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My ground chicken burgers are perfectly seasoned and are juicy, tender, and bursting with flavor. They don’t need any breadcrumbs or eggs to bind, and can be cooked on the grill or stovetop.
I love cooking with ground chicken because, like chicken breasts, it’s a blank canvas to work from. My ground chicken meatballs recipe inspired me to adapt the mixture into full-fledged burgers, and the results are incredible.
Even though these chicken burgers are super lean, cooking them on a hot grill or skillet locks in all the moisture and keeps the center juicy. Also, my special burger patty mixture also skips the breadcrumbs and eggs, so no fillers are needed for tender, flavorful patties.
Chicken burger recipe highlights
- Quick and easy. The entire recipe takes less than 7 minutes to cook, with no resting time required.
- Healthy and filling. Ground chicken is low in saturated fat, and each burger packs in over 30 grams of protein.
- Easy to make ahead. Chicken mince burgers are freezer-friendly, so I often have a batch or two in the freezer at all times.
- No eggs or breadcrumbs. There is no need for eggs or bread crumbs, which are typically found in most chicken burger recipes. This also makes them gluten-free and low in carbs.
Key Ingredients
Find the printable recipe with measurements below.
- Ground chicken. I prefer using lean ground chicken because the addition of oil in the mixture keeps them super juicy and tender. Higher fat cuts tend to be more soggy and greasy. If you do use a higher-fat cut, omit the oil in the mixture.
- Garlic. Freshly minced is always best, but use garlic powder if that is all you have.
- Onion. I learned in culinary school that using grated onions rather than diced or chopped onions in burger patties is superior. It not only adds extra moisture, but it’s evenly distributed and there are no random chunks throughout. Bonus point? It also helps with binding!
- Olive oil. The secret ingredient! The extra oil helps keep the insides juicy and moist, so you’ll be craving burgers every single time.
- Sweet chili sauce. Adds a lovely, subtle, sweet, and spicy flavor. You can also use standard chili sauce or sriracha, or just skip it altogether.
- Mustard. I prefer American mustard, but Dijon mustard will also work.
- Worcestershire sauce. Adds an extra layer of flavor that takes these burgers to another level.
- Oil. Any cooking oil with a high smoke point, like peanut oil or vegetable oil.
- Burger fix-ins. I like to keep things classic with hamburger buns, salad, mayo, slices of tomato, red onion, and cheddar cheese.
How to make ground chicken burgers
Step 1- Make the ground chicken mixture. Start by adding all your burger patty ingredients to a large bowl and mixing until combined.
Step 2- Shape. Lightly wet your hands and shape the mixture into four thick patties.
Step 3- Grill. Now, add oil to a grill pan or charcoal grill and cook the burgers for 3-4 minutes per side or until they reach an internal temperature of 165F.
★★★★★ REVIEW
“It was excellent! I didn’t have sweet chili sauce on hand, unfortunately, but these still turned out well! I will be adding this to our dinner options.” – Suzanne
Recipe tips and variations
- Use your hands to mix the patties, as it ensures everything mixes well and doesn’t stick to the mixing spoon or spatula.
- Do not overmix the burger mixture, as overmixing it risks the burgers becoming slightly chewy and tough (even without overcooking them).
- Avoid pressing down on the burgers while cooking, as this will release some of their juices and cause them to dry out.
- Press down in the center of each burger to prevent it from puffing up, and also ensure even cooking. I know it looks odd to have a slight dip in the center, but it makes a big difference!
- Add other spices or herbs, such as smoked paprika, parsley, or oregano, to them.
- Feel free to switch the ground chicken for ground turkey if that is all you have on hand.
Storage instructions
To store: Leftover chicken burger patties can be stored in the refrigerator, covered, for up to five days.
To freeze: Place the cooked and cooled burgers in a ziplock bag and store them in the freezer for up to six months.
Frequently asked questions
You can bake ground chicken burgers, but you will need to use a higher-fat cut of ground chicken to prevent them from drying out. Bake the chicken burgers for 15-16 minutes at 180C/350F.
