These lean ground chicken patties (or ground turkey, if you prefer) are a low-fat, juicy alternative to classic hamburgers—grilled or pan-cooked in under 20 minutes.
With simple ingredients and a quick panade to keep them from drying out, they’re a weeknight win for anyone eating lighter—but still craving a good burger.
Jump To (scroll for more)
- 🐔 Why I Love This Recipe
- 🐓 Ingredients You’ll Need
- 👨🍳Quick Overview: How to Cook Ground Chicken Burgers
- 🌡️ When Are Chicken Burgers Done?
- 🥣 Substitutions and Flavor Variations
- 🌶️ Seasoning Ideas
- 🤔How to Keep Chicken Burgers from Falling Apart
- 🍽️ How to Serve Chicken Burgers
- 🍔 More burger recipes
- ❄️ Storage of Leftover Chicken Patties
- ❓FAQs
- 📖The Recipe Card
Featured Comment from Marcia :
⭐⭐⭐⭐⭐
"They turned out beautifully and are moist and flavorful. A keeper recipe."
🐔 Why I Love This Recipe
- A healthier, low-fat burger option that’s still juicy and satisfying
- Stays moist thanks to a simple mayo and breadcrumb mix
- Quick and easy: just mix, shape, and cook—no special steps
- Grill or stovetop friendly, so it works year-round
- Customizable flavor with endless topping and seasoning combos
🐓 Ingredients You’ll Need
- Ground chicken or turkey – Both work great. Chicken breast is leaner, while dark turkey or chicken thigh meat gives a juicier result.
- Mayonnaise – Adds flavor and helps keep the patties moist. Low-fat or full-fat both work.
- Panko breadcrumbs – These give a better texture than regular breadcrumbs. Choose plain, Italian, or even cheese-flavored.
- Seasoning – Keep it simple with salt, black pepper, garlic powder, and onion powder—or use your favorite blend.
👉 Want to switch up the flavor? See seasoning ideas below.
👨🍳Quick Overview: How to Cook Ground Chicken Burgers
1. Mix ground chicken with Panko breadcrumbs, mayonnaise, and seasoning. Don’t overmix.
2. Form into patties—about ¼ to ⅓ pound each and 3½ to 4 inches wide.
✅ Pro Tip: Press a small dimple in the center to prevent puffing and help even cooking.
3. Preheat your grill to medium-high (about 450°F), or heat a non-stick or cast iron skillet with a bit of oil over medium-high.
4. Cook for about 5 minutes per side, flipping once. The patties are done when the internal temperature reaches 165°F.
5, Serve on a hamburger bun with your favorite toppings.
👇 Scroll down for the full step-by-step photo instructions and printable recipe card—or keep reading for seasoning ideas, pro tips, and serving suggestions.
🌡️ When Are Chicken Burgers Done?
According to the USDA, all chicken—including ground chicken—must be cooked to an internal temperature of 165°F to be safe. Use an instant-read thermometer to check the center of the thickest part of the patty.
Don’t guess or go by color alone. Undercooked ground poultry is unsafe, but if you overshoot the temperature, the patties will dry out quickly.
✅ Pro Tip: Pull them off the heat just as they hit 165°F—carryover cooking is minimal with lean meat, so timing matters.
🥣 Substitutions and Flavor Variations
- Ground chicken or turkey – Chicken breast is leaner but can dry out more easily. Thigh meat or ground turkey with a bit more fat makes a juicier burger.
- Breadcrumbs – Panko gives a meaty texture and holds moisture better than regular breadcrumbs. Use plain, Italian, or cheese-flavored. Gluten-free is fine too.
- Panade options – Mayonnaise is the go-to for flavor and moisture. You can swap in plain Greek yogurt or even a splash of milk. (See FAQs for what a panade is.)
