There is something oddly comforting about a really good Ground Chicken Burger, the kind you bite into and instantly taste crisp edges, a juicy center, and just enough seasoning to make you want another one. These Ground Chicken Burgers were born out of one of those “what’s in the fridge?” nights, when beef wasn’t an option and a pack of ground chicken was staring back from the back of the shelf. Instead of settling for dry, forgettable patties, this recipe leans into a few simple tricks to keep every burger tender, golden, and packed with flavor. Once you’ve tried them, it’s hard to go back to the frozen box versions.
They’re pan-fried instead of deep-fried, so you get that satisfying crunch without a pot of hot oil on the stove, and the inside stays surprisingly moist thanks to a quick, creamy mixture that gets folded into the meat. Piled into soft buns with crunchy slaw, sliced pickles, or whatever you love on a burger, these Ground Chicken Burgers feel both lighter and indulgent at the same time. Make them for a weeknight dinner, slide them into a game-day spread, or meal prep a batch for lunches—you’ll find excuses to make them again.
Why these Ground Chicken Burgers work
Ground chicken is naturally lean, which can make burgers dry if you treat it like beef, but in this recipe the meat gets gently mixed with a quick “moisture booster” made from mayo and breadcrumbs so it stays soft and juicy as it cooks. A shallow panko coating on the outside turns nicely crisp in a skillet with just a little oil, giving you that fried-chicken feel without an actual fryer. The result is a burger that feels light to eat but still tastes rich and satisfying.
Another perk is how fast everything comes together: the mixture is stirred in one bowl, the patties are shaped, dipped in a simple breading station, and cooked in under 10 minutes. You do not need any special equipment beyond a decent skillet, and you can use either dark or white meat ground chicken depending on what you find at the store. Add your favorite toppings—classic burger fixings, a tangy slaw, or a spicy sauce—and you have a flexible base that fits whatever mood you’re in.
Ingredients for Ground Chicken Burgers
For the burger mixture, you’ll need ground chicken, mayonnaise or milk, fine breadcrumbs, garlic powder, kosher salt, black pepper, chopped green onion, Worcestershire sauce, and fresh parsley. The mayo–breadcrumb mix creates a soft paste that blends into the chicken and holds in moisture while adding flavor. Green onion, garlic, and Worcestershire tuck into the background and make the patties taste like more than just plain chicken.
For the crispy coating and cooking, set out all-purpose flour, one egg mixed with a splash of water, panko breadcrumbs, and a neutral-tasting oil such as canola, vegetable, peanut, or light olive oil. The light flour layer helps the egg cling, the egg helps the panko stick, and the panko turns golden and crunchy in the hot pan. To serve, have soft burger buns and any toppings you like ready: lettuce, tomato, cheese, coleslaw, pickles, or your favorite sauces all work beautifully with these Ground Chicken Burgers.
How to make Ground Chicken Burgers
- Set up the breading station by placing flour in one shallow bowl, the beaten egg with a spoonful of water in another, and panko crumbs on a plate or tray. Keep an empty plate or board nearby for the breaded patties.
- In a large bowl, stir together the mayonnaise (or milk), breadcrumbs, salt, pepper, garlic powder, chopped green onion, Worcestershire sauce, and parsley until you have a thick, spreadable paste.
- Add the ground chicken to the bowl and, using one clean hand shaped like a loose claw, gently work the mixture together just until everything looks evenly combined. Try not to squeeze or pack the meat too firmly.
- Divide the mixture into 5 equal portions and lightly shape each one into a patty about 1 inch (2.5 cm) thick. The mixture will feel softer and slightly sticky compared to beef; that is normal.
- One at a time, coat each patty lightly in flour, shaking off any excess, then dip it into the egg, and finally press it into the panko so the crumbs cover the surface. Place the breaded Ground Chicken Burgers on the waiting plate or board.
- Let the patties rest at room temperature for about 7 minutes so the crumbs adhere and the centers are not fridge-cold when they go into the pan.
- Heat a thin layer of neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When the oil shimmers, add as many patties as fit comfortably without crowding.
- Cook the burgers for about 4 minutes on the first side until the panko is deep golden, then flip and cook for another 3 to 5 minutes, lowering the heat slightly if the crumbs brown too quickly. The centers should reach a safe internal temperature of 165°C/74°C.
- Transfer the cooked Ground Chicken Burgers to a wire rack set over a baking sheet while you finish any remaining patties, which helps keep the bottoms from getting soggy.
- Serve in buns with your favorite toppings, or skip the bread and pair the patties with salads and veggies for a lighter meal.
Pro tips for the best Ground Chicken Burgers
- Use ground chicken with a bit of fat (around 90/10) so the burgers stay moist and flavorful; very lean blends can turn out dry unless you add more mayonnaise or oil to the mixture.
