Ground Chicken Burgers

This recipe uses a panade to keep the chicken patties moist and tender. Season to your taste since the chicken will pick up flavors well.

Grilled or fried chicken burgers will fit a healthy diet like a low-calorie or low-fat diet or even a low-carb keto diet.

Top tips to make them perfect

1. Mix by hand, but don't overmix.
2. Dimple the center of the burger pattie to prevent puffing and promote oven cooking.
3. Cook for 5 minutes on the first side and flip once. Do not flatten.

👨‍🍳How to Cook Ground Chicken Burgers—Step-by-Step Photo Instructions

1. Use the seasoning of your choice. You may use ground turkey instead.

2. Mix ground chicken with Panko bread crumbs, mayonnaise, and seasoning.

5. Cook for about 5 minutes per side until the internal temperature is 165°. Serve like a hamburger.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

🌡️When are chicken burgers done?

For safety, all chicken, including ground chicken, must be cooked to 165°, so use an instant-read thermometer. Undercooked chicken patties are unsafe, but overcooked ones will dry rapidly.

🥣Substitutions, options, and variations

Ground chicken can be lean from breast meat or fuller fat from thighs. Breast meat tends to dry more easily, while the fat in dark meat can lead to juicier results. Ground turkey may also be used with this recipe to make turkey burgers.

Panko breadcrumbs will give a more meaty texture, while regular breadcrumbs will be smoother. Panko breadcrumbs come in various flavors, so choose what you like. I suggest cheese-flavored or Italian breadcrumbs. Gluten-free may also be used.

Mayonnaise adds flavor and moisture to the panade—use either full-fat or low-fat mayonnaise. Plain Greek yogurt or even milk may be used.

Worcestershire sauce will add a deeper flavor to make the chicken taste more beef-like—use 1 teaspoon.

Seasoning chicken burgers

Chicken takes flavor well, so your possibilities for seasoning and topping are endless. Make it Italian with some basil and Italian bread crumbs. Make it Southwest with some salsa, guacamole, avocado, and jalapenos. Add your favorite hot sauce, BBQ sauce, blue cheese, or buffalo sauce.

More burger recipes

For other sandwiches at your BBQ cookout, check out recipes such as Grill Hamburgers, Juicy Lucy Burgers, Meatloaf Burgers, or Smokehouse Burgers. For healthy options, see Healthy Low Fat Burgers or Grilled Portobello Mushrooms.

Making chicken patties ahead

You can make these chicken patties and store them airtight and refrigerated for three days or freeze them for three months.

🍴How to serve chicken burgers?

Serve as a sandwich on a hamburger bun like a beef burger. Add bacon or cheese of your choice and condiments like ketchup and mustard. Then top with lettuce, sliced tomato, red onion, and maybe a slice of avocado.

If it is a cookout, try typical cookout dishes like potato salad, coleslaw, potato chips, Macaroni Salad, Pineapple Mango Salsa, or Grilled Corn on the Cob.

If cooked on the stovetop, all the above and perhaps Crispy Baked French Fries or Microwave Corn on the Cob.

❄️Storage of leftover chicken patties

Store leftovers for 3-4 days in an airtight container in the refrigerator or a freezer for three months.

❓FAQs

How to prevent chicken burgers from falling apart?

They are delicate, but you can have excellent results with some care.

1. The panade needs to be thick and pasty. If it has too much liquid, it will tend to fall apart.
2. Don't make the patties too thin. ⅜ is the minimum.
3. Make the patties on wax paper or parchment paper to help when you move them to the grill or pan.
4. Keep the patties cool, work fast, and refrigerate if delayed.
5. Oil everything well, like grill grates or pans.
6. If cooking on the stovetop, use a non-stick or cast iron skillet.
7. Do not flip too much.
8. If all else fails, mix in an egg next time.

Safety Tips

Cook the chicken patties to 165° internal temperature measured with an instant-read thermometer—do not guess.

Store all raw poultry separately from other foods and use a separate cutting board. Wash all instruments and surfaces that touch raw poultry with appropriate disinfectants.

Wash hands with soap and water for 20 seconds after touching raw poultry.