olive oil.
Given that chicken is quite lean, putting that extra fat (ie. olive oil) will absolutely help in creating a juicy burger.
Dillweed Chicken Burgers
Makes 4 Patties
  • 1 package ground chicken
  • 2 green onions, finely sliced
  • 2 cloves garlic, grated
  • 1 bunch fresh dill, stems removed, finely chopped
  • 1 tsp crushed red pepper flakes
  • S&P
  • 2 – 3 Tbsp EVOO
  • Grated cheese, optional
  • Buns, optional
  • Condiments, optional
Preheat oven to 400F.
In a bowl, mix together chicken, green onions, garlic, dill, red pepper flakes, EVOO, and S&P.  Mix together thoroughly without over-mixing – that will make it tough.
Form the mixture into patties.  I like my a bit thicker, but the size it up to you.  If you like then thinner, the time would be a less in the oven.
Heat a frying pan on medium high heat.  Add in a little coconut oil (or olive oil).  Once hot, gently place in the patties and let brown.  Remember, when they are ready to flip they will release themselves from the pan.  Flip to the other side, and brown.  Transfer the pan to the oven for ~ 12 – 15 minutes.
After 12 minutes, I took them from the oven and topped two of them with grated cheese.  I then replaced them to the top rack of the oven to melt the cheese for a couple minutes.
When the inside is no longer pink, they are ready to serve.  (For me, this took 15 minutes altogether – including melting the cheese).


Because I’m still obsessed with Kale, I opted to have a little wilted Kale with garlic as my “lettuce” portion of my burger.  But as I said, go nuts and bun these bad boys.  I would even suggest doing them on the BBQ if you have one.  Unfortunately, that is one thing I haven’t got around to placing on my balcony. 🙁
The dill in these patties almost reminds me of having a pickle on my burger.  It was kind of cool.
Oh, how you can trick your brain into eating something it isn’t.


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4 thoughts on “Dillweed Chicken Burgers (Or Chickadilly Burgers)

  1. LT

    I’m not sure about your title for this post. To be more specific, I’m not sure that the word “weed” in a food name is particularly appetizing. Why don’t you call them Chick-a-dilly burgers? Or just remove the “weed” part. 🙂

  2. Ally Taylor

    I understand your concern…. however, did you know it is actually called Dillweed!? “Sometimes called “dill weed” to distinguish it from dill seed”. ~ source.

    Did you also know that pretty much all fresh herbs are considered weeds….. They are hostile plants that take over gardens – ie. a weed.

  3. LT

    Maybe so. But I also like to eat Dandelions in my salad, and there is no question that they are weeds. Still, I wouldn’t care to call it a Dandelion Weed salad. It’s about optics, really…


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