Chicken Burgers

This Chicken Burger recipe makes the best grilled chicken burgers! They're super flavourful and perfectly juicy, and they're SO easy to make!

Course Barbecue, Main Course, Main Dish

Cuisine American, Barbecue, Greek, Grilling, Weeknight Meal

Keyword Chicken Burgers

Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings servings

Calories 288kcal

Author Chrissie

Equipment

Ingredients

1 pound ground chicken
3/4 cup panko bread crumbs
3 cloves garlic or 1 teaspoon garlic powder
1 egg
2 teaspoons Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons mayo
1 tablespoon mustard
1/2 cup onion grated or shredded (preferred) or very finely diced

Instructions

Add the ground meat to a large bowl along with the breadcrumbs, garlic, egg, Worcestershire, paprika, thyme, oregano, salt, pepper, mayo, mustard, and the grated onion.
Mix very well with your hands until everything is evenly distributed throughout the mixture.
Divide the mixture into 4 balls that are exactly the same size. Use a burger press to form the burgers into a patty shape, or use your hands to pack the burgers into evenly shaped patties.
Grill over medium-high heat (or fry in a frying pan over medium-high heat) for about 5-6 minutes per side, or until the internal temperature of the burgers reach 165°F (74°C) measured with an instant read thermometer.
If you want to make chicken cheeseburgers, add a slice of cheese (we suggest emmentaler cheese) over each burger. If using a pan, add a couple tablespoons of water to the pan and put the lid on so that the steam melts the cheese.
Remove the burgers from the heat and let them sit for about 5 minutes before serving. This helps them stay juicy and prevents them from falling apart.
Serve on toasted buns with lettuce, tomato slices, red onions, and a generous amount of burger sauce.

Notes

To make these burgers ahead of time, simply form the burgers and place them on a plate in the fridge (place parchment paper between the burgers to prevent them from sticking to one another) for up to 24 hours until you're ready to pan-fry or grill them.

These burgers also freeze well. Freeze them before or after cooking between sheets of parchment paper.

Nutrition