Say Hello to the Most Flavorful, Juicy, and Easy-to-Make Grilled Chicken Burgers!
A classic burger is my ideal summertime dinner and I love nothing more than sharing deliciously satisfying burger recipes once peak grilling season rolls around. This Grilled Chicken Burger recipe (our newest burger night obsession) is no exception!
When I began developing this recipe, I wondered if an approach similar to our thoroughly tested and majorly popular turkey burgers would work for grilled chicken burger patties, too…so I gave it a try!
Fortunately for all of our sakes, the answer is yes, YES, 100x yes! 🙌🏼
This recipe has been tested and perfected to create a deliciously classic chicken burger. There are no bells and whistles or extra ingredients doing the heavy lifting for flavor.
Just 5 smart and simple ingredients that boost both moisture and flavor to yield irresistibly juicy, incredibly flavorful, and easy-to-grill chicken burgers. We’re talking super simple – you don’t even need egg or breadcrumbs!
It’s the perfect recipe to make whenever you’re craving a juicy grilled burger that just so happens to be made out of poultry. A totally wholesome and feel-good summer dinner that’s absolutely perfect, every single time! 🙌🏼
Smart Ingredients = Maximum Flavor and Mega Juicy Results
Building a flavorful and juicy chicken burger starts with using the right ingredients. Do not skip these tips!
From the fat content of the ground chicken to a few smart moisture– and flavor-boosting additions, every single ingredient in this grilled chicken burger recipe plays a crucial role.
Ground chicken – Of course! The secret to an irresistibly juicy grilled chicken burger is using the right ground chicken. It needs a decent fat content, otherwise, the burgers will dry out. Look for at most 93% lean ground chicken, though if you can find 90-92%, that’s even better! If purchasing from your grocery store’s butcher counter, ask for ground chicken thigh or dark meat. Skip breast meat – it’s too lean!
A few more important ingredients…
- Mayonnaise – The littlest bit of mayo is the secret to an insanely juicy and flavorful chicken burger. Don’t skip it, but if you’d like to swap it with something you might already have on hand, an equal amount of sour cream or full-fat yogurt also works well.
- Fresh aromatics – I like to grate the onion and garlic into fine pieces that mix throughout the chicken patties evenly without disrupting the overall texture. Grated aromatics mix into ground chicken seamlessly, whereas larger diced pieces can lead to crumbling or falling apart on the grill.
- Worcestershire sauce – My favorite little umami bomb for adding tons of rich flavor to burgers.
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Buy Now → Prepping the Perfect Chicken Burger Patties
One benefit of creating a no-frills and no-fuss chicken burgers recipe is the fact that these burgers couldn’t be easier to throw together any night of the week.
You need just 5 ingredients, one bowl, and a grill – that’s it!
Grate the onion. The only prep work involved in making this easy chicken burger recipe is grating an onion. Simply run the onion along the side of a box grater, then blot the grated bits with paper towel to eliminate excess moisture. Doing so helps make the ground chicken burger patties a little easier to handle. Tip! ⇢ Save yourself some tears by freezing the onion for about 30 minutes before grating. Double up on the protection by grating it under a kitchen vent!
Combine the chicken burger mixture. Add the ground chicken to a large bowl with the grated onion, garlic, mayo, Worcestershire sauce, and a little bit of salt and pepper. Use your hands to mix until just combined. Why? ⇢ Overworking compacts the meat, resulting in tough, chewy burgers – take care not to overmix!
Form the patties. Form the mixture into 4 hearty burger patties, about ⅓ pound or 6 ounces each. The mixture will be very wet, so don’t fuss over making them look perfect just yet. Tip! ⇢ Spritz a little bit of olive oil or nonstick cooking spray on your hands to make handling the chicken burger patties a bit easier.
Chill before you grill. Set the roughly formed chicken burger patties on a parchment-lined baking sheet and set in the freezer to chill for at least 20 minutes. Why? ⇢ A quick stint in the freezer helps the burgers bind together, which makes them much easier to handle and helps them cook more evenly. It’s a simple yet crucial step to the absolute best grilled chicken burgers – do not skip!
Make-Ahead Prep!
