These juicy chicken burgers are a total game-changer—tender, seasoned patties that stay moist with a golden-brown sear. They’re lighter than beef but feel indulgent, perfect for weeknights or barbecues. This versatile chicken burgers recipe uses simple ingredients for incredible flavor you’ll crave.
Nothing beats a great Chicken Burgers. Whether you're a fan of Chicken Recipes or want to try something from our Drinks selection, keep scrolling!
Why You’ll Love This Chicken Burgers
- Never dry: A panade keeps them juicy inside and out.
- Flavor-packed: Garlic, herbs, and umami season the patty itself.
- Easy to customize: Add jalapeños, feta, or your favorite mix-ins.
- Quick & versatile: Ready in under 30 minutes for any occasion.
Ingredients & Tools
- 500 g ground chicken (preferably a mix of thigh and breast)
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 slice white bread, crusts removed, torn into small pieces
- 2 tbsp milk (any kind)
- 1 large egg, lightly beaten
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil (for cooking)
- 4 burger buns, lightly toasted
- To serve: lettuce, tomato slices, red onion, your favorite burger sauce
Tools: large mixing bowl, skillet or grill pan, spatula
Notes: A mix of dark and white meat boosts juiciness; grated onion adds moisture and sweetness; the bread-milk panade prevents dryness.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 30 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Handle the meat gently. Overmixing can make your burgers tough. You want to combine the ingredients just until everything is incorporated — a light touch is key here. Think of it as bringing the mixture together, not kneading it like dough.
- Why grate the onion? Finely grating the onion (rather than dicing it) means it almost melts into the patty, distributing flavor evenly without creating chunks that could burn or make the burger fall apart. You’ll get all the flavor and none of the textural issues.
- Don’t skip the panade. The bread and milk mixture might seem old-fashioned, but it’s a classic for a reason. It creates a tender, almost custardy texture within the patty, ensuring it stays moist even if you accidentally overcook it a little. It’s our little insurance policy against dryness.
- Chill the patties before cooking. After you form the patties, pop them in the fridge for 15-20 minutes. This helps them firm up, which means they’ll hold their shape better in the pan and develop a nicer crust without falling apart. It’s a small step with a big payoff.
How to Make Chicken Burgers
Step 1: In a small bowl, combine the torn bread pieces and milk. Let it sit for about 5 minutes until the bread has softened and absorbed the milk. You’re looking for a paste-like consistency — this is your panade, the secret to a juicy burger. While that’s resting, you can grate your onion and mince the garlic. A little goes a long way here, and you’ll notice how the aromas start to build already.
Step 2: In a large mixing bowl, add the ground chicken, grated onion, minced garlic, and the panade. Then, add the lightly beaten egg, Worcestershire sauce, Dijon mustard, smoked paprika, dried oregano, salt, and pepper. Now, here’s the important part: use your hands or a fork to gently combine everything. Mix just until the ingredients are evenly distributed — you should still see little bits of bread and herb. Overmixing is the enemy of tenderness, so be kind to your burger mixture.
Step 3: Divide the mixture into four equal portions. Gently shape each portion into a patty about 1 inch thick, making them slightly wider than your burger buns since they’ll shrink a bit as they cook. Press a small dimple into the center of each patty with your thumb — this helps them cook evenly and prevents them from puffing up into a ball. Place the formed patties on a plate and refrigerate for 15-20 minutes. This chilling step is non-negotiable for a burger that holds together beautifully.
Step 4: Heat a tablespoon of olive oil in a skillet or grill pan over medium heat. You’ll know the pan is ready when a flick of water sizzles on contact. Carefully add the chilled patties — you should hear a satisfying sizzle. Cook for about 5-6 minutes on the first side, without moving them, until a golden-brown crust forms. The edges will start to look cooked, and you might see some juices pooling on the top surface.
Step 5: Flip the patties gently using a spatula. They should release easily from the pan if a good crust has formed. Cook for another 5-6 minutes on the second side. The internal temperature should reach 74°C when checked with an instant-read thermometer. If you’re adding cheese, place a slice on each patty during the last minute of cooking and cover the pan briefly to help it melt. The burgers will feel firm to the touch but still have a little give when they’re done.
