- 1 Pound ground chicken
- 1 Tablespoon barbecue sauce
- 1 clove garlic, minced
- Salt, to taste
- Pepper, to taste
- Flour, for dredging
- 1 egg, lightly beaten, for dipping
- Panko bread crumbs, for coating
- 2 Tablespoons canola oil, for frying
- 4 hamburger buns, toasted
- Mayonnaise, for serving
- Fresh parsley, for serving
- Sliced red onion, for serving
- Sliced tomato, for serving
Combine the ground chicken, barbecue sauce, minced garlic, salt, and pepper, stirring just until combined. Then, gently form the ground chicken into 4 patties.
Dredge each of the patties in flour, shaking of any excess. Then, dip the patties into the egg before coating them in bread crumbs.
Heat the oil in a large skillet. When it shimmers, add the patties and cook them until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 4 minutes per side.
Spread mayonnaise onto the toasted buns and then place a patty on each bun. Top the patties with parsley, red onion, and tomato, to taste.
Best chicken burger recipes
We have plenty of chicken burgers that take less than half an hour to cook, making them the perfect meal after a long day at work. From low calorie chicken burgers to spicy chicken burgers, take a look at our quick and easy ideas.
Curried chicken burgers
Turn a simple chicken burger into something far more exciting with madras-flavoured patties, mango chutney and crunchy red cabbage.
Low calorie chicken burgers with pickled red cabbage
Take a break from your American-style burger with this healthy Asian-inspired alternative. Serve the chicken burgers on lettuce leaves instead of buns to reduce calories. If you want to add an extra twist to this spicy chicken burger recipe, place some pickled red cabbage on the side for an extra kick.
Churrasco chicken burgers
These churrasco chicken burgers make the perfect midweek meal given they only take half an hour to prepare. Marinade the chicken breasts in orange, peri peri, sugar, oil and seasoning to ensure the meat is as flavour-packed as possible. To pack even more into this quick meal for two, stack coleslaw inside the burger buns.
Butchie's buttermilk fried chicken sandwich
This chicken sandwich recipe is perfect for a family of four looking for an easy weekend meal. Get the best results by marinating the chicken breasts overnight in buttermilk. To add a personal touch, place lettuce, gherkins and streaky bacon inside the burgers so that they suit the taste buds of everybody in the family.
Greek chicken burgers
Looking for something that takes only twenty minutes to make? This speedy Greek chicken burger recipe is the perfect meal for anyone trying to be healthier, as it comes to under 500 calories. All the ingredients needed to make this low calorie chicken burger can usually be found in your cupboard, making it a simple dish to try out.
Lime and chilli chicken sandwich with Greek yoghurt guacamole
This quick sandwich for one only takes twenty minutes to make once the chicken breasts are marinated for half an hour. After leaving the chicken in lime-chill marinate, cook the chicken in a griddle pan. Then pop the chicken in a bun along with guacamole, lettuce and tomato to pack in more flavour.
Olive fried chicken sandwich
Our own olive burger is sure to go down a treat with yourself or your family. Leave the chicken to marinate in buttermilk overnight, or at least for a few hours, before frying. Prepare the spice flour mix which can be used to fry the burger. Then add gherkins in the bun to give this unique and sumptuous burger a classic touch.
Tex-Mex chicken burgers with guacamole
This healthy Mexican chicken burger is a great way to wow family and friends in under thirty minutes. Add homemade fresh avocado, chilli and coriander to tickle the taste buds of your guests. For people that enjoy spice, be sure to serve Tabasco with the burger to pack extra heat.
Chicken parm burgers
If you love breaded chicken, then you'll love our chicken parmesan burgers. These simple delights take under an hour to make and can be filled with oozing mozeralla and fresh rocket. So, not only will they put a smile on your face because they are quick to cook, but also because they are full of flavour.
Simple buttermilk chicken burgers with slaw
This simple burger will go down a treat with family and friends and is the perfect weekend meal. Soak the chicken in buttermilk for a few hours to tenderise the meat. Then, make your own slaw before cooking the chicken. Put the chicken and slaw together in a bun for a guaranteed flavoursome meal.
- 2 tablespoons vegetable oil, such as safflower
- 1 small onion, finely chopped
- 1/2 yellow or orange bell pepper, chopped
- 1 celery stalk, finely chopped
- Coarse salt and ground pepper
- 1 pound ground dark-meat chicken
- 4 hamburger buns
- Lettuce, tomato, and mayonnaise, for serving
In a large skillet, heat 1 tablespoon oil over medium. Add onion, bell pepper, and celery season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a medium bowl cool to room temperature (reserve skillet).
Add chicken to vegetable mixture in bowl season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix to combine. Shape mixture into four 4-inch-wide patties.
In reserved skillet, heat remaining tablespoon oil over medium cook patties until browned and cooked through, 6 to 8 minutes per side. Place chicken burgers on buns, and top with lettuce, tomato, and mayonnaise.
Rosemary Garlic Chicken Burgers35 Serves 4
For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary set aside.
For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side.
Transfer to paper towels and let rest for a few minutes.
Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.
How do you make burgers with ground chicken?
