Best Ever The Juiciest Ground Chicken Burgers (The Ultimate Juicy Recipe) | Foodess (2024)

Why You’re Going to Love This Ground Chicken Burger Recipe

• Ground Chicken: This is the star of our show. You can use lean ground chicken (like ground chicken breast), or ground chicken thigh (my preference if you can find it). Either makes for an easy, lighter alternative to beef.
• Fresh or Panko Breadcrumbs: They help to bind our ground chicken patties and keep our chicken burgers moist.
• Milk: Helps to moisten the breadcrumbs, creating a tender, juicy chicken burger.
• Olive Oil: Used for cooking onions and also provides a touch of rich, savory flavor.
• Minced Onion: Cooking the onion first brings out the natural sugars, which in turn hold onto more moisture making for a super-juicy burger. It also adds a subtle sweetness and texture to our ground chicken burgers. Don’t be tempted to swap in onion powder. The onion has a more important role here than just flavoring.
• Coarse Salt: I’ve measured and tested to make sure your burgers will be perfectly seasoned!
• Minced Garlic: To add a subtle punch of flavor we all know and love. It’s just tastier than garlic powder (but you can swap that in if you prefer).
• Mayo: Keeps the chicken burgers juicy and adds a creamy element.
• Minced Fresh Parsley or Dried Parsley: Brings freshness and color to our chicken patties.
• Cayenne Pepper: If you like a bit of heat, this one’s for you!
• Freshly Ground Black Pepper: More seasoning to make our chicken burger sing.
• Large Egg: The binding agent in chicken burgers that holds our patties together.

• Soak the Breadcrumbs: This is your first step in preparing these easy ground chicken burgers. The breadcrumbs will absorb the milk and help to keep the patties moist. Do it in a large mixing bowl and then you can just add the other ingredients without dirtying extra bowls.
• Sauté the Onion and Garlic: This brings out their sweet, aromatic flavors, which will permeate through the ground chicken burger.

• Combine the Onion and Garlic with the Breadcrumb Mixture: The bread will help to spread the onion and garlic flavor throughout the patties.
• Add the Remaining Seasonings and Mayo: This will ensure that every bite of your chicken burger is packed with flavor.
• Mix in the Egg and Ground Chicken: Be sure to mix the ground chicken mixture gently to keep your patties tender and juicy.

• Shape Your Patties: Forming them with a gentle touch ensures they remain tender and moist after cooking.
• Cook Chicken Burgers: Whether you’re making grilled chicken burgers or pan-cooking them, make sure to oil the grill grates or pan and cook your ground chicken to a safe internal temperature.
• Let the Burgers Rest: A few minutes of patience will help to redistribute the juices, resulting in a flavorful, juicy chicken burger.

Looking for the best buddies to accompany your chicken burgers? How about the best macaroni salad or my favorite creamy potato salad recipe? Perhaps a refreshing Couscous Salad with Lemon Dressing or baked Butternut Squash Fries? And let’s not forget the diner classics like crispy onion rings.

1. Cook the Onions: Softening the onion as a first step breaks it down to its natural sugars. Those sugars bind water, which locks moisture into your burgers. Secret ingredient alert!
2. Don’t Overmix: Mix your ingredients just until they’re combined. Overmixing can lead to tougher burgers.
3. Patty Size Matters: Keep your patties even in size so that the outside doesn’t dry out before the middle is cooked.
4. Use a Meat Thermometer: Internal temperature is the most accurate way to tell doneness and helps prevent overcooking. Don’t walk away from the grill and check the doneness frequently. Cook ground chicken to a safe internal temperature of 165ºF.
5. Let ’em Rest: After cooking, give your burgers a rest before serving. This allows the juices to redistribute, giving you a more flavorful burger

1. Wet your hands: Use dampened or lightly oiled hands to shape the patties to prevent the mixture from sticking to your fingers (helping them hold their shape from the start).
2. Add more crumbs: Chicken varies in moisture (and tends to release more if it’s been frozen), so if you’re finding it extremely wet and struggling to form patties, add 1/4 cup more bread crumbs. Remember, they’ll firm up in step 4 so don’t go overboard. Too many bread crumbs will dry out the burger.
3. Use Parchment Paper: Place formed patties onto parchment paper. If you find them difficult to handle, you can actually cut the paper around the burgers and then use the parchment to help you transfer them to the grill or pan. Place them parchment-side up right on the cooking surface and then peel the paper off after. Easy breezy.
4. Chill Before Cooking: This helps to firm up the patties and makes them less likely to fall apart during cooking. Just 20 minutes in the fridge or 10 minutes in the freezer makes a huge difference,
5. Avoid Flipping Too Frequently: Once the burgers are on the grill or in the pan, resist the temptation to move or flip them too often. Let them cook undisturbed until they lift easily, which means the underside has set and they’re ready to flip. Only flip them once if possible.

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Last Updated on August 9, 2023 by Jennifer Pallian BSc, RD