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Chicken Burger
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Chicken Burger

The perfect ground chicken burger recipe! These patties are tender, juicy, and full of flavor—and best of all, they're super easy to make.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 burgers
Calories: 354 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

  • 1 pound ground chicken
  • ¼ cup panko bread crumbs
  • 2 tablespoons parsley finely chopped, fresh
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper ground
  • 1 egg large
  • 1 tablespoon canola oil for cooking the burgers
For Serving
  • 4 hamburger buns whole wheat; or buns of choice
  • cheese thinly sliced or grated
  • tomatoes other toppings of choice; or nonfat Greek yogurt instead of mayo
  • lettuce
  • avocado
  • mayonnaise

Instructions

    Cup of Yum
  1. In a large bowl, place the ground chicken, panko, parsley, Worcestershire sauce, Dijon, garlic powder, onion powder, salt, and pepper. Crack the egg into the bowl. If you'd like to toast the buns in the oven, preheat to 400°F
  2. Crack the egg into the bowl. With a fork, scramble the egg to break up the yolk, the use the fork or your hands to gently combine all of the ingredients. Don’t over work the meat or the burgers may be tough.
  3. Meanwhile, heat a large cast iron skillet, nonstick skillet, or grill pan, heat the oil over medium-high heat. Give it several minutes to make sure it's nice and hot. Add the oil.
  4. Shape the mixture into 4 patties that are about ½-inch thick and 4½ inches across. They will be wet and soft. Work gently (they'll hold together when they cook!). I find it easiest to shape the patties, return them to the bowl, then lift them from the bowl with my hands and lower them directly into the hot skillet (they are a bit too soft to easily use a spatula to transfer them).
  5. Once the oil is hot and shimmering, add the chicken burgers and cook 4 minutes on the first side, flip, then continue cooking for about 4 minutes on the second side, until the burgers reach 165ºF on an instant read thermometer. If using cheese, place it on top of the patties right after flipping. Transfer to a plate.
  6. If you’d like to toast the buns, do so while the burgers cook (place the buns cut-side up on a baking sheet and toast at 400°F for about 5 minutes, until lightly browned). Place each patty on a bottom bun, add your toppings and then the top bun. Enjoy immediately.

Notes

  • TO STORE: The cooked chicken burger patties will keep in the refrigerator for up to 3 days.
  • TO STORE: The cooked chicken burger patties will keep in the refrigerator for up to 3 days.
  • TO REHEAT: Rewarm leftovers in a skillet over medium-low heat until heated through. You can also microwave them, but I prefer the skillet.
  • TO FREEZE: You can freeze uncooked or cooked chicken burgers for up to 3 months. Place parchment paper between each patty and store them in an airtight container or freezer bag or airtight container. Thaw overnight in the refrigerator before cooking or reheating

Nutrition Information

Serving 1patty and bun Calories 354kcal (18%) Carbohydrates 25g (8%) Protein 27g (54%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 8g (40%) Trans Fat 0.1g (5%) Cholesterol 144mg (48%) Potassium 752mg (16%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 243IU (5%) Vitamin C 3mg (3%) Calcium 75mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 burgers

Amount Per Serving

Calories 354

% Daily Value*

Serving 1patty and bun
Calories 354kcal 18%
Carbohydrates 25g 8%
Protein 27g 54%
Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 144mg 48%
Potassium 752mg 16%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 243IU 5%
Vitamin C 3mg 3%
Calcium 75mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.