Ground Chicken Burgers

5 from 2939 votes

These delicious ground chicken burgers are loaded with flavor and are quick and easy to make. Perfect for a weeknight meal and a great alternative to beef.

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These ground chicken burgers are a great addition to any cookout, and easy and quick enough to serve as a weeknight family meal. Wonderfully seasoned, they are loaded full of flavor and perfect for any summer feast!

Ground chicken burger served with potato chips
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recipe video tutorial

How to make homemade chicken burgers

  • In a medium bowl, add all of the ingredients and mix together until well combined, being careful not to overmix. It helps to use your hands to make sure the ingredients are evenly distributed.
Process shots to show the ground chicken burger mixture before and after mixing
  • Form the mixture into 4-6 equal patties, depending on how large you’d like them.
4 chicken patties resting on baking tray before grilling
  • Cook the chicken burgers on the preheated grill, flipping halfway through. You want to cook until the patties are golden brown and cooked through.
  • Then you’re ready to assemble the chicken burgers with hamburger buns and toppings of choice.
4 chicken patties after grilling resting on grill pan

Tips for making chicken burgers

  1. Press down in the middle of each patty with your thumb. This will help the burgers to cook evenly through and avoid shrinking.
  2. Use your hands to mix the the patties. It’s a little messier but the ingredients will combine much easier this way. You can wear tight fitting plastic cloves to keep your hands clean.
  3. Don’t over mix the burger mixture. Everything should be just combined. If you over mix, the burgers can become tough and chewy.
  4. Once on the grill, don’t flatten the burger with a spatula. When you do this the meat will lose some of its juices. Just flip them, don’t be tempted to press them down.

Frequently asked questions

Can you make chicken burgers ahead of time?

You can make the burger mix a day ahead of time and keep it covered in the fridge until you are ready to use it. Let the mixture come to room temperature before you shape and cook the patties.

Can you freeze chicken burgers?

Yes, you can freeze them before or after cooking for up to 3 months. To freeze, stack them between wax or parchment paper in a freezer-safe container. Alternatively, you can freeze them on a baking sheet, then place them all together in a ziplock bag. To re-heat, thaw in the fridge overnight and reheat on the stovetop or in the oven.

Can you oven cook chicken burgers?

Yes! I prefer to grill them outdoors on in a grill pan on the stovetop, but you can bake them in the oven too. Place them on a baking sheet and place in a preheated oven at 400F for about 20 minutes.

Up close shot of a ground chicken burger in bun with lettuce, tomatoes and onions

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Ground Chicken Burgers

These delicious ground chicken burgers are loaded with flavor and are quick and easy to make. Perfect for a weeknight meal and a great alternative to beef.
5 from 2939 votes
Servings 4 servings
Calories 272
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
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Video

Ingredients
  

  • 1 pound ground chicken breast
  • ½ cup Italian breadcrumbs
  • 2 tablespoons mayonnaise (vegan or regular)
  • 2 tablespoons minced onions
  • 1 tablespoon fresh parsley
  • 1 garlic clove minced
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Hamburger buns for serving
  • Lettuce tomato and red onions, for serving

Instructions

  • In a medium bowl, add ground chicken, breadcrumbs, mayonnaise, onions, parsley, garlic, paprika, salt and pepper. Use your hands to combine all the ingredients together until blended, but don’t over mix.
  • Preheat grill to medium-high heat and oil the grates.
  • Form the mixture into 4-6 equal patties. Press down in the middle of each patty with your thumb to ensure even cooking of the chicken burgers.
  • Cook the chicken burgers on the preheated grill until the internal temperature is 165F, about 10 minutes total, flipping halfway through.
  • Assemble the chicken burgers with hamburger buns and toppings of choice.

Notes

Storage: Store any leftovers in an airtight container. They will last about 3 days in the fridge.
Freezing Instructions: You can also freeze patties before or after cooking for up to 3 months. To freeze, stack them between wax or parchment paper in a freezer-safe container. Alternatively, you can freeze them on a baking sheet, then place them all together in a ziplock bag. To re-heat, thaw in the fridge overnight and reheat on the stovetop or microwave.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of mayonnaise, you can use sour cream or one egg. I haven’t tried either of them, but they will help serve the purpose of the mayonnaise, which is to bind the patty.
  • Instead of breadcrumbs, you can use all-purpose flour. 
  • To make it gluten-free, you can use quick oats or almond flour.

Nutrition

Calories: 272kcal, Carbohydrates: 11g, Protein: 22g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 101mg, Sodium: 605mg, Potassium: 651mg, Fiber: 1g, Sugar: 1g, Vitamin A: 242IU, Vitamin C: 2mg, Calcium: 40mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Main Course
5 from 2939 votes (2,792 ratings without comment)

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Comments

  1. Donna McGee says:

    Absolutely fantastic!!! I did have to add an egg. Plus I added a bit of oregano and basil. Family loved it

    1. Yumna J. says:

      Yum, the addition of oregano and basil sounds great! So happy you and you family enjoyed!!

  2. Lydia says:

    These are delicious and easy to make. If you’re going low carb, I used shelled hemp hearts in place of the breadcrumbs and they were delicious!

    1. Yumna J. says:

      Glad you liked them, Lydia!! Shelled hemp hearts sound like a great low-carb swap, thanks so much for sharing!

  3. Nina Pinta says:

    Best chicken burger I’ve ever had. I cooked them on a little indoor electric grill and they were perfect. Great flavor, moist texture, little bit crispy on the outsides. Thanks for the recipe.

    1. Yumna J. says:

      Thank you, Nina! That indoor grill sounds awesome. So glad you liked the burgers!!

  4. Rose says:

    I made these last night and they were delicious! We will definitely be making them again. Thanks for a great recipe.

    1. Yumna J. says:

      Yay, so happy to hear it! Thanks, Rose!!

  5. Corinne says:

    These are delicious 😋. My husband and I love them.

    1. Yumna J. says:

      Yay, so happy you and your husband loved them!

  6. Chris B. says:

    I made these the other night, but I didn’t have Italian breadcrumbs. I added 1/2 Tsp. dried oregano to the mixture. When I made one in a skillet, it did slightly fall apart. I decided to reform the patties after adding 1 large egg. I also added a Tbsp. grated Parmesan cheese to your recipe.

    All in all, very tasty & I plan on using either ketchup or a homemade cilantro mint chutney on top in the sesame seed bun.

    1. Yumna J. says:

      Oh wow, homemade cilantro mint chutney sounds so good!! What a delicious topping idea, thanks for sharing. I’m so glad you enjoyed the burgers and made them your own!

    2. Lydia says:

      Great recipe I used half sour cream and half mayo and I used hemp hearts in place of the breadcrumbs to keep it low carb. It was delicious!

      1. Yumna J. says:

        Yum, hemp hearts sound like a great low-carb substitute! So happy you liked the burgers, Lydia!

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