- Add flavor depth – A teaspoon of Worcestershire sauce gives the patties a subtle, beefier taste.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
🌶️ Seasoning Ideas
Chicken takes on flavor like a champ. Use what you love, but here are a few to try:
- Italian-style – Basil, oregano, garlic, and seasoned breadcrumbs
- Southwest – Chili powder, cumin, salsa, or jalapeños
- Buffalo or BBQ – Toss with hot sauce, blue cheese, or your favorite BBQ rub
- Or keep it simple with salt, pepper, garlic powder, and onion powder—classic and reliable.
🤔How to Keep Chicken Burgers from Falling Apart
Even with a great ground chicken burger recipe, the patties can be a little delicate. Whether you're cooking on the grill or stovetop, here’s how to keep them together and out of trouble.
- Use a panade (mayo + breadcrumbs) that’s thick and pasty—not runny
- Don’t make them too thin—aim for at least ⅜ inch thick
- Shape patties on parchment or wax paper so they’re easy to transfer
- Keep them cool until cooking; refrigerate if you're not grilling right away
- Oil the grill grates or pan well to prevent sticking
- Use a non-stick or cast iron skillet if cooking indoors
- Flip only once—no over-handling
- Still falling apart? Try mixing in one egg for extra binding next time
🍽️ How to Serve Chicken Burgers
🍔 On a Bun:
Serve just like a classic hamburger—on a toasted bun with lettuce, tomato, red onion, and your favorite condiments. Add cheese, bacon, or a slice of avocado to level it up.
🥗 Side Dishes
Match up with your cooking style and seasoning. Here are a few suggestions.
At a cookout, go for classics like potato salad, coleslaw, chips, or Grilled Corn on the Cob. Indoors? Try Cold Macaroni Salad, Pineapple Mango Salsa, or Grilled Corn on the Cob for a quick meal.
If cooked on the stovetop, all the above and perhaps Crispy Baked French Fries or Microwave Corn on the Cob.
🍔 More burger recipes
For other cookout-worthy sandwiches:
For healthier options:
❄️ Storage of Leftover Chicken Patties
Store leftover cooked chicken patties in an airtight container in the refrigerator for 3 to 4 days.
To freeze, let them cool completely, then wrap tightly or place in a freezer-safe container. Freeze for up to 2 to 3 months.
👉 Reheat gently in the microwave or a skillet to avoid drying them out.
❓FAQs
Yes, for most people. Ground chicken is naturally lower in fat than beef and high in protein. What you add to it, how you cook and serve it, and your own nutritional needs will determine whether it fits your goals.
A panade is a combination of starch and liquid (like breadcrumbs and mayo) that helps keep ground meat moist and tender. It prevents the burgers from drying out or falling apart.
Yes—just for a short time. Store uncooked patties in the fridge for up to 24 hours, tightly covered.
I do not recommend freezing raw chicken patties. The mixture contains mayonnaise, which is an emulsion. When frozen and thawed, it may separate, leading to poor texture or uneven binding.
➡️ For best results, freeze only after cooking.
Follow basic food safety when working with raw poultry. Here’s what I recommend:•Cook thoroughly: According to the USDA, ground chicken must be cooked to an internal temperature of 165°F. Use an instant-read thermometer—don’t guess.•Avoid cross-contamination: Keep raw chicken separate from other foods and use a dedicated cutting board.•Clean up properly: Wash all utensils, surfaces, and your hands with hot soapy water after handling raw chicken.•Refrigerate promptly: Don’t leave raw or cooked patties out for more than 2 hours (or 1 hour if it’s hot out).
It’s basic stuff, but important, especially when working with ground poultry.
📖The Recipe Card
Juicy Ground Chicken Burgers (Grill or Stovetop)
Ingredients
- 1 pound ground chicken or ground turkey
- ½ cup panko bread crumbs
- 2 tablespoons mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder - optional
Step-by-Step Instructions
- Use the seasoning of your choice. You may use ground turkey instead.
- Mix 1 pound of ground chicken or ground turkey with ½ cup Panko bread crumbs and 2 tablespoons of mayonnaise. Add your preferred seasoning or use ½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Do not overmix.
