If you love chicken burgers but haven’t quite figured out how to make them juicy and full of flavor I’m sharing my go-to chicken burger recipe that turns out tender every time. No dry patties here! You can even mix in your favorite veggies or beans to make it your own, but the real secret is in how you cook them. I’m going to show you exactly how to get it just right.
I’ve always preferred chicken burgers over beef—they’re lighter, and I just love how versatile they are. When I make a batch, I don’t just cook a few for dinner.
I go ahead and make extras to freeze so I’ve always got some ready to go for quick lunches or easy weeknight dinners. It’s a time-saver, especially on busy weekdays when I don’t have a lot of time but still want something homemade and satisfying.
Ingredient Notes
Below are the ingredients I used for the recipe. You can skip the ingredients you don't like and substitute other vegetables you do. I've included a few optional substitutions in my notes below.
- ground chicken: you can find ground chicken and sometimes ground turkey at most grocery stores. If you can't you can make your own ground chicken.
- add-ins: I've used onion, red bell pepper, and black beans. You can also add sliced mushrooms, shredded carrots, or corn kernels. Add whatever vegetables you like. Cooked lentil beans can be used instead of black beans.
- bread crumbs: seasoned Panko bread crumbs bind the ground chicken together so it holds its shape. Using too much with make a dry burger. The amount I used in the recipe is perfect to hold the patties together while not drying out the burger.
How to make ground chicken at home
Make homemade ground chicken at home by grinding boneless chicken into ground. This is a great way to save money at the grocery store when you find boneless chicken on sale.
You can use a food processor, blender or even a sharp knife to chop the chicken up. Just be sure you do not over grind or chop it into a smooth paste. If you happen to do overgrind the chicken too much just use it to make chicken wonton soup!
- Chill the chicken: Place boneless, skinless chicken in the freezer for 15–20 minutes until firm (not frozen) for easier chopping.
- Rough chop first: Slice chicken into thin strips, then cut into small cubes for easier handling and even mincing.
- Finely chop with a knife: Use a sharp chef’s knife in a rocking motion, chopping repeatedly until the texture resembles ground meat.
- Using a food processor or blender: Pulse in short bursts with small batches—do not overprocess or it’ll turn into paste.
- Clean up safely: Wash all tools and surfaces thoroughly to avoid cross-contamination with raw poultry.
How to make moist chicken burgers
Moist chicken burgers can be tricky to make. The secret to make juicy burgers is the vegetables you add to the ground chicken and in the way you cook them.
Recipe Tips
- Ground chicken can be messy to work with: I wet my hands with cold water as I shape the ground chicken burger ingredients into burger shape to keep it from sticking to my hands. When it eventually starts getting my hands gummy again I will wash them and start over with clean damp hands until all the burger patties are made.
- Make the patties all the same size: To make burger patties that are all the same size I will divide the ground chicken into even sections then roll each piece into large meatball shapes and place them next to each other on a paper plate to compare the size. Then I will pinch off small pieces from the larger meatball shapes and add them to the smaller ones as needed until all of them look about the same size. Then I will flatten each piece into the chicken burger patties.
- Make burgers, sliders, or meatballs: Sometimes I like to make chicken sliders instead of full size burgers. You could even use this recipe to make chicken meatballs.
- Skillet or Air Fryer: You can cook the burgers or sliders in an air fryer, on a grill or a skillet on the stove. I will use my air fryer when making sliders but I prefer to cook full size burgers in a skillet. For the juiciest burgers I have found the skillet method is the best cooking method.
- Homemade ground chicken: Make your own ground chicken. It will be less expensive especially when you buy boneless chicken on sale.
Directions
Follow the easy step by step directions with pictures below. You can find the more detailed directions in the recipe card below.
Step 1: Mix the ingredients and shape the burgers. Chill for at least 30 minutes before cooking to firm them up and make them easier to handle.
