These juicy chicken burgers are super tender and packed with flavor the whole family is going to love! They're made in under 30 minutes and naturally gluten free. Burger season never looked so good!
Grilling season is upon us and that means burgers! Chicken burgers get a bad rap this time of year for being dull and dried out. And while some are, this recipe is going to turn you into a chicken burger lover for life!
These patties are every bit as juicy and flavorful as beef burgers with fresh seasonings and a few other ingredients needed to ensure they're supremely tender. You can cook them on the grill or pan sear them in a pan on the stove for ease. and, of course, dress them up with all the burger toppings. Either way they're going to be a hit!
Serve these juicy chicken burgers with my Creamy Mexican Corn Salad, Deviled Egg Pasta Salad, or Feta Stuffed Mushrooms.
Burger Ingredients and Substitutions
- Ground chicken - Use ground chicken breast found in the packaged meat section of your. grocery store.
- Worcestershire sauce - The combination of vinegar and molasses provide the perfect flavor to the burgers. If needed, you can substitute with soy sauce or coconut aminos.
- Almond flour - This is the gluten free flour used to give the chicken burger patties a super tender texture. Gluten free or regular bread crumbs will work too as will panko bread crumbs.
- Olive oil - Used to keep the burgers juicy and flavorful. Substitute with avocado oil or any other oil.
- Red onion - These give the burgers a nice crunch in every bite. White onion will work too.
- Feta cheese - A little added cheese in the burgers help ensure a nice flavor. Substitute with goat cheese crumbles or shred some of your favorite block of cheese.
How to Make Juicy Chicken Burgers
You don't need much to make flavorful chicken burgers right at home. All you need is a mixing bowl to make the patties and a grill if grilling the burgers or a skillet or grill pan if cooking them on the stove.
Step 1 : Mix the patty ingredients. In a large bowl, add together the burger ingredients and mix well to distribute. This is best done with a large spoon or you can use your hands if you don't mind getting a little messy. You can also throw all the ingredients into a food processor and pulsing a few times until everything is well mixed. Just be sure to wash the container well since you are dealing with raw chicken.
Step 2 : Cook the burgers. Use a large ice cream scoop or spoon to shape the ground chicken mixture into 6 large balls. Use your hands to pat them down until they are about the size of your palm. Press down a little extra in the center of each patty to make an indent so they cook evenly.
Grease your grill or skillet with olive oil and heat over medium heat. Place each patty on the hot surface and cook for 3 - 4 minutes before flipping it over to allow the other side to cook for another 2 - 3 minutes. The edges of the chicken burger should be crispy and brown. If you like a "charred" texture to your burgers, turn the heat up to medium-high heat for the last 1 - 2 minutes to get the outside even crispier. Transfer the burgers to a plate or baking sheet lined with parchment paper for easy clean up.
Step 3 : Assemble the burgers. This is where you can get creative! I made a quick cucumber tomato "salad" to spoon over top of the burgers and add a "mediterranean" flare. I also used hummus and labneh spreads on the burger buns.
If you want to keep it traditional, ketchup and mustard are always a crowd pleaser when it comes to a burger night along with lettuce, tomato, and any other favorite toppings.
How To Ensure Your Burgers are Juicy
Chicken burgers can be on the drier side because chicken is a lean meat. Common reasons for dry burgers are over cooking the patties, making the patties too thin, using too high of a heat, and lack of oil.
Here are a few key tips I use to ensure juicy burgers every time:
- Use a meat thermometer to check the internal temperature of the patties while they are cooking. You want chicken burgers to reach an internal temperature of 170 F to be cooked through. I recommend pulling the chicken patties off the heat when the temperature reaches 165 F. They will cook a little longer after you pull them off the heat.
- Err on the side of thick patties. A little thicker than you would beef patties. This will allow you to get a nice char on the outside while keeping the middle juicy and tender.
- Cook the burgers at medium heat until cooked through. If you want more char on the outside, then turn the heat up to medium-high.
- I use olive oil in this recipe to add some savory flavor to the patties and make sure they stay juicy when cooked. Any type of oil or fat will work like avocado oil or even grated butter.
The Best Toppings for Chicken Burger
Toppings can make or break a burger, let's be honest. When it comes to chicken burgers, almost anything goes. Here are some ways to dress up your chicken burgers:
- You can't go wrong with traditional burger toppings like ketchup, mustard, mayo, avocado slices, lettuce, tomato, and onion.
- A Mediterranean chicken burger is a great option too. Use hummus, tzatziki, or labneh as spreads and top with cucumber, tomato, and red onion.
- Buffalo chicken burgers is also a good idea especially if you're making these around a sporting event. Use your favorite buffalo sauce as a spread and top with a slice of cheese, crispy onions, and lettuce.
- You also can't go wrong with a mushroom chicken burger. Cook your favorite mushrooms in olive oil with some garlic and sea salt. Add a slice of cheese to each burger right as they come off the heat and sprinkle the mushrooms over top.
- If you want a "healthier" way to dress up a burger, place the chicken patty in lettuce wraps with fresh chopped veggies.
Frequently Asked Questions
Yes, these burgers can be baked at 400 F for 14 - 18 minutes, depending on thickness of patties. Check the internal temperature of the burgers to make sure they are cooked all the way through.
A good at source like olive oil ensures juicy chicken burgers. The almond flour will also help make the patties tender and not dry.
The feta crumbles and almond flour help to keep the patties in tact. Make sure you also aren't leaving the meat out too long to get warm as this can cause the patties to fall apart. If needed, store the raw patties in the fridge until ready to cook so they are chilled.
For more grilling season recipes, check out my:
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Super Juicy Ground Chicken Burgers
For the burgers
- 1 lb ground chicken
- 1 teaspoon worcheshire sauce
- 2 tablespoon olive oil - plus more for greasing the pan
- ½ cup feta crumbles
- ¼ cup red onion - diced
- ¼ cup almond flour - or any flour
- ½ teaspoon italian seasoning
- ½ teaspoon sea salt
- Whole wheat burger buns
- 1 Cucumber
- 1 Tomato
- 1 tablespoon Balsamic vinegar
- 1 teaspoon black pepper
- Place all the burger ingredients in a bowl and mix well to incorporate the ingredients into the ground chicken. If needed, break up any large chunks of feta. It’s best to mix with a large spoon or use your hands if you don’t mind getting messy.
- Use a large ice cream scoop to form the chicken mixture into a large ball. Use your hands to pat it down into a patty shape about the size of your palm. Set the uncooked patties in a baking pan or on a plate.
- When ready to cook, grease the grill or a pan with olive oil and heat over medium. Once hot, place the patties on the heat and allow them to cook for 3 - 4 minutes before filling them over to cook for another 2 - 3 minutes until they are cooked all the way through. You can test if they are done by using a meat thermometer to check when they ready 165 F or press down on the patties with a spatula, if they are slightly firm and give a little, they are done and can be pulled off the heat.
- Assemble the burgers on buns with spreads and toppings of your choice. I made a tomato and cucumber salad to top mine by tossing together diced tomatoes and cucumbers with balsamic vinegar and black pepper and sprinkled it over top of the burgers.
Holy smokes this was delicious. I’ve never made chicken burgers but this is a new favorite now. I made tomato and cucumber salad with balsamic Vinegar for toppings versus a bun. I even burnt one side grilling but made sure I tested with thermometer so it was done.