Make burger night even easier by forming the chicken burger patties ahead of time. Skip chilling in the freezer altogether, and instead separate the patties with wax paper to prevent sticking and store in the fridge for up to 3 days. At dinnertime, all you have to do is preheat the grill and get cooking – easy! Refer to the Recipe Notes, below, for more storage and meal prep guidance.
How to Grill Chicken Burgers + Tips and Tricks
Since they’re so much leaner than beef burgers, grilling poultry burgers can be a little daunting.
A lower fat content means that they can be prone to sticking, drying out, or even crumbling on the grill but luck for you we’ve got a few tricks that will help you confidently grill up the perfect chicken burgers every time.
Grill prep. Preheat the grill for medium-high direct heat cooking. Once it’s hot, be sure to clean the cooking surface by firmly brushing a wire brush over the grates.
A few more quick tips to keep in mind before you grill…
Best grill temperature for chicken burgers? ⇢ In my experience, it’s best to grill chicken burgers with medium-high direct heat, 450-500 degrees F. Once the grill reaches cooking temperature, let it sit for 5-10 minutes before grilling. This simple step ensures the grill grates get nice and hot, which helps to prevent sticking.
Oil the grates. This is the secret of how to grill chicken burgers without falling apart! Whatever you do, don’t skip this step – it’s absolutely essential. Just before you place the chicken burger patties on the grill, use grilling tongs to run a wad of generously oiled paper towels directly over the grill grates. Since the grill grates are super hot, it’s best to use a high smoke point oil, such as grapeseed or avocado. I like to use an avocado oil cooking spray, as it’s a little easier to coat the paper towel.
For more information, be sure to check out our comprehensive guide for How to Light A Grill, which walks through everything you need to know to start both gas and charcoal grills.
Grill the chicken burgers. Finish forming the chicken burger patties into 1-inch thick patties. Pop ’em on the grates and grill the chicken burgers for 6-7 minutes per side, or until they’re cooked through.
Some burger night tips to keep in mind as you’re grilling…
Flip with a grill spatula. To keep chicken burgers from falling apart on the grill, flip them with a grill spatula, using a single, swift motion to slide under the patties. If the grates are well-oiled, the spatula should slide right under with no trouble.
Don’t press down on the burgers as they cook! The temptation is real, but pressing down on burger patties with a spatula as they grill is a serious no-no! Doing so pushes out all their juices and almost guarantees you’ll end up with a dry, crumbly chicken burger – no good!
Check doneness with an instant-read thermometer. Ever wonder how can you tell when a chicken burger is done? Because poultry burgers dry out so easily, it’s best to take the guesswork out of the equation – use an instant-read thermometer to determine doneness. Chicken burgers are ready to pull from the grill once they register an internal temperature of 165 degrees F.
No Grill? Use the Stovetop!
If you do not have access to an outdoor grill, you can also cook these chicken burgers on the stovetop. Rather than using a grill pan, I suggest using a well-seasoned cast-iron skillet. Be sure to work in batches as needed to avoid overcrowding the pan. Refer to the Recipe Notes, below, for full stovetop cooking directions.
Serving Suggestions
We keep burger night pretty traditional at the PWWB House, most often serving our grilled chicken burgers with a platter of crisp lettuce, juicy summer tomatoes, and sliced onions.
Feel free to kick it up a notch with grilled or caramelized onions or whatever condiments you love most – ketchup, mustard, aioli, etc.
Easy Recipe Variations
Since the goal of this recipe was to create a no-frills chicken burger, it truly does yield a damn good and damn flavorful burger.
They’re perfect as-is but there are countless ways you can play with this base recipe to create flavor variations to fit any cravings you happen to have this summer.
Here’s a few ideas to help you customize…
- Buffalo Chicken Burgers. Once flipped, lightly brush the surface of the chicken burger patties with your favorite buffalo sauce. About 2 minutes before they’re done grilling, load ’em up with a handful of blue cheese and top it off with a thinly sliced celery salad for bonus points!
- Teriyaki Chicken Burgers. Replace yellow onion with finely sliced green onions and swap Worcestershire with teriyaki sauce for built in savory-sweetness. As the burgers grill, glaze them with more teriyaki sauce and serve with lettuce, tomato, and a little bit of mayo – a plate lunch-style treat that’ll transport you right to Hawaii!
