These ground chicken burgers are juicy, moist, and flavorful! No more dry chicken, and you can have these burgers on the table in half an hour.
This post was originally published on May 27, 2016. I've updated the post with new photos and more tips. Same great recipe as before!
Ground chicken doesn't always conjure up mouthwatering images, but this chicken burger is moist! I don't like that word, but when you think of chicken burgers, "moist" doesn't always come to mind. Cardboard sometimes comes to mind.
As long as you don't overcook this burger, it'll be fantastic.
You may also like my Easy Ground Turkey Burgers or this Easy Salmon Burger Recipe.
How do you make burgers with ground chicken?
Add the burger ingredients to a mixing bowl and gently use your hands to mix it all together. Form into patties and place them on wax paper. Create a depression in the center of each patty to make sure they cook evenly.
I added fresh oregano and chives to boost the flavor and impart a freshness. Breadcrumbs, lemon juice, and mayo are the secret ingredients to ensure these chicken burgers don't dry out. There's a clove of garlic in these burgers because this is my recipe, and apparently I can't make stuff without garlic.
I whipped up a simple but flavorful mayo to complement these ground chicken burgers. Feel free to add it or skip it! As always, you can top these with your preferred toppings.
How long to grill chicken burgers?
It depends on the grill and the thickness of the burger patties, but with our gas BBQ we grilled them for 5 minutes on one side and 4 minutes on the other side (lid down). When an instant read meat thermometer registers 165F in the middle, they're safe to eat. The meat thermometer helps ensure that you don't overcook them! Dry burgers are no fun.
Tips and tricks to make the best grilled ground chicken burgers:
- Don't over handle the meat. You don't want the ground chicken patties resembling hockey pucks.
- Form patties and place them on wax paper.
- Make a little depression with your thumb in the center of each burger so they cook evenly.
- Make sure you oil the grill before it's up to temperature so they don't stick.
- Slide the burgers onto the grill using a metal spatula.
- Don't have a BBQ? You could also use a grill pan or frying pan to make these.
What to serve with homemade chicken burgers:
I top the burgers with the suggested burger sauce, sliced tomato, avocado, red onion, and butter leaf lettuce, but the possibilities are endless. These burgers can be pretty healthy depending on how you top them. They would also be delicious served with a refreshing side salad like my Creamy Cucumber Salad.
Do you ever make burgers with ground chicken? I hope you will give this ground chicken burger recipe a try!
The Best Ground Chicken Burgers
These ground chicken burgers are juicy, moist, and flavorful! No more dry chicken, and you can have these burgers on the table in half an hour.
Ingredients
Burger sauce:
- 1 cup mayo
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Burgers:
- 1 pound ground chicken breast
- 1 large clove garlic minced
- 1 tablespoon fresh chives chopped
- 2 tablespoons fresh oregano chopped
- Juice of 1/2 lemon
- 1/2 cup breadcrumbs (I used Italian flavored)
- 2 tablespoons mayo
- Salt & pepper to taste
- Serve with: hamburger buns, butter leaf lettuce, tomato, avocado, red onion, etc. optional, to taste
Instructions
-
Make the burger sauce by mixing the sauce ingredients together (mayo, mustard, lemon juice, smoked paprika, and salt & pepper). Taste and adjust as needed.
-
Oil and pre-heat your grill to medium-high heat.
-
Chop the chives and oregano, and prepare your toppings.
- In a medium to large bowl, add the ground chicken, chives, oregano, minced garlic, lemon juice, breadcrumbs, mayo, and salt & pepper. Using your hands, gently mix everything together, taking care to not over handle the mixture.
- Form burger patties one by one and place them on a sheet of wax paper. You should be able to make six average-size burger patties or four larger ones. Using your thumb, create a depression in the center of each patty so they cook evenly.
-
Cook the burger patties until internal temperature is at least 165F. Cooking time really depends on your grill and the thickness of the patties. Mine took 5 minutes on the first side and 4 minutes on the second side (gas BBQ).
