ground chicken burger recipe
The Best ground chicken burger recipe
The health perks don’t hurt either. Ground chicken is lower in fat than beef, so it’s a lighter choice without sacrificing taste. It’s also a good source of protein, which keeps everyone full longer. My family loves them because they’re customizable—you can add whatever you like: diced bell peppers, onions, or even a little cheese for a cheesy twist. They’re perfect for meal prep too, since they hold up well in the fridge for a few days. And honestly? They’re just as good the second time around.
Easy Crispy Ground Chicken Burgers
A simple, flavorful ground chicken burger that’s quick to make and packed with fresh herbs and tangy sauce. Perfect for a weeknight dinner with minimal effort.
🥘Ingredients
- 1 lb ground chicken
- 1 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a bowl, mix ground chicken, breadcrumbs, egg, garlic powder, onion powder, salt, pepper, and parsley until well combined. Shape into 4 patties. -
3
Place patties on the baking sheet. Bake for 12–15 minutes, flipping halfway, until golden brown and cooked through (165°F internal temperature). -
4
While patties cook, whisk together mayo, ketchup, vinegar, mustard, and honey for the sauce. -
5
Serve patties warm with the sauce on top, and pair with your favorite burger toppings.
🔧Equipment
- Mixing bowl
- Baking sheet
- Measuring spoons
- Burger press or hands
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crispy Ground Chicken Burgers Works
❓ Frequently Asked Questions About Crispy Ground Chicken Burgers
How do I ensure my ground chicken stays moist in the burgers?
Use a mix of ground chicken and a binder like egg or breadcrumbs (about 1 tablespoon per pound of chicken). Let the mixture rest for 10 minutes before forming patties to help the meat hold together better. Avoid overworking the mixture to prevent drying out.
Can I make these burgers ahead of time and reheat them?
Yes, you can prep the patties up to 24 hours in advance. Store them in an airtight container in the fridge and cook directly from frozen for best texture. For reheating, grill or pan-sear until warmed through—avoid microwaving to prevent a rubbery texture.
What’s the best way to handle any leftover ground chicken?
Use it immediately in this recipe or within 2 days of cooking. Store in an airtight container in the fridge. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before using.
Should I use frozen ground chicken, and how does that affect the recipe?
Yes, frozen ground chicken works fine, but thaw it completely first. If the mixture feels too dry, add 1–2 tablespoons of water or broth to help bind. Frozen chicken may take slightly longer to cook through, so check internal temperature (165°F) with a meat thermometer.
Can I substitute other proteins or ingredients in this recipe?
For protein, lean ground turkey or beef (90/10 fat ratio) can work, but texture may differ. For binders, try mashed white beans or a splash of Greek yogurt. Adjust seasoning slightly if using saltier proteins. Avoid very lean cuts (like 99% fat-free chicken), as they can dry out.
