Juicy Chicken Burgers
Learn how to make chicken burgers that are juicy, flavorful and perfectly cooked every time! These are loaded with deliciously seasoned chicken piled on toasted brioche buns with melty cheese. Add all your favorite burger toppings for the perfect summer meal!
It’s not summer without juicy burgers piled high with your favorite toppings! Am I right? And these chicken burgers are going to be your new favorite! They are easy to make with everyday ingredients and they taste just as good as a beefy hamburger! You only need about 10 minutes prep time and 10 minutes cook time, so you can have dinner ready in 20 minutes, talk about winning the dinner game!
Also, there’s no grill required here. I’m giving you instructions for making these on the stovetop too! Meaning no waiting for the grill to preheat, and you can make these 365 days a year, even on those cold winter days.
They’re the perfect thing to make for summer parties and cookouts, but this is also a great recipe for busy weeknights with the minimal prep and short cook time. If you’ve never tried a burger made with ground chicken, or if you normally opt for the pre-formed patties, I highly recommend trying these. You won’t be disappointed! They have the best texture and are fresh, light and packed with flavor!
This chicken burgers recipe is simple and straightforward. We’re using basic ingredients that will give these burgers SO much delicious flavor. Here’s what you’ll need:
- Ground chicken. I recommend using 93% lean ground chicken (or turkey), so that the patty still has a bit of fat content to stay plenty juicy. Avoid the extra lean ground meat because it’s much more likely to dry out.
- Add-ins. This recipe uses a mix of onion, breadcrumbs, egg, Worcestershire sauce, ketchup, Dijon mustard and salt & black pepper that gets combined with the chicken. All of these seasonings and extras will give the burgers tons of flavor, moisture and help hold them together.
- Buns. Feel free to use any hamburger buns you’d like (even gluten free). Another option is to wrap your burger in lettuce for a low carb option or you can serve them as a protein added to salad greens. I like Pepperidge Farm Bakery Classics Buns (not sponsored). But if I’m really feeling fancy, we use fluffy brioche buns. Yum!
- Toppings. Use any favorites – lettuce, tomatoes, pickles, onions, cheese, avocado, mayonnaise, mustard, ketchup. And don’t forget the burger sauce for an epic burger experience!
Instructions for making this recipe
Making chicken burgers is super quick and easy! You can either grill your burgers or simply cook them on the stovetop in a pan. Here’s the simple process:
For the printable recipe, scroll down to the recipe card below.
- Make the burger patties. Combine meat, diced onion, bread crumbs, egg, Worcestershire sauce, ketchup, Dijon mustard and salt & pepper in a large bowl. I use my hands to mix everything and ensure the ingredients are evenly dispersed. Do not over-mix the ingredients because this can cause tough burgers. Form the mixture into 4 patties. Press your thumb into the center of each patty to create a divot, so that when they cook, they stay flat and don’t puff up.
- Cook the patties. Preheat a griddle, grill pan or large skillet on the stovetop or an outdoor grill. While that’s heating, you can be preparing the toppings and condiments: slice tomatoes, tear lettuce, slice the onion, etc. Cook the patties for about 4-6 minutes per side, until browned and internal temperature reaches 165ºF. For cheeseburgers, add slices of cheese after the burger has been flipped to the second side and after about 2-3 minutes. Top each patty with a slice of cheese, cover and cook about 1-2 minute(s).
- Toast buns. While the patties are finishing cooking, toast buttered hamburger buns in a 350°F oven until buns are warmed through and lightly crispy, about 5 minutes. You can also toast buttered buns on the grill for a few minutes with the burgers.
- Serve. Enjoy these ground chicken burgers served on buns with your favorite toppings and sauces!
Here are my top tips for the best ground chicken burger recipe:
- Do not over mix. When combining the ground chicken with the other ingredients, be careful not to over mix. You don’t want to end up with tough burgers.
- Making patties. When forming the ground chicken mixture into patties, it helps to run your hands under water before you touch the meat. This helps to prevent it from sticking to your hands.
- Don’t press down the patties while cooking them. When you press down on burger patties while they are cooking, it presses out the natural juices and could make them dry.
