Juicy Ground Chicken Burgers
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These delicious chicken burgers are the ultimate summer meal! They’re tender, juicy and SO flavorful.
They’re perfect when you’re craving a big, juicy sandwich that you can pile all your favorite toppings on while keeping it a little lighter than your traditional burger.
To really make these ground chicken burgers special, I highly recommend making a batch of my homemade hamburger buns and loading them up with all the toppings like lettuce, tomato, cheese, pickled jalapenos or my super yummy burger sauce!
Serve these burgers with a side of my healthy potato salad, broccoli salad, or sweet corn pesto pasta salad!
Table Talk with Tawnie
I’ll be honest—ground chicken wasn’t always my go-to for burgers. I used to think they’d be dry or bland compared to beef. But after a lot of experimenting, I finally landed on a recipe that completely changed my mind. These juicy ground chicken burgers have become a regular in our weeknight dinner rotation and for good reason! They’re easy to prep, full of flavor, and feel a little lighter, especially during the warmer months when we’re grilling more. Trust me—once you try them, you’ll never look at a chicken burger the same way again!
- Ground chicken: Choose ground chicken that’s 92–93% lean for best texture and moisture. Super-lean chicken breast (99%) can be too dry for burgers.
- Italian breadcrumbs: The Italian breadcrumbs help bind the burger together without drying it out. I like using Italian breadcrumbs for the additional flavor, but you can also use regular breadcrumbs or panko breadcrumbs.
- Grated white onion (with juices): The grated white onion adds moisture and a flavor punch without chunks.
- Tomato paste: Optional, but adds a tangy, richness to these chicken burgers. If not using tomato paste, just add more mayo.
- Mayonnaise: The mayonnaise helps hold the patties together and adds softness. You can also use Greek yogurt.
- For serving: Toasted burger buns, lettuce, tomato, red onion, avocado, cheese, pickled jalapenos, burger sauce, or any of your other favorite toppings.
Homemade Buns!
Made from scratch using simple pantry ingredients like instant yeast, flour, sugar, and salt, these Homemade Hamburger Buns are superior in flavor compared to store-bought buns.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Combine burger ingredients
Add all the ingredients together and mix until just combined.
Divide into patties & chill
Divide the ground chicken mixture into 4 equal portions and form into patties, about ½ inch thick. You can lightly wet your hands to prevent sticking, but it shouldn’t be too terrible to work with. Then, if you have time, pop the patties in the fridge for 15-20 minutes to chill. This will help them hold their shape while cooking.
Cook burgers
Heat a nonstick skillet, grill pan, or outdoor grill over medium heat. Lightly oil the pan and cook the burgers for 4-6 minutes on each side, or until internal temperature reaches 165°F. If adding cheese, add a slice during the last minute and cover with a lid to melt.
Assemble & enjoy!
Assemble the chicken burgers on a toasted burger bun with your favorite toppings and enjoy!
Expert Tips
- Mix gently: Be careful not to overwork the meat. Mix the ingredients until just combined to keep the texture tender.
- Chill before cooking: Letting the ground chicken burger patties rest in the fridge for 15–20 minutes helps them firm up and hold together better during cooking.
- Prep in advance: Prep these patties in advance and store in the fridge up to 1–2 days or freeze for up to 3 months. Layer with parchment paper to prevent sticking.
- Use a meat thermometer: Use a meat thermometer to check the internal temperature of the burgers to make sure it’s reached 165°F. Chicken needs to be fully cooked, but you want to make sure you don’t overcook them.
- Let burgers rest: Letting the burgers rest for a few minutes after cooking locks in the juices.
Summer Savory Series
On the hunt for more fresh, flavorful recipes perfect for warm weather days? Whether you’re looking to beat the heat with no-cook meals, whip up crowd-pleasing pasta salads for your next BBQ, or dig into light and refreshing dishes, this series has you covered. Let’s keep the oven off and the vibes high!
Variations / Substitutions
- Ground turkey: Feel free to substitute the ground chicken with ground turkey if you prefer. Just be sure to use ground turkey with a little fat (like 93/7) to help keep the burgers juicy.
- Gluten-free: Use gluten-free breadcrumbs.
- Mayonnaise: If you hate mayo, you can substitute the mayonnaise for Greek yogurt or an egg.
- Spice it up: If you like a little bit of heat, mix in some smoked paprika, cayenne, or hot sauce to your burger mixture.
Storage / Freezing
- Storage: Store cooked ground chicken burgers in an airtight container in the fridge for 3–4 days.
