Easy Ground Chicken Burgers

Super moist ground chicken burgers are delicious but also super easy and ready only in about 20 minutes. Cook them on the grill or stovetop for the perfect weeknight dinner.

Introduction

Chicken burgers are a great healthier alternative to beef. There is almost no fat, but if cooked wrong, you have dry, tasteless patties.

I'm keeping this simple for an easy, quick, and tasty dinner with just a few pantry ingredients. You can get very complicated with some recipes suggesting 20 ingredients.

Start with a panade to add and keep moisture. A panade can also be used to add some taste but let's keep it simple.

Cook on the grill or stovetop, garnish and serve to your liking.

My Rating

A nice solid 4. That's good for an everyday meal. Very moist with the panade. This is just a basic starting point for variations—a little heavy on the mayo.

🥣What is a Panade

A panade is a mixture of starch (like breadcrumbs) and liquid that can coat the ground meat particles with starch and keep moisture in.

Milk is used in things like meatloaf. But I chose mayo for this recipe, but you could use egg or even sour cheese—just something liquid-like to help bind.

If you want to know more about panades, check out Panade: The Secret to Keeping Ground Meat Tender at JessicaGavin.com.

🐓Ingredients

Meat

Use ground chicken or ground turkey. The turkey will have a slightly different taste, but the instructions are the same.

Bread Crumbs

You can make your own, but who does that? Regular bread crumbs will work but will have a smooth texture. I suggest Panko-type breadcrumbs that will add a little texture.

You can get your Panko breadcrumbs in various flavors, so choose what you like. I suggest the cheese-flavored crumbs.

Seasoning

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 or avocado, and jalapenos. Maybe a bit of your favorite BBQ sauce. Or even blue cheese and buffalo sauce.

👨‍🍳How to Cook Ground Chicken Burgers

Make the Chicken Patties

Start by mixing the panade and the meat in a large bowl. Get it all mixed equally but do not over mix.

Divide into 3 to 4 parts per pound. Flatten the mixture into patties about ⅜ inch thick and about 3 ½ inch diameter with a center dimple about quarter size one-third of the thickness. These can fall apart easily, so it is helpful to use wax paper or parchment paper.

Cooking in the Grill

I generally grill chicken at medium to medium-high grill temperature—about 450°. But here, since the patties are thin, grilling over high heat makes sense since the center will cook easily.

If you make very thick patties, then go with the lower grill temperature, it will take a bit longer, but the center will get done before the outside is burnt.

You should always cook to the final internal temperature and never by time alone. You must use a meat thermometer to get this right.

Cooking on the Stovetop

In a large skillet (non-stick preferred), add a bit of vegetable oil. Heat over medium-high heat until the oil is shimmering. Cook about 5 minutes per side until the internal temperature is 165°.

If you have one, a grill pan will give you some nice grill marks.

❓FAQs

❄️Serving and Storage

Serving

Generally, serve on a bun with the same toppings you would use for a beef burger. Commonly used are leaf lettuce, sliced tomato, onion, and some salt and black pepper. I also like a slice of co-jack or cheddar cheese.

If it is a cookout, the typical cookout dishes like potato salad, Homemade Macaroni Salad, or Grilled Corn on the Cob. I find Fresh Spinach Salad a compelling side dish.

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

Storage

These patties can be stored either before or after cooking.

Refrigerator: For 3-4 days in an airtight container.

Freezer: You can store airtight in a freezer for 2-3 months. Be sure to thaw completely in the refrigerator before cooking or reheating.

📖Burger Recipes

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Healthy Low Fat Burgers

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This recipe is listed in these categories. See them for more similar recipes.

🖼️Step-by-Step Photo Instructions

Preheat grill on high if grilling.

Mix 1 pound of ground chicken with ½ cup Panko bread crumbs, 2 tablespoons of mayonnaise or milk, ½ teaspoon salt, and ¼ teaspoon black pepper. A clove of crushed garlic or a couple of tablespoons of minced onion is a nice addition here. I usually use my All Purpose Seasoning - 7:2:1 and 7:2:2 instead.

Use ¼ to ⅓ pound of meat per burger pattie. Form into ⅜ to ½ inch thick and about 3 ½ to 4 inch diameter patties. Add a slight "dimple" about the size of a quarter and ⅛ inch deep in the center. This helps prevent the puffing up you sometimes get with grilling a burger.

For Grilling: Clean and oil grill on a preheated grill. Grill over high heat for 4 minutes on the first side and 3-4 minutes on the second side until an internal temperature of 165°. This is ground meat. PLEASE use a meat thermometer.

For Stovetop: In a large skillet (non-stick preferred), add a bit of vegetable oil. Heat over medium-high heat until the oil is shimmering. Cook about 5 minutes per side until the internal temperature is 165°.

Serve on a bun topped with tomato, lettuce, and onion. Or use the topping of your choice.

📖Recipe

Originally Published May 7, 2015.  Updated with expanded options, refreshed photos, and a table of contents to help navigation.