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grilled chicken burger with mango salsa with fries on plate.
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4.95 from 17 votes

Juicy Ground Chicken Burgers

These juicy ground chicken burgers are tender, flavorful, and easy to make on the grill or stovetop. Includes simple tips to prevent dryness and an optional silky mango avocado salsa topping.
Prep Time14 minutes
Cook Time8 minutes
Total Time22 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 5 burgers
Author: Cheryl Avrich
US Measures - Metric

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
US Measures - Metric

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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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:
  5. 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
  6. 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
  •  
Nutrition Value estimates include a chicken burger (1/3 lb) and a bun. The optional mango avocado salsa is not included in the estimates. 
Calories: 404kcal | Carbohydrates: 35g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 959mg | Potassium: 838mg | Fiber: 2g | Sugar: 5g | Vitamin A: 346IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 4mg