Easy Juicy Ground Chicken Burgers (No Breadcrumbs, 25 Minutes)

Cheese on a chicken burger with lettuce, tomato and onion.

5 from 3 votes

Easy Juicy Ground Chicken Burgers (No Breadcrumbs, 25 Minutes)

Juicy ground chicken burgers made without breadcrumbs and ready in 25 minutes. A grated onion trick and Dijon mustard keep every patty moist and flavorful — no dry, crumbly patties here. Stovetop or grill, totally customizable.

Prep Time10

Cook Time12

Total Time22

Course: Dinner

Cuisine: American

Servings: Burgers

Calories: 235.87kcal

Author: Sarah Hill

Equipment

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

To avoid a dry chicken burger, grate an onion directly over the bowl of mixture. This allows the juice from the onion to go directly into the meat, creating a juicier burger.

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

Video

Notes

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.

Nutrition