Chicken is leaner than other types of ground meat so making juicy burgers takes just a few extra minutes of attention, but it’s definitely worth it.
Heat grill or broiler to medium-high heat. Heat oil in medium skillet over medium heat. Add onions; sauté until very tender and light golden brown. Let cool 5 minutes.
Place partially frozen chicken chunks in a food processor fitted with the metal blade. Chop the chicken, pulsing on and off, just until finely chopped but still retains some texture. Transfer to a medium bowl.
Gently mix warm onions into ground chicken, with garlic salt and pepper. Form chicken into 4 patties that are about 1-inch thick. Press your thumb into center of each patty—the dent created helps keep the patties from shrinking too much.*
Place burgers on lightly greased grill; cook 8 to 10 minutes or until no longer pink and internal temperature reaches 165°F in thickest part of burgers. Lay a slice of cheese on each burger. Toast sandwich rolls cut-side down on edge of grill.
Spread mustard and chutney on rolls; top with burgers, tomato, and greens.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.
Season the chicken on the outside with a lively grill spice blend or shake a spoonful of Worcestershire sauce onto each patty. This really bumps up the meaty flavor and adds moisture. You can also mix about 2 tablespoons of heart-healthy olive oil, water, or Worcestershire directly into the ground chicken before forming the patties if you don’t have time to sauté onio