Ground Chicken Burgers
Inside: The three-part trick that keeps lean ground chicken from drying out, the egg-free binder that still holds these patties together, and the one grilling mistake that makes them fall apart before they hit the bun.
Chicken burgers can be dry and bland, but these ground chicken burgers are tender, moist and flavorful every time. Pan-fry them on the stovetop or throw them on the grill — either way, dinner’s on the table for the whole family. Get my secret for making healthy, homemade chicken patties so meaty and delicious that you can’t wait to sink your teeth into them.
Nothing beats a good burger; I love making them with various lean ground meats. Turkey burgers are my standard, and these buffalo burgers are a great change of pace.
Ground chicken breast is a healthy alternative to beef when craving a burger without the bloat. They fill you up without weighing you down.
However, making burgers with chicken can be a letdown because lean ground chicken (made from the breasts instead of the thighs) has less fat (and, consequently, less moisture) than dark meat.
That’s not the case here. These chicken burgers are moist, tender and flavorful. In other words, crave-worthy.
The fix is a three-part moisture strategy: a milk-soaked panade instead of egg, sweated zucchini and onion, and a spoonful of mayonnaise — enough fat to keep lean chicken breast from drying out, not enough to make the burgers greasy.
Why this recipe works:
- This ground chicken burger recipe uses a triple-threat of moist-makers:
- A panade–fresh breadcrumbs soaked in milk, mashed into a paste. The bread’s starches absorb the milk, which lubricates the meat to keep it tender. It’s the same chef’s trick I use for my Tender Italian Oven Baked Meatballs.
- Sweated vegetables – adds moisture and a healthy component at the same time. I use zucchini and onion, cooked down in olive oil until tender (you don’t want crunchy veg in a burger). When folded into the meat mixture, it holds onto moisture and keeps the burgers tender.
- A little fat–is enough to keep lean chicken breast from drying out, without making them greasy. I use about two tablespoons of mayonnaise per pound of chicken.
- Pan-fried or grilled–Use your favorite cooking method.
- Thick, even chicken patties–these meaty chicken burgers are uniform in size and without the domed effect so common in homemade burgers.
- Relatively healthy–chicken burgers are high-protein, low-carb, low-sodium, and low in saturated fat; made with vegetables and without eggs.
- Meaty, satisfying and delicious–Kids love them.
Ingredients:
- Lean Ground Chicken – 92% to 93% lean; from chicken breasts.
- Olive Oil – Or vegetable oil or canola oil.
- Zucchini – Grated on a box grater.
- Onion – Finely diced.
- Fresh Bread Crumbs – I remove the crusts from a slice of bread and use a food processor to make the crumbs.
- Milk – Can use dairy or another milk substitute.
- Mayonnaise – We like Duke’s or Hellmann’s.
- Dijon Mustard
- Seasoning Blend (I use my Creole seasoning recipe).
- Black Pepper – preferably fresh ground.
- Kosher Salt – We use Diamond Crystal Kosher salt; if you have Morton’s, cut back on the amount by about one-third, as Morton’s contains more salt by volume.
- Italian Parsley – You can use curly or substitute it with other fresh herbs.
Step-by-step instructions:
Heads up: the hands-on work for this recipe is about 25 minutes, but it does require a 30-minute chill in the fridge to firm up the chicken patties before cooking.
1. Make a panade by combining the fresh breadcrumbs and milk in a small bowl. Mash them together and set aside to let the starches absorb the liquid.
2. Sweat the shredded zucchini and onion in olive oil until the vegetables are tender and slightly translucent. Remove them from the heat to cool.
3. In a large bowl, stir together the mayonnaise, Dijon mustard, panade (bread and milk mixture), seasoning or spice blend, kosher salt, black pepper and parsley. Add the cooled vegetables and ground chicken to the mayonnaise mixture.
4. Mix well with a wooden spoon or your clean hands until the ingredients are evenly blended.
5. Divide the ground chicken burger mixture into four equal portions and form into ½” thick patties. Divide the ground chicken burger mixture into four equal portions and form into ½” thick patties; transfer to a parchment-lined baking sheet or platter. Use a round tablespoon to make a depression in the center of each chicken burger, and chill the patties in the fridge for about 30 minutes to firm up.