- Handle the meat gently and avoid tightly packing the patties, which can make them dense; light shaping helps the burgers stay tender.
- Do not skip the short resting time after breading—the crumbs stick better, the flour has time to hydrate, and the Ground Chicken Burgers brown more evenly in the pan.
Variations you can try
- For a herby twist, stir chopped basil, cilantro, or thyme into the burger mixture along with the parsley.
- For a smoky or tangy version, mix a spoonful of barbecue sauce, ketchup, or a little Dijon mustard into the chicken mixture before shaping.
- To add heat, sprinkle in chili flakes, hot sauce, or a bit of sriracha, then top the cooked Ground Chicken Burgers with a cooling slaw or yogurt sauce.
Substitutions
- Ground turkey works in place of ground chicken and behaves very similarly in this recipe.
- If you do not have mayonnaise, you can use milk, buttermilk, or unsweetened non-dairy milk in the breadcrumb mixture to keep the patties moist.
- Green onion can be swapped for finely minced shallot, chives, or a pinch of onion powder if that is what you have.
- Fresh parsley can be replaced with other soft herbs like cilantro or dill, or use a smaller amount of dried herbs in a pinch.
Troubleshooting Ground Chicken Burgers
- If the burgers feel too wet and hard to shape, sprinkle in a bit more breadcrumbs and chill the mixture for 10 to 15 minutes before forming patties.
- If the crumbs are browning faster than the centers cook, lower the heat to medium and give the burgers more time; you want steady sizzling, not smoking oil.
- If the patties are dry, increase the mayo slightly next time or choose ground chicken with a higher fat percentage and be sure not to overcook past the safe temperature.
Storage and serving ideas
Leftover Ground Chicken Burgers keep well in an airtight container in the refrigerator for 2 to 3 days. Reheat them on a baking sheet in a moderate oven until warmed through, or in a skillet over low heat with a tiny splash of oil to revive the coating.
You can also freeze cooked burgers in a single layer, then transfer them to a freezer bag and store for up to 3 months; thaw overnight in the fridge before reheating. Serve them on brioche or regular burger buns with classic toppings, tuck them into wraps with crunchy salad, or slice them and add to grain bowls when you want something easy but satisfying.
FAQs about Ground Chicken Burgers
Do Ground Chicken Burgers need an egg in the mixture?
No, the burgers hold together well thanks to the breadcrumb and mayo mixture, so there is no need to add egg directly to the meat.
How do I know when the burgers are cooked?
The safest way is to use an instant-read thermometer inserted into the center of a patty; it should read 165°C/74°C, and the juices will run clear.
Can I bake these instead of pan-frying?
You can bake them on a lightly oiled rack set over a baking sheet at a moderate oven temperature, turning once, though they will not get quite as crisp as when pan-fried.
Is it okay to prep Ground Chicken Burgers in advance?
Yes, you can form and bread the patties a few hours ahead and refrigerate them; let them sit at room temperature for a short time before cooking so they cook evenly.
What kind of bun goes best with these burgers?
Soft brioche-style buns are great with the crunchy coating, but any sturdy burger bun, ciabatta roll, or even toasted sandwich bread will work.
Can I make mini sliders with this recipe?
Absolutely—simply divide the mixture into more, smaller portions and reduce the cooking time slightly; they make excellent party sliders or kid-friendly servings.
Are these Ground Chicken Burgers good without a bun?
Yes, the patties stand on their own and are delicious with salads, roasted vegetables, or over rice for a lighter, bun-free meal.
Crispy Ground Chicken Burgers
Ingredients
Method
- Place the flour in one shallow bowl, the beaten egg and water in a second, and the panko breadcrumbs on a plate. Set an empty plate or board nearby for the breaded patties.
- In a large bowl, stir together the mayonnaise, breadcrumbs, green onion, parsley, Worcestershire sauce, salt, pepper, and garlic powder until a thick paste forms.
- Add the ground chicken to the bowl and gently mix with your hand or a spoon just until everything is evenly combined, avoiding overworking the meat.
- Divide the mixture into 5 equal portions and lightly shape each into a patty about 1 inch thick; the mixture will be soft.
- Coat each patty in flour, shaking off excess, dip in the beaten egg, then press into the panko crumbs so the surface is fully covered. Arrange the breaded burgers on the plate or board.
- Let the burgers rest for about 7 minutes at room temperature so the crumbs adhere and the centers are not too cold.
- Heat the neutral oil in a large skillet over medium-high heat until it shimmers. Add as many patties as fit without crowding.
- Cook the burgers for about 4 minutes on the first side, then flip and cook for another 3 to 5 minutes, adjusting the heat if needed, until the coating is golden and the centers reach 74°C (165°F).
- Transfer cooked burgers to a wire rack while you finish the remaining patties. Serve in buns with your favorite toppings.
