Easy chicken burger recipe for juicy patties
The first time I tried making chicken burgers, I was so confident—until they turned into dry, crumbly hockey pucks. My husband, bless him, chewed politely while our dog gave him the side-eye. Turns out, ground chicken needs way more love than beef. After a few disasters (and one accidental fire alarm), I finally cracked the code for juicy, flavorful patties. Now it’s our go-to weeknight meal, and my kids actually fight over who gets seconds.
Recipe Card
| Recipe Title | Easy chicken burger recipe for juicy patties |
|---|---|
| Servings | 4 |
| Prep Time | 15 mins |
| Cooking Time | 10 mins |
| Calories | ~320 per patty |
Ingredients
- 1 lb ground chicken (thighs work best!)
- 1 egg (trust me, skip it and they’ll fall apart)
- 1/4 cup breadcrumbs (panko for crunch, regular for soft)
- 1 tbsp mayo (sounds weird, keeps ‘em moist)
- 1 tsp garlic powder (fresh garlic burns—learned that the hard way)
- 1/2 tsp salt (more if you’re like me and forget to season)
- 1/4 tsp black pepper (or cayenne if you’re feeling brave)
- 1 tbsp olive oil (for frying, or grill if you’re fancy)
That mayo tip? Total game-changer. I once subbed Greek yogurt trying to be “healthy,” and the patties stuck to the pan like glue. Also, thigh meat > breast meat—cheaper and juicier. My grocery store was out once, so I ground my own thighs in the food processor. Messy? Yes. Worth it? Absolutely.
Directions
- Mix chicken, egg, breadcrumbs, mayo, and spices in a bowl. Don’t overmix—it gets tough.
- Form into 4 patties (make ‘em thinner than you think; they plump up).
- Heat oil in a skillet over medium (not high—I’ve burned so many).
- Cook 4-5 mins per side until golden and 165°F inside (yes, use a thermometer).
- Let rest 2 mins (or lose all the juices to the plate like I did last week).
That rest time? Non-negotiable. I once served them straight from the pan and watched all the juiciness pool on the cutting board. My kid asked if it was “chicken soup.” Also, medium heat is key—high heat gives you a charred outside and raw middle. Ask me how I know.
This recipe saved my sanity during soccer-practice nights. I’ve doubled it for meal prep (cooked patties freeze great!), swapped in gluten-free crumbs for my sister, and even sneaked grated zucchini in for the kids. They noticed. I lied.
The best part? Leftovers. Cold chicken burgers on toast with mayo and pickles? Chef’s kiss. One time I forgot to pack lunch and ate one over the sink like a raccoon. Zero regrets.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 8g | 18g | 28g |
Honestly, I thought these’d be way worse calorie-wise. Swapping breast meat cuts fat, but I missed the juiciness. For keto friends, almond flour works instead of breadcrumbs—just add an extra egg. My vegan cousin tried Beyond Meat patties with this method, and… well, we don’t talk about that.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Breadcrumbs | Crushed crackers, oats, or almond flour |
| Mayo | Greek yogurt (but patties stick more) |
| Garlic powder | Fresh garlic (minced super fine) |
Oats make the patties denser—good for texture, bad if you want light. Fresh garlic burns easily (my kitchen smelled like a vampire’s nightmare once). And that yogurt swap? Only attempt if you enjoy scrubbing pans.
Tips
- Wet your hands before shaping patties—stops the sticky mess.
- Press a thumbprint in the center of each patty to prevent puffing.
- Use a non-stick pan or well-seasoned cast iron (RIP my “healthy” ceramic pan).
That thumbprint trick? Learned it after serving burger-shaped chicken balls. And my ceramic pan? Stuck patties led to a 20-minute soak and my husband asking, “Is this dinner or a science experiment?”
FAQ
Can I grill these?
Yep! But keep the lid closed, and oil the grates like your marriage depends on it. I lost two patties to the flames last summer. Our dog ate well that night.
Why are my patties dry?
Overcooked or used breast meat. Chicken burgers don’t forgive like beef. I pull mine at 160°F—they keep cooking while resting. Also, that mayo is there for a reason.
Can I make them ahead?
Shape the patties and refrigerate up to 24 hours. Freeze raw between parchment paper—just add 1-2 mins cooking time. I once meal-prepped 20 for a busy month. Ate them all in a week.
That’s everything I know about making easy chicken burgers! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just order pizza and try again tomorrow.
Easy chicken burger recipe for juicy patties
A foolproof recipe for juicy, flavorful chicken burgers that are perfect for weeknight dinners and loved by kids and adults alike.
Ingredients
- 1 lb ground chicken (thighs recommended)
- 1 egg
- 1/4 cup breadcrumbs (panko or regular)
- 1 tbsp mayo
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper (or cayenne for spice)
- 1 tbsp olive oil (for frying)
Instructions
-
In a large bowl, gently mix the ground chicken, egg, breadcrumbs, mayo, garlic powder, salt, and pepper until just combined. Avoid overmixing to keep the patties tender.
-
Divide the mixture into 4 equal portions and shape into patties, making them slightly thinner in the center to prevent puffing.
-
Heat olive oil in a skillet over medium heat. Avoid high heat to prevent burning.
-
Cook the patties for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (use a meat thermometer).
-
Let the patties rest for 2 minutes before serving to retain their juiciness.
Nutrition (Per Serving)
