Ground chicken burgers have a bad reputation. They dry out, fall apart, and taste like cardboard compared to beef. This recipe has none of that; no breadcrumbs, ready in 25 minutes, with a grated onion trick that keeps every patty perfectly juicy. A weeknight dinner that can be made on the stovetop or grill with your favorite toppings.
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I make these probably 5-10 times a year and Kadeem, who is firmly a beef burger person, always says they're some of the juiciest, most flavorful burgers I make. Stovetop or grill, load it up with whatever toppings you love and dinner's done.
Ingredients
- Ground chicken. I recommend using ground chicken vs. ground chicken breasts because it is fattier, which allows for a juicier burger. Ground chicken breast will give you a dry, crumbly burger.
- Smoked paprika. Smoked paprika has more depth than regular paprika, but either works. If yours has been sitting in the cabinet for a while, it's worth grabbing a fresh jar as old paprika loses most of its punch.
- Dijon mustard. Dijon mustard is a triple threat for burgers as it adds moisture, flavor, and acts as a binding agent.
- Red onion. The onion adds tons of flavor, texture and juiciness to the burger. My top tip for avoiding a dry burger is to grate an onion directly over the bowl of mixture, which allows the juice from the onion to create a juicier burger. The difference in texture is noticeable. Don't skip this step. If you are using lean meat, adding fat, such as olive oil or avocado oil, also adds moisture to the burger.
- Lemon juice. Lemon juice acts as a tenderizer as well as bringing a bright and tangy flavor.
See the recipe card below for quantities and remaining ingredients.
Substitutions
Avocado oil works 1:1 for olive oil. Yellow mustard can be used in place of Dijon in a pinch. If you prefer turkey, try my air fryer classic turkey burgers or turkey smash burgers with special sauce - both use a similar method.
Instructions
Step 1: In a large bowl, combine the ground chicken, parsley, salt, pepper, garlic, paprika, mustard and lemon juice. Add the grated red onion.
Step 2: Add olive oil and combine all the ingredients with your hands. Form the burger mixture into 4 equal-sized patties. Press down on the patties until they are about 1 inch thick.
Step 3: Heat olive oil in a large grill pan or cast-iron skillet over medium-high heat. Add the patties and cook for 5 minutes. Flip and cook on the other side for 4-5 minutes.
Step 4: If you're adding a slice of cheese, add it about 1-minute before taking the burgers off the stove. Make sure the internal temperature of the burgers reaches 165 degrees F. Take the burgers off the heat and let them rest for a few minutes. Serve on top of hamburger buns and enjoy!
Keys to Juicy Chicken Burgers
- Use a meat thermometer to check the temperature to ensure the burgers are cooked through. They should be at least 165 degrees F.
- Don't overcook the burgers; this can cause them to be dry and crumbly.
- For best results, only flip burger patties once. Flipping a burger more than once can lead to the loss of juices and a dry burger.
- Don't crush the patties. Never crush the patties when cooking. This will release the juices and also lead to a dry burger.
- Burger patties should be about 1 inch thick. If they are too thin, they may dry out and if they are too thick, they will take longer to cook.
Common Issues
- Why did my patties fall apart? These usually hold together well, but if the mixture feels very loose, refrigerate the formed patties for 15-20 minutes before cooking to firm them up.
- Why are my burgers dry? Most likely, you used ground chicken breast instead of ground chicken. Ground chicken breast is too lean for this recipe. Overcooking is the other culprit, pull them at 163°F and let carryover heat finish the job.
Serving Suggestions
These go great on a toasted bun (I always reach for brioche or potato) with fries, or skip the bun and use a lettuce wrap. For sides, try Pear and Arugula Salad, Italian Tomato Salad or Potato Salad without Mayo.
Toppings
- Classic: cheddar, lettuce, tomatoes, sliced red onion, Dijon
- Mediterranean: crumbled feta, thinly sliced cucumber, a smear of homemade tzatziki or Greek yogurt sauce
- Smoky: pepper jack, pickled jalapeños, chipotle mayo
Storage & Reheating
Fridge: Place the leftover burgers in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator for 3-4 days.
To freeze, individually wrap each burger and store in an airtight freezer bag for 2-3 months.
Reheating: If frozen, allow them to thaw overnight in the refrigerator. Once thawed, reheat the burgers until they reach an internal temperature of 165°F (74°C) before serving. You can reheat them in the microwave, oven, or stovetop.
Make ahead: Burgers can be formed and refrigerated raw up to 24 hours ahead. Freeze uncooked patties between parchment sheets for up to 3 months, cook straight from frozen with a few extra minutes per side.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Easy Juicy Ground Chicken Burgers (No Breadcrumbs, 25 Minutes)
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Ingredients
- 1 pound ground chicken
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ large red onion, (see step 1 below)
- 2 tablespoons olive oil
- 4 sliced cheddar cheese, optional
- 4 hamburger buns, optional
- 4 slices of tomato, optional
- Lettuce, optional
- Sliced red onion, optional
Instructions
- In a bowl combine the ground chicken, parsley, salt, pepper, garlic, paprika, mustard and lemon juice. Use a box grater to finely grate the red onion over the bowl so all of the juice goes into the burger mix!1 pound ground chicken, 1 tablespoon fresh parsley, 1 teaspoon salt, ½ teaspoon black pepper, 2 garlic cloves, 1 teaspoon smoked paprika, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, ½ large red onion
- Next, add 1 tablespoon of olive oil to the bowl and use your hands to mix everything together. Form the mixture into 4 equal-sized patties with your hands. Press down on the patties until they are about 1-inch thick.2 tablespoons olive oil
- In a cast-iron or other 10-12 inch skillet, add one tablespoon of olive oil. Heat over medium-high heat.
- Once the oil is hot, add the burger patties to the skillet. Cook for 5 minutes, flip and cook for another 4-5 minutes. If you are you using cheese, add a slice to each burger about 1 minute before they are done cooking. The internal temperature of the burgers should be at least 165 degrees F.4 sliced cheddar cheese
- Serve the burgers warm on a toasted bun with lettuce, tomato and sliced red onion or your favorite toppings.4 hamburger buns, 4 slices of tomato, Lettuce, Sliced red onion
Sarah's Tips
- Ground chicken vs. ground chicken breast: Use ground chicken, not ground chicken breast. Ground chicken is a mix of light and dark meat with more fat, which is what keeps these burgers juicy. Ground chicken breast is too lean and will give you a dry, crumbly patty.
- Don't overmix: Combine the ingredients until just incorporated. Overworking the mixture makes the patties tough.
- Chill before grilling: If cooking on an outdoor grill, refrigerate the formed patties for 15-20 minutes first. Ground chicken is softer than beef, and chilling helps them hold their shape on the grates.
- Internal temp: Pull the burgers at 163°F and let them rest - carryover heat brings them to the safe 165°F target, and they'll be juicier than if you wait for the thermometer to hit 165°F on the heat.
- Make ahead: Patties can be formed and refrigerated raw up to 24 hours ahead, or frozen uncooked between parchment sheets for up to 3 months. Cook from frozen with a few extra minutes per side.
Katy says
This is really good. My new favorite burger.
Juliette says
This has become a favorite in our house! Very tasty, my daughters love them.
Sarah Hill says
Hi Juliette, this makes me so happy to hear that everyone enjoys the burgers!