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“"If more people knew how to properly grill poultry burgers (too often, they are dry and unappetizing). I am convinced that lean, white-meat burgers would overtake beef burgers in popularity." This is what Chef Art Smith said on a show on Oprah, from the show Fourth Of July Cooking with Art Smith. His are made with the addition of lots of cooked vegetables to add flavor and moisture, while some breadcrumbs help keep the juices in. Make sure to cook over medium heat or they will dry out!! Have not allowed for cooling times - as they may differ.”

Ingredients Nutrition


  1. Spray a large nonstick skillet with oil and heat over medium-high heat.
  2. Add the onion, red pepper and mushrooms and cover.
  3. Cook, stirring occasionally, until the vegetables soften, about 3 minutes.
  4. Add the carrot and garlic and stir, uncovered, for 1 minute.
  5. Add the tomatoes and cook just until heated through, about 2 minutes.
  6. Transfer to a large bowl and cool completely.
  7. Add the breadcrumbs, cheese, egg, salt and pepper and mix well.
  8. Add the ground chicken and mix just until combined.
  9. Cover and refrigerate for at least 1 hour or up to 4 hours.
  10. Meanwhile, build a charcoal fire in an outdoor grill and let the coals burn down until medium-hot (you should be able to hold your hand just above the cooking grid for 3 seconds).
  11. Or, preheat a gas grill on High, then turn to medium.
  12. Shape the chicken mixture into six 4-inch-wide patties.
  13. Lightly oil the grill.
  14. Grill the burgers, turning once, just until they feel firm when pressed in the centers (the meat should bounce back), about 12 minutes.
  15. Serve hot, on the buns.

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