- Once the burgers are cooked, you can toast the buns for about 30 seconds on each side if desired.
- Assemble burgers by spreading the mayo onto each bun and adding the burger patties and toppings.
Recipe Notes
- See more tips & tricks within the blog post.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. Nutrition for this recipe is just for the burger patties since the toppings are so subjective.
Rebecca Baack says
Amazing! Thanks so much for the great recipes. I am always looking for new and improved ways to cook ground chicken and this one is definitely a keeper. I added some feta cheese and Dijon mustard to the mix and they were perfection. Thank you!
Natasha says
You're very welcome! 🙂 Thanks for commenting, Rebecca!
Grace Newell says
Absolutely amazing! All of Natasha’s recipes are no fail, and delicious! Super moist and flavourful, and even better with yummy burger toppings (cheese, spinach, pickles, red onion etc). Definitely going to make again.
Natasha says
Aww thank you! 🙂
Rara says
Had only chicken mince on hand so ended up here . Kids absolutely loved it. Very juicy. Didn't really need a sauce. We just put salad leaves and jalapeños.
Natasha says
That's awesome!
VALERIE ANN PLUNKETT says
Best Chicken burger recipe I've ever made! Very moist and favorable!
Natasha says
That's great to hear!
TSRC says
SOOOO GOOOOD!!! These are so easy, so flavorful and so awesome! I used to make chicken burgers all the time and got tired of them as they were bland. These have revived my interest in making and eating them again! Thank you!
Natasha says
I'm so happy that you like these! 🙂 Thanks for commenting!
Greg Ledford says
Colossal failure. The chicken burgers did not hold together on the grill. Had to bring them inside and turn them into chicken sloppy joe.
Natasha says
That's not good! I'm sorry that happened. Were they somehow dry/crumbly? In my experience ground chicken is very sticky so that is odd.
TSRC says
You must’ve done something wrong as these were PERFECT!
David says
Chicken burgers cannot compare with a beef burger. Don't bother.
Natasha says
I actually prefer beef burgers too, but this is a website/business where I make recipes not just for myself. Thanks for your feedback. Bored tonight?
Randy Brandman says
My family loved these burgers ! Gave the recipe to my friends at the dog park .. they also loved it !
Natasha says
Wonderful!! Thanks for sharing the recipe with your friends! 🙂
Johannes says
is there a way to use almond flour and how much would be appropriate.
Natasha says
Hi! Unfortunately, I rarely cook with almond flour so I can't speculate. I have never made burgers with it before. Are you talking to replace the breadcrumbs or?
Beth says
If you're looking to be gluten free, you can use oats instead! Just blitz them up into crumbs.
Shirley says
So tasty and juicy, everyone loved it. It really brightened our stay at home COVID day. Better than eating out !
Natasha says
Wonderful!! I'm so happy they were a hit!
Maxine says
I’ve been making different recipes each time I cook during Covid. This is our favourite chicken burger recipe and I’ve tried quite a few over the past several months. I cooked them in a cast iron pan with a bit of oil (5 minutes per side) used the recommended sauce and toppings, and put gruyere cheese on my husband’s (which he absolutely loved). I’m going to save this for my permanent recipe when all this ends - for I can’t break my constant new recipe streak yet lol. Thanks for the recipe!
Natasha says
That's great!! So pleased you enjoyed them so much, Maxine! I love that idea of trying new recipes... makes the mundane so much better. 🙂
Jane says
The amount of oregano seemed excessive however I did use dried. Perhaps if substituting dried it should be 1 tsp at most? I’d be interested in your thoughts.
Natasha says
I agree - fresh oregano is much different than dried. 1 teaspoon at most is what I'd suggest as well.
Melissa says
These were awesome. I added fresh scallions, fresh basil, and a little ground hot pepper blend. They were the most flavorful burger we've had and our new favorite. We used goat cheese and pesto for condiments and they were fantastic.
