These moist and juicy chicken burgers are perfect to celebrate summer. Whether you fire up the outdoor BBQ or make these indoors in the comfort of your kitchen these are simple and easy to make in less than 20 minutes.
It's burger season and these chicken burgers were a huge hit with my kids recently. While we make my beef and turkey burgers regularly the kids loved these because of all the cheese and wonderful flavors in the ground chicken.
Unlike ground meat, the chicken needs a bit more help to shine through. For example, for beef patties all you need is salt, pepper, and good meat but when it comes to chicken I personally like to add a few extra frills.
Table of Content
About these chicken burgers
No more dry chicken patties with your burgers. These are moist and juicy. The cheeses and seasonings add tons of flavor while the breadcrumbs hold on to some juices which prevent the burger from becoming dry.
The recipe below is very versatile. If you don't have or don't want an ingredient you can remove it or change it to something else.
For example, you can use fresh herbs instead of dried, you can use another variety of cheeses. I am using ground chicken thighs but you can use a mix or even just chicken breast.
In the video, you can see I've made 6 medium size patties and 2 small minis but you can make 4 large size burgers as well.
Ingredients and substitutes
- Chicken - I'm using ground chicken thighs but you can use breast as well. Just adjust cooking time to ensure you don't overcook it.
- Onion - I like using red Spanish onions but use whatever you have on hand. Just make sure you chop them finely.
- Garlic - a little goes a long way. Make sure to grate it finely so you don't bite into large chunks of garlic. You can also use ¼ tsp garlic powder.
- Cheese - I love the nutty parmesan and sharp cheese flavor from the cheddar. But you can use another variety of cheese as well.
- Breadcrumbs - this adds stability and helps absorb excess moisture in the patties.
- Eggs - help hold all the ingredients together and prevents it from falling apart.
Step by step instructions
Ground chicken patties
- In a bowl, combine the ground chicken with all other ingredients (except the oil)
Pro tip - bring it all together but do not overwork the mixture as it will make the burgers tough. - Divide your mixture into 4 large or 6 medium patties.
Pro tip - the 4 large burgers will be approximately 8 oz or 250 grams each and 4 medium will be about 6 oz or 160 grams each - Dip your hands in water (this prevents sticking) and helps shape the patties. Make a ball then flatten and shape edges.
Pro tip- You can keep these wrapped in the fridge until you are ready to grill them. Thaw the patties to room temperature an hour before grilling.
Grill patties
- Heat the grill on medium to high heat turning the heat down as necessary. Today I am using an indoor grill but the cast iron pan works just fine.
- Add the oil and place the burger on the grill for 3 to 4 minutes on each side until done. For the last minute – add the sliced cheese. (optional)
Pro tip - chicken patties are not high in fat so keep the heat to medium and if necessary low otherwise the outside with burn while the inside will still be undercooked.
Burger sauce
- Combine all sauce ingredients in a bowl. Set aside.
Pro tip - this sauce is perfect not just in the burger with the beef patties but also to dip your fries and onion rings.
Assemble
- Split the burger buns and toast the edges on the grill.
- Place the bun on the plate and add some sauce
- Then place the burger on the sauce and
- Top the burger with veggies. I like to add some tomato, grilled onions, and lettuce.
- Serve burgers with your choice of sides like fries, onion rings, or salad.
- Enjoy!
Homemade buns for burgers
Frequently asked questions
The chicken patties are best fresh on burgers but they will keep in the fridge for 3 to 4 days. You can freeze them for up to a month too.
There are a few things you can do.
Keep the burgers chilled until an hour before cooking.
Don't overmix the burger mixture.
Avoid flipping the burgers too soon, or often.
Do not add too much liquid to the burger mixture. When using frozen ground meat, make sure to drain excess moisture before you form the patties.
Always use a well-seasoned grill or cast-iron pan.
Don't flip the burgers quickly. You need to flip the burger just once or twice. No more.
