This post may contain affiliate links. Please read our disclosure policy.
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.
You may also like these Easy Ground Turkey Burgers or Chicken Patties next.
Why you’ll love it
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 does. As long as you don’t overcook this burger, it’ll be fantastic.
These homemade chicken burgers are really easy to make, juicy, and absolutely delicious. I whipped up a simple but flavorful mayo-based burger sauce to complement these burgers that has a hint of smoky flavor. They’ll be a favorite all summer long!
What you’ll need
- Ground chicken – the star of these burgers. Make sure to adequately season with salt & pepper.
- Mayo – for moisture to ensure they don’t dry out
- Lemon juice – a touch of acidity and brightness
- Italian breadcrumbs – to bind everything together and add herb flavor
- Oregano and chives – to boost the flavor and impart a freshness
- Garlic – more savory goodness
- Sauce – the optional sauce has mayo, lemon juice, Dijon mustard, and smoked paprika
Helpful tips
- Don’t overhandle the meat. You don’t want the ground chicken patties resembling hockey pucks.
- Make a little depression with your thumb in the center of each burger so that 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.
How to make ground chicken burgers
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a medium bowl, combine the burger sauce ingredients. Oil and preheat the grill. Add the burger patty ingredients to a prep bowl, and mix using your hands. Don’t overwork the mixture.
Form each patty, and place them on wax paper. Press your thumb into the middle of each to make a depression. Grill until cooked to 165F. Toast the buns if desired. Assemble the burgers, and enjoy!
How long to grill?
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).
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I highly recommend using these disposable nitrile gloves to make handling the patties easier.
- 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.
- Easily mince the garlic with a garlic press.
Substitutions and variations
- Don’t have a BBQ? You could also use a grill pan or frying pan to make these.
- Feel free to change up the fresh herbs depending on what’s in your garden.
- If you want a little heat in the burger sauce, add a little bit of sriracha for a kick. You could also try my classic Easy Burger Sauce instead of the one below.
What to serve with chicken burgers
- As always, you can top these with your preferred toppings. These burgers can be pretty healthy depending on how you top them. I like the suggested burger sauce, sliced tomato, avocado, Quick Pickled Red Onions, and butter lettuce, but the possibilities are endless!
- Don’t forget the southern Sweet Tea and Snickers Salad on the side!
- They would also be delicious served with a refreshing side salad like my Creamy Cucumber Salad, this Best Coleslaw, Jalapeno Slaw, or spring mix with my Simple Homemade Honey Mustard Dressing.
Leftovers and storage
- Store leftover cooked patties in the fridge for 3-4 days in the fridge in an airtight container.
- These ground chicken burgers can be frozen for up to 3 months.
If you made this ground chicken burger recipe, please leave a star rating and review below! You can also tag me on Instagram with any of your S&L creations.
The Best Ground Chicken Burgers
Ingredients
Burger sauce:
- 1 cup mayo
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Burgers:
- 1 pound ground chicken
- 2 tablespoons mayo
- Juice of 1/2 lemon
- 1/2 cup Italian seasoned breadcrumbs
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh chives
- 1 large clove garlic minced
- Salt & pepper to taste
For serving:
- Hamburger buns, butter leaf lettuce, tomato, avocado, red onion, etc. optional, to taste
Instructions
- Stir the burger sauce ingredients together in a medium bowl. Taste and adjust as needed.
- Oil and preheat your grill to medium-high heat.
- In a medium-to-large bowl, add the burger ingredients. 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 their internal temperature is at least 165F. Cooking time really depends on your grill and the thickness of the patties. Mine generally take 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 on the grill for about 30 seconds if desired.
- Assemble burgers by spreading the sauce onto each bun and adding the burger patties and toppings.
Notes
- See more tips & tricks within the blog post.
- Chicken is safe to eat when it’s reached an internal temperature of 165F. Use an instant read thermometer to test for doneness. Overcooked chicken burgers will be dry.
- You can also find this recipe in chapter 7 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Why so much sauce?? For 6 burgers, it still only takes a little on each bun. So so much left over. I’ll never use all of it up! They were ok
I don’t skimp on sauce. You can always use it for something else or just toss it if you’re not a person who likes very much. I personally would be disappointed with too little sauce. Guess you can’t please everyone!
First time making a chicken burger and with this recipe won’t be the last. Great tasting, with the added lemon juice so flavourful. Made 4 perfect burgers, next time will definitely make the burger sauce, was low on mayo.
Onto another great recipe from this team.🇨🇦
Thank you so much!
perfection. has become one of my signature dishes, always requested by friends and family. so so good.
Yay!! Thanks so much, Emily! 😀
These were excellent!! I decided to make them because I had an abundance of fresh oregano in my garden, and I have a lemon tree as well. The only thing I left out were the fresh chives, because I didn’t have any. I also didn’t have Italian brad crumbs, only plain. So I added seasonings and Parmesan to the plain crumbs, using a recipe I found online. I made the burgers into three large patties for my family of 3, and my husband grilled them perfectly. So moist and delicious! Will definitely make again!
Thank you, Jenni!!