The Best Chicken Burgers Recipe

Ash Tyrrell

The Best Chicken Burgers Recipe

I've been making chicken burgers for what feels like my entire life, and I am so excited to share this perfected recipe with you. After years of tweaking ingredients and cooking methods, I’ve finally landed on what I can confidently call the best chicken burger. It’s incredibly juicy, packed with flavor, and has the most satisfying texture.

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Prep Time 10

Cook Time 20

Servings: 6

Ingredients Method Notes

Ingredients

2 lbs ground chicken: Fresh ground chicken is ideal but if you're using frozen, be sure to thaw it completely in the refrigerator first. Using a mix of white and dark meat can add extra flavor and moisture.
2 large eggs: Eggs are essential as they act as the primary binder holding the patties together so they don’t crumble during cooking.
1/2 to 3/4 cup breadcrumbs: Plain or panko breadcrumbs work well to absorb excess moisture and provide structure. If you need a gluten-free option gluten-free breadcrumbs are a perfect substitute.
3 garlic cloves minced: Freshly minced garlic provides a pungent, aromatic flavor that you just can't get from garlic powder.
1/2 cup yellow onion finely minced: Dicing the onion as small as possible ensures it cooks evenly and releases its juices, adding both flavor and moisture to the patties.
1 tbsp Dijon mustard: This adds a tangy sharp flavor that cuts through the richness of the other ingredients and enhances the overall taste.
2 tbsp mayonnaise: A secret weapon for moisture mayonnaise helps keep the lean chicken meat from drying out while cooking.
2 tbsp fresh parsley minced: Fresh herbs like parsley introduce a bright, clean flavor that lightens up the burger.
1 tsp coarse sea salt: Salt is crucial for seasoning the meat and bringing out all the other flavors.
1/2 tsp black pepper: Freshly ground black pepper adds a subtle heat and depth.
1/2 cup mayonnaise: This forms the creamy base of the sauce.
2 tbsp Dijon mustard: Adds that signature tangy kick.
2 tbsp honey: A touch of honey balances the sharpness of the mustard and lemon with a delicate sweetness.
1 tbsp fresh lemon juice: Brightens the sauce and adds a fresh zesty note.
Salt and black pepper to taste.

Method

First, gather all your ingredients for the chicken patties. In a large mixing bowl, add the ground chicken, eggs, breadcrumbs, minced garlic, minced onion, Dijon mustard, mayonnaise, fresh parsley, salt, and pepper. Use your hands or a spoon to gently mix everything together until just combined. Be careful not to overmix, as this can make the patties tough.
Next, line a baking sheet with parchment paper. Lightly grease your hands with a bit of oil to prevent the mixture from sticking. Scoop out even portions of the chicken mixture—about 4 ounces each—and gently shape them into patties that are about an inch thick. Place the formed patties on the prepared baking sheet.
Preheat a large skillet over medium heat and add a tablespoon of cooking oil. Once the oil is shimmering, carefully place the chicken patties in the pan, leaving some space between them. Cook for 6-8 minutes on each side, until they are golden brown and cooked through. The internal temperature should reach 165°F when checked with a meat thermometer.
While the burgers are cooking, prepare the sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and fresh lemon juice. Season with a pinch of salt and pepper to your liking. Once the patties are cooked, you can assemble your burgers with your favorite buns, a generous spread of the creamy sauce, and your chosen toppings.

Notes

I always recommend using freshly ground chicken if you can. The texture and flavor are noticeably better. If you have a meat grinder, grinding your own chicken thighs and breasts is a game-changer.
Don't skip the step of greasing your hands before shaping the patties. I’ve found it makes the process so much cleaner and prevents the meat from sticking, allowing you to form perfect patties every time.
Let the patties rest for a few minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a much juicier burger when you take that first bite.
For an extra bit of flavor, I like to toast the brioche buns in the same pan I used for the burgers. Just a minute or two is all they need to soak up some of that delicious flavor and get slightly crispy.