Step 6: While the burgers are cooking, lightly toast your burger buns. This not only adds a nice texture but also helps prevent the bun from getting soggy from the juicy patty and toppings. You can do this in a toaster, under the broiler, or even in the same pan after the burgers are done. Just a light golden color is all you’re after.
Step 7: Let the cooked burgers rest for a couple of minutes before assembling. This allows the juices to redistribute throughout the patty, so they don’t all run out when you take that first bite. It’s a small pause that makes a big difference in the final texture and juiciness. Meanwhile, get your toppings and sauces ready.
Step 8: To assemble, spread your favorite sauce on the bottom bun. Add a leaf of crisp lettuce, then place the warm chicken patty on top. Layer with tomato slices, red onion, and any other toppings you love. Finish with the top bun and press down gently. Serve immediately while everything is warm and the textures are at their best. You’ll notice how the juicy patty, soft bun, and crisp toppings create a perfect harmony in every bite.
Storage & Freshness Guide
- Fridge: Store cooked patties in an airtight container up to 3 days.
- Freezer: Freeze uncooked patties separated by parchment for up to 3 months.
- Reviving: Reheat in a 150°C oven or air fryer to restore crispness without drying out.
Serving Suggestions
Complementary Dishes
- Classic French Fries — You can’t go wrong with golden, crispy fries. The salty crunch is the perfect textural contrast to the juicy, soft burger.
- Vinegar-Based Coleslaw — A tangy, crisp slaw cuts through the richness of the burger beautifully and adds a refreshing element to your plate.
- Grilled Corn on the Cob — Especially when it’s lightly charred and slathered with herb butter. It brings a sweet, smoky flavor that pairs wonderfully with the seasoned chicken.
Drinks
- Ice-Cold Lager — The crisp, clean bubbles and mild bitterness of a good lager cleanse the palate between bites and enhance the savory notes of the burger.
- Sparkling Lemonade with Mint — For a non-alcoholic option, the zesty, refreshing fizz balances the burger’s richness and leaves you feeling revitalized.
- Iced Tea with a Hint of Peach — The subtle sweetness and tannic structure make it a surprisingly great partner, especially if you’ve added a spicy kick to your patty.
Something Sweet
- Warm Apple Crumble — The comforting, spiced fruit and buttery topping feel like a natural, cozy follow-up to a savory burger meal.
- Classic Vanilla Milkshake — It’s a timeless pairing for a reason. The cool, creamy sweetness is the ultimate finish to a burger feast.
- Grilled Pineapple with Cinnamon Sugar — A light, warm, and caramelized dessert that feels indulgent without being too heavy after a satisfying main course.
Top Mistakes to Avoid
- Mistake: Overmixing the burger meat. This develops the proteins too much, resulting in a dense, rubbery texture instead of a tender, juicy patty. Mix gently and just until combined — a few streaks are okay.
- Mistake: Pressing down on the patties while they cook. I’ve messed this up before too… but all you’re doing is squeezing out the precious juices! Let them be. A good crust will form without any smashing.
- Mistake: Using only chicken breast. While lean, breast meat alone can easily lead to a dry burger. A mix with darker thigh meat adds fat and flavor, ensuring a much more succulent result.
- Mistake: Not making a thumbprint indentation. Burgers puff up in the center as they cook. That little dimple you press in the raw patty ensures it ends up flat and even, not domed like a meatball.
Expert Tips
- Tip: Use a digital thermometer for perfect doneness. Chicken is safe to eat at 74°C. Guessing can lead to overcooked, dry burgers. A quick check takes the stress out of cooking and guarantees perfect juiciness every single time.
- Tip: For a flavor boost, toast your spices. If you have whole cumin or coriander seeds, toast them lightly in a dry pan before grinding. It unlocks their oils and adds a deeper, more complex aroma to your burger seasoning.
- Tip: Let the patties come to room temperature for 10 minutes before cooking. Taking the chill off the surface ensures a more even cook from edge to center, preventing a burnt outside and raw inside scenario.
- Tip: For an extra-juicy result, try a compound butter. Mix softened butter with minced herbs and garlic, form it into a log, chill, and place a small disc in the center of each patty before cooking. It melts into pure, flavorful moisture.
FAQs
Can I make these chicken burgers ahead of time?
