Easy Homemade Chicken Burgers (video recipe)
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.
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.
Useful tips and tools
- A good outdoor grill in summer is perfect for BBQ. And yet, a good cast-iron stovetop grill works great indoors.
- Use a glass or stainless steel mixing bowl to mix all the ingredients. Plastics tend to absorb strong spices and flavors.
- Also, always use separate cutting boards for meats and veggies.
- A good meat spatula is best to flip burgers and other items on the grill.
- Use a kitchen knife for the veggies and a good bread knife for the buns.
Ingredients and substitutes (save/pin)
- 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 1/4 tsp garlic powder.
- Cheese - I love the nutty parmesan and sharp cheese flavor form 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.
Homemade chicken burgers (save/pin)
- Combine all ingredients in a bowl except oil.
- Divide the mixture into 6 large or 8 mini patties
- Dip your hands in water (this prevents sticking) and form patties. Make a ball then flatten and shape edges.
- These can be prepared ahead of time and kept in the fridge for up to 24 hours. Thaw an hour before you plan to cook them.
- Heat a grill pan or cast-iron pan on medium-high heat.
- Place the patties and cook on each side for 2 to 3 minutes
- If using cheese - add the cheese at the last minute of cooking so you don't overcook it.
- Serve with your favorite hamburger buns and burger sauce.
Assemble
- Toast the burgers on the grill for a minutes
- Add the burger sauce or ketchup
- Add the tomato slices
- Place the chicken patties
- Top with onion slices and green lettuce
- Enjoy!
Tips for working with ground chicken
- 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.
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.
One of the many reasons people choose to stuff burgers so the center won't need cooking. Often, the edges tend to dry out while the center is cooking. This typically happens when you cook burger past medium.
Olive oil has a low smoke point and burgers are to be cooked on high. Therefore it is highly recommended to use cooking oils such as canola or grapeseed.
You can buy readymade burger buns. And yet, if you are up to it, you must try my homemade soft burger buns. I also have whole wheat burger buns. Both are soft and wonderful. They are also very popular with the readers of this blog
There are a few things you can do as I have explained in the tips section above.
Keep the burgers chilled, since warm patties tend to fall apart.
Don't over mix 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.
Lastly, if necessary beat an egg and add only as much as needed to bring it all together.
Always use a well seasoned cast-iron pan to grill. Wipe the grill pan with a paper towel that's been moistened with oil. This helps the pan reach a nice smoking point.
With full-fat ground meat, the burgers should not stick to the grill pan at all.
But, if you use low-fat ground meat, it is a good idea to add some oil to the pan before adding the burgers.
If your burgers are still sticking, check to see if the grill pan is clean - perhaps burnt residue from your previous BBQ is still stuck to the wires. Clean thoroughly.
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Description
Ingredients
- 500 grams (1.0 lb) Ground chicken
- 1/2 cup Onions chopped finely
- 1/2 tsp Garlic grated
- 1 tbsp Italian seasoning
- 1/4 cup Parmesan
- 1/4 cup Cheddar cheese
- 1/4 cup Parsley chopped finely
- 1/4 cup Breadcrumbs dry
- 1 large Egg beaten
- 1/2 tsp Salt
- 14 tsp Pepper
- 2 tbsp Cooking oil for frying
For the burger
- 6 Burger buns
- 6 Tomato slices
- 6 Onion slices
- 1/2 Burger sauce
- 4 Lettuce leaves
Instructions
- Combine all ingredients in a bowl except oil.
- Divide the mixture into 6 large or 8 mini patties
- Dip your hands in water (this prevents sticking) and form patties. Make a ball then flatten and shape edges.
- These can be prepared ahead of time and kept in the fridge for up to 24 hours. Thaw an hour before you plan to cook them.
- Heat a grill pan or cast-iron pan on medium-high heat.
- Place the patties and cook on each side for 2 to 3 minutes
- If using cheese - add the cheese at the last minute of cooking so you don't overcook it.
- Serve with your favorite hamburger buns and burger sauce.
Assemble
- Toast the burgers on the grill for a minutes
- Add the burger sauce or ketchup
- Add the tomato slices
- Place the chicken patties
- Top with onion slices and green lettuce
- Enjoy!
Equipment
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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If you tried my recipe I'd love your feedback. It would also encourage others to try the recipe. Thank you in advance