Ground Chicken Burgers

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

5 from 3 votes

These Ground Chicken Burgers are made with simple ingredients and are packed with flavor. Made in just 25 minutes, these juicy chicken burgers are pan-seared to perfection and are perfect for family burger night.

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!
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.

Video

Notes

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.

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