Most chicken burgers suffer from a dry, mealy texture, qualities that don't quite scream summer grilling fun.
Blame the bird. Ground chicken generally has little or no fat. So by the time you're done manhandling it into a patty and tossing it on the grill, you end up with a pretty forgettable burger. You could keep it moist by adding cheese. Of course, if you're just adding saturated fat, why not just do a beef burger?
But I recently learned a trick from Christopher Kimball, founder and editor of Cook's Illustrated magazine, that fixes the flaw.