Homemade Chicken Burgers

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.

Table of Content

• Why make these ground chicken burgers
• Ingredients and substitutes
• Chicken burger recipe
• Tips for success
• More buns and sides
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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It's burger season and these chicken burgers were a huge hit with my kids recently. We make my beef and turkey burgers regularly. In fact, I have several great burger recipes. And yet, the kids love 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, black pepper, and good meat. But when it comes to chicken I personally like to add a few extra frills.

Why make these ground 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.
• Leftovers can be kept in an airtight container. You can warm them in the microwave for a few seconds to reaheat.

Ingredients and substitutes

• Chicken - I'm using ground chicken thighs but you can use breast as well. Just adjust the 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 teaspoon 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.
• Bread crumbs - This adds stability and helps absorb excess moisture in the patties.
• Eggs - Help hold all the ingredients together and prevents it from falling apart.
• Optional ingredients - These patty are very versatile and you can add or substract many ingredients. For example you can add 1 teaspoon dijon mustard, siracha, lemon juice, fresh parsley. You can also serve these topped or wrap with grilled bacon.

Chicken burger recipe

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chicken burger patties

• In a large 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 on a baking sheet 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-high heat turning the heat down as necessary. Today, I am using an indoor stovetop grill but a skillet, or a cast iron pan work just fine.
• Add the oil and place the burger on the grill for 3 to 4 minutes on each side until done. Flip them gently using a metal spatula. 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 burning while the inside will still be undercooked.
• If unsure, use a meat thermometer. The internal temperature of the burger should be about 375 to 425 F

Burger sauce

• Combine all sauce ingredients in a medium 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 in the sauce and
  • Top the burger with your taste of veggies. I like to add some tomato, grilled onions, and lettuce. You can also add avocado (I don't like cucumbers on my burger).
• Serve burgers with your choice of sides like fries, onion rings, or salad.
• Enjoy!

Tips for success

• When possible use chicken thighs or leg meat. Unlike the breast, this meat takes a bit 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.

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Frequently asked questions

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Printable Recipe