These juicy, tender chicken burgers are everything a weeknight dinner should be: quick, flavorful, and made with ingredients you probably already have. Ground chicken gets mixed with sautéed onions, fresh parsley, and just enough mayo to keep things moist, then grilled up until golden and perfectly cooked through. I first made these on a Tuesday night when I was craving something lighter than beef but still wanted that satisfying burger experience, and they've been on repeat ever since. They're budget-friendly, easy to customize with your favorite toppings, and ready in just 20 minutes
If you're looking for more simple dinner recipes, you might also love The Best Coconut Chicken Soup Recipe or The Best Bruschetta Pasta Recipe or Delicious Marry Me Chicken Recipe for other quick meal ideas.
The best part? These grilled chicken burgers taste like something you'd order at a restaurant, but they come together in your own kitchen with barely any effort.
Why You'll Love This Chicken Burgers
Quick and easy. From start to finish, you're looking at 20 minutes. Perfect for busy weeknights when you want something homemade but don't have hours to spend in the kitchen.
Budget-friendly. Ground chicken is usually less expensive than beef, and this whole recipe costs less than $6 to make four burgers.
Healthier option. These lean ground chicken patties have less fat than Chicken Burgers, making them a lighter choice without sacrificing flavor.
Customizable. Top them however you like, serve them on regular buns or lettuce wraps, or even slice them up for salads. They're flexible and forgiving.
Great for grilling. These hold together beautifully on the grill and get those nice char marks that make burgers look (and taste) irresistible.
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Chicken Burgers Ingredients
Here's everything that goes into these homemade chicken burgers.
See Recipe Card Below This Post For Ingredient Quantities
Cooking oil: Used to sauté the onions until soft and fragrant, which adds moisture and flavor to the patties.
Yellow onion: Minced and cooked down, this adds natural sweetness and keeps the Chicken Burgers from drying out.
Ground chicken: The base of the recipe. Look for ground chicken that's not too lean (a little fat helps with juiciness).
Panko breadcrumbs: These light, crispy breadcrumbs bind the patties without making them heavy or dense.
Mayonnaise: Adds moisture and richness to the chicken mixture. Don't skip this, it makes a real difference.
Fresh parsley: Brings a pop of color and fresh, herby flavor. You can use dried in a pinch, but fresh is better.
Worcestershire sauce: A little tangy, a little savory, this deepens the overall flavor of the burgers.
Salt: Enhances all the other flavors and seasons the chicken properly.
Garlic powder: Adds a subtle garlicky warmth without overpowering the other ingredients.
Black pepper: Freshly cracked pepper gives a nice kick and rounds out the seasoning.
Hamburger buns: Toasted on the grill for a crispy, golden finish.
Optional toppings: Red onion, lettuce, tomato, and pickles are classic choices, but feel free to get creative.
How to Make Chicken Burgers
Here's a simple breakdown of each step.
Preheat the grill: Get your grill or grill pan heated to medium (around 400°F) so it's ready when your patties are formed.
Sauté the onion: Heat the oil in a skillet over medium heat, then add the minced onion and cook for 2 to 3 minutes until it's soft and smells amazing. Let it cool slightly.
Mix the patty ingredients: In a large bowl, combine the ground chicken, cooked onion, panko, mayo, parsley, Worcestershire, salt, garlic powder, and pepper. Mix gently until everything is just combined. Overworking the meat can make the burgers tough.
Shape the patties: Divide the mixture into four equal portions (about 4 ounces each). Shape each into a patty and press your thumb into the center to create a shallow indent. This helps them cook evenly and prevents puffing up.
Toast the buns: Place the buns cut-side down on the grill for 1 to 2 minutes until lightly golden and crisp. Set them aside.
Grill the patties: Cook the burgers for 4 to 5 minutes per side, or until the internal temperature reaches 165°F. They should be golden on the outside and fully cooked through.
Rest and serve: Let the burgers rest off the heat for a few minutes so the juices settle back in. Then pile them onto the toasted buns with your favorite toppings and dig in.
Substitutions and Variations
Ground turkey instead of chicken: Swap in ground turkey for a similar lean option. The flavor and texture will be almost identical.
Gluten-free breadcrumbs: Use gluten-free panko or crushed gluten-free crackers if needed.
Skip the grill: You can cook these in a skillet on the stovetop over medium heat. They'll turn out just as delicious.
Add cheese: Top each patty with a slice of cheddar, Swiss, or pepper jack during the last minute of cooking.
Spice it up: Mix in some red pepper flakes, cayenne, or a dash of hot sauce for a little heat.
Make them sliders: Form smaller patties and serve on slider buns for parties or game day.
Equipment FOr Chicken Burgers
Grill or grill pan: For cooking the patties and toasting the buns.
Medium skillet: To sauté the onions.
Large mixing bowl: For combining all the Chicken Burgers ingredients.
Measuring cups and spoons: To keep everything accurate.
Meat thermometer: Optional but helpful to ensure the burgers reach 165°F.
Storage and Reheating Tips
Refrigerator: Store cooked Chicken Burgers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.
Freezer: You can freeze uncooked patties by placing them on a baking sheet until firm, then transferring to a freezer bag. They'll keep for up to 3 months. Thaw in the fridge before cooking.
