Juicy ground chicken burgers, ready in about 20 minutes –mperfect on the grill or stovetop. They’re a healthier, leaner option that still delivers real burger satisfaction.
Using lean ground chicken (or turkey) and a quick panade to keep the patties from drying out, they’re a weeknight win for anyone eating lighter—but still craving a good burger.
Jump To (scroll for more)
- 🐔 Why You'll Love This Recipe
- 🐓 Ingredients You’ll Need
- 👨🍳 Quick Overview: How to Cook Ground Chicken Burgers
- 🌡️ Chicken Burger Internal Temp (When Are They 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 You'll Love This Recipe
- Juicy, lean, and satisfying – proof that healthier low-fat burgers can still taste like real burgers.
- Ready in about 20 minutes on the grill or stovetop for an easy weeknight meal.
- Moist every time, thanks to a simple panade of mayo and breadcrumbs.
- Flexible seasoning – start simple or mix it up with your favorite spices.
- Foolproof for beginners – no special tools or techniques needed.
🐓 Ingredients You’ll Need
- Ground chicken (or turkey) – Choose lean ground chicken or ground turkey. Chicken breast is lower in fat, while thigh meat or turkey adds more juiciness.
- Mayonnaise – Adds flavor and moisture to keep the patties tender. Use regular or light.
- Panko breadcrumbs – Better texture than plain crumbs and helps the burgers hold together.
- Seasoning – A mix of salt, black pepper, garlic powder, and onion powder works great.
👉 Want to switch up the flavor? See seasoning ideas below.
👨🍳 Quick Overview: How to Cook Ground Chicken Burgers
Here’s how to make juicy ground chicken patties that cook in about 20 minutes to a perfect 165°F, whether you’re using the grill or stovetop.
1. Mix: Combine ground chicken, Panko breadcrumbs, mayonnaise, and seasoning. Don’t overmix—just until blended.
2. Form: Shape into patties about 4 inches wide and just over ½ inch thick. Press a small dimple in the center to help them cook evenly.
✅ Pro Tip: Press a small dimple in the center to prevent puffing and help even cooking.
3. Preheat: Heat the grill to medium-high (around 450°F) or a non-stick or cast-iron skillet with a touch of oil over medium-high.
4. Cook: Grill or pan-cook about 5 minutes per side, flipping once. The burgers are done when the internal temp hits 165°F.
5. Serve: Rest for a couple of minutes, then build your burger 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.
🌡️ Chicken Burger Internal Temp (When Are They Done?)
The safe internal temperature for ground chicken or turkey burgers is 165°F, according to the USDA. Use an instant-read thermometer in the center of the thickest patty to check.
Don’t rely on color – poultry can stay slightly pink even when fully cooked. Trust the thermometer, not your eyes.
✅ Pro Tip: Pull the patties off the heat as soon as they hit 165°F. Lean meat doesn’t have much carryover cooking, so they’ll stay juicy and tender if you stop right on target.
🥣 Substitutions and Flavor Variations
- Ground chicken or turkey: Chicken breast is leaner but can dry out faster. Thigh meat or ground turkey adds a bit more fat for a juicier patty.
- Breadcrumbs: Panko gives the best texture and holds moisture better than plain breadcrumbs. Gluten-free or Italian-style both work fine.
- Panade options: Mayo adds flavor and keeps things juicy, but you can swap in plain Greek yogurt or a splash of milk.
- Flavor boost: A teaspoon of Worcestershire sauce adds a subtle, beefy depth.
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🌶️ Seasoning Ideas
Ground chicken takes on flavor easily, so you can go classic or bold. Here are a few favorite ways to mix it up:
- Italian-style: basil, oregano, garlic, and a pinch of red pepper flakes
- Southwest: chili powder, cumin, smoked paprika, or a spoonful of salsa
- Buffalo or BBQ: toss with hot sauce, blue cheese, or your favorite BBQ rub
- Simple & classic: salt, pepper, garlic powder, and onion powder – always reliable
👉 Tip: Season the meat lightly before forming patties. You can always add extra flavor later with toppings or sauce.
🤔How to Keep Chicken Burgers from Falling Apart
Even with a great recipe, ground chicken patties can be 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, not runny.
- Don’t make the patties too thin – aim for about ½ inch thick.
- Shape them on parchment or wax paper so they’re easy to move.
- Keep them chilled until cooking – it helps them hold their shape.
- 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 having trouble? Mix in one beaten egg for extra binding next time.
🍽️ 🍽️ How to Serve Chicken Burgers
Serve these ground chicken patties just like classic burgers — on a toasted bun with lettuce, tomato, onion, and your favorite condiments. Add cheese, bacon, or avocado for an extra boost.
At a cookout, go with familiar sides like Cold Macaroni Salad, potato salad, coleslaw, chips, or Grilled Corn on the Cob. Indoors, try a simple salad or serve with Crispy Baked French Fries or Microwave Corn on the Cob for an easy weeknight meal.
🍔 More burger recipes
For other cookout-worthy sandwiches:
For healthier options:
❄️ Storage of Leftover Chicken Patties
Store cooked patties in an airtight container in the refrigerator for 3 to 4 days.
To freeze, let them cool completely first, then wrap tightly or place in a freezer-safe container for up to 2 to 3 months.
👉 Reheat gently in a skillet or microwave until the internal temp reaches 165°F to keep them juicy and safe to eat.
❓FAQs
Cook about 10 minutes total — roughly 5 minutes per side on medium-high heat — until the internal temperature reaches 165°F. Grill or stovetop both work great..
According to the USDA, the safe internal temp for ground chicken or turkey burgers is 165°F. Use an instant-read thermometer to check the center of the patty.
Yes. Ground chicken is naturally lower in fat and calories than beef but still high in protein. How you season and cook it determines just how healthy it stays.
A panade is a simple mix of starch and liquid — in this case, breadcrumbs and mayo — that keeps ground meat moist and tender. It’s your insurance against dry burgers.
Yes — form them and refrigerate up to 24 hours before cooking.
I don’t recommend freezing raw patties; mayo can separate after thawing and affect texture. For best results, freeze after cooking instead.
📖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!