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GET IT NOWThe Juiciest Chicken Burger Recipe I’ve Ever Had
After I made chicken fritters last year and then turned those into chicken patties, I knew the next step had to be these chicken burgers. Their flavor reminds me of the Mediterranean, but what I love most is how incredibly juicy they turned out. Here’s why they’re awesome:
- Golden, juicy, and full of flavor – Chicken burger recipes get a reputation of being kind of bland and dry. Mine are anything but that! A few simple ingredients make them flavorful and lock in all the moisture.
- So easy to make – Using real food staples you probably already have. I cooked these on the stove initially, but have since made them as a grilled chicken burger as well.
- Lighter take on a classic – If you love my beef burgers but want something a little leaner, my chicken burger recipe is for you. It still feels like comfort food and has lots of protein, with a bonus of hidden veggies — and no breadcrumbs.
Make these chicken burgers with me for something different on your next burger night!
Ingredients & Substitutions
Here I explain the best ingredients for my chicken burgers recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almost everything I put in this recipe was specifically to keep it as juicy as possible. Here’s the short list I came up with:
- Ground Chicken – I use and recommend 93% lean. 96-99% will work, but tastes more dry. You can also use ground turkey with this recipe, or make my turkey burgers instead.
- Minced Veggies – My secret ingredients for flavor and moisture! I found that red onion, bell peppers, and garlic made a world of difference. Feel free to swap in others, such as grated zucchini or carrots.
- Worcestershire Sauce – I add this for a savory, umami boost. If you need a sub, coconut aminos works well.
- Greek Yogurt – Just a spoonful keeps the ground chicken burgers juicy. You can also use mayo or sour cream instead.
- Olive Oil – For cooking the veggies and frying the burgers. Avocado oil works too!
- Sea Salt & Black Pepper
- Mozzarella Cheese – Optional, for topping your chicken burger. Feel free to use cheddar or provolone, or leave off the cheese.
How To Cook Chicken Burgers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the veggies. Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté the bell peppers, onions, and garlic until they’re soft and starting to brown. Transfer to a bowl, wipe out the skillet, and set it aside for later.
- Mix it up. Add the Worcestershire, Greek yogurt, salt, and pepper to the veggies and give it a stir. Mix in the ground chicken, just until uniform.
- Form the patties. Divide the chicken mixture into 4 patties, about 1/2 inch thick. Make a thumbprint in the center of each patty.
- Cook the chicken burgers. Heat more oil in the skillet, or alternatively preheat your outdoor grill. Add the burgers (thumbprint side up), and cook until browned on the bottom. Flip and cook on the other side.
- Add the cheese and rest. Add cheese toward the end of cooking on the 2nd side (see my tips about this), and cover to melt. Rest for a few minutes before serving.
My Recipe Tips
- Chop the bell peppers and red onions extremely small. You’re going for a minced consistency, similar to minced garlic, which makes your chicken burgers more juicy and infuses them with flavor throughout. I’ve tried larger pieces (more similar to regular diced onions) and the result is totally different – just pieces throughout but not much impact on the flavor of the meat or juiciness.
- Do you have to saute the vegetables first? No, but I recommend it for flavor and texture. If you just add the veggies without sauteing, you’ll have a little crunch.
- Don’t overwork the meat. Adding the ground chicken last and mixing minimally keeps the chicken burgers tender. Mixing too much makes them tough.
- Wet your hands with water when forming the patties. They are very sticky, and this will prevent the meat from sticking to your hands.
- If the burgers are browning too fast, turn the heat down a bit. That way they can finish cooking through without burning.
- For the juiciest chicken burgers, I remove from heat a little early, around 162-163 degrees F. The final target internal temperature is 165 degrees F, but they’ll rise to this temp as they rest — and will be more juicy than if you wait for them to hit 165 over the heat. I use this meat thermometer to check.
- If you’re adding cheese, add it when the burgers are at 150-155 degrees F. This gives just the right amount of time for the burgers to cook through and the cheese to melt, about 1-2 minutes.
Serving Ideas
These chicken burgers lean just a little Mediterranean in their flavor, but not so much that regular fixings don’t work. I served them above on gluten-free buns with lettuce, tomato, mayo, and a little ketchup and Dijon mustard. Sometimes I swap in tzatziki sauce, arugula, and slices of sauteed eggplant.
For your sides, try these with my broccoli slaw, creamy cucumber salad, or cauliflower potato salad. They also go well with air fryer french fries or garlic parmesan fries.
Chicken Burgers (Juicy Recipe)
My chicken burger recipe turns out super juicy and flavorful, thanks to a few simple secret ingredients. A quick and easy weeknight dinner!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat a tablespoon of olive oil in a large skillet over medium heat. Add the bell peppers, onions, and garlic. Saute for 3-5 minutes, until the vegetables are soft and starting to brown.
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Transfer the vegetables to a large bowl. Wipe down the skillet and set aside.
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Add the Worcestershire sauce, Greek yogurt, salt, and pepper to the bowl with the veggies. Stir together.
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Add the ground chicken and mix with your hands, just until uniform.
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Form the chicken mixture into 4 patties, about 1/2 inch thick. Make a thumbprint in each patty.
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Heat the remaining tablespoon of olive oil in the same skillet over medium heat. Add the chicken burgers (thumbprint side up) and cook for 5-6 minutes.
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Flip and cook for 5-6 minutes on the other side, until the burgers are browned and the internal temperature reaches 165 degrees F (74 degrees C). If you want to add cheese, place it on top in the last 1-2 minutes of cooking and cover with a lid to melt.
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Remove the burgers from heat. Let them rest for 5-10 minutes before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chicken burger
- Tips: Check out my recipe tips above to help you make these chicken burgers super juicy.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Meal prep: You can form the patties 1-2 days before and keep in the refrigerator.
- Reheat: The best way to reheat them is in a skillet over low heat, or in the air fryer for 1-2 minutes.
- Freeze: You can freeze these chicken burger patties either cooked or uncooked. Just separate the patties with parchment paper and store in a zip lock bag for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Burger Recipe
6 Comments
Beryl Feist
0What type of buns do you use? The ones pictured look like normal wheat flour buns.
Maya | Wholesome Yum
0Hi Beryl, I got gluten-free buns. You can use any buns you like, or do a lettuce wrap if you prefer.
Joy Lubinus
0Made these and froze the patties a few weeks ago. Thawed 2 of them today and grilled them. They were excellent and recommend them highly!
Wholesome Yum D
0That’s awesome, Joy! So glad to hear they held up well after freezing, thanks for sharing!
JimmyB
0I am confused. You said that 90% lean would be more dry than the 93% lean. Wouldn’t it be the other way around?
Maya | Wholesome Yum
0Sorry about that, Jimmy! It’s 96-99% lean that would be more dry. I updated the post to clarify. Hope this helps!