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These ground chicken burgers are juicy, moist, and flavorful! No more dry chicken, and you can have these burgers on the table in half an hour.
You may also like these Easy Ground Turkey Burgers or Chicken Patties next.
Why you’ll love it
Ground chicken doesn’t always conjure up mouthwatering images, but this chicken burger is moist! I don’t like that word, but when you think of chicken burgers, “moist” doesn’t always come to mind. Cardboard does. As long as you don’t overcook this burger, it’ll be fantastic.
These homemade chicken burgers are really easy to make, juicy, and absolutely delicious. I whipped up a simple but flavorful mayo-based burger sauce to complement these burgers that has a hint of smoky flavor. They’ll be a favorite all summer long!
What you’ll need
- Ground chicken – the star of these burgers. Make sure to adequately season with salt & pepper.
- Mayo – for moisture to ensure they don’t dry out
- Lemon juice – a touch of acidity and brightness
- Italian breadcrumbs – to bind everything together and add herb flavor
- Oregano and chives – to boost the flavor and impart a freshness
- Garlic – more savory goodness. Easily mince it with a garlic press.
- Sauce – the optional sauce has mayo, lemon juice, Dijon mustard, and smoked paprika
Helpful tips
- Don’t overhandle the meat. You don’t want the ground chicken patties resembling hockey pucks.
- Make a little depression with your thumb in the center of each burger so that they cook evenly.
- Make sure you oil the grill before it’s up to temperature so they don’t stick. Slide the burgers onto the grill using a metal spatula.
How to make ground chicken burgers
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a medium bowl, combine the burger sauce ingredients. Oil and preheat the grill. Add the burger patty ingredients to a prep bowl, and mix using your hands. Don’t overwork the mixture.
Form each patty, and place them on wax paper. Press your thumb into the middle of each to make a depression. Grill until cooked to 165F. Toast the buns if desired. Assemble the burgers, and enjoy!
How long do you grill chicken burgers?
- It depends on the grill and the thickness of the burger patties, but with our gas BBQ we grilled them for 5 minutes on one side and 4 minutes on the other side (lid down).
- When an instant read meat thermometer registers 165F in the middle, they’re safe to eat. The meat thermometer helps ensure that you don’t overcook them! Dry burgers are no fun.
Substitutions and variations
- Don’t have a BBQ? You could also use a grill pan or frying pan to make these.
- Feel free to change up the fresh herbs depending on what’s in your garden.
- If you want a little heat in the burger sauce, add a little bit of sriracha for a kick.
What to serve with chicken burgers
- As always, you can top these with your preferred toppings. These burgers can be pretty healthy depending on how you top them. I like the suggested burger sauce, sliced tomato, avocado, Quick Pickled Red Onions, and butter lettuce, but the possibilities are endless!
- Don’t forget the southern Sweet Tea on the side!
- They would also be delicious served with a refreshing side salad like my Creamy Cucumber Salad, this Best Coleslaw, Jalapeno Slaw, or spring mix with my Simple Homemade Honey Mustard Dressing.
Leftovers and storage
- Store leftover cooked patties in the fridge for 3-4 days in the fridge in an airtight container.
- These ground chicken burgers can be frozen for up to 3 months.
If you made this ground chicken burger recipe, please leave a star rating and review below! You can also tag me on Instagram with any of your S&L creations.
The Best Ground Chicken Burgers
Ingredients
Burger sauce:
- 1 cup mayo
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Burgers:
- 1 pound ground chicken
- 2 tablespoons mayo
- Juice of 1/2 lemon
- 1/2 cup Italian seasoned breadcrumbs
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh chives
- 1 large clove garlic minced
- Salt & pepper to taste
For serving:
- Hamburger buns, butter leaf lettuce, tomato, avocado, red onion, etc. optional, to taste
Instructions
- Stir the burger sauce ingredients together in a medium bowl. Taste and adjust as needed.
- Oil and preheat your grill to medium-high heat.
- In a medium-to-large bowl, add the burger ingredients. Using your hands, gently mix everything together, taking care to not over handle the mixture.
- Form burger patties one by one and place them on a sheet of wax paper. You should be able to make six average-size burger patties or four larger ones. Using your thumb, create a depression in the center of each patty so they cook evenly.
- Cook the burger patties until their internal temperature is at least 165F. Cooking time really depends on your grill and the thickness of the patties. Mine generally take 5 minutes on the first side and 4 minutes on the second side (gas BBQ).
- Once the burgers are cooked, you can toast the buns on the grill for about 30 seconds if desired.
- Assemble burgers by spreading the sauce onto each bun and adding the burger patties and toppings.
Notes
- See more tips & tricks within the blog post.
- Chicken is safe to eat when it’s reached an internal temperature of 165F. Use an instant read thermometer to test for doneness. Overcooked chicken burgers will be dry.
- You can also find this recipe in chapter 7 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these last week and they were superb. I will be making them on a weekly basis.
I’m so happy to hear that!!!
Is there a reason you don’t put them in the oven? I don’t have a grill.
Yes, because grilling infuses a smokey flavor and is the tastiest way to cook burgers IMO. You could fry them in a skillet or do them in the oven. I don’t have any suggestions on timing, so you may want to use a meat thermometer to ensure they’re cooked properly.
Do you have the nutritional values for these chicken burgers?
Hi! Just added it for you. I did it for just the burger patties since the rest is so subjective depending on what people eat them with (burger buns, condiments, etc. vary).
No. Most times we use the oven. We are diabetic.
I don’t like ground chicken that much but thought I’d give this tasty sounding recipe a try. I made this tonight and we LOVED it! The fresh herbs gave it that extra something. Definitely making this again. Thank you!.
I’m so happy it worked out for you, Annie! 😀
Best homemade chicken burgers I’ve ever had. They are so juicy and flavourful. Definitely a staple in my house!
Aww so glad to hear that! ♥️
OHMYWORD!!! Natasha these are delish, juicy ( much better word than moist ) and pulls together in minutes!
Thanks for sharing. Usually I put grated carrot in my chicken burgers to try and get more veg’s into the grandkids, it will be a great add in for this recipe for them.
The sauce was divine too 😉
Juicy is a good word!! Haha. So glad you liked them, Kathleen!
My first time making your chick burgers. Had no lemon. Sub dry white wine. Soaked dry oreg and chives until soft, and used panko. He ate out last night! Tonight he must eat at home! I used red bird ground chicken. Let you know what happens. He is a beef man.
Let me know what he thinks 🙂
Wow, even my fussy boys loved including sauce, it’s a winner
I’m so happy to hear that, Chris! 😀
Absolutely a fabulous recipe. This is easy and fantastically delicious. I have already shared the recipe and expect to do these burgers and share this recipe as well as look and try others recipes from this site again and again.
Aww so glad to hear it, Darlene! Thanks for sharing and so happy you like the recipe! 🙂
Love the recipe I just added one egg to the recipe and it was delicious plus I used a spicy mayo.
Great! I am so pleased you liked it!