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These juicy Chicken Burgers are a flavorful, satisfying alternative to traditional beef burgers. Made with ground chicken, garlic, onion, and a touch of smokiness, they’re pan-seared for the perfect crust, all with a tender, moist interior. Quick to prep and easy to customize, they’re perfect for weeknight dinners or summer grilling season.
Try these next: my Grilled Turkey Burgers or Easy Baked Chicken Tenders.
Why I Love This Recipe
- Keep it juicy – These burgers stay moist thanks to mayo and grated onion in the mix.
- Easy prep – A simple 10-minute prep with just a 30-minute chill for patties that hold together beautifully.
- So fast – Cooked on the stove in under 15 minutes, and great for busy nights.
- Versatile – Customizable toppings for the whole family to enjoy.
RECIPE WALK-THROUGH
Before You Begin…
Get all of your ingredients assembled and ready to go.
- Ground Chicken: Look for a mix of white and dark meat and not 100% breast meat for the best flavor and texture.
- Liquid Smoke: Adds subtle depth; swap with Worcestershire if preferred.
- Panko: Soaks up moisture and helps bind the patties without making them dense.
How To Make Chicken Burgers
See the recipe card below for full, detailed instructions
Mix the ground chicken, breadcrumbs, mayo, grated onion, garlic, egg, and seasonings until well combined.
Chill the mixture for 10 minutes to firm it up, then shape into patties and freeze for 20 minutes—this step helps delicate patties stay intact while cooking.
Sear in a hot, oiled pan for 4-6 minutes per side, until golden and cooked through to 165°F.
Serve on buns with lettuce, tomato, onion, and your favorite condiments.
Frequently Asked Questions
Can I grill these chicken burgers instead of using a skillet?
Yes, but handle them with care as they’re more delicate than beef burgers. Use a well-oiled grill and consider grilling on non-stick foil or a grill mat to prevent sticking.
Can I make these ahead of time?
Definitely! Mix the ingredients and form the patties, then store in the fridge (uncooked) up to 24 hours ahead or freeze the raw patties for longer storage.
Can I use ground turkey instead of chicken?
Yes, ground turkey works well in this recipe. Use the same mix of white and dark meat for best results.
What’s the best way to keep the patties from sticking to the pan?
Use a nonstick or well-seasoned cast iron skillet, and make sure it’s hot before adding oil and the patties. Avoid moving the patties too soon—they’ll release more easily once they’re seared.
Serving Suggestions
Serve with toasted buns, classic burger toppings, and a side of my Easy Baked Potato Wedges.
For a lighter option, wrap the patties in lettuce leaves.
You can add cheese during the last minute of cooking or go spicy with jalapeños or chipotle mayo.
You can even meal prep these for easy lunches.
Storage Tips
The Best Way to Store Leftovers
Fridge: Store leftovers in the fridge for up to 5 days.
Freeze: You can freeze cooked patties individually for up to 3 months. Use a vacuum sealer for the best result.
Reheating: Reheat in the microwave or air fryer until hot throughout. Thaw frozen patties overnight in the fridge before reheating.
Recipe Tips
- Don’t skip chilling and freezing the patties. This helps them stay together during cooking.
- Use a gentle hand when forming and flipping the patties. They’re more delicate than beef burgers.
- A grill pan or cast iron skillet gives the best sear.
More Burgers and Slider Recipes
Chicken Burgers
Ingredients
- 1 pound Ground chicken I like to use lean ground chicken, not 100% ground chicken breast.
- ½ cup Panko breadcrumbs
- 2 tablespoons Mayonnaise
- 2 tablespoons Grated sweet onion
- 2 Garlic cloves minced
- 1 Large egg
- ½ teaspoon Liquid smoke optional
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- Neutral oil for frying
For Serving:
- Buns
- Lettuce
- Tomato
- Onion
- Pickles
- Your favorite condiments
Instructions
- In a large bowl gently mix together all ingredients until well combined. Place in the fridge for at least 10 minutes to firm up the meat and allow the panko to absorb some of the moisture.
- Remove from the fridge, divide mixture into 4 equal portions and form into patties, and then place in the freezer for 20 minutes. The patties will be very delicate.
- Heat a grill pan or cast iron skillet over medium high heat.
- Remove the patties from the freezer.
- Once the pan is hot add the oil and then place the patties in the pan, making sure not to overcrowd the pan.
- Turn the heat down to medium and grill until the patties are cooked through and a thermometer registers 165℉, about 4-6 minutes per side, flipping halfway through.
- Remove to a platter.
- Serve with buns, lettuce, tomato, onion and your favorite condiments.
Notes
- Using the lean ground chicken mix and not the 100% ground chicken breast.
- This recipe uses mayonnaise in the burgers to help keep them super moist.
- Make sure to not overcook the patties. Cook just until an instant read thermometer reaches 165℉.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
