Juicy Ground Chicken Burgers
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These juicy ground chicken burgers are packed with fresh Italian flavors! These moist patties are served on soft rolls with basil, arugula, tomato, and lemon garlic aioli, making them an easy, flavorful dinner you’ll crave again and again! Bonus: they’re made without breadcrumbs and are ready in 20 minutes!
Try my grilled chicken sandwich and the best beef hamburgers next time you want to fire up the grill (or cook on your grill pan)!
Quick Look: Juicy Ground Chicken Burgers
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Dietary Info: Gluten Free; can be made Dairy Free (if made with mayo)
- Method: Grill or Stovetop (use a skillet or grill pan)
- Technique: Mix the burger ingredients together, then shape it into patties and cook the burgers. Place on toasted buns, add toppings, and enjoy.
- Flavor & Texture: These grilled chicken burgers have tender patties that are bursting with flavor and taste incredible with a simple aioli topping and fresh veggies and cheese.
Why You’ll Love This Recipe
These Italian-style ground chicken burgers are fresh, vibrant, and simple. They’re quick and easy and perfect for weeknights, as they cook in only 10 minutes.
I love how these chicken patties are lighter than beef, but just as satisfying, and are always juicy and flavorful—no dry, overcooked patties here! Plus, they’re made with real, wholesome ingredients, like all my favorite recipes are.
Enjoy these chicken burgers on soft ciabatta bread or Italian brioche with lemon garlic aioli for a gourmet touch. They’re easy to customize with fresh herbs, cheeses, and sauces.
Love cooking with ground meat? Don’t miss these recipes for Italian sausage meatballs and Italian sausage sandwich.
Made With AmorE,
Table of Contents
Simple Ingredients
These homemade chicken burgers are made with real, high-quality ingredients—no fillers or preservatives. They’re fresher, healthier, and completely customizable, unlike pre-made frozen chicken patties!
- Ground Chicken: This is the base for juicy, flavorful burgers! Choose a blend of white and dark meat that isn’t too lean (around 92-96% lean is perfect).
- Homemade Italian Seasoning: This is a savory mix of dried herbs like oregano, basil, rosemary, and thyme that adds a great flavor to the paties. You can add garlic powder if you like.
- Greek Yogurt or Mayonnaise: This adds moisture (the secret ingredient!) and tenderness to keep the burgers juicy after grilling.
- Lemon Garlic Aioli: This is the creamy and tangy sauce that ties all the flavors together beautifully. I also love serving this aoli with my pan-fried chicken tenders.
- More Optional Toppings: My family loves red onion, yellow mustard, Dijon mustard, fresh mozzarella, and cheddar cheese. Try my caprese sandwich for more ideas.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Cheese Stuffed Version: Stuff patties with a slice of fresh mozzarella or provolone for a gooey center. Try my mozzarella-stuffed chicken breasts and next!
- Spicy Version: Add a pinch of red pepper flakes or Calabrian chili paste to the meat mixture.
- Different Protein Options: Swap ground chicken for ground turkey or ground pork for a slightly richer flavor. Use my Italian turkey meatballs recipe and shape them into patties!
- Lemon Herb Upgrade: Add fresh chopped parsley or lemon zest to the burger mix for extra brightness. (You’ll love my chicken spiedini with lemon garlic butter if you love lemon chicken.)
How to Make Ground Chicken Burgers
Follow these simple steps to make these juicy ground chicken burgers in just 20 minutes. The full instructions are in the recipe card below.
- Make the chicken mixture by adding all the ingredients to the bowl and stirring with a fork until combined. Be careful not to overmix, or it may be tough.
- Shape the chicken patties into round circles and place on a parchement lined cookie sheet until they are all ready to cook. Press your thumb into the center of each one to help them keep their shape when they cook.
- Heat up your outdoor grill or grill pan on medium-high heat. Cook the patties on both sides until cooked all the way through; aim for an internal temperature of 165°F.
- Make the homemade garlic aioli and spread it over the top of the toasted or grilled buns.
- Layer the chicken burger patties with desired toppings.
- We love going Italian-style by adding tomatoes, onions, basil, and fresh mozzarella cheese on top.
- Insert a skewer through the center of each burger if desired to help keep it together as you eat it.
- Enjoy these juicy ground chicken burgers with potato chips, red cabbage salad, and a fun summer dessert like chocolate covered bananas or pistachio gelato.
