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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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Colossal failure. The chicken burgers did not hold together on the grill. Had to bring them inside and turn them into chicken sloppy joe.
That’s not good! I’m sorry that happened. Were they somehow dry/crumbly? In my experience ground chicken is very sticky so that is odd.
Mine always fall apart too! But it doesn’t stop me from making them haha
You must’ve done something wrong as these were PERFECT!
Chicken burgers cannot compare with a beef burger. Don’t bother.
I actually prefer beef burgers too, but this is a website/business where I make recipes not just for myself. Thanks for your feedback. Bored tonight?
My family loved these burgers ! Gave the recipe to my friends at the dog park .. they also loved it !
Wonderful!! Thanks for sharing the recipe with your friends! 🙂
is there a way to use almond flour and how much would be appropriate.
Hi! Unfortunately, I rarely cook with almond flour so I can’t speculate. I have never made burgers with it before. Are you talking to replace the breadcrumbs or?
If you’re looking to be gluten free, you can use oats instead! Just blitz them up into crumbs.
So tasty and juicy, everyone loved it. It really brightened our stay at home COVID day. Better than eating out !
Wonderful!! I’m so happy they were a hit!
I’ve been making different recipes each time I cook during Covid. This is our favourite chicken burger recipe and I’ve tried quite a few over the past several months. I cooked them in a cast iron pan with a bit of oil (5 minutes per side) used the recommended sauce and toppings, and put gruyere cheese on my husband’s (which he absolutely loved). I’m going to save this for my permanent recipe when all this ends – for I can’t break my constant new recipe streak yet lol. Thanks for the recipe!
That’s great!! So pleased you enjoyed them so much, Maxine! I love that idea of trying new recipes… makes the mundane so much better. 🙂
The amount of oregano seemed excessive however I did use dried. Perhaps if substituting dried it should be 1 tsp at most? I’d be interested in your thoughts.
I agree – fresh oregano is much different than dried. 1 teaspoon at most is what I’d suggest as well.
These were awesome. I added fresh scallions, fresh basil, and a little ground hot pepper blend. They were the most flavorful burger we’ve had and our new favorite. We used goat cheese and pesto for condiments and they were fantastic.
I’m so pleased to hear that!! 🙂
Hi there
Can I make these burgers in the oven?
Hi! Hmm I haven’t ever made burgers in the oven. Can you fry them? I really can’t comment on cooking time or if they would work in the oven – sorry!
Delicious. I added a little cayenne pepper, shredded cheddar and real bacon bits to burger mix before grilling on a flat electric griddle. I was also a little generous with the mayo because I was skeptical of no egg. They were juicy and perfect. Served on regular burger buns with lettuce, tomato and a chipotle mayo sauce.
Will definetly make again. Thanks
I’m so glad they worked out for you!! 🙂 You’re welcome!
I made these chicken burgers last night and they were fabulous. I didn’t make the sauce because I didn’t want all that mayo. I did add a good local bacon to the burger along with cheddar cheese and a fresh tomato. Delicious!!! Thanks so much for this recipe.
I’m so happy you enjoyed them, Pat!! Thanks for commenting. 🙂