Freezing cooked burgers: Wrap each cooked patty individually in foil or plastic wrap, then store in a freezer bag for up to 2 months. Reheat in the oven at 350°F until warmed through.
Serving Suggestions
Classic burger style: Serve on toasted buns with lettuce, tomato, red onion, and pickles. Add a swipe of mayo or your favorite burger sauce.
Lettuce wraps: Skip the bun and wrap the patty in large lettuce leaves for a low-carb option. Add avocado slices and a drizzle of ranch.
Burger bowls: Chop the patty and serve over a bed of mixed greens with cherry tomatoes, cucumbers, and a tangy vinaigrette.
With sweet potato fries: Pair these burgers with crispy sweet potato fries and a side of coleslaw for a complete meal.
Expert Tips
Don't skip the indent: Pressing a shallow dent in the center of each patty really does prevent them from puffing up into little domes while cooking.
Use a meat thermometer: Chicken needs to reach 165°F for safety, and a thermometer takes the guesswork out.
Keep the meat cold: If your chicken mixture gets too warm, the patties can fall apart. Work quickly and keep everything chilled.
Don't press down while cooking: Resist the urge to smash the patties with a spatula. You'll squeeze out all the juices and end up with dry burgers.
Let them rest: A few minutes of resting time lets the juices redistribute, making every bite more flavorful.
Toast those buns: It only takes a minute, but toasted buns add texture and keep them from getting soggy.
What Makes These Chicken Burgers Special
I'll be honest, chicken burgers used to intimidate me. They have a reputation for turning out dry or bland, but this recipe solves both problems. The secret is in the mix: sautéed onions add moisture and sweetness, panko breadcrumbs help hold everything together without making the patties dense, and a bit of mayo keeps them juicy even after they hit the grill.
These are leaner than traditional beef burgers but still packed with flavor from garlic powder, Worcestershire sauce, and fresh parsley. They're also incredibly versatile, so you can dress them up with all your favorite burger toppings or keep things simple with just lettuce and tomato.
FAQ
What do you put in a chicken burger?
Ground chicken gets mixed with sautéed onions, panko breadcrumbs, mayo, fresh parsley, Worcestershire sauce, and seasonings like salt, garlic powder, and pepper. These ingredients keep the patties moist, flavorful, and easy to work with. You can also add extras like shredded cheese, hot sauce, or diced jalapeños if you want to switch things up.
What is the best sauce for chicken burgers?
Classic mayo or a tangy burger sauce works great, but you can also try ranch, honey mustard, chipotle mayo, or even a simple mix of ketchup and mustard. If you're feeling adventurous, a garlic aioli or sriracha mayo adds a nice kick. The key is to match the sauce to your toppings.
How do you make chicken burgers with ground chicken?
Start by sautéing onions for moisture and flavor, then mix them with ground chicken, panko, mayo, and seasonings. Form the mixture into patties, press an indent in the center, and grill or pan-fry until the internal temperature reaches 165°F. It's simple, quick, and results in juicy, flavorful burgers every time.
Why don't Americans call it a chicken burger?
In the U.S., the term "burger" traditionally refers to ground beef, so when chicken is used, it's often called a "chicken sandwich" instead. That said, plenty of Americans do use "chicken burger" when the chicken is ground and shaped into a patty, just like these. It's more about regional language habits than a strict rule.
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Pairing
These are my favorite dishes to serve with Chicken Burgers
Chicken Burgers
Ingredients
- 1 tablespoon cooking oil for sautéing
- ¼ cup yellow onion minced
- 1 lb. ground chicken lean, for healthier burgers
- ¼ cup panko breadcrumbs helps bind the burger mixture
- 2 tablespoon mayonnaise adds moisture and flavor
- 1 tablespoon fresh parsley minced, for flavor
- 1 teaspoon Worcestershire sauce adds umami flavor
- ½ teaspoon salt seasoning
- ½ teaspoon garlic powder adds depth
- ¼ teaspoon black pepper freshly cracked for best flavor
- 4 hamburger buns for serving, toasted
Optional Toppings:
- red onion sliced, for crunch
- lettuce for freshness
- tomato sliced, for juiciness
- pickles for a tangy crunch
Instructions
- Preheat your grill or grill pan to medium heat (about 400°F).
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Heat oil in a skillet over medium heat. Add the minced onion and sauté for 2–3 minutes, until soft and fragrant. Remove from heat.
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In a large bowl, combine the ground chicken, sautéed onion, panko, mayo, parsley, Worcestershire sauce, salt, garlic powder, and pepper. Mix until just combined, being careful not to overwork the meat.
- Divide the mixture into four equal portions (about 4 oz each). Gently shape into patties and press a shallow indent into the center of each patty with your thumb to help them cook evenly and prevent puffing up.
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Place buns cut-side down on the hot grill for 1–2 minutes, until lightly golden and crisp. Set aside.
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Grill the patties for 4–5 minutes per side or until fully cooked and the internal temperature reaches 165°F.
- Let the burgers rest for a few minutes to allow the juices to redistribute. Then serve on the toasted buns with your favorite toppings.
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