Juicy Ground Chicken Burgers (Grill or Stovetop)
Ground chicken burgers – often dry and bland – are transformed into juicy, flavorful burgers with a few simple tricks, whether you cook them on the grill or stovetop.
Perfect for a quick weeknight dinner or casual BBQ. Keep them classic or add a mango-avocado salsa for a fresh, silky, sweet-tangy finish.
After several experiments and lots of research, I finally discovered how delicious chicken burgers can be with the right preparation. They are now one of our go-to easy dinners.
What to expect
Juicy: A simple panade (bread mixed with liquid or mayo) keeps the burgers tender and moist. It’s a small step that makes a big difference.
Great flavor: Fresh herbs and seasoning turn bland ground chicken into something really good. Easy to adjust to your taste.
Quick and easy: The burgers only take about 22 minutes to make. And the ingredients are all easily accessible at home or in your local grocery store. Grill or stovetop – both work well.
No eggs: These ground chicken burgers are made without eggs.
Ingredients tailored to your taste
- Ground chicken burgers
- Ground chicken: Aim for a 90:10 ratio (90% meat, 10% fat) for the best balance of flavor and juiciness. Dark meat is juicier and more flavorful if you can find it, but white meat works well with the panade. Avoid extra-lean (99%) as it tends to dry out.
- Panade: A panade is a mixture of fresh bread crumbs and liquid (or mayonnaise), stirred together to make a paste. It helps keep the burgers tender and moist.
- Seasonings: Salt, black pepper, garlic powder, minced onion, Worcestershire sauce, and fresh chopped parsley for a simple, flavorful base.
- Optional mango-avocado salsa
- Mango, avocado, lime, salt, pepper
- Optional add-ins: a drizzle of maple syrup or honey (I do this), chili flakes, garlic, or ginger for extra flavor
Substititions
- Ground chicken: Swap with ground turkey, beef, veal, or pork if you prefer.
- Mango salsa: Try peach or pineapple salsa instead. Or use other burger toppings like pesto or spicy guacamole.
Variations (for the burgers)
- Boost the flavor: Add thyme, a spoonful of ketchup, pesto, or BBQ sauce to the burger mixture.
- Add heat or brightness: Stir in a bit of sriracha or lemon zest.
- Change the herbs: Use chopped cilantro or basil instead of parsley.
- Keep it simple: Serve with lettuce, tomato, cheese, or your favorite burger toppings instead of the mango-avocado salsa.
Step-by-step instructions
Tips
- Keep burgers juicy and tender: Don’t overwork the mixture, as it can make the burgers dense. Mix gently with your hand (a loose “claw” motion works well) just until combined.
- Prevent burgers from falling apart: Ground chicken is softer than beef, so form patties at least 1/2 inch (1.25 cm) thick. Thinner burgers are more likely to break.
- Handle and flip carefully: Lightly oil or spray the patties before grilling so they release easily. Once on the grill, let them set before flipping. They’ll firm up quickly with the heat.
What to serve with chicken burgers
These juicy ground chicken burgers pair well with simple sides like French fries or sweet potati fries, or something a little different:
Great topping options
Keep it classic or switch things up with one of these:
- Classic basil pesto
- Roasted red pepper sauce
- Sweet and tangy grilled eggplant
- Sriracha aioli
- Peach chutney
Tips: Set everything out and let everyone build their own burger – it’s easy and works well for casual dinners or entertaining. The mango avocado salsa included here adds a fresh, slightly sweet contrast, but any of these toppings work well too.
Shortcuts
- Skip the salsa: Use a store-bought chutney or any of your favorite burger toppings instead.
- Use dried breadcrumbs: Substitute 1/3 cup (36g) Panko or other dried breadcrumbs for fresh bread in the panade.
Recipe FAQs
A panade is a mixture of bread and liquid (like milk or mayonnaise) that’s added to ground meat to keep it moist and tender. It’s a simple trick that makes a big difference in ground chicken burgers, which can otherwise turn out dry. I also use it in meatloaf, meatballs and beef burgers.
Use a panade, don’t overmix the meat, and avoid overcooking. Ground chicken is lean, so adding a little moisture and gentle handling are key to juicy burgers.
Grill over medium heat for about 4–5 minutes per side, or until the internal temperature reaches 160°F/71°C (it will rise to 165°F/74°C as it rests).
Yes. Cook them in a lightly oiled pan over medium heat until browned on both sides and cooked through. See recipe notes for details.
