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This juicy chicken burgers recipe is so easy: no breadcrumbs, no egg, just five pantry spices. It’s our family’s favorite healthy dinner that’s quick to make using the stovetop or grill!
If there’s one recipe that always goes over well as a family dinner, it’s this one: my extremely delicious and easy chicken burger! I eat the Mediterranean diet (which has limited red meat), so I wanted to create a burger recipe that fits into that way of eating.
Turns out, a chicken burger is incredibly delicious, and easy to make! Most chicken burgers need breadcrumbs or egg to hold them together, but I figured out a way to make them with just spices and ground chicken (with the help of my husband Alex!). After one bite, I was hooked! You can serve them on a bun or for gluten-free, over greens with tzatziki sauce and pickled red onions.
Why You’ll Love This Recipe
- Delicious healthy dinner idea: It’s high protein, gluten-free, dairy-free, and Mediterranean diet friendly, with lean ground chicken, dried spices and olive oil.
- No breadcrumbs or egg needed: The seasoning blend and a quick chill in the fridge do all the binding work: no fillers required!
- Quick prep: Faster than ordering takeout and a whole lot lighter!
- Stovetop or grill: Two methods for whatever weather or mood you’re in.
Ingredients You’ll Need
Here is the simple ingredient list you’ll need for these chicken burgers:
- Ground chicken: This is an economical option for a hearty chicken dinner.
- My secret spice blend: If you know me, this is not so secret: I use smoked paprika, cumin, garlic powder, onion powder, salt and pepper to bring a big pop of flavor to these burgers.
- Olive oil: Used for pan-frying.
Tips For Making Chicken Burgers That Aren’t Dry
Don’t skip this section! Ground chicken is very different to work with than ground beef. It has a lower fat content, so it’s not quite as naturally juicy and it doesn’t stick together as well. However, it makes a great burger! Here’s what to do:
1. Don’t overmix the meat. The more you handle ground chicken, the stickier it gets and the tougher the burgers are. Fold the seasonings in just until you no longer see streaks of bare meat. You’ll find you need to wash your hands a few times during the shaping process.
2. Spread the meat out before seasoning. Sprinkling the spice mix over a flat layer of chicken on a baking sheet means you can fold it in with two or three quick passes.
3. Chill the patties. Just 15 minutes in the fridge helps them firm up so they don’t fall apart when they hit the hot skillet.
4. Use a thermometer. Chicken needs to hit 165°F, but try not to overcook it or it will be tough. Use an internal read food thermometer for best results.
Topping Ideas
This is where things get fun! Here are some of my favorite toppings for these chicken burgers:
- Tzatziki sauce for a cooling, cucumber-y bite — truly my favorite sauce!
- Basil aioli for something a little richer and herby
- Pickled red onions for tang and crunch
- Sliced fresh tomato in summer when they’re at their peak
- Crisp lettuce (butter lettuce is my favorite for tucking around a burger)
- Special burger sauce or Comeback sauce if you want a classic spread
- Feta crumbles for a Greek-style spin
Special Notes for Grilled Chicken Burgers
I wanted to call this out because the process for grilled chicken burgers is a little different than beef burgers. Using aluminum foil first keeps the patties from sticking or falling apart while they firm up; cooking on the grates adds grill marks and a touch of charred flavor.
- Preheat the grill to medium-high heat. Place a sheet of aluminum foil brushed with olive oil directly on the grates and arrange the patties on top in a single layer.
- Close the lid and grill for 5 to 6 minutes, until cooked about halfway through. Flip and cook another 4 minutes on the foil.
- Transfer the burgers directly onto the grill grates (off the foil) and grill for 2 to 4 minutes more, flipping once, until the internal temperature reaches 165°F (74°C) at the thickest point.
(Here’s a photo of how I served it as a real burger bowl on my patio! I would add a whole grain next time but I was low on time.)
How to Serve Chicken Burgers
While I do like a classic serving of a burger, you don’t need to serve the burger on a bun! I love serving it in a bowl with greens, sauce, and veggies. Here are a few great sides for burgers and some bowl ideas:
- In a burger bowl with tzatziki, pickled onions, and other fresh veggies (and possibly a whole grain like lemon rice)
- With my ultimate baked french fries or baked sweet potato fries
- Alongside grilled potatoes in foil or grilled corn
- With salads like Mexican coleslaw for crunch, watermelon feta salad, pasta salad for a cookout, or sweet potato salad for a make-ahead option
Dietary Notes
This chicken burger recipe is gluten-free, dairy-free, and Mediterranean diet friendly.
The Best, Easiest Chicken Burger
This delicious juicy chicken burgers recipe is so easy: no breadcrumbs, no egg, just five pantry spices. It’s our family’s favorite healthy dinner that’s quick to make using the stovetop or grill!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 large burgers 1x
- Category: Dinner, fast dinner
- Method: Grilled, Pan Fried, Stovetop
- Cuisine: American, Grill
- Diet: Dairy Free, Gluten-Free, Mediterranean Diet
Ingredients
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- Fresh ground black pepper
- 2 pounds ground chicken
- 2 tablespoons extra-virgin olive oil, for pan frying
Toppings
- Lettuce
- Sliced tomato
- Red onion or Pickled Red Onions (my preference)
- Tzatziki or Basil Aioli
Instructions
- Make the burgers: In a small bowl, stir together the onion powder, garlic powder, paprika, cumin and kosher salt and pepper. Spread the ground chicken out on a large baking sheet and sprinkle it evenly with the seasoning mixture. Using your hands, gently fold the ground chicken until the seasonings are incorporated, being careful not to overmix. Form the mixture into 6 equal patties, washing your hands as needed to form smooth patties. Refrigerate for 15 minutes.
- Meanwhile, prep the toppings: In a small bowl, stir together the tzatziki sauce ingredients and refrigerate until serving. Prep the other toppings.
- For stovetop: Heat your largest stainless steel or cast-iron skillet over medium-high heat. Add the olive oil to the pan, then place all of the burgers into the skillet (or cook in batches). Cook for 3 to 4 minutes per side, or until lightly browned and the internal temperature reaches 165°F [74°C] when measured at the thickest point with an instant-read thermometer, taking care not to overcook.
- For grill: Preheat the grill to medium-high heat. Place a sheet of aluminum foil brushed with olive oil directly on the grates and arrange the patties on top in a single layer. Close the lid and grill for 5 to 6 minutes, until cooked about halfway through. Flip and cook another 4 minutes on the foil. Carefully transfer the burgers directly onto the grill grates (off the foil) and grill for 2 to 4 minutes more, flipping once, until the internal temperature reaches 165°F (74°C) at the thickest point. (The foil keeps the patties from sticking or falling apart while they firm up; cooking on the grates adds grill marks and a touch of smoky char.)
- Place the burgers on buns, or I also like to serve them in bowls with greens and the sauce and pickled onions. Leftover burgers store up to 4 days refrigerated.