Absolutely! You can prepare the patties up to a day in advance. Just form them, place them on a parchment-lined tray, cover tightly with plastic wrap, and keep them in the fridge until you’re ready to cook. You can also freeze them for up to 3 months. Separate them with parchment paper in an airtight container, and thaw in the fridge overnight before cooking. The flavor actually improves with a little rest.
Can I cook these on the barbecue grill?
Yes, but there’s a trick to it. Chicken burgers are more delicate than beef, so make sure your grill grates are very clean, well-oiled, and properly preheated to medium-high. Place the chilled patties on the grill and don’t move them for the first 5-6 minutes to get those beautiful grill marks. Flip gently only once. Using a grill basket can also be a great help to prevent any breakage.
What’s the best way to reheat leftover chicken burgers?
The goal is to reheat without drying them out. The best method is a low and slow oven (around 150°C) for 10-15 minutes, or until warmed through. You can also use an air fryer for a few minutes to crisp up the exterior. Avoid the microwave if you can, as it tends to make the texture rubbery. Reheat the patty separately from the bun for the best results.
Can I use pre-made breadcrumbs instead of fresh bread?
You can, but the texture will be different. Dry breadcrumbs absorb more moisture, which can lead to a denser, drier patty. If you must use them, I’d recommend panko breadcrumbs and reducing the quantity to about 1/4 cup. For the juiciest result, fresh bread soaked in milk is truly the way to go.
My burgers are falling apart. What did I do wrong?
This usually comes down to three things: the mixture was too wet, it wasn’t chilled before cooking, or it was handled too much. Make sure you’re using the correct bread-to-milk ratio, always chill the formed patties to firm them up, and handle the mixture as little as possible. If you’re still having issues, adding one extra tablespoon of breadcrumbs can help bind it a bit more.
Chicken Burgers
Make the best juicy chicken burgers in under 30 minutes! This easy recipe guarantees a moist, flavorful patty every time. Get the secret to perfect burgers now!
Ingredients
For the Burger Patties:
-
500 g ground chicken (preferably a mix of thigh and breast)
-
1 small onion (finely grated)
-
2 cloves garlic (minced)
-
1 slice white bread (crusts removed, torn into small pieces)
-
2 tbsp milk (any kind)
-
1 large egg (lightly beaten)
-
1 tbsp Worcestershire sauce
-
1 tsp Dijon mustard
-
1 tsp smoked paprika
-
0.5 tsp dried oregano
-
0.5 tsp salt (or to taste)
-
0.25 tsp freshly ground black pepper
-
1 tbsp olive oil (for cooking)
For Serving:
-
4 burger buns (lightly toasted)
-
lettuce
-
tomato slices
-
red onion
-
your favorite burger sauce
Instructions
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In a small bowl, combine the torn bread pieces and milk. Let it sit for about 5 minutes until the bread has softened and absorbed the milk.01
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In a large mixing bowl, add the ground chicken, grated onion, minced garlic, and the panade. Then, add the lightly beaten egg, Worcestershire sauce, Dijon mustard, smoked paprika, dried oregano, salt, and pepper. Use your hands or a fork to gently combine everything. Mix just until the ingredients are evenly distributed.02
-
Divide the mixture into four equal portions. Gently shape each portion into a patty about 1 inch thick, making them slightly wider than your burger buns. Press a small dimple into the center of each patty with your thumb. Place the formed patties on a plate and refrigerate for 15-20 minutes.03
-
Heat a tablespoon of olive oil in a skillet or grill pan over medium heat. Carefully add the chilled patties. Cook for about 5-6 minutes on the first side, without moving them, until a golden-brown crust forms.04
-
Flip the patties gently using a spatula. Cook for another 5-6 minutes on the second side. The internal temperature should reach 74°C when checked with an instant-read thermometer. If you’re adding cheese, place a slice on each patty during the last minute of cooking and cover the pan briefly to help it melt.05
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While the burgers are cooking, lightly toast your burger buns.06
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Let the cooked burgers rest for a couple of minutes before assembling.07
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To assemble, spread your favorite sauce on the bottom bun. Add a leaf of crisp lettuce, then place the warm chicken patty on top. Layer with tomato slices, red onion, and any other toppings you love. Finish with the top bun and press down gently. Serve immediately.08
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