Natasha says
I'm so pleased to hear that!! 🙂
Saj says
Hi there
Can I make these burgers in the oven?
Natasha says
Hi! Hmm I haven’t ever made burgers in the oven. Can you fry them? I really can’t comment on cooking time or if they would work in the oven - sorry!
Lauran Cantwell says
Delicious. I added a little cayenne pepper, shredded cheddar and real bacon bits to burger mix before grilling on a flat electric griddle. I was also a little generous with the mayo because I was skeptical of no egg. They were juicy and perfect. Served on regular burger buns with lettuce, tomato and a chipotle mayo sauce.
Will definetly make again. Thanks
Natasha says
I'm so glad they worked out for you!! 🙂 You're welcome!
Pat Rodriguez says
I made these chicken burgers last night and they were fabulous. I didn't make the sauce because I didn't want all that mayo. I did add a good local bacon to the burger along with cheddar cheese and a fresh tomato. Delicious!!! Thanks so much for this recipe.
Natasha says
I'm so happy you enjoyed them, Pat!! Thanks for commenting. 🙂
MB says
I made these last week and they were superb. I will be making them on a weekly basis.
Natasha says
I'm so happy to hear that!!!
Cleveland says
Is there a reason you don’t put them in the oven? I don’t have a grill.
Natasha says
Yes, because grilling infuses a smokey flavor and is the tastiest way to cook burgers IMO. You could fry them in a skillet or do them in the oven. I don't have any suggestions on timing, so you may want to use a meat thermometer to ensure they're cooked properly.
Joanna says
Do you have the nutritional values for these chicken burgers?
Natasha says
Hi! Just added it for you. I did it for just the burger patties since the rest is so subjective depending on what people eat them with (burger buns, condiments, etc. vary).
Cleveland says
No. Most times we use the oven. We are diabetic.
Annie says
I don't like ground chicken that much but thought I'd give this tasty sounding recipe a try. I made this tonight and we LOVED it! The fresh herbs gave it that extra something. Definitely making this again. Thank you!.
Natasha says
I'm so happy it worked out for you, Annie! 😀
Mariah Williams says
Best homemade chicken burgers I’ve ever had. They are so juicy and flavourful. Definitely a staple in my house!
Natasha says
Aww so glad to hear that! ♥️
Kathleen McKenna says
OHMYWORD!!! Natasha these are delish, juicy ( much better word than moist ) and pulls together in minutes!
Thanks for sharing. Usually I put grated carrot in my chicken burgers to try and get more veg's into the grandkids, it will be a great add in for this recipe for them.
The sauce was divine too 😉
Natasha says
Juicy is a good word!! Haha. So glad you liked them, Kathleen!
Carol says
My first time making your chick burgers. Had no lemon. Sub dry white wine. Soaked dry oreg and chives until soft, and used panko. He ate out last night! Tonight he must eat at home! I used red bird ground chicken. Let you know what happens. He is a beef man.
Natasha says
Let me know what he thinks 🙂
Chris says
Wow, even my fussy boys loved including sauce, it’s a winner
Natasha says
I'm so happy to hear that, Chris! 😀
Darlene Harrison says
Absolutely a fabulous recipe. This is easy and fantastically delicious. I have already shared the recipe and expect to do these burgers and share this recipe as well as look and try others recipes from this site again and again.
Natasha says
Aww so glad to hear it, Darlene! Thanks for sharing and so happy you like the recipe! 🙂
Vito Russillo says
Love the recipe I just added one egg to the recipe and it was delicious plus I used a spicy mayo.
Natasha says
Great! I am so pleased you liked it!
Kelly says
My family loved these burgers, I made mini burgers and served them on Hawaiian buns. I cooked them on the grill, about 9 minutes total. Will definitely be making these again!
Natasha says
I am so happy that your family enjoyed them!! 🙂 Thanks for leaving a sweet comment.