Step 2: Cook the chicken burgers. I prefer to cook them in a skillet over medium heat with a lid on once the burgers have browned on each side. This helps keep the patties moist and tender. The lid traps moisture in and keeps them from drying out as they cook to 165 F.
Step 3: Serve the burgers on a bun with your favorite burger toppings like lettuce, tomato and sliced pickles. Add a side of Classic Potato Salad or my Sour Cream Cheddar Pasta Salad with a vegetable for a full meal.
Burger Condiments
I topped my chicken burger with Siracha Mayo. I mixed a couple of tablespoons of mayonnaise with a tablespoon or two of Sriracha sauce before spooning it over the patties.
Swap out a plain ketchup topping for this easy sriracha mayo to give your chicken burger a creamy kick with just the right amount of heat.
Recipe FAQs
Check out these quick answers to the most common questions asked that will help you make the best chicken burgers every time.
Adding bread crumbs as the binder and chilling the patties before cooking will keep them from falling apart as you handle them and cook them.
To keep chicken burgers juicy and flavorful, add moisture-rich ingredients like onions, peppers, or even beans to the mix. Be careful not to overmix and go easy on the breadcrumbs, as too much can dry out the patties.
The best way to cook chicken burgers and keep them moist is to pan-fry them over medium heat. Once the patties have a nice crust on each side place a lid on the pan to trap the moisture until cooked through the center.
Optional Burger Toppings
Let’s talk about the best chicken burger toppings that’ll take your burger night from basic to unforgettable with just a few tasty toppings I like to keep on hand.
- Quick pickled sliced jalapenos adds a spicy kick to any burger.
- Quick pickled garlic dill pickles are easy to make are a must have burger topping.
- Quick pickled red onions are delicious on burgers, tacos, hot dogs and sandwiches.
- Spicy mayo or Dijon mustard are perfect condiments for adding bold flavor to chicken burgers
Freezer Meal Chicken Burgers
I make this recipe about once a month and turn it into a freezer meal. This way I always have chicken burgers on hand when a craving hits. This recipe makes 6 to 8 medium chicken burgers. Here is how I make freezer chicken patties so I have burgers on hand all the time.
Freezer Option 1: Once you have made the burgers, instead of chilling them in the refrigerator place the covered tray in the freezer. Once the burgers are frozen wrap them individually in plastic wrap and place in a freezer bag or vacuum seal them. Use within a month if using a zip topped bag. In a vacuum sealed bag they should be cooked within 6 months.
Freezer Option 2: Or place a sheet of parchment paper between a stack of two chilled and firm burgers and slip into a plastic bag or airtight freezer container.
When you’re ready to cook, thaw in the refrigerator overnight and cook the thawed burger the next day for an easy dinner on a busy night.
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Chicken Burgers
Ingredients
- 1 lb. ground chicken
- ½ cup drained and rinsed canned black beans (roughly chopped)
- ½ cup diced onion
- ½ cup diced red bell pepper
- ¼ cup Italian style Panko bread crumbs
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- 6 slices sliced cheese
- 6 medium Burger buns
Instructions
- In a large mixing bowl mix the ingredients with a large spoon just until all the ingredients are combined evenly. Do not over mix.
- Divide into 5 or 6 equal size pieces and shape into burger shape. Place each chicken burger down onto a parchment lined cookie sheet. Gently pat to slightly flatten into large chicken patties.
- Cover with aluminum or plastic wrap and refrigerate for 30 to 60 minutes so the soft chicken patties can chill and firm up.
- Ready to cook: Heat a large non-stick skillet over medium high heat. Place the patties into the skillet and cook for 5 minutes on the first side or until the burger has turned a golden brown on the bottom. Flip the burgers over, place a lid on the pan and cook for 3 to 5 minutes longer or until completely cooked through the center. Insert an instant read thermometer into the center of one of the largest patties to check the temperature. The chicken burger is done when the internal temperature reaches 165 F. degrees.
- Turn the heat off and place a slice of cheese on each burger and place the lid back on until the cheese has melted.
- Serve on buns and add your favorite burger toppings.
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