If you prefer to pan-fry the burger patties, grease a large skillet and place it over medium heat. Once hot, add the oil, then add the burger patties in a single layer. Cook each side for 3-4 minutes.
Nothing beats French fries, so opt for a healthy option like my air fryer french fries, air fryer sweet potato fries, zucchini fries, jicama fries, or baked curly fries.
If you tried this Ground Chicken Burgers recipe, please leave a star rating and comment. It helps others thinking of making this.
Ground chicken burgers (Extra juicy)
Video
Ingredients
- 1 pound ground chicken
- 1 clove garlic minced
- 1/2 small onion grated or diced
- 1 tablespoon olive oil
- 1 tablespoon sweet chili sauce
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
Instructions
- In a mixing bowl, combine the ground chicken, garlic, grated onion, olive oil, sweet chili sauce, mustard, Worcestershire sauce, and salt. Mix until just combined.
- Lightly wet your hands and shape the mixture into four thick patties.
- Add oil to a grill pan or charcoal grill and cook the burgers for 3 minutes per side, or until the chicken reaches an internal temperature of 165F.
- Remove the burgers from the pan and assemble as desired.
Notes
- To pan fry: If you prefer to pan-fry the burger patties, simply grease a large skillet and place it over medium heat. Once hot, add the oil, and then add the burger patties in a single layer. Cook each side for 3-4 minutes.
- Leftovers: Leftover chicken burger patties can be stored in the refrigerator, covered, for up to five days.
- Reheating: Microwave the burgers for 30-40 seconds or reheat on a grill or non-stick pan.
Loved this recipe, 🙏
What’s the green stuff in the burger. Nothing green in ingredients.
Sorry, I’ll fix it- optional chopped parsley 🙂
Can’t wait. Sounds great and healthyna
These were delicious and flavorful!!!
This recipe was worthy of a review. So simple and SO good! Added some shredded cheddar cheese to the mixture and used Sriracha since I didn’t have the chili sauce. Served wrapped in lettuce with garlic-rosemary-mayo… delicious!
This is one of the best burghers patties I have ever cooked. It was so juicy. My husband loved it. Thanks for this easy and amazed recipe.
Winner, winner, chicken dinner! This came together SO fast and everyone loved it. Even my kids said it was good and ate their whole burger!! I plan on making more patties for snacks as it is a great source of protein.
I wonder if cooking them in air fryer and then freezing or throwing them on the grill?
You can air fry them- see my air fryer turkey burger for the process https://thebigmansworld.com/air-fryer-turkey-burgers/
thank you!
This is the BEST chicken burger recipe EVER! And I’ve tried a ton. Yes, the patties are a little wet when forming but once you put those bad boys in the pan….chicken burger perfection! The flavors are amazing and they are the juiciest burgers I’ve ever had! The addition of the sweet thai chili sauce and NO breadcrumbs…just amazing. I’m so glad I found this recipe! I will NEVER use another recipe again! THANK YOU!
aw thanks Jennifer!
Hi, I’m looking to put these chicken burgers in between English muffins with cheese and spinach to freeze and then my kids can stick in the air fryer for breakfast.
could I add spinach to the actual chicken patty rather than placing between the patty and cheese or would this change the patty too much and it wouldn’t stick together?
If you want to add spinach, blend it into the chicken 🙂
Really enjoyed these , best chicken mince recipe I’ve found! Really tasty, only made 3 burgers and cooked them longer ,we were all happy teatime today, had requests for them again
Will these hold together on an outdoor grill? I prefer the flavor of a charcoal grill.
Can you prepare and then freeze (without cooking)?
Yes, just be sure to ensure to wrap them in plastic wrap very well, with no air pockets.
What’s the green stuff in the burger. Nothing green in ingredients.
Sorry, I’ll fix it- optional chopped parsley 🙂
These are by far the easiest,tastiest burgers ever…..a big hit for all my family.thankyou for the recipe