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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.
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. Easily mince it with a garlic press.
- 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 do you 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.
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.
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 on the side!
- They would also be delicious served with a refreshing side salad like my Creamy Cucumber Salad, this Best Coleslaw, 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.
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. 🙂
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 don’t 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! 🙂
These burgers were delicious! Such good flavor and very moist. Thank you!
You’re very welcome, Sarah! 😀
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. 🙂
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!! 🙂
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 😋
That makes me so happy!!! 😀
Hi I would like to make these burgers but don’t 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. 🙂 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!