6. Fry or grill the burgers for 10-12 minutes, flipping about halfway through. Use an instant-read thermometer to verify doneness – they should register 165°F when done.
7. About 1-2 minutes before they’re finished cooking, add a slice of cheese (if desired); the heat from the burger will melt it perfectly.
Pro-Tips:
- Work gently–While these are moist chicken burgers, the raw meat mixture is softer and more fragile to work with than regular beef burgers. Handle each burger patty gently.
- Prevent the dome–Use a round tablespoon to make a shallow divot in the center of each patty before cooking; it prevents them from forming a dome and keeps them flat and uniform as they cook.
- Pan-frying vs. grilling– pan-frying in oil gives the exterior a darker crust and more stability than grilling. If you’re grilling the chicken burgers, I recommend using a grill mat (affiliate link — you’ll pay no more, but I may earn a small commission) to give the chicken patties more supported/structured surface area on the grill.
- Adding cheese–for ground chicken cheeseburgers, add a slice or crumbles of your favorite cheese variety about 2 minutes before the burgers are done, to give it time to melt and adhere.
Mistakes to avoid:
- Skipping the grill mat–the ground chicken mixture is soft and needs extra support. Grilling it directly on the grates makes it more likely to break apart. Use a perforated grill mat resting on top of the grill grates for more support.
- Flipping without support–these patties can break apart mid-turn if you don’t support them. Lightly place your hand over the top of the patty while lifting it with a spatula from beneath, so it holds together as you flip.
- Trusting the touch test for doneness–these burgers are designed to stay soft and tender even when fully cooked, so pressing on them tells you nothing. Use an instant-read thermometer (affiliate link — you’ll pay no more, but I may earn a small commission) and pull them at 165°F.
Swaps and Variations:
- Switch up the seasonings–I use this Creole seasoning recipe to add flavor to the meat, but you can also use this BBQ rub, chipotle seasoning, or any store-bought grill seasoning blend. If you don’t have a seasoning mix, substitute ½ teaspoon each of garlic powder and onion powder. For spice, add ⅛-¼ teaspoon cayenne pepper.
- Swap the protein–You can also make this recipe with lean ground turkey instead of chicken.
- Avoiding gluten? Make the chicken burger patties using gluten-free bread instead.
- Skip the patties–Use this same mixture to make chicken meatballs.
- Mix up the toppings–with everything from the standard: cheddar cheese, lettuce, tomato, red onion, and ketchup to grilled onions, micro-greens, avocado, kimchi, or chili crisp.
Make ahead:
- You can make the ground chicken burgers one day in advance and keep the meat mixture in the refrigerator.
- Form into patties and cook when you’re ready.
Storage:
- Wrap leftovers in foil and store in the fridge for 3-5 days.
Reheating:
- To reheat, warm in a 325°F oven, uncovered, until warmed through, about 8-12 minutes.
Freezing:
- Freeze raw chicken burger patties by wrapping them individually in plastic wrap and placing them in a freezer-safe container or wrapping them in freezer paper. They will keep frozen for up to 2-3 months. Defrost before cooking.
- Freeze leftover fried or grilled chicken burgers in the same manner. You can reheat chicken burgers in an air fryer, oven or on the grill.
FAQ’s
Skip the egg. A panade—fresh breadcrumbs soaked in milk—binds these burgers just as well and adds moisture, which is exactly what lean ground chicken breast needs. It’s also why this recipe is egg-free without sacrificing structure.
There are several ways to keep ground chicken moist. You can add fat, add moisture with vegetables, use a panade of bread and milk to keep the meat tender and juicy, or add a little crushed ice to the raw meat, which adds moisture as it cooks because the ice melts.
Seasoning that pulls its weight, and sweated vegetables instead of raw ones. I use my Creole seasoning blend and fresh parsley, and I cook the zucchini and onion down before they go into the meat—raw vegetables turn crunchy and bland in a burger; cooked ones disappear into the mix and add flavor and moisture.