- Meat thermometer. It’s a good idea to use a food thermometer, so you know exactly when your chicken burger is fully cooked. Temperature of the inside center should reach 165ºF.
- Toast buns. It’s an extra step, but it makes all the difference! I highly recommend buttering and toasting the hamburger buns before assembling the burgers.
These chicken burgers are fabulous cooked on the grill! There’s nothing like the smoky flavor of a burger cooked on a charcoal grill, but here are a few tips, so they turn out great.
- Firm patties. If you don’t think your patties are firm enough for the grill, place them in the freezer for 10-15 minutes or cover and refrigerate for about an hour.
- Grill heat. Bring the heat of the grill up to about 450ºF. Cook burgers until the internal temperature is 165ºF.
- Clean grill. Make sure that your grill grates are clean and well oiled with vegetable oil or avocado oil, so that your burger doesn’t stick.
- Be patient. Let your burger cook for at least 4 minutes before flipping. If you flip your burger too early, it might fall apart.
Customize this recipe
One of the best things about making burgers is that you can easily change them up to your taste preferences and include what you have on hand. Here’s some options:
- Stovetop burgers. If you can’t or don’t want to grill your burgers, try cooking them on the stove. Simply add 1/2 tablespoon of olive oil to a cast iron skillet or nonstick skillet or grill pan and place it over medium heat. Once your pan is hot, cook your burgers for 3-5 minutes per side until they’re no longer pink in the center.
- Ground meat. Choose any favorite meat for these burgers. Aside from chicken or turkey, you can try using beef, lamb, pork or buffalo.
- Cheeseburger. I typically use cheddar cheese or American cheese, but some other tasty options are pepper jack, Colby, blue cheese, Swiss or feta cheese.
- Toppings. The toppings are truly what makes the burger, right? Pick your favorite buns or use lettuce wraps, add some fresh produce like tomato, lettuce, red onion, avocado or even cilantro, or keep them simple with ketchup and mustard, secret sauce, or mayo.
What to serve with burgers
You’re going to want some tasty, summer sides to complete the meal! Listed below are some of our family favorites. Just don’t forget the potato chips or French fries and pickle!
Make ahead and storing
- Make ahead. The chicken burger patties can be made up to about 6 to 8 hours in advance and feel free to double the recipe, if you’re serving a crowd.
- Storing leftovers. Any leftover burgers should be stored in an airtight container or bag, in the refrigerator for up to 3 to 4 days. Reheat them in the microwave or in a skillet.
- Freezing. You can freeze the patties before or after cooking. I like to put wax or parchment paper in between the layers of patties, if stacking them. Freeze them for up to 3 months. To reheat, let them thaw in the fridge before reheating in the microwave or on the stovetop for a couple minutes on each side. To reheat directly from frozen, rewarm on the stovetop.
If you try this healthy chicken burger recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Juicy Chicken Burgers
- 1 pound ground chicken (ground turkey works great too)
- 1/2 medium onion, diced very fine
- 1/4 cup breadcrumbs
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 hamburger buns
- Optional toppings; such as lettuce, tomato, cheese, avocado, red onion, mayo, ketchup and/or mustard
- Place the ground chicken, onion, breadcrumbs, egg, Worcestershire sauce, ketchup, Dijon, salt, and pepper in a large mixing bowl. Stir to combine (I use my hands). Do not over-mix the ingredients because you’ll run the risk of ending up with a tough burger.
- Shape the chicken mixture into 4 patties. Press your thumb into the center of each patty to create a divot, so that when they cook, they stay flat and don’t puff up. Preheat an outdoor grill, indoor grill pan or skillet on the stove to medium-high heat.
- Cook burgers for 4-6 minutes per side, or until completely cooked through and when internal temperature of 165ºF is reached.
- Once fully cooked, place the burgers on the buns, add toppings as desired, then serve. Or serve in a salad.
- If you don’t think your patties are firm enough for the grill, place them in the freezer for 10-15 minutes.
- Bring the heat of the grill up to about 450ºF. Cook burgers until the internal temperature is 165ºF.
- Make sure that your grill grates are clean and well oiled so that your burger doesn’t stick.
- Be patient and let your burger cook for at least 4 minutes before flipping. If you flip your burger too early, they might fall apart.