A Chicken Burger recipe that doesn’t taste like disappointment! These ground chicken burgers are tender and juicy (yes it’s true!), and super tasty thanks to flavor-maker ingredients like Dijon and Worcestershire sauce. This is a chicken burger you’ll actually enjoy, promise!
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Why You’ll Love This Ground Chicken Burger Recipe
- Chicken Burgers That Aren’t an Also-Ran. Let’s be honest: we usually consider chicken burgers and Turkey Burgers to be an inferior version of a ground beef hamburger. They’re what you grab when you want something healthier or want to avoid red meat. But THESE chicken burgers? These chicken burgers are juicy and flavorful and they won’t disappoint.
- A Versatile Meal. The seasonings in these chicken burger patties are what I consider all-purpose, which means you can add any toppings you like and you’re guaranteed deliciousness. I can also attest to the fact that they’re fantastic crumbled up in a Burger Bowl.
- Easy to Make. I share all the tips you need for chicken burger perfection. This recipe is a cinch!
5 Star Review
“I was skeptical about making chicken burgers at home, but this recipe blew my expectations away. The patties were juicy, flavorful, and had a great texture.”
— Anabelle —
How to Make Chicken Burgers
The Ingredients
- Ground Chicken. Also the star of these Chicken Meatballs.
- Panko Bread Crumbs. These help bind the chicken burger patties and keep them moist.
- Fresh Parsley. Mince this finely so it’s evenly distributed in the ground chicken mixture.
- Worcestershire Sauce. Ground chicken doesn’t have the same depth as ground beef, so umami-rich Worcestershire sauce gives us an assist.
- Dijon Mustard. One of my favorite ingredients for adding flavor to recipes.
- Garlic Powder and Onion Powder. For garlic and onion flavor without changing the texture of the patties.
- Egg. Another ingredient that binds and keeps the chicken burgers moist.
- For Serving. Buns, cheese, and any toppings you like.
The Directions
- Mix. Combine all of the ingredients in a mixing bowl.
- Form Patties. Shape the mixture into 4 patties.
- Cook. Preheat a large skillet over medium-high heat and add the oil. Carefully place the patties in the pan and cook until they reach 165 degrees F on an instant read thermometer.
- Finish. Add slices of cheese to the chicken burger patties and transfer the cooked patties to a plate once the cheese melts. Place the patties on buns, top as desired, and ENJOY!
Chicken Burger Topping Ideas
- Classic. Crisp lettuce, tomatoes, thinly sliced red onion, pickles (or Refrigerator Pickles), and a dollop of mayonnaise—or do like I do and swap the mayo for Greek yogurt.
- Spicy. Pickled Jalapeños, pepper jack cheese, a spicy aioli situation (or just mix some chipotle powder with mayo), and avocado.
- Buffalo. Brush the patties with Buffalo sauce and top with lettuce, blue cheese crumbles, and Greek Yogurt Ranch Dip.
- Italian. Top the patties with fresh basil, mozzarella, tomatoes, and a drizzle of balsamic glaze.
- BBQ. Homemade BBQ Sauce, crispy fried onions, caramelized onions, or Pickled Red Onions, and smoked cheddar cheese.
What to Serve with Chicken Burgers
- Fries. You can’t go wrong with this classic pairing! Try Homemade Fries, Zucchini Fries, or Sweet Potato Wedges.
- Corn on the Cob. Grilled Corn is my absolute favorite with burgers in the summer.
- Salad. Keep it light with Spinach Strawberry Salad.
- Vegetables. A hands-off recipe like Roasted Brussels Sprouts or Roasted Frozen Broccoli would be perfect.
Recipe Tips and Tricks
- Don’t Overmix the Meat. Overworking the ground chicken will make the burgers dense and tough. Mix just enough to combine the ingredients.
- Use Your Hands. If you’re squeamish, invest in a box of food prep gloves! Using your hands really is the best way to make sure any ground meat mixture is evenly mixed and seasoned.
- Rest the Patties. Let the ground chicken mixture rest for a few minutes before forming the patties. This allows the breadcrumbs to absorb some moisture. Do keep in mind, though, that these patties are much softer and moister than typical beef patties; we need to add extra moisture to account for ground chicken being leaner.
