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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.
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.
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, Quick Pickled Red Onions, 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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These burgers are fantastic. I especially like the way the sauce pairs with the patty seasoning. Excellent!
I’m so glad you enjoyed them!
I made this for a bbq & all my hard core foodies were impressed & asked for the recipe! I omitted the water since mix looked quite moist. Any Salt & Lavender recipe I’ve tried has been amazing – easy and delicious!!
That’s awesome!! I’m so happy to hear you enjoyed this and other recipes from here! Thanks for your review. š
Not joking, I have made these burgers once a week for about 2 years and they come out delicious EVERY TIME! I rotate between ground chicken and ground turkey, both are great. Also easy to sub in any onion if you donāt have chives. They are moist, flavorful, and come out so good on the grill every single time I make them. Thank you for this awesome recipe!!
That’s so nice to hear, Amanda!! You’re very welcome, and I appreciate you taking the time to write me a review! š
These burgers were delicious! Such good flavor and very moist. Thank you!
You’re very welcome, Sarah! š
This was just insanely delicious, possibly one of the better burgers I have ever had with any protein. I didn’t make the sauce, instead just made a basic russian dressing (ketchup and mayo). Cooked them on the grill which was smoking hot and well oiled and they were well-seared, moist, just so good. Added a slice of cheddar cheese to each. Will definitely make again!
That’s so nice to hear, Emily!! So glad they were a hit, and I appreciate your thorough review. š
This was so great. I didn’t know you could put things in ground chicken and turn it into a burger. I added pineapple and coconut. It didn’t look like a hockey puck but I tried.
I’m so glad you enjoyed it!! š
LOVE THESE!! I don’t eat red meat but am often craving a good burger. These are by far the best I’ve tried. We had a really snowy winter and couldn’t get to our BBQ so I just baked in oven at 350 for 30 mins (broiled for last couple mins just to get a bit if a crisp to the top).
Amazing on a brioche bun. I make these once a week š
That makes me so happy!!! š
Hi I would like to make these burgers but donāt have fresh herbs can I substitute with dried? Thank you
Hi Maria! You could definitely try, but the flavor will be a bit different.
Excellent! I am not a big chicken eater, but had bariatric surgery and was wanting a juicy beef hamburger but knew that was not a good idea. So, I thought what could I eat that would be a good substitute. I found your recipe and I will probably never eat another beef hamburger. It is so tasty!
Yay!! I’m so happy to hear you enjoyed these burgers, Nancy. š Appreciate your review!
Sadly , I cannot give a better rating than 3 stars. The flavors overall were good, but had I realized the texture of the chicken patty was going to be like meatloaf, I would not have made this. (I love meatloaf, however, this was too mushy for me). I even made extra patties to put in the freezer for another day, but I had to toss them out after eating the burger. I was excited to try this after reading many reviews, but next time, I will just grill a chicken breast instead. I think the sauce would still be tasty on the sandwich, and even the rest of the ingredients sans the bread crumbs could make a tasty marinade to spread on the chicken before grilling. (mayo will keep it moist).
I like the idea and flavors of this recipe, but the texture of the burger wasn’t for me. I will continue to use your recipes, as so many are delicious.
Sorry you didn’t enjoy them, Cathy! Thanks for your honest review.
How else would the texture of ground chicken be? It isn’t a chicken breast!