Yes. Shape the patties and refrigerate them (covered) for up to 1 day before cooking. You can also freeze the patties, raw or cooked. Freeze in a single layer first, then transfer to a freezer-safe container or zipper-lock bag.
Looking for more simple ground chicken recipes?
If you have ground chicken or turkey on hand, here are a few easy, delicious recipes:
- Chicken meatloaf with vegetables
- Hungarian chicken paprikash with meatballs
- Saucy baked chicken meatballs
- Wedding soup recipe with zest
Or try something different: crispy chicken burgers, with a golden panko coating (pan-fried).
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Juicy Ground Chicken Burgers
Ingredients
- 1 1/2 pounds ground chicken, Note 1
- 5 buns, split in half
Panade and seasonings
- 1/2 cup bread, torn into tiny pieces (or 1/3 cup/36 grams regular bread crumbs or panko breadcrumbs )
- 3 tablespoons mayonnaise (or milk or broth)
- 1/3 cup finely chopped fresh parsley (about 2 tablespoons dried)
- 1 tablespoon finely grated onion (or 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 teaspoon Worcestershire Sauce
Mango Avocado Salsa (optional)
- 1 large mango or 2 small
- 1 avocado
- 1 lime
- salt and pepper to taste
- Optional: splash of honey or maple syrup; pinch of garlic powder, chili flakes and/or ginger
Instructions
- HEAT OUTDOOR GRILL to medium high (400-450F/ 204-232C).
- MAKE PANADE (BREAD 'PASTE') WITH SEASONINGS: In a large bowl, mix all panade and seasoning ingredients together. Let stand a few minutes if using milk or broth to allow liquid to absorb. Note 2.
- SHAPE BURGERS: Add ground chicken to a mixing bowl. Using a clean hand formed like a claw, mix lightly with panade to combine. Try not to overwork the meat. Wet your hands and lightly form mixture into 5 patties (about 1/3 pound each) and place on cutting board lined with parchment paper for easy clean up. Patties will be wet and sticky. Slightly depress each patty in center to avoid it puffing up on grill.
- MAKE SALSA (optional): Peel and dice mango and avocado into small pieces. Place in small bowl. Add lime, salt, pepper and optional ingredients if using. (I add maple syrup). Set aside.
- GRILL BURGERS: Lightly spray burgers with oil to avoid sticking to grill (I find this works best, but you can also brush grill with a paper towel dipped in oil). Add to the preheated grill for 2-4 minutes per side until the internal temperature on an instant-read thermometer reaches 160F/71C. Temperature will rise 5 degrees on resting. Note 3 to pan fry.
- SERVE: Grill or toast buns. Place bottom half of toasted buns on platter and add burgers. On each burger, top with some salsa and a dollop of BBQ sauce if desired. Top with other half of bun. Serve.
Recipe Notes
- Ground chicken:
- Dark meat ground chicken is juicier and more flavorful, but harder to find. White meat works well, too, with the panade.
- Aim for a 90:10 ratio (90% meat, 10% fat). Avoid extra-lean (99%)- it tends to be dry.
- You can substitute ground turkey, beef, veal, or pork.
- What is a panade? A panade is a mixture of bread and liquid (milk or mayonnaise) added to ground meat to keep it moist and tender.
- To pan fry instead of grill: Heat a large cast iron or nonstick pan over medium-high with a little oil. Lightly dust patties with flour (optional) to make them easier to handle and to help form a crust. Cook about 4 minutes per side, reducing heat to medium after flipping, until the internal temperature reaches 160°F/71°C.
- Variations to try:
- Burger Seasonings: Feel free to add thyme, a tablespoon or two of ketchup or BBQ sauce, lemon zest or sriracha for heat. Use chopped basil or cilantro instead of parsley. Add a squeeze of BBQ sauce on the bun for a nice flavor contrast.
- Salsa (if using): Add a splash of maple syrup or honey (I always do this) and/or a pinch of chili flakes, garlic, ginger. Instead of mango salsa, try peach or pineapple salsa, pesto or spicy guacamole.
- Other topping options:
- To lower calories and carbs:
- Use light mayo or low-fat milk in the panade
- Skip the bun or use a low-carb option
- Choose leaner chicken
- Make smaller patties
- Make Ahead/Meal Prep:
- Patties can be shaped a day ahead and refrigerated, covered.
- Freeze raw or cooked burgers in a freezer-safe container (lay them on a tray in a single layer in the freezer first for 30-60 minutes).
- To reheat, Microwave (covered) about 45 seconds per side, or until warmed through. Or heat in a 350°F/177°C oven, covered with foil, for about 8 minutes, flipping once
