Homemade Chicken Burgers are a quick and delicious weeknight meal that comes together in under 30 minutes. Say goodbye to dry and flavorless chicken, because these burgers stay moist and juicy every time! The burgers are topped with melted Swiss and served on a toasted bun with grilled onions, lettuce, and tomato.
Table of Contents
Here’s How I Keep My Chicken Burgers Juicy
These ground chicken burgers are so full of flavor and they stay moist and juicy after cooking! The chicken patties have zero breadcrumbs or egg fillers, making them light, fresh, and gluten-free.
Because here’s the thing: healthy doesn’t have to meal flavorless, ever! These burgers are low in fat, full of protein, and still taste delicious. They’re perfect for swapping in when you’re looking to cut back on red meat.
Even better, the whole recipe comes together in just about 30 minutes with minimal prep. Serve them up alongside these sumac fries or baked sweet potato fries and dinner is served!
Tools Needed
Ingredients You’ll Need
You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.
- Ground chicken. If I can find it, I try to use dark meat ground chicken since it has a little bit more fat.
- Onion. Grating the onion on a box grater adds moisture to the ground chicken and keeps the chicken patties lump-free.
- Mayonnaise. This is the secret ingredient that keeps the chicken burgers moist!
- Dijon mustard. Adds a savory flavor and helps keep the burgers juicy.
- Worcestershire sauce. I always add Worcestershire to any burger recipe to add that savory umami flavor.
- Liquid smoke. This is an optional ingredient, but I think it adds a smokiness that simulates the flavor you get from grilling.
- Garlic powder. A hint of garlic powder adds so much flavor.
- Buns. Brioche burger buns are my favorite here but use your favorite. Swap in gluten-free buns to keep this recipe gluten-free.
- Cheese. I think Swiss really complements the chicken, but you can use any cheese you like!
- Toppings. I like mayo, grilled onions, tomato, and lettuce, but you can use your favorites here.
How to Make Homemade Chicken Burgers
Jenny’s Tip: Because the burgers are soft due to the lack of fillers, I prefer cooking these in a cast iron skillet or on a grill pan to avoid them falling apart.
- Mix the burgers. I suggest mixing together the ground chicken, grated onion, and seasonings by hand to prevent accidental over mixing. (When you over work ground chicken it becomes tough.)
- Shape the patties. This recipe makes 4 sizable burgers. I always use my thumb to create a depression in the very center of each patty so that the burgers stay flat when cooked.
- Freeze for 15 minutes. This firms up the patties and prevents them from crumbling and falling apart during cooking.
- Cook the burgers in a skillet. A grill pan works great here too, just make sure you’re cooking the chicken burgers on the stove and not on an outdoor grill since they’re more delicate than traditional beef burgers.
- Build the burgers. I always toast my burger buns while the chicken patties are resting. Once golden brown, I layer on the chicken patties, grilled onions, and other toppings.
Jenny’s Tips for Keeping Chicken Burgers Moist & Tender
Look for dark meat ground chicken. Dark meat has a little bit of extra fat and keeps the burgers ultra-juicy.
Don’t overmix the burgers. I always mix the burgers by hand since it lets me incorporate all the ingredients quickly without over-mixing. Over-mixing can lead to tough burger patties (especially when you’re working with ground chicken).
Freeze the patties briefly. Because we’re not using any egg or breadcrumbs to keep the patties juicy, they’re a little delicate. I like to freeze them briefly just to firm them up a bit before cooking.
Don’t overcook. Overcooked burgers will definitely make them dry no matter what we add to the burger mix. This is where a probe thermometer comes in handy! Cook the patties just until 165ºF and no further!
Side Dish Suggestions
Burgers of any kind pair perfectly with crispy potato chips or oven baked french fries, but a few other favorite side dishes are:
If you do give them a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Easy Burger Recipes to Make
- Grillable Black Bean Walnut Burgers
- Classic Grilled Cheeseburgers
- Greek-Style Smash Burgers
- Steakhouse-Style Burgers
- Southwest Turkey Burgers
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Juicy Chicken Burger Recipe
Ingredients
Burger Patties
- 1 lb ground chicken (dark meat if possible)
- 1 tablespoon mayonnaise
- 1/4 yellow onion, grated
- 2 teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon liquid smoke (optional)
- kosher salt
- freshly cracked pepper
Toppings
- 1/2 yellow onion, cut into rings
- 4 brioche burger buns
- 4 slices swiss or cheddar cheese
- butter leaf lettuce
- sliced tomato
- mayonnaise
- mustard
- ketchup
- sliced avocado
Instructions
- Mix the burgers. Combine the ground chicken, onion, mayo, dijon, Worcestershire, liquid smoke, garlic powder, and salt and pepper together in a mixing bowl. Mix gently by hand until just combined and all the ingredients are evenly mixed.
- Shape the patties. Divide the mixture into 4 and shape into patties with a depression in the middle. Place the shaped burgers on a plate or small baking sheet lined with parchment paper. Transfer the burgers to the freezer for 15-20 minutes, until firmed up.
- Cook the burgers. Heat a grill pan or cast iron skillet over medium heat. Let the pan preheat for about 5 minutes. Add a bit of neutral oil. Once the oil is hot, cook the burgers for about 5 minutes per side, until browned. Add the cheese after flipping the burgers so that it has time to melt. Use a meat thermometer to ensure the burgers are cooked to 165ºF.
- Grill the onions. Remove the burgers from the skillet or grill pan and use the same pan to cook the onions for 4-5 minutes per side, until soft and browned. Season the onions with salt and pepper.
- Build the burgers. Toast the buns and top with the juicy chicken burgers and grilled onions and any other desired toppings.
Notes
Nutrition
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