Rian says
Hi Natasha
I bought ground chicken by accident. I am going to try this out. Thank you so much.
Natasha says
Hope you like it, Rian!
Hyunika says
Hi Natasha,
This is my first time making chicken burger, been searching for recipes... I found yours.and tried making it. It was delicious , everyone loves it, moist and juicy!. Thank you for sharing this recipe.
Natasha says
I am so happy to hear that, Hyunika! Thank you for letting me know! 🙂
Christopher Franchi says
I just finished eating one of these burgers and all I can say is OMG!!! I have tried other chicken burgers before and I did not care for them. As self professed burger lover I never thought I would be typing these words. For all you reading this, THIS IS A GREAT RECIPE. Thank you so much for taking the time to share this recipe with us.
Natasha says
That's so great to hear, Christopher! I'm so happy you liked the burgers. 🙂
Ted Carlson says
This is without a doubt the best chicken burger I have ever tasted.
I ground fresh organic chicken breast and put a slice of provolone cheese on each burger on the grill.
Other than that I followed the recipe exactly, our dinner company all gave this a 10 rating.
Thank you so much, this recipe is now in my "best of" recipe rack.
Natasha says
Oh wow... I'm so pleased to hear that, Ted!! 🙂 Thanks so much for leaving such a thoughtful comment.
Kik says
Hi Ted. I would like to grind my own chicken breasts as well. I'm curious as to what you used to do it? An old fashioned meat grinder, or a food processor?
Sharon Carter says
Absolutely wonderful! So easy and flavorful and moist (I don't like that word either 🙂 The smoked paprika mayo sauce really made this burger special. Adding the fresh oregano which I had left over from Thanksgiving added to the freshness. Just follow this recipe and you won't be disappointed. I did not have the bib lettuce so I used arugula..so good! Thank you this one I will be making it again!
Natasha says
I'm so happy you enjoyed them, Sharon! 🙂
Maureen Chenoweth says
These are the best chicken burgers ever! So juicy and flavorful! I have made them several times, much better than beef!
Natasha says
Your comment made my day! So happy you love them, Maureen! XO
kaveh says
This is a really great recipe. I use it all the time!
Natasha says
Thanks for taking the time to leave a comment! I'm so glad. 🙂
Rachael Humphrey says
I started making these last year. My girls are hesitant on trying anything"new" so I called these crabby patties(they love SpongeBob) my girls absolutely love these! They are a monthly request now and I use 2lbs so we can have leftovers 🤣.
Natasha says
Haha I love the crabby patties idea!! So glad your girls like them!
Debs @ Wilde Orchard says
Love this Natasha! And the grill marks on that burger look amazing!
Natasha says
Thanks Debs!!
Donna (Just One Donna) says
Surprisingly, I have never made a ground chicken burger. I usually just grill a chicken breast and then use that in place of a ground patty, but I'm thinking I should give this a try.
Natasha says
I've done that too. It's definitely a bit different and lighter than beef. Let me know if you do try it 🙂
Alison W Snowden says
I made this tonight - and it was great! So I tweaked the recipe a little bit based on what was in my fridge...I happened to have Kewpie mayo (if you don't know what this is, look it up and then hunt it down at your local Asian food store; you won't be sorry) and Panko crumbs instead of regular breadcrumbs. Also added a splash of Caesar salad dressing in place of the dijon and garlic, this did the trick. Everything else as advertised, including oregano. I had a bottle of yum-yum sauce (see Asian market reference above) so used that instead of the also-delicious-sounding sauce recipe provided. As Natasha said, make your burgers gently and then handle with care on the grill...check often to see that they're getting those nice grill marks without burning. They were not at all dry as poultry burgers tend to be, and so awesome when topped off with a slice of provolone left to melt and some fresh avocado. I will definitely make this again. Thanks, Natasha!
Natasha says
So happy you enjoyed them! Thanks for sharing your tweaks! I definitely need to get some of that mayo. 🙂