Chicken Burger
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 burgers
The perfect ground chicken burger recipe! These patties are tender, juicy, and full of flavor—and best of all, they're super easy to make.
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Ingredients
- 1 pound ground chicken
- ¼ cup panko bread crumbs
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1 tablespoon canola oil for cooking the burgers
For Serving
- 4 whole wheat hamburger buns or buns of choice
- Thinly sliced or grated cheese
- Other toppings of choice: tomatoes, lettuce, avocado, mayo (or my fave, nonfat Greek yogurt)
Instructions
- In a large bowl, place the ground chicken, panko, parsley, Worcestershire sauce, Dijon, garlic powder, onion powder, salt, and pepper. Crack the egg into the bowl. If you’d like to toast the buns in the oven, preheat to 400°F
- Crack the egg into the bowl. With a fork, scramble the egg to break up the yolk, the use the fork or your hands to gently combine all of the ingredients. Don’t over work the meat or the burgers may be tough.
- Meanwhile, heat a large cast iron skillet, nonstick skillet, or grill pan, heat the oil over medium-high heat. Give it several minutes to make sure it’s nice and hot. Add the oil.
- Shape the mixture into 4 patties that are about ½-inch thick and 4½ inches across. They will be wet and soft. Work gently (they'll hold together when they cook!). I find it easiest to shape the patties, return them to the bowl, then lift them from the bowl with my hands and lower them directly into the hot skillet (they are a bit too soft to easily use a spatula to transfer them).
- Once the oil is hot and shimmering, add the chicken burgers and cook 4 minutes on the first side, flip, then continue cooking for about 4 minutes on the second side, until the burgers reach 165ºF on an instant read thermometer. If using cheese, place it on top of the patties right after flipping. Transfer to a plate.
- If you’d like to toast the buns, do so while the burgers cook (place the buns cut-side up on a baking sheet and toast at 400°F for about 5 minutes, until lightly browned). Place each patty on a bottom bun, add your toppings and then the top bun. Enjoy immediately.
Video
Notes
- TO STORE: The cooked chicken burger patties will keep in the refrigerator for up to 3 days.
- TO REHEAT: Rewarm leftovers in a skillet over medium-low heat until heated through. You can also microwave them, but I prefer the skillet.
- TO FREEZE: You can freeze uncooked or cooked chicken burgers for up to 3 months. Place parchment paper between each patty and store them in an airtight container or freezer bag or airtight container. Thaw overnight in the refrigerator before cooking or reheating
Nutrition
Serving: 1patty and bunCalories: 354kcalCarbohydrates: 25gProtein: 27gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 144mgPotassium: 752mgFiber: 2gSugar: 4gVitamin A: 243IUVitamin C: 3mgCalcium: 75mgIron: 4mg
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I really loved this recipe! Great for watching your weight (or cholesterol, like me) and can be served on a bed of lettuce. I should have made pickled onions, oh well next time. I did serve with coleslaw that I made though. Sorry, I forgot to take a picture.
Glad to hear you enjoyed it, Margaret! Thank you!
I was skeptical about making chicken burgers at home, but this recipe blew my expectations away. The patties were juicy, flavorful, and had a great texture. The toppings complemented the chicken perfectly. This will definitely become a regular on our dinner rotation.
Love to hear that, thank you Anabelle!
Your chicken burger recipe is a hidden gem! The flavor combination is spot on. Very moist and nicely seasoned. Made ours with a little chick fil a sauce, avocado and sliced tomato. I’m already planning to experiment with different toppings and buns. Will be a regular for sure!! Thank you, Erin
Makes me so happy to hear, thank you Daphne!
Omg. SO GOOD!!! Sooo juicy and the flavor was delicious! I used pretzel buns and topped them with lettuce, tomato, mayo & avo. Tomorrow, I’ll use the leftovers on a salad and I’m already so excited lol
This looks fabulous Madison! Thanks for sharing!
Five stars!!!! These were so juicy and tasty!! I served them on onion rolls from our grocery store deli and topped with Monterrey Jack cheese and the mayo chipoltle seasoning that you suggested along with avocado!! Definitely a keeper!! Thank you so much Erin!!
Glad to hear you enjoyed it! Thank you Helene!