With this juicy chicken burger recipe, burger night can be healthier and easier than ever!
If you’ve every been disappointed by a chicken burger that was dry or that fell apart on you, I hear you. This juicy chicken burger recipe has flavorful burger patties that won’t disappoint. You can cook these burgers on the stove or on the grill and they’re guaranteed to hold together and to be delicious.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Ingredients For Chicken Burgers
First, you’ll want ground chicken in order to make this burger. Sure you could grill chicken breasts and put them on a bun, but that’s really a chicken sandwich not a burger.
This chicken burger is very similar to my Turkey Burger recipe, however the chicken doesn’t need as much moisture added as the ground turkey does. My solution? Beat an egg, but instead of adding all of it, just add two tablespoons to your patty mixture.
For seasoning, we’ll use salt and black pepper, garlic powder, onion powder, and chili powder. I’ve found that the onion and garlic powder work better than fresh for these burger patties, because the diced onions can contribute to the patties falling apart. I also like to add some Worcestershire sauce, which not only adds some meaty flavor but also adds some color to the burger patties.
Making Chicken Burger Patties
It’s important not to overmix the meat or you’ll end up with tough chicken. I find it best to mix the two tablespoons of egg along with all the seasonings first so that you know it’s all thoroughly combined. Then add that to your ground chicken in a mixing bowl. Mix until just combined. Since the other ingredients were already mixed well, you don’t have to do as much mixing to get everything even.
Divide the chicken mixture into four portions. Shape them into patties and then let them rest in the fridge for at least an hour. The time in the fridge firms up the burgers so that they hold together better. So, don’t skip the refrigerator step or you may end up with burgers that don’t stay together well.
How To Cook Ground Chicken Burgers
I usually make these on the stovetop, but if you prefer to grill you can follow the same instructions. Just lightly oil the grill and heat it for direct cooking over medium-high heat.
To pan-fry, heat your skillet over medium-high heat and add some cooking oil. Cook the chicken patties until the internal temperature has reached 160°F on an instant read thermometer, about 3-4 minutes each side. You’ll end up with flavorful, juicy chicken burgers.
If you’d like, you can alternatively cook your burgers in the oven, following these instructions. Or, cook your burgers in the air fryer like this.
Add your chicken burger patties to buns and assemble with your favorite toppings. You can’t go wrong with lettuce, tomato, and red onion but you could also add melty cheese or burger sauce to yours. This homemade Sriracha Mayo is also amazing. Let me know in the comments what you put on your amazing chicken burgers.
More Burger Recipes
If you love to switch up what you’re cooking for burger night, make sure to try these recipes too.
Podcast Episode: Making Chicken Burgers
Listen to me explain briefly about how to make these burgers, along with some other great tips, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Easy Juicy Chicken Burger Recipe
- Prep Time: 15 minutes
- Rest Time: 1 hour
- Cook Time: 8 minutes
- Total Time: 1 hour 23 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
With this juicy chicken burger recipe, burger night can be healthier and easier than ever!
Ingredients
- 1 large egg, beaten (use 2 Tbsp.)
- 1 Tbsp. Worcestershire sauce
- 3/4 tsp. salt
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. pepper
- 1 lb. ground chicken
- Cooking oil
- 4 hamburger buns
Instructions
- Beat the egg and add 2 tablespoons of it to a large bowl. Discard remaining egg. To the bowl also add the Worcestershire, salt, chili powder, garlic powder, onion powder, and pepper. Stir well to combine.
- Add the ground chicken and use your hands to mix, but handle the mixture as gently and sparingly as possible (overmixing can make the burgers tough). Mixture will be a bit sticky, moisten hands lightly between each patty to it doesn’t stick to you.
- Divide the mixture into 4 equal portions. Shape each into a ball, then flatten the balls into discs, about 4 inches in diameter. Make them thinner in the center to help them cook through more evenly and so that they don’t bulge as much when cooking.
- Arrange the patties on a plate or platter, cover with plastic wrap, and refrigerate for at least an hour.
- Heat a skillet or grill to medium-high and lightly oil the skillet or grate. Cook the patties until they are no longer pink in the middle and are cooked through to an internal temperature is 165°F, 3-4 minutes per side.
- Arrange the patties on the buns and serve with your favorite toppings.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Yes! I’ve definitely had trouble making chicken burgers at home before, but this turned out great. Thank you!!
I reread the recipe Christine and you were right!! However they were delicious and we are making them again on Thursday
This recipe was too ‘WET’ to use as a chicken burger, will buy another lb of ground chicken and have them for dinner tomorrow! Disappointed!
Linda, I actually make this recipe all the time and it works beautifully, so I have questions.
Did you use the whole egg or just the two tablespoons that are called for in the instructions? That’s really important.
Did you let the patties rest in the fridge for an hour after shaping them? I find they are quite sticky to work with when shaping them. I wet my hands lightly in between each patty to help them not stick. But it is critical that they rest in the fridge for the hour to help them hold together.
I will say that they are meant to be on the wet/sticky side because that is what keeps them juicy. We want them a bit wet but held together so that they’re moist once cooked. Hope that helps you!