AMAZING Chicken Burgers
Chicken Burgers are moist, juicy, and loaded with flavor, plus they’re super quick and easy to make in the oven!
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At the beginning of the summer, we were eating at a local restaurant, enjoying the unseasonably not-too-hot-yet weather on the patio, and I got the unusual (for me) hankering to order the Chicken Burger off the menu. I don't know that I've ever ordered a Chicken Burger at a restaurant. But I did and it was outstanding! I couldn't stop thinking about it. So I was obviously inspired to recreate my own Chicken Burger recipe at home.
And ta-daaaa! I'm happy to bring you that recipe today. It turned out just as amazing as the Chicken Burgers from that favorite restaurant of mine.
But as a bonus, I developed this Chicken Burger recipe to be baked in the oven for easy convenience on any busy weeknight of the year! 🙂
Ingredients
These Chicken Burgers are simple to make with basic ingredients that keep 'em juicy and flavorful!
- Ground chicken. For the juiciest Chicken Burgers, use regular ground chicken, NOT lean ground chicken or ground chicken breast. In other words, you want to use ground chicken that's closer to 92% lean rather than 98% or 99% lean.
- Egg. Lightly beaten.
- Worcestershire sauce, ketchup, + Dijon mustard. You don't taste these ingredients individually, but together they contribute depth of flavor.
- Extra-virgin olive oil. To add extra moisture.
- Garlic powder, onion powder, salt, + pepper. For seasoning.
How to Make Chicken Burgers
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
It only takes a matter of minutes to assemble this Chicken Burger recipe and shape it into patties. And then the oven does the rest!
- Preheat the oven and line a rimmed baking sheet with foil or parchment paper.
- Add ground chicken to a bowl along with all of the other ingredients. Use a large spoon to mix until well-combined.
- Using oil-coated hands (to prevent sticking), form eight Chicken Burger patties.
- Arrange the Chicken Burgers on the prepared baking sheet.
- Cook for 10 minutes and then flip, inserting an instant-read thermometer in the center of the largest/thickest patty. Bake for another 10 minutes or until the internal temperature reaches 165°F.
- If desired, lay a slice of cheese on top of each Chicken Burger for the last couple minutes of cooking time. Serve warm on buns with your favorite burger toppings!
Any burger toppings you like would be delicious on these Chicken Burgers.
But rumor has it that the restaurant that inspired this Chicken Burger recipe garnishes theirs with arugula, tomatoes, fontina cheese, and a special burger sauce...
I'm telling you, YUM! 😉
Evenly Dividing the Chicken Burger Mixture
It's important that your Chicken Burgers are as close to the same size as possible to ensure that they cook evenly.
You can obviously use a kitchen scale to achieve that.
However, I find it easiest to smooth my ground chicken mixture in the bowl and use a butter knife to slice it into quarters and then eighths (like a pizza). Then I simply scoop out each "slice" and form it into a patty with oiled hands.
Yield, Storage, + Reheating
As written, this Chicken Burger recipe makes eight ¼-pound burgers. However, it's easy to cut the recipe in half if you only want four burgers.
Or if you prefer slightly bigger (⅓-pound) burgers, make the full recipe but divide the ground chicken mixture into six patties instead of eight. Just be sure to cook them until their internal temperature reaches 165°F, which will likely take a bit longer for bigger patties.
Leftover Chicken Burgers will keep in an airtight container in the refrigerator for up to 4 days. You can gently reheat the patties in the microwave, a toaster oven, or a skillet until warmed through.
If your family has an affinity for burgers, they're going to LOVE changing things up with these Chicken Burgers!
Juicy, succulent, and packed with savory flavor, this Chicken Burger recipe is elevated even higher when served on a pillowy bun, topped with melty cheese, and accented with your favorite sauces or fresh veggies.
Try 'em the next time you need a quick, yummy weeknight dinner and let me know what you think! 🙂
More Savory Sandwiches
- The Very BEST Sloppy Joe Recipe
- Slow Cooker BBQ Chicken
- Easy Crock Pot Meatball Subs
- Sonoma Chicken Salad
AMAZING Chicken Burgers
Video
Ingredients
- 2 pounds ground chicken, NOT extra-lean
- 1 egg, lightly beaten
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon extra-virgin olive oil, plus additional for forming patties
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Freshly ground black pepper, to taste
RECOMMENDED FOR SERVING:
Instructions
- Position a rack in the center of the oven and preheat to 375°F. Line a rimmed baking sheet with foil and/or parchment paper.
- Place the ground chicken in a large bowl and add the remaining ingredients. Using a large spoon, mix together until well-combined. Coat your hands with olive oil to prevent sticking and shape the mixture into eight (¼-pound) patties, forming each of them to be ½-inch thick.
- Arrange Chicken Burgers on prepared baking sheet. Cook for 10 minutes and then flip and insert an instant-read thermometer in the center of the largest/thickest patty. Bake for another 10 minutes or until the internal temperature reaches 165°F.
- If desired, lay a slice of cheese on top of each patty for the last couple minutes of cooking time. Serve on buns with any of your favorite burger toppings.
Equipment Needed
Notes
- You can use a kitchen scale to ensure that your Chicken Burgers are close in size. But I think it’s easier to smooth the ground chicken mixture into the bowl and use a butter knife to slice it into quarters and then eighths (like a pizza). Then simply scoop out each “slice” and form it into a patty with oil-coated hands.
- You can make bigger burgers by dividing your ground chicken mixture into six ⅓-pound burgers. Cook until the internal temperature reaches 165°F, which will probably take a little longer.
- You can cut this recipe in half to make four ¼-pound burgers or three ⅓-pound burgers.
- Leftover Chicken Burgers will keep in an airtight container in the fridge for up to 4 days. Gently reheat until warmed through in the microwave, a toaster oven, or a skillet.
