Juicy Ground Chicken Burgers

These juicy ground chicken burgers are made with grated onion, panko, Dijon, and Worcestershire for a thick, well-seasoned patty that stays tender instead of dry. Ready in about 30 minutes.

I love a good burger, but sometimes it's nice to switch things up. We've been trying to eat a little lighter around here while still getting enough protein in, and these ground chicken burgers are exactly the kind of dinner we've been leaning on lately. They come together in one bowl and go from bowl to plate in about 30 minutes.

If there's one thing that trips people up with chicken burgers, it's ending up with something dry and bland. This recipe fixes both. Dijon, Worcestershire, and warm spices get mixed right into the meat for real flavor, and a few simple tricks keep the texture where it should be. They're a nice change from beef burgers, and the burger sauce on top is not optional. Or at least, it shouldn't be.

Why You'll Love These Ground Chicken Burgers

• They stay tender, not dry. Ground chicken can dry out fast, but this recipe is built to prevent that.
• They're packed with flavor. Dijon, Worcestershire, garlic powder, onion powder, and paprika are mixed right into the meat, so every bite is seasoned, not just the bun and toppings.
• They're quick. Everything mixes in one bowl, shapes into patties, and cooks in about 12 minutes.
• A nice change from beef burgers. Same thick, satisfying burger with all your favorite toppings, just made with ground chicken instead.

How To Keep Ground Chicken Burgers Juicy

Grated onion and mayonnaise add moisture to the lean ground chicken, and just a small amount of panko helps the patties hold together without making them heavy or bready.

Just as important: don't overwork the meat and don't overcook the burgers. Cook them until the center reaches 165°F, then take them off the heat.

Key Ingredients

The ingredient list is short and mostly things you already have. A few worth calling out:

• Ground chicken. The base of these burgers. I use 1¼ pounds, which makes four thick patties. If you have a choice, use regular ground chicken (a blend of white and dark meat), which stays juicier than ultra-lean ground chicken breast.
• Grated onion. Grate the onion finely rather than chopping it. It practically melts into the chicken as it cooks and adds moisture without leaving chunks of onion in the patties.
• Panko. You only need a small amount here. The panko absorbs excess moisture and gives these soft chicken patties enough structure to hold their shape.
• Mayonnaise. Adds moisture and a little fat to the chicken so the cooked burgers stay tender.
• Dijon mustard and Worcestershire sauce. These two do a lot of the flavor work, giving the burgers a savory depth you don't get from salt and pepper alone.
• Burger sauce. Not to be missed. It's creamy, tangy, slightly smoky, and the perfect finishing touch piled onto a chicken burger. I make a batch of my burger sauce any time I'm making these (or any other burger, for that matter!).

How to Make Juicy Ground Chicken Burgers

Step 1: Mix the chicken burger mixture
(Note: if you're using the burger sauce, make that first. It thickens a bit in the fridge while your burgers cook.) Add the ground chicken, panko, mayonnaise, Dijon, Worcestershire, grated onion, salt, pepper, garlic powder, onion powder, and paprika to a large bowl.

Step 2: Mix gently
Use your hands or a fork to gently mix everything together just until combined. Don't work the chicken too aggressively, or the burgers can turn out dense instead of tender.

Step 3: Shape the patties
Divide the mixture into four equal portions and form into chicken burger patties slightly larger than your buns (they'll shrink a bit as they cook!). Ground chicken is sticky, so lightly oil or dampen your hands before shaping.

Step 4: Heat your skillet
Heat a lightly oiled large skillet or grill pan over medium heat. These make fairly thick burgers (I ended up with about 5-6 oz burgers), so medium heat gives the centers time to cook through without getting the outsides too dark. If yours are on the smaller or thinner side, medium-high heat works fine.

Step 5: Cook the burgers
Cook the burgers for about 5 minutes on the first side without moving them. Flip and cook another 4 to 6 minutes, until the center reaches 165°F. Don't press down on the burgers with a spatula while they cook; that squeezes out the moisture you just worked to keep in. An instant-read thermometer takes the guesswork out of checking doneness. Add cheese if using.

Step 6: Assemble the burgers.

Toast the buns if you'd like. Add your chicken burger with cheese, a generous swipe of burger sauce, then layer with lettuce, tomatoes, pickles, and sliced red onion.

Expert Tips for the Best Chicken Burgers

• Handle the meat gently. Mix just until the ingredients are combined, and go easy when forming the patties. Overworking ground chicken makes for a denser, tougher burger.
• Oil or dampen your hands. Ground chicken is stickier to work with than ground beef. (A PIA if I'm being honest!) A little oil or water on your hands makes shaping the patties much, much easier.
• Chill loose patties before cooking. If the mixture feels especially soft after shaping, refrigerate the patties for 15 to 20 minutes. They hold together much better once they've had a chance to firm up. If the mixture is extremely wet and won't hold a patty at all, mix in another tablespoon of panko.
• Let the first side cook before flipping. It's tempting to nudge the burgers while they cook, but trust me - don't touch! Give the burger time to develop a crust and release from the pan rather than repeatedly trying to move it.
• Don't smash the burgers. Pressing down with a spatula squeezes moisture out of the patties.
• Use an instant-read thermometer. Ground chicken should reach 165°F. Taking the burgers off the heat when they reach temperature helps prevent them from drying out.

Variations and Toppings

• Change up the cheese. Cheddar, pepper jack, and Swiss are my favorites, but provolone or American could also work great here. Add the cheese slice in the last minute of cooking so it has time to melt.
• Add some crunch. Crispy fried onions or fried pickles on top of these burgers are two of my favorite additions if you want something extra.
• Turn up the heat. A dash of extra hot sauce in the burger sauce, or a few slices of jalapeño on top, adds a kick.
• Keep it classic. Lettuce, tomato, red onion, dill pickles, and burger sauce are honestly hard to beat.

Make Ahead and Storage

Make ahead before cooking: Form the patties, cover, and refrigerate for up to 24 hours before you plan to cook them. This makes weeknight dinner a lot faster since all that's left to do is heat the pan.

Store leftover cooked burgers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or the microwave until warmed through.

Frequently Asked Questions

What to Serve With Ground Chicken Burgers

These are an easy burger-night dinner, so I keep the sides pretty casual too.

• Crispy fries. Air fryer French fries are an easy-to-make side (and also ensure you don't need to turn your oven on for this meal! If you're looking for something a little more decadent, these Louisiana voodoo fries bring some heat and crunch.
• A crunchy corn side. Corn nuggets are a fun, easy, crunchy side that works well alongside any burger! (Especially if you're using fresh summer sweet corn!)
• Something lighter. A simple green salad or chopped Mediterranean cucumber and tomato salad rounds out the meal if you want something fresher on the plate.

And don't forget the burger sauce! I make a batch specifically for these chicken burgers. Make it first, so it has time to chill in the fridge while the patties are cooking.

More Easy Burger Recipes

If burger night happens often at your house too, try one of these classics!

Made these ground chicken burgers? I want to hear about it. Drop a star rating, leave a comment below, and let me know what you think!