Place the burger on the grill or pan, wait till it is done on one side. If you try to lift it and it's still stuck, it means that it's not ready yet. If you force it, all the beautiful caramelization you just got on the meat with the high heat will stay stuck to the pan!
Delicious sides with burgers
- Oven-baked potato wedges or oven bake Potato chips
- Baked Carrot sticks or baked butternut squash fries
- Carrot Zucchini Fritters or crispy corn patties
- Carrot salad or Celery salad with cranberries
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Printable Recipe
Homemade Chicken Burgers
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Video
Ingredients
Chicken patties
- 2 lb (900 g) Ground chicken
- 1 cup Onions chopped finely
- 1 tsp Garlic (2 small) grated
- 1 tbsp Italian seasoning
- ¼ cup (25 g) Parmesan
- ½ cup (60 g) Cheddar cheese
- ½ cup Parsley chopped finely
- ½ cup Breadcrumbs dry
- 1 large Egg beaten
- 1 tsp Salt
- ½ tsp Pepper
- 2 tbsp Cooking oil for frying
Burger sauce
- 1 cup Mayonnaise
- ½ cup Ketchup
- ½ tsp Garlic powder
- 1 tbsp Onion powder
- ¼ tsp Salt
- ¼ tsp Pepper
Veggies
- 6 Tomato slices
- 6 Onion slices
- 4 Lettuce leaves
Instructions
Ground chicken patties
- In a bowl, combine the ground chicken with all other ingredients (except the oil)Pro tip - bring it all together but do not overwork the mixture as it will make the burgers tough.
- Divide your mixture into 4 large or 6 medium patties.Pro tip - the 4 large burgers will be approximately 8 oz or 250 grams each and 4 medium will be about 6 oz or 160 grams each
- Dip your hands in water (this prevents sticking) and helps shape the patties. Make a ball then flatten and shape edges.Pro tip- You can keep these wrapped in the fridge until you are ready to grill them. Thaw the patties to room temperature an hour before grilling.
Grill patties
- Heat the grill on medium to high heat turning the heat down as necessary. Today I am using an indoor grill but cast iron pan works just fine.
- Add the oil and place the burger on the grill for 3 to 4 minutes on each side until done. For the last minute – add the sliced cheese. (optional)Pro tip - chicken patties are not high is fat so keep the heat to medium and if necessary low otherwise the outside with burn while the inside will still be undercooked.
Burger sauce
- Combine all sauce ingredients in a bowl. Set aside,Pro tip - this sauce is perfect not just in the burger with the beef patties but also to dip your fries and onion rings.
Assemble
- Split the burger buns and toast the edges on the grill. - Place the bun on the plate and add some sauce - Then place the burger on the sauce and- Top the burger with veggies. I like to add some tomato, grilled onions, and lettuce.
- Enjoy!
Recipe Notes
- When possible use chicken thighs or leg meat. Unlike the breast, this meat takes a bit more longer to cook and is more flavorful.
- The ground chicken cooks quickly so when possible cook the patties just before serving.
- Be generous with spices and flavorings but do not overdo it.
- The patties tend to shrink when cooked so make them slightly larger than the size of the burger buns.
- Avoid handling the meat too much. The more you handle the meat, the tougher it gets resulting in dense chewy burgers.
- Keep the burgers chilled until an hour before you are ready to cook them. This prevents them from falling apart.
- Don't squish the juices out. When cooking burgers - leave them alone!! NEVER press down with a spatula as you will push the juices out making the burger dense and dry.
- Don't flip the burgers quickly. You need to flip the burger just once or twice. No more. Place the burger on the grill or pan, wait till it is done on one side. If you try to lift it and it's still stuck, it means that it's not ready yet. If you force it, all the beautiful caramelization you just got on the meat with the high heat will stay stuck to the pan!
- Always use good quality fresh vegetables. This makes the burgers appetizing. Fresh green lettuce, red tomatoes, red onions.
- Heat the buns on the grill so they are at least warm, not cold with the burgers. I think cold burgers buns are a big turn-off. Give that light kiss of pan juices and you take your burger to a whole new level.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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