- Barbecue Chicken Burgers. Dust the chicken burgers with BBQ dry rub, then baste them with your favorite BBQ sauce as they grill. Top with your favorite slaw and serve with grilled corn – delicious!
- Chicken Caesar Burgers. Swap out mayo with your favorite Caesar dressing. Serve topped with a big Caesar salad with plenty of ground black pepper and shaved parmesan!
- Greek Chicken Burgers. Add a heaping teaspoon of dried oregano to the ground chicken mixture, and double the garlic while you’re at it. If you have a lemon, add in some zest, too. Serve with a quick tzatziki and Greek-style salad of tomatoes, cucumbers, bell peppers, red onion, and feta.
- Guacamole Chicken Burgers. A personal favorite! Add a couple of finely-chopped chipotle peppers to the burger patties or use a chipotle aioli in place of the mayonnaise. Melt pepper jack cheese overtop and serve with a hefty dollop of guacamole. Yum!
I can’t wait for you to try this Best-Ever Grilled Chicken Burgers recipe! We’re 100% obsessed and I know they’ll quickly become a summer staple in your grilling menus too!
If you do give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy grilling!
Print
Best-Ever Grilled Chicken Burgers (No Egg or Breadcrumbs Needed!)
- Prep Time: 10 minutes
- Inactive Chill Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: serves 4
- Category: Sandwiches & Burgers, Main Dishes
- Method: Grilling & Smoking
- Cuisine: American
- Diet: Gluten Free
Description
Seriously, the Best-Ever Grilled Chicken Burger recipe! The secret lies in using smart ingredients and effective grilling tips – combine ground chicken with 4 simple yet flavor-boosting pantry staples, form into chicken burger patties and grill for the most mega flavorful and seriously juicy chicken burgers that are never dry or crumbly! A go-to recipe you’ll come back to all summer long for weeknight grilling, weekend BBQs & everything in between.
Easy variations included!
Ingredients
- 1 ⅓ pounds 93% lean ground chicken
- ½ medium yellow onion, finely grated and squeezed of excess moisture (about ¼ cup grated)
- 2 cloves garlic, finely chopped or grated
- 2 tablespoons mayonnaise (see Recipe Notes)
- 2 teaspoons Worcestershire sauce
- kosher salt and ground black pepper, to season
- nonstick cooking spray
- for serving, as desired: burger buns, cheese of choice, toppings of choice (e.g. lettuce, tomatoes, thinly sliced onion, pickles, etc.), condiments of choice (e.g. mustard, ketchup, etc.)
Instructions
- Prep: Line a small baking sheet or large plate with parchment paper or foil and set aside. Gather and prep all ingredients according to Ingredients List, above. To grate the onion, arrange a few paper towels on a cutting board, set a box mixer on top, and run the onion along the sides of the box mixer to grate it into fine, shredded pieces. Once grated, use the paper towel to soak up excess moisture from the onion. Too much moisture will make the chicken burger mixture very difficult to handle, so do not skip the extra 30 seconds it takes to blot the moisture from the grated onion. If your onion seems very wet, you can also wrap it in paper towels and wring out the moisture over the sink. Set aside.
- Mix the chicken burgers: Add the ground chicken, grated onion, garlic, mayonnaise, and Worcestershire sauce to a large bowl. Season with 1 heaping teaspoon kosher salt and ground black pepper as desired. Use your hands to mix until just combined – overworking the chicken burger mixture leads to tough burgers; take care not to overmix.
- Form the chicken burger patties and chill: Divide the mixture into 4 equal portions, forming each into a 1-inch thick burger patty. If needed or desired, spritz a little bit of olive oil on your hands to make handling the burger patties easier. The mixture will be very wet – this is expected and intended! There’s no need to fuss over making them look perfect at this point – just aim for forming them into the general shape and size you’re after. Set them on the prepared baking sheet. Transfer the baking sheet with the chicken burger patties to the freezer. Chill for at least 20 minutes.