Add the burger ingredients to a mixing bowl and gently use your hands to mix it all together. Form into patties and place them on wax paper. Create a depression in the center of each patty to make sure they cook evenly.
I added fresh oregano and chives to boost the flavor and impart a freshness. Breadcrumbs, lemon juice, and mayo are the secret ingredients to ensure these chicken burgers don't dry out. There's a clove of garlic in these burgers because this is my recipe, and apparently I can't make stuff without garlic.
I whipped up a simple but flavorful mayo to complement these ground chicken burgers. Feel free to add it or skip it! As always, you can top these with your preferred toppings.
What’s the Best Chicken for Chicken Burgers?
You’ll want to choose ground chicken (a mixture of light and dark meats) or ground dark meat chicken (if available) to make a chicken burger you really want to eat. Boneless, skinless chicken breasts may be a staple on your shopping list, but ground chicken breast does not contain enough fat to keep the meat from turning tough and dry. Most grocers carry ground chicken and will gladly grind chicken thighs if you prefer 100% dark meat.
Kimchi Chicken Burgers
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If you like it spicy, you’ll love this burger. The patty itself is super flavorful with ginger and garlic, and we topped it off with a fresh slaw that’s got a kimchi kick. Like it even hotter? Add jalapeño slices to the slaw.
We recommend pairing with Korean tofu soup.
Tips for Burgers and Chicken
- 1 Preheat the grill to medium-high (400°F), or get a grill pan hot over medium heat. Combine chicken, ginger, garlic, half the green onions, and soy sauce. Form mixture into 4 patties. Rub burgers with oil. Press a deep dimple into the center of each burger (this will help it stay flat while it cooks).
- 2 Mix kimchi, cabbage, 1 tablespoon Sriracha, vinegar, sugar, the remaining green onion, and 2 tablespoons mayonnaise together in a medium bowl set aside. In a separate bowl, mix remaining 2 tablespoons Sriracha and 2 tablespoons mayonnaise set aside.
- 3 Grill burgers, covered, turning once halfway through, until cooked all the way, about 10 minutes total. Assemble burgers, topping each with the slaw mixture and a dollop of the spicy mayonnaise.
Banh Mi Chicken Burger
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Turn ho-hum ground chicken into something juicy and exotic by adding bold Asian ingredients and cooking it up on the grill. Topped with pickled carrots, cilantro leaves, crunchy lettuce, and a smear of spicy mayo, these burgers channel the complex textures and flavors of the Vietnamese banh mi sandwich. For extra spice, sprinkle on some thinly sliced jalapeños.
What to buy: Look for chile-garlic paste or sambal oelek in the Asian section of your supermarket. We like the ones made by Huy Fong Foods (with the rooster on the jar).
Purchase ground chicken that is all dark meat or a mixture of white and dark meat for the juiciest possible burger.
Game plan: The pickled carrots and chile mayonnaise can be made up to a day ahead and stored in the refrigerator. You could even make your own mayonnaise for the spicy mayo.
If you’re grilling outside, toast the rolls right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your rolls in the oven, because the moisture left in the pan from cooking the burgers will make the rolls soggy.
In a metal mixing bowl, combine the chopped habanero chiles, lemon juice, ginger, vegetable oil, paprika, garlic, sugar, and chile flakes. Stir quickly to bind the oil and lemon juice.
Spoon half of the sauce into a separate bowl and set aside for later.
Add the chicken breast fillets to the remaining chile sauce and stir well to coat. Cover and refrigerate for 1 hour.
Mix together the flour and salt. Remove the chicken breasts from the chile sauce and shake off any excess. Lightly dredge the breasts, one at a time, in the flour-salt mixture.
Once you're ready to cook the chicken, heat a medium-sized nonstick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side until cooked through—the internal temperature will register 165 F.
Spread mayonnaise on the hamburger buns. Line the bottom of the bun with romaine lettuce, add a chicken breast, provolone cheese, and then spoon on some of the remaining chile sauce. Serve immediately with a fresh green salad to cool the palate.
Storing and Freezing Instruction
To store leftovers: You can refrigerate chicken patties for up to 5 days.
To reheat, place on a hot skillet, add a splash of water, cover and simmer for 5 minutes. This way patties heat through and do not dry out like in the oven.
Cooked chicken patties freeze amazing-ly!! Freeze in an airtight container for up to 3 months. Thaw on a counter in under a few hours or in the fridge overnight. You could reheat them from frozen by using same skillet method above, just will take twice longer.
You can prepare chicken burger mixture in a bowl, cover tightly with wrap and refrigerate for up to 24 hours.
You can also freeze uncooked chicken patties on a baking sheet lined with parchment paper. Then transfer into a Ziploc bag and freeze for up to 3 months. Cook from frozen following the recipe plus 5 minutes.
Grilling time depends on the grill and thickness of chicken patties. On our gas BBQ, they take about 5 minutes per side (covered). Chicken is ready when internal meat thermometer registers 155 degrees F with condition that you remove them on a platter, cover tightly with foil and let rest for 5 minutes. Residual heat will finish cooking them without over drying the meat and resulting in juicy chicken burgers!
Yes. To bake, preheat oven to 400 degrees F, place burgers on baking sheet lined with parchment paper and bake for about 20 minutes.