Ground Chicken Burger Recipes
These ground chicken burgers are my weekday superhero: quick, juicy, and forgiving when my brain has checked out by 5 p.m. They’re not trying to be fancy—just a well-seasoned patty that crisps up on the edges, stays tender inside, and plays nice with a messy stack of toppings. If you’re bored of the same old beef burger or trying to eat a little lighter without eating sad, these are your new go-to.
My husband basically declared them “weekend-worthy” after the first bite and now asks for them when he’s had a rough day. My kid calls them “chicken discs” and will eat three if I let him. We once forgot to thaw the chicken and I ended up grating an apple into the mix to add moisture—don’t knock it, the apple trick actually saved dinner and became a secret family hack.
Why You’ll Love This Ground Chicken Burger Recipes
– They cook fast and don’t suck the life out of you on weeknights.
– Ground chicken is mild, so you can riff on flavors—Mediterranean one night, Sriracha mayo the next.
– They’re tender, not dry—if you don’t overwork the meat.
– Perfect for picky eaters who like plain-ish meat but will tolerate adventurous sauces.
Kitchen Talk
I have a habit of adding one weird thing to every burger batch—grated apple, a splash of soy, or crumbled feta—because it keeps me entertained. Once I tried squeezing out the excess moisture by pressing patties with a spoon (don’t do that), and I learned the hard way that gentle hands = fluffy burgers. Also: scrape off the fond from the pan into a little sauce at the end. That browned stuff is flavor gold.
MORE OF OUR FAVORITE…
Shopping Tips
– Protein: Buy fresh ground chicken with a good pink color and short shelf life; if buying pre-packaged, check the pack date. Dark-and-white blend is juicier than pure white breast-only blends.
– Spices: Keep a basic mix (smoked paprika, garlic powder, black pepper) on hand; the right spice blend makes these feel far more intentional.
– Fresh Herbs: Parsley or cilantro brightens the whole thing—buy a small bunch and use it up in the week’s cooking.
– Cheese: A melty slice like provolone or cheddar is all it takes; tangy feta crumbles also play really well if you’re leaning Mediterranean.
– Grains/Pasta: If you’re buying buns, look for sturdy rolls (brioche or potato rolls hold up best). Toast them in the skillet to soak up flavor.
Prep Ahead Ideas
– Mix the burger seasoning and combine it with the ground chicken a few hours or a day ahead—form patties and separate them with parchment in a shallow container for easy grab-and-sizzle dinner.
– Chop toppings (onion, tomato, lettuce) and store in airtight containers or zip bags; keep sauces in jars in the fridge.
– If you want freezer-ready meals, freeze patties individually on a tray, then bag them—thaw in the fridge overnight or cook from partially frozen with a few extra minutes.
Time-Saving Tricks
– Use a hot, cast-iron or heavy skillet so you get a fast sear—no long waiting for color.
– Swap fresh onions for jarred grilled onions in a pinch, or use pre-shredded lettuce and bagged slaw for crunch.
– Double the batch and freeze half; next week you’ve got instant dinner without thinking.
– Don’t rush resting—let patties sit 3–5 minutes after cooking so the juices redistribute.
Common Mistakes
– Overworking the meat: squeeze and mix too much and you’ll get tough burgers. Fold ingredients gently and stop.
– Skipping the salt: under-seasoned chicken tastes flat—season inside the patty, then taste a tiny cooked scrap if you’re unsure.
– Crowding the pan: too many patties lower the pan temp and you’ll steam instead of brown; cook in batches.
– Cooking at too low a heat: you’ll get pallid burgers. Aim for medium-high to develop a crust.
What to Serve It With
– Sweet potato fries or classic fries for the kid-approved route.
– A crisp green salad with lemon vinaigrette for balance.
– Tangy coleslaw or quick pickled cucumbers to cut through richness.
– Grilled veggies or corn on the cob for a summer plate.
Tips & Mistakes
– Salt a little into the mix and finish with a sprinkle on the hot patty for depth.
– Keep patties uniform: use a measuring scoop or your palm to shape even sizes so they cook evenly.
– If one burger is overcooked, salvage it by topping with a saucy slaw or a smear of mayo to moisten.
Storage Tips
Leftovers keep in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet or oven so they don’t dry out; a splash of water on a plate covered with foil helps. Cold? Totally fine: I will eat these cold on toast for breakfast with mustard and no shame. For longer storage, freeze cooked patties up to 3 months and thaw in the fridge before reheating.
Variations and Substitutions
– Mediterranean: add chopped olives, feta, and oregano; serve with tzatziki.
– Asian twist: mix in grated ginger, scallion, and a little soy or tamari; top with quick pickled carrots.
– Low-carb: skip the bun and wrap in lettuce or serve over cauliflower rice.
– If you’re out of panko or breadcrumbs, a little rolled oats or crushed crackers will bind just fine.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Ground Chicken Burger Recipes
Ingredients
Main Ingredients
- 1.25 lb ground chicken
- 0.5 cup panko breadcrumbs
- 2 tbsp mayonnaise helps keep patties moist
- 3 tbsp finely minced red onion
- 1.5 tbsp chopped fresh parsley
- 2 tsp Worcestershire sauce
- 1.25 tsp Dijon mustard
- 0.5 tsp minced garlic
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.5 tsp smoked paprika
- 1 tbsp olive oil for the pan or grill grates
- 4 each burger buns split; toast if desired
- 4 oz sliced cheddar cheese optional
- 1 cup shredded lettuce for serving
- 0.5 cup sliced tomatoes for serving
- 0.5 cup dill pickle chips for serving
Instructions
Preparation Steps
- Stir the panko, mayo, onion, parsley, Worcestershire, Dijon, garlic, salt, pepper, and paprika in a bowl.
- Add the ground chicken and gently mix until just combined; avoid overworking.
- Form the mixture into 4 equal patties, about 1/2 inch thick. Press a shallow dimple in the center of each.
- Heat a large skillet or grill over medium-high. Brush with olive oil.
- Cook patties 5–6 minutes per side, until browned and 165°F inside. Add cheese during the last minute to melt.
- Toast buns cut-side down until lightly golden.
- Assemble burgers on buns with lettuce, tomato, and pickles. Add your favorite condiments and serve.
Notes
Featured Comments
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“New favorite here — family favorite. quick bite was spot on.”
“This morning favorite recipe was turned out amazing — the playful really stands out. Thanks!”
“Made this last night and it was so flavorful. Loved how the colorful came together.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“New favorite here — will make again. comforting was spot on.”
“Made this last night and it was so flavorful. Loved how the fun came together.”
“New favorite here — will make again. effortless was spot on.”
“This vibrant recipe was turned out amazing — the warming really stands out. Thanks!”
“This nourishing recipe was turned out amazing — the crunchy really stands out. Thanks!”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
