Hey foodies!
So let me tell you about the time I tried making a chicken burger from scratch. Spoiler alert: it did not go perfectly the first time—but that’s half the fun, right?
I thought it’d be a quick and easy “blend chicken + spices + grill = perfect burger” situation. Nope. My first attempt came out dry and kinda flavorless. Sad times. But after a couple of tweaks, some trial and error, and maybe a few desperate bites of store-bought burgers while I worked it out, I cracked the code.
This chicken burger recipe is now one of my go-to weeknight meals. It’s juicy, flavorful, customizable, and way healthier than fast food. Ready? Let’s do this.
Ingredients for Making Chicken Burger
1 lb (450g) Ground Chicken
This is the base of your burger. Ground chicken is leaner than beef, so it needs a little help staying juicy (which we’ll do with the right add-ins).
Tip: Use a blend of white and dark meat if possible. It gives better flavor and moisture.
1/3 Cup Breadcrumbs
Helps bind the mixture and soak up juices to prevent dryness.
Substitutions:
-
Crushed crackers – for extra flavor and crunch
-
Rolled oats (GF option) – pulse them in a food processor
-
Almond flour – for low-carb/keto-friendly
1 Large Egg
Acts as a binder to hold the patties together and adds moisture.
Substitute: 1 tbsp ground flaxseed mixed with 3 tbsp water (for egg-free option)
2 tbsp Finely Chopped Onion
Adds a subtle sweetness and moisture as the burger cooks.
Optional swap: Use grated onion if you want an ultra-soft texture.
1 tbsp Mayonnaise
My secret weapon! It keeps the burgers tender and juicy, especially since chicken can easily dry out.
Alternate: Greek yogurt works, though it’s a bit tangier and less rich.
1 Clove Garlic, Minced
Adds bold, savory depth to the flavor.
Shortcut: Use 1/2 tsp garlic powder if you’re in a hurry.
1 tsp Paprika
Adds warmth and a slight smokiness. Great for color, too!
Spicy twist: Try smoked paprika or a pinch of cayenne for heat.
1/2 tsp Dried Oregano
Gives a herby, Mediterranean-style boost. It complements the chicken nicely.
Swap idea: Italian seasoning or dried thyme works if oregano isn’t on hand.
1/2 tsp Salt
Brings out the flavors and seasons the meat all the way through.
Note: Adjust to taste based on your toppings and buns (some store-bought buns are salty).
1/4 tsp Black Pepper
Just enough to balance everything and add a touch of sharpness.
Juicy Chicken Burger
Ingredients
For the Chicken Patties:
- 1 lb 450g ground chicken
- 1/3 cup breadcrumbs or crushed crackers/oats for gluten-free
- 1 egg
- 2 tbsp finely chopped onion
- 1 tbsp mayonnaise yep – it keeps the chicken moist!
- 1 clove garlic minced
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For Assembly:
- 4 burger buns whole wheat or brioche both work!
- Lettuce leaves
- Tomato slices
- Pickles optional but highly encouraged
- Cheese slices Swiss, cheddar, or pepper jack
- Your favorite sauces mayo, ketchup, spicy aioli, mustard
Instructions
- 1. Make the PattiesIn a large bowl, mix together all the patty ingredients. It’ll be a bit sticky – that’s okay! Use slightly wet hands to form 4 even patties. Press them down a bit; chicken doesn't shrink much while cooking.💡 Tweak I made: Adding mayo to the meat mixture changed the game! It keeps the patties from drying out.
- 2. Chill (Briefly)Pop the patties in the fridge for 15–30 minutes. This helps them firm up and hold their shape better while cooking.
- 3. Cook the PattiesStovetop: Heat a non-stick skillet or grill pan over medium heat. Lightly oil it, then cook the patties for about 5–6 minutes per side, or until golden brown and the internal temp hits 165°F (74°C).Grill: Medium-high heat, same cook time. Flip gently!
- 4. Toast the BunsButter the inside of the buns and toast them in the pan for 1–2 minutes until golden.
- 5. AssembleLayer your lettuce, tomato, patty, cheese, pickles, and sauce onto the bun. Get creative or keep it simple.
Notes
Nutrition Facts (Per Serving)
Approximate values:- Calories: 420
- Protein: 28g
- Fat: 18g
- Carbs: 32g
- Fiber: 2g
-
Sugar: 4g
(based on basic toppings & bun; may vary depending on extras)
Pro Tips & FAQs
Q: Can I use chicken breast instead of ground chicken?Yes—but you’ll need a food processor to grind it, or just buy ground chicken to save time. Q: Can I freeze the patties?
Absolutely! Shape and freeze them raw with parchment in between. Cook from frozen, just add 2–3 mins per side. Q: How do I keep them juicy?
The egg + mayo combo helps a lot. Don’t skip chilling before cooking. And don’t overcook! Substitutions:
- No breadcrumbs? Use oats or crushed crackers.
- No mayo? Greek yogurt works but isn’t quite as rich.
- Want it spicy? Add chili flakes or a spoonful of sriracha to the mix.
Storage
- Cooked patties last 3–4 days in the fridge.
- Reheat gently in a pan or microwave wrapped in a damp paper towel.
- Uncooked patties can be frozen for up to 2 months.