Because of the risk of salmonella, cook your chicken burgers completely through. An instant-read thermometer is the only effective method to ensure your burgers are done.
The “touch test” won’t work with chicken burgers because other ingredients are designed to keep the meat tender. As a result, they may feel “soft” even when done.
Ground chicken burgers don’t taste like a ground beef burgers—they’re better.
What our tasters said:
“These are so delicious! The meat is flavorful and juicy, and I don’t feel heavy after eating it.” – Rich.
“These chicken burgers are hefty. You definitely need two hands for this.” – Scott.
“Lordy, they’re so good! They’d be good even without the bun — and that gooey melted cheese makes it even better!” – Jen.
What goes with chicken burgers:
More burger recipes you’ll love:
Ground Chicken Burgers
SPECIAL EQUIPMENT:
INGREDIENTS:
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 cup grated zucchini grated on the large holes of a box grater
- ½ cup minced onion
- ¼ cup fresh breadcrumbs
- 1½ tablespoons milk
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon creole seasoning or basic bbq rub, or other all purpose seasoning,
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt (unless your seasoning mix has salt in it)
- 2 tablespoons chopped parsley
TO SERVE WITH CHICKEN BURGERS:
- hamburger or hearty sandwich buns we like brioche
- cheddar, monterey jack, swiss or other cheese slices
- mayonnaise
- mustard
- ketchup
- pickled onions
- quick pickled cucumbers
- sliced avocado
- sliced tomato
- lettuce leaves
DIRECTIONS:
- Heat 1 tablespoon olive oil over medium heat in a small skillet and add 1 cup grated zucchini, ½ cup minced onion and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and translucent. Set aside to cool.
- In a small prep bowl, combine ¼ cup fresh breadcrumbs and 1½ tablespoons milk. Set aside the bread to absorb the milk.
- In a large bowl, combine 2 tablespoons mayonnaise, 1 teaspoon dijon mustard, c1 teaspoon creole seasoning (or other seasoning mix), soaked breadcrumbs, 2 tablespoons chopped parsley, ¼ teaspoon black pepper and ½ teaspoon kosher salt (if using). Stir to combine.
- Add 1 pound ground chicken and the cooled vegetables; stir until the mixture is evenly combined.
- Divide the chicken burger mixture into four equal parts and shape into about ½" thick patties. Transfer the ground chicken patties to a parchment-lined baking sheet and refrigerate until the patties have firmed up, about 30 minutes to an hour. (You can also make the chicken burgers to this point and keep them covered and refrigerated for up to two days until ready to cook).
TO PAN FRY:
- Heat a grill pan, cast iron pan or nonstick skillet over medium high heat. Add 1-2 teaspoons of olive oil and swirl around the pan to coat.
- Gently place the chicken burgers into the pan and cook for about 10-12 minutes, flipping the burgers halfway through cooking. The internal temperature should reach 165° F.
- Frying the burgers in oil will give them a darker crust than grilling. Both ways are good, though.
TO GRILL THE BURGERS:
- Preheat the grill to 450° – 500° F. Use a perforated nonstick grill mat on top of the grates – (the ground chicken mixture is soft and needs a little extra support to prevent it from falling apart on a standard grill grate).
- Place the burgers on the grill mat and close the lid. Cook for 5-6 minutes, then use a grill spatula to carefully flip the burgers (place your hand over the top of the patty for a little extra security when flipping).
- Cook for 5-6 minutes or until the burger reaches 165°F in the center. (Check with a meat thermometer).
DRESSING THE BURGERS:
- If adding cheese to the burger, after you've flipped the patty and the burger has about 1-2 more minutes to cook, place a slice of cheese over each patty until it starts to melt.
- Serve the chicken burgers on a hamburger bun with your favorite accompaniments (see recommendations above in the ingredient list).
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin it for later!
This is an absolutely delicious chicken burger. I agree that the chicken patty needs to be treated with care — it’s fairly soft, but I used your tricks and they came out great.
C’est magnifique !