Juicy Ground Chicken Burgers FAQs
Common mistakes include too little binding or overworking the meat.
Mix moisture-rich ingredients like Greek yogurt or mayo into the ground chicken, avoid overmixing the meat, and cook the burgers just until they reach 165°F. Using a blend of white and dark meat instead of lean chicken breast also keeps them tender and juicy.
The best ground chicken for burgers is a blend of white and dark meat (around 92–96% lean), which gives enough fat to keep the patties juicy and flavorful without drying out. Ground chicken breast alone is too lean and tends to make dry, crumbly burgers.
Raw patties can be mixed and shaped and refrigerated for up to 24 hours before cooking. Freeze raw patties for up to 2 months; simply stack them with parchment paper between them and place them in a zip-top freezer bag.
Cooked burger patties should be refrigerated in an airtight container for up to 3 days; they’re great for meal prep. Reheat leftovers gently in a skillet or oven to keep them juicy.
Serving Suggestions
My family loves these juicy ground chicken burgers as a hearty meal especially during the summer. Round out your spread with potato chips, make-ahead friendly salads (like Caprese pasta salad or cold green bean salad), and a spread of healthy fresh fruit (like my Italian fruit salad or Mexican fruit salad).
Enjoy a light summer dessert as a sweet treat afterwards, like my Nutella milkshake, strawberry rhubarb cobbler, or chocolate tiramisu.
My Pro Tips
Expert Tips
- Choose the right ground chicken. For best results, use a blend of white and dark meat (around 92-96% lean).
- Add moist ingredients to bind the patties together and to keep them from drying out as they cook. Greek yogurt, mayo, and egg are all good choices.
- Don’t overcook, or the patties will be dry. Stack two or three patties to get a more accurate reading, then insert a digital thermometer in the center of the stack. An internal temperature of 165°F is perfect.
- Don’t press down on the burgers while cooking; this will release their juices.
- Rest burgers for 5 minutes before serving.
Other Chicken Recipes You’ll Love
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Ground Chicken Burgers
Ingredients
For the Chicken Burgers
- 1 pound ground chicken, not too lean; try for 90% lean or close
- 2 teaspoons Italian seasoning blend
- 2 tablespoons Greek yogurt, or mayonnaise
- 1 egg, well beaten
- 2 tablespoons yellow onion, minced
- salt and black pepper, to taste
For Serving
- 4 soft ciabatta rolls or brioche buns
- 1 cup fresh arugula or butter lettuce
- ¼ cup fresh basil leaves
- 1 large tomato, sliced crosswise
- 4 tablespoons lemon garlic aioli, homemade or store-bought
- desired toppings and condiments, such as red onion, mustard, Dijon mustard, fresh mozzarella, and cheddar cheese
Instructions
Make the Burger Mixture & Patties
- In a large bowl, combine the ground chicken, Italian seasoning, Greek yogurt (or mayonnaise), beaten egg, minced onion, salt, and pepper. Gently mix with clean hands or a fork until just combined; try not to overmix.
- Divide the mixture into 4 equal portions and shape into patties about ½-inch thick. (Lightly oil your hands to make shaping easier.) Place the patties on a parchment lined baking sheet. Press your thumb into the middle of each to make a little indent; this will help them keep their shape.
Cook the Burgers
- Heat a drizzle of olive oil in a large skillet or grill pan over medium heat (or preheat your grill). Cook the burgers for about 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F.
Assembling the Burgers
- Lightly toast the ciabatta rolls or brioche buns in the skillet or on the grill until golden.
- Spread a generous layer of lemon garlic aioli on the bottom bun. Top with the chicken burger, fresh arugula or butter lettuce, basil leaves, and tomato slices. Add more aioli to the top bun if desired, then close the sandwich.
- Serve immediately with a side of crispy roasted potatoes, a fruit salad, or chips!
Notes
- Choose the right ground chicken. For best results, use a blend of white and dark meat (around 92-96% lean).
- Add moist ingredients to bind the patties together and to keep them from drying out as they cook. Greek yogurt, mayo, and egg are all good choices.
- Don’t overcook, or the patties will be dry. Stack two or three patties to get a more accurate reading, then insert a digital thermometer in the center of the stack. An internal temperature of 165°F is perfect.
- Don’t press down on the burgers while cooking; this will release their juices.
- Rest burgers for 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
