These Ground Chicken Burgers are made with fresh simple ingredients and are packed with so much flavor. Made in just 25 minutes, these juicy burgers can be tailored and customized so the whole family will enjoy eating them!
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Burgers are in the regular rotation in our house and I'm always looking for new ways to make them! These juicy ground chicken burgers are the perfect alternative to the traditional ground beef burger.
These chicken patties combine ground chicken, fresh herbs and spices for a flavorful and juicy burger! Serve them with Greek lemon potatoes for the perfect weeknight meal.
Ingredients
- Ground chicken. I recommend using ground chicken vs. ground chicken breasts because it is fattier, which will allow for a juicier burger.
- Smoked paprika. Smoked paprika has much more flavor than regular paprika but you can use either.
- 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.
- 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 & Variations
- Ground chicken. This recipe is specifically for ground chicken and has not been tested with ground turkey or any red meat. Try making air fryer frozen chicken burgers next time for an even quicker meal! If you prefer turkey burgers, check out my Air Fried Turkey Burger recipe or Turkey Smash Burgers.
- Dijon mustard. Feel free to use yellow mustard as a replacement.
- Spices. This recipe only calls for smoked paprika, salt and pepper. Try adding some onion powder or a hint of chili powder for some extra spice.
- Use your favorite toppings. Have fun with it and add all your favorites like cheddar cheese or a special sauce!
Instructions
Step 1: In a large bowl, combine the ground chicken, parsley, salt, pepper, garlic, paprika, mustard and lemon juice. Add the chopped or 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.
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 juicer burger. If you are using leaner meat, adding fat, such as olive oil or avocado oil, helps to create moisture in the burger.
Step 3: Heat olive oil in a large skillet, 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 it off the stove. Make sure the internal temperature of the burgers reaches 165 degrees F. Take the burgers off the heat and let rest for a few minutes. Serve on top of hamburger buns and enjoy!
Sarah's Top Tips
- 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.
Serving
As with any burger, this recipe goes great served on a bun with fries. You can switch it up by using a lettuce wrap instead. Serve the homemade chicken burgers with a salad like Pear and Arugula Salad, Italian Tomato Salad or Potato Salad without Mayo.
Check out my post on the 27 Best Side Dishes for Burgers for even more side dish ideas.
Storage & Reheating
- Allow the chicken patties to cool down before storing. 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.
- 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.
More Burgers and Sandwiches
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Ground Chicken Burgers
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
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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!
- 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.
- 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.
- Serve the burgers warm on a toasted bun with lettuce, tomato and sliced red onion or your favorite toppings.
Sarah's Tips
- 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.
- Allow the chicken patties to cool down before storing. 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.
- 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.
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!