- Form into patties using ¼ to ⅓ pound of meat each. Patties should be ⅜ to ½ inch thick and about 3½ to 4 inches in diameter. Press a small dimple into the center of each patty to prevent puffing.
- Preheat your grill to medium-high (about 450°F), or heat a non-stick or cast iron skillet with a bit of oil over medium-high heat until shimmering.
- Cook for about 5 minutes per side, flipping once. The patties are done when the internal temperature reaches 165°F.
Recipe Notes
Pro Tips
- Panko breadcrumbs work best for texture. Flavored varieties like Italian or cheese are fine.
- Mayo keeps them moist, but you can use plain yogurt or milk if needed.
- Don’t overcook—lean chicken dries quickly. Use a thermometer and pull at exactly 165°F.
- The center dimple helps prevent puffing and ensures even cooking.
- This recipe will work with a wide variety of grill temperatures. Just be sure to cook to the right final internal temperature.
- Grill or stovetop both work—use a grill pan indoors for nice marks.
- Chicken burgers are more delicate than beef, so handle with care.
- More seasoning and variation ideas are in the full post.
- Nutrition is calculated using lean ground chicken breasts and low fat mayo.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published May 7, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Dea Varner says
Dr Dan, I’ve made these “chicken” burgers (I use ground turkey instead) about a bazillion times and other than using turkey instead of chicken, I change nothing. They are so juicy and yummy and never disappoint!! I usually eat mine with a bit of raspberry chipotle jam and it’s delicious!!! Thank you soo much for this recipe!!
S. says
Hi Dr. Dan. Enjoy your recipes. Can these be air fried?
Dan Mikesell AKA DrDan says
Welcome to the blog.
The answer is perhaps. The main issue will be holding them together. I would add an egg to help bind them. An airfryer is a mini convection oven. So see https://www.101cookingfortwo.com/baked-meatloaf-burgers/ for an example to model. Of course, cook to 165° for ground chicken.
Hope that helps. If you try it, please report back here for others.
Dan
Marcia says
I made this recipe using fresh minced garlic and onion and my favorite herb of 2022, tarragon. They turned out beautifully and are moist and flavorful. A keeper recipe.
Dan Mikesell AKA DrDan says
Hi Marcia,
Welcome to the blog and glad you enjoyed the recipe.
Thanks for the note and rating.
Dan
JBH says
Can they be cooked on a charcoal grill?
Dan Mikesell AKA DrDan says
Hi JBH,
Welcome to the blog.
This should do well on a charcoal grill. They are cooked on high heat which is a good fit for charcoal. But, as always, cook to the final internal temperature and never by time alone.
Dan
JPD says
We made these into chicken sliders, added a little fresh garlic and a lemon pepper rib rub combo. Outstanding,super moist and great flavor.
Jim says
These sound good but one question. I am a type 1 diabetic so counting carbs is critical for me. I see in nutrishinal info that one burger has 15 he of carbs. Is that all from the bread crumbs? I usually count 1 tbs as 5 grams.
Thanks
DrDan says
Hi Jim,
I just check the database I connect to and a couple of other references. The breadcrumbs are about 5gm (plus a fraction) per tablespoon (2 per serving here) and the mayo is about 4 gms. There are some fractions in there so it rounds to 15 per serving. If you want, cut the breadcrumbs in half and you will still be very good.
Dan
Kristie says
Have you ever made these ahead or frozen them? Would the patties keep in the fridge for a few days before cooking?
DrDan says
I would say 48 hours max on the fridge and they should freeze well for a couple of months.
Nancy says
What is 7:2:2 seasoning? I'd really like to make these chicken burgers.
DrDan says
The 7:2:2 is a homemade seasoning 7 parts kosher salt and 2 parts each course pepper and granular garlic. It is in the FAQs. And in instruction #2 there is a substitute suggestion.
Susan says
Excellent and fits into my eating plan easily. Thanks very much!