- Grill prep: Meanwhile, as the chicken burger patties chill, prep the grill. Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. Just before placing the burgers on the grill, generously spritz a wad of paper towel with nonstick cooking spray. Use grill tongs to run the oiled paper towel over the grill grates, generously oiling the grates to prevent sticking.
- Grill the chicken burgers: Remove the chicken burger patties from the freezer. At this point they should be quite a bit easier to handle; finish forming them into 1-inch thick patties, using your thumb to create an indent in the center of each patty. Press each chicken burger patty down onto the prepared grill grates. Grill the chicken burgers for 6-7 minutes per side, or until a thermometer inserted in the center of the chicken burgers registers 165 degrees F. If you’d like to add cheese to your chicken burgers, do so when there are 2 minutes left of grilling time.
- Serve: Build your chicken burgers as desired. Here at the PWWB house, we like toasty brioche buns, leafy lettuce, juicy summer tomatoes, and a drizzle of mustard, ketchup, or aioli. Enjoy!
Notes
- Ingredient Notes:
- Ground chicken: The secret to an irresistibly juicy grilled chicken burger is using the right ground chicken. The chicken needs a decent fat content, otherwise the burgers will dry out. Look for at least 93% lean ground chicken, though if you can find 90-92%, that’s even better! If you’re purchasing from your grocery store’s butcher counter, ask for ground chicken thigh or dark meat.
- Mayonnaise swaps: The littlest bit of mayonnaise is the other secret to an insanely juicy and flavorful chicken burger. Don’t skip it, but if you’d like to swap it with something you might already have on hand, an equal amount of sour cream or full-fat yogurt will work well.
- Quick variations:
- Stovetop chicken burgers: If you do not have access to an outdoor grill, you can also cook these chicken burgers on the stovetop. Rather than using a grill pan, I suggest using a well-seasoned cast-iron skillet. Add 1-2 tablespoons of olive oil to the skillet over medium-high heat. Once hot, add the chicken burgers, working in batches as needed to avoid overcrowding the pan, and cook according to Step 5 of Recipe Directions, above.
- Flavor variations: Craving a buffalo chicken burger, Caesar chicken burger, or other creative chicken burgers? Check the blog post, above, for plenty of inspiration!
- 15-Minute Meal Prep (make-ahead chicken burgers!): Chicken burger patties can be mixed and formed up to 3 days in advance. Follow Steps 2-3 of Recipe Directions above. Rather than placing the formed patties on a baking sheet and freezing to chill, transfer the formed patties to an airtight container, separating them with a piece of wax or parchment paper. Refrigerate for up to 3 days. When you’d like to make your chicken burgers, simply preheat the grill and get cooking – easy!
- Storage and Reheating: Store leftover grilled chicken burgers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through and enjoy as desired.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
Horrible. I used to eat a bacon cheeseburger once a week when I was younger. Now, they’re making this fake meat? What the hell is wrong with this country? We’re sick in the head!
Frank – I’m a little unclear on your concerns. This recipe uses ground chicken, which is “real” meat…from chicken.
Have a great day.
Jess
Worst recipe ever! Followed recipe exactly as written and they do not hold together at all. Don’t waste your time or ingredients
Hi R, so sorry to hear about your negative experience – we’ve thoroughly tested this Grilled Chicken Burger (& our Grilled Turkey Burger, which is a very similar recipe) & made it throughout the years with success but would be happy to help troubleshoot what might’ve happened in your case. Could you share what fat content you used for the ground chicken? Or share a bit more about how long the burgers set in the freezer? & were you able to oil the grates well for easy flipping? We’d love to learn a bit more information to help prevent what may have happened!
Totally disagree. Followed this recipe exactly and the burgers were exquisite. Mmm mmm guuuuud! Hehe
Happy to hear they turned out great for you, Papi!! 🙂
This recipe was what I was looking for! No breadcrumbs or eggs. I followed the recipe fairly close. I did a small dice on the onions instead of grating and only used 1 Tbs of mayo. You were not kidding when you said it might be hard to handle but it worked out fine. I did freeze prior to grilling and I piled the grates, no trouble with the burgers sticking. Thanks for the recipe, it will be my go to.
Hi Lynn! So glad to hear you found a new go-to recipe in these turkey burgers – we love ’em! & thanks so much for leaving a comment, it means so much!