- Freezer:
- Uncooked: Prepare the ground chicken mixture, form into patties and place them in a single layer in a freezer bag, or stacked with parchment paper in between each patty, and freeze immediately. They can be kept in this frozen state for up to 3 months. When you’re ready to cook the burgers, remove them from the freezer the night before and place them in the refrigerator until thawed or cook from frozen if preferred.
- Cooked: Cool completely, wrap in plastic wrap or foil, then place in an air-tight freezer safe baggie. Freeze for up to 3 months. Reheat in a skillet over medium heat or in the oven at 350°F for 10–15 minutes until warmed through.
FAQ
Why are my chicken burgers dry / how do I prevent them from being dry?
Since chicken is lean, it can easily dry out. Add moisture-rich ingredients like grated onion and a little bit of mayo (or Greek yogurt) to help add moisture. Also, make sure to not overcook. I like to use a meat thermometer and pull them at 165°F.
Why are my patties falling apart?
Ground chicken is lean and soft, so it needs binders like breadcrumbs and mayo to hold together. Also, be sure to form firm patties and let them chill before cooking. This will help them hold together better while cooking!
Can I cook these burgers in the oven or air fryer?
Absolutely. To cook in the oven, bake chicken burgers at 400°F for about 20–25 minutes, flipping halfway through. To cook in the air fryer, cook at 390°F for about 5 minutes, flip, and cook again for another 4-5 minutes or until the internal temp reaches 165°F.
Can I make these chicken burgers ahead of time?
Yes! You can form the patties and refrigerate them for up to 24 hours before cooking. You can also freeze uncooked patties between parchment paper and store in a zip-top bag for up to 3 months.
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Juicy Ground Chicken Burgers
Ingredients
- 1 lb. ground chicken (92-93% lean recommended)
- ⅓ cup Italian breadcrumbs
- ⅓ cup grated Parmesan cheese (I use the microplane to create fine shreds)
- ¼ cup grated white onion (with juices we want them finely grated so there are no chunks in the burger, but plenty of flavor.)
- 2 Tbsp. fresh parsley or chives (very finely chopped)
- 1 Tbsp. tomato paste (optional)
- 1 Tbsp. mayo (if not using tomato paste, add another Tbsp. mayo)
- ¾ tsp. kosher salt or more to taste
- ½ tsp. garlic powder or 1-2 cloves garlic (crushed or minced)
- black pepper to taste
For serving:
- Burger buns
- Lettuce, tomato, red onion, avocado, cheese
- Burger sauce
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix the burger ingredients together: In a large bowl, combine all ingredients together. Mix just until combined and be sure to avoid overmixing.1 lb. ground chicken, ⅓ cup Italian breadcrumbs, ⅓ cup grated Parmesan cheese, ¼ cup grated white onion, 2 Tbsp. fresh parsley or chives, 1 Tbsp. tomato paste, 1 Tbsp. mayo, ¾ tsp. kosher salt or more to taste, ½ tsp. garlic powder or 1-2 cloves garlic, black pepper to taste
- Create 4 patties: Divide the ground chicken mixture into 4 equal portions and form into patties, about ½ inch thick. You can lightly wet or oil your hands to prevent sticking, but it shouldn’t be too terrible to work with.
- Chill (optional): You can chill the patties in the fridge for 15-20 minutes (or covered for up to 1 day in advance). This can help the patties hold their shape while cooking/less likely to fall apart.Start Timer
- Cook: Heat a nonstick skillet, grill pan, or outdoor grill over medium heat. Lightly oil the pan (canola oil works well). Cook the burgers for 4-6 Start Timer minutes on each side, or until internal temperature reaches 165°F. If adding cheese, add a slice on during the last minute and cover with a lid to melt.
- Assemble: Assemble the chicken burgers on a toasted burger bun with your favorite toppings! Enjoy!Burger buns, Burger sauce, Lettuce, tomato, red onion, avocado, cheese
Notes
- Storage: Store cooked burgers in an airtight container in the fridge for 3–4 days.
- Freezer:
- Uncooked: Prepare the ground chicken mixture, form into patties and place them in a single layer in a freezer bag, or stacked with parchment paper in between each patty, and freeze immediately. They can be kept in this frozen state for up to 3 months. When you’re ready to cook the burgers, remove them from the freezer the night before and place them in the refrigerator until thawed or cook from frozen if preferred.
- Cooked: Cool completely, wrap in plastic wrap or foil, then place in an air-tight freezer safe baggie. Freeze for up to 3 months. Reheat in a skillet over medium heat or in the oven at 350°F for 10–15 minutes until warmed through.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
