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These ground chicken burgers are juicy, easy to shape, and cooked in a skillet with melty cheese and classic burger toppings. They’re a great option when you want a burger night alternative to beef.
Ground chicken burgers can dry out or fall apart if the mixture is too lean, overmixed, or moved too soon in the skillet. I add mayo for moisture, season the patties with Burger Seasoning, and cook them without pressing so they stay juicy and hold together. Serve them with Air Fryer Broccoli, Air Fryer Asparagus, or use the patties for a burger bowl when you want the same flavors without a bun.
Why You’ll Love These Chicken Burgers
- Juicy chicken burgers: Ground chicken can dry out fast, but I add mayo to help keep the patties moist.
- Easy to shape once you know what to expect: The mixture is softer than beef, so I’ll show you how to handle it without adding unnecessary fillers.
- Classic burger flavor: I season the patties with burger seasoning and Worcestershire sauce, then add cheese, toasted buns, and Burger Sauce so they taste more like burgers instead of plain chicken patties.
- Flexible toppings: Use lettuce, tomato, pickles, onion, ketchup, burger sauce, or pickled red onions.
- Quick dinner option: These cook fast in a skillet and pair well with simple sides.
What You’ll Need for Juicy Patties
Grab the exact ingredient amounts from the recipe card at the bottom of the post.
- Ground chicken: I usually use ground dark meat or 93% lean ground chicken. Both have enough fat to help the burgers stay juicy.
- Mayo: Adds moisture and helps the patties stay tender.
- Worcestershire sauce: Gives the chicken a deeper, savory flavor.
- Burger seasoning: I use Burger Seasoning inside the patties and on the outside before cooking.
- Avocado oil or olive oil: Helps the patties brown in the skillet.
- American cheese: Melts quickly and gives the burgers a classic cheeseburger finish. Cheddar, provolone, Swiss, or pepper jack also work.
Burger Toppings That Make Them Feel Complete
- Brioche burger buns: I like to toast them lightly with butter so they are warm and soft with a little crisp on the inside.
- Burger sauce: I use my homemade Burger Sauce when I want the sweet-savory flavor and creamy finish you get from a good burger shop.
- Butter lettuce: Soft, fresh, and easy to layer on a burger.
- Tomato slices: Use ripe tomatoes when you can.
- Dill pickles: Adds crunch and tang.
- Red onions: Slice them thin so they do not take over the burger.
- Ketchup: Optional, but always works with a classic burger.
How to Make Ground Chicken Burgers
Mix the sauce base before the chicken
Whisk the mayo, Worcestershire sauce, and part of the burger seasoning together before adding the chicken. This makes it easier to season the meat evenly without overmixing it.
Fold gently so the burgers stay tender
Add the ground chicken to the mayo mixture and fold it in just until combined. Ground chicken is softer and stickier than ground beef, so you do not need to keep mixing once everything comes together.
Shape the patties to fit your buns
Divide the mixture into 4 portions, then shape the patties to fit your buns. If the mixture feels too soft to handle, chill it for a few minutes. You can also lightly oil your hands to make shaping easier.
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Use the thumbprint trick
Press a small thumbprint into the center of each patty, then sprinkle the outside with the rest of the burger seasoning. The thumbprint helps the patties cook into a better burger shape instead of puffing up in the middle.
Let the skillet do the work
Heat oil in a cast iron skillet or another skillet over medium heat. Add the patties and let them cook without moving or pressing them. Flip once, then cook until the centers reach 165°F. Add the cheese during the last minute so it melts over the hot patties.
Build them while the patties are hot
Spread my burger sauce recipe on the toasted buns, then add the cheesy chicken patties and toppings. I like lettuce, tomato, pickles, red onion, and ketchup for a classic burger.
How to Keep Ground Chicken Burgers Juicy
- Use ground chicken with some fat: Ground dark meat or 93% lean ground chicken works best. Extra-lean ground chicken can dry out.
- Do not overmix: Mix just until the chicken and seasonings come together.
- Do not worry if the mixture feels soft: Ground chicken does not feel like ground beef. If it is too soft to shape, chill it briefly.
- Do not smash the patties: Pressing them can push out moisture and make them break.
- Use a thermometer: Ground chicken should reach 165°F in the center. This keeps you from guessing and overcooking them.
- Toast the buns: Toasted buns hold up better with sauce, cheese, and toppings.
Easy Ways to Change Them Up
- Make it low-carb: Skip the bun and serve the patties in lettuce wraps or as a burger bowl with lettuce, tomato, pickles, onion, and burger sauce.
- Change the cheese: American cheese melts the easiest, but cheddar, pepper jack, Swiss, and provolone are all good options.
