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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.

grilled ground chicken burger loaded with toppings
Photos updated 8/2020

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, these Chicken Patties, or this Easy Salmon Burger Recipe.

easy ground chicken burgers collage (burger patty ingredients in a glass prep bowl on one side and it all mixed together in the glass bowl on the second side)

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.

collage with ground chicken burger patties (raw) on wax paper and the burger sauce in a blue bowl

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.

homemade ground chicken burger toppings on a plate (bun, lettuce, tomato, red onions)

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.

grilled ground chicken burger patties (cooked) on a plate

Do you ever make burgers with ground chicken? I hope you will give this ground chicken burger recipe a try!

grilled ground chicken burger loaded with toppings
4.92 from 62 votes

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.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 6


Burger sauce:

  • 1 cup mayo
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Salt & pepper to taste


  • 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


  • 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.


  • 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.


Calories: 184kcal, Carbohydrates: 8g, Protein: 15g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 67mg, Sodium: 209mg, Potassium: 439mg, Fiber: 1g, Sugar: 1g, Vitamin A: 69IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 2mg

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.

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chicken burger with condiments on the side
Original photo from when this post was first published.

Hi! I’m Natasha.

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  1. 5 stars
    This is by far my favorite burger recipe! My store was out of ground chicken, so I subbed for ground turkey and it was delicious! Instead of the sauce, I mixed mayo with siracha and it took this burger to the next level!!! Can’t wait to make it again.

  2. I really do wish that recipes emanating from the US would bear in mind that nearly no one in the rest of the world understands cup measurements, especially since a cup does not seem to be a standard unit (for instance a cup of flour is 120g but a cup of butter is 240g, allegedly). Totally baffling.

    1. Hi Titus! We understand your frustration with measuring systems not being uniform internationally. Right now we’re limited in terms of converting measurements by the technology our developer produces for our audience, which is primarily US-based. But thank you for the feedback, and we hope to accommodate more of our global readers in the future!

  3. 5 stars
    Made these last night-delish. Quick question. Can I freeze the patties before or after they are cooked?

    Thanks for the outstanding recipe

    1. Hi Kat! So glad you enjoyed them. I haven’t tested this, but I would freeze them before they’re cooked. You could store them in stacks with parchment paper in between.

  4. 5 stars
    Best chicken burgers ever!!! Seriously!!!We love love them
    !!! Juicy, full of fresh flavours & the mayo is wow!!! Thank you, a keeper recipe for sure. From us in Adelaide, Australia .

  5. 5 stars
    Love these burgers. I did cheat and add a pat of butter on top just before taking them off the heat. I also used a frying pan to cook them as I prefer my burgers cooked on hot plate rather than a grill.

  6. 5 stars
    I made these yesterday and they were delicious, including the topping sauce. My husband whose is a hardcore beef burger fan enjoyed them as well and even had a second one (without a bun).
    Will definitely make them again. Thanks for this recipe.