- Use a different sauce: Try Lemon Garlic Aioli for a creamy garlic option, or use Burger Sauce for the classic version.
- Add more tang: Pickled red onions are a great topping if you want something brighter than raw onion.
- Try another easy burger option: For a freezer-friendly dinner, my Air Fryer Frozen Turkey Burgers are another simple option when you already have frozen patties from the store. My Salmon Burgers with Canned Salmon are a budget-friendly seafood burger option.
What to Serve With Burgers With Ground Chicken
These burgers with ground chicken go with fries, chips, vegetables, or a quick fresh topping. Here are a few easy ideas:
- Air Fryer Broccoli
- Air Fryer Asparagus
- Burger Sauce
- Lemon Garlic Aioli
- Guacamole Recipe
- Air Fryer Turkey Bacon
- Air Fryer Bacon
- Pico de gallo
- Pickled red onions
FAQs
Mix ground chicken with mayo, Worcestershire sauce, and burger seasoning. Shape the mixture into patties, season the outside, and cook them in a skillet until browned and cooked through to 165°F.
For this recipe, mayo helps add moisture and bring the mixture together. If the patties feel too soft to handle, chill them briefly before cooking.
They may be too warm, too soft, or moved too soon in the skillet. Shape the patties gently, chill them if needed, and let them cook for a few minutes before flipping.
Use ground chicken with some fat, add moisture with mayo, mix gently, and avoid pressing the patties while they cook. Cook them to 165°F, then stop cooking so they do not dry out.
Yes. Ground chicken makes great burgers when you season it well and cook it carefully. Since it is leaner and softer than beef, it needs a little moisture and gentle handling.
Yes. Chill the patties first if they feel soft, oil the grates well, and avoid moving them too early. Ground chicken burgers need time to set before you flip them.
How to Store and Reheat Leftovers
- Store: Keep leftover cooked patties in an airtight container in the refrigerator for up to 3 to 4 days.
- Freeze: Freeze cooked patties without the buns or toppings. Wrap them well, then store them in a freezer-safe bag or container.
- Reheat: Warm the patties in a skillet over low to medium-low heat or in the air fryer until heated through. If using a skillet, cover the pan briefly to help them warm through without drying out.
Ground Chicken Burgers
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Ingredients
- 1 lb ground chicken, I usually buy ground dark meat or get the one that’s 93% lean
- 3 tbsp Mayonnaise, I prefer something like Hellmans or Dukes
- 1 tbsp Worcestershire sauce
- 1 ½ tbsp Burger Seasoning, divided 1 tbsp and ½ tbsp; click for my homemade recipe
- 2 tbsp Avocado oil, or olive oil
- 4 slices White American Cheese
Burger Toppings
- 4 Brioche Burger Buns, I toast these lightly with butter on a griddle so that they are warm, soft, and somewhat toasty
- Burger Sauce, click for my easy recipe
- Butter Lettuce
- Tomato, slices
- Dill Pickles, sliced
- red onions, sliced
- Ketchup
Instructions
- Add the mayonnaise, worcestershire sauce, and 1 tbsp of the burger seasoning to a large mixing bowl. Whisk to incorporate.
- Place the ground chicken in the bowl and gently fold the meat into the mayonnaise mix. You want to mix just enough since overmixing can make the burgers dense.
- Split the meat into 4 equal portions
- Form 4 chicken burger patties. Be sure to shape and flatten the mixture so that it fits the buns you’re using. If the mixture is too soft, chill for 15 minutes to help it firm up. I didn’t need to chill it though.
- Make a thumbprint/indent into the center of each of the burger patties and season the patties all over with the remaining ½ tablespoon of burger seasoning.
- Heat the oil in a cast iron skillet (or other skillet) over medium heat.
- Add the patties to the skillet and cook for 5 minutes. Do not disturb the patties. Do not smash them.
- Flip the patties and cook for an additional 4-5 minutes to cook them through. During the last minute of cooking, top the patties with slices of cheese.
- Assemble the burgers: spread burger sauce on the toasted buns, add the burgers and toppings.
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Recipe Notes
- Use ground chicken with some fat: Ground dark meat or 93% lean ground chicken works best. Extra-lean chicken can dry out faster.
- Mix gently: Fold the chicken into the mayo mixture just until combined so the patties stay tender.
- Chill if needed: If the mixture feels too soft to shape, chill the patties briefly before cooking.
- Do not press the patties: Let them cook undisturbed so they brown, hold together, and stay juicy.
- Cook to temperature: Ground chicken burgers should reach 165°F in the center.
- Toast the buns: Toasted buns hold up better with burger sauce, cheese, and toppings.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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