These are the absolute best chicken patties you will ever make! A bold statement, but you seriously will not believe how moist these stay! It’s all thanks to our homemade Caesar salad vinaigrette. We’re using that as the flavor base for the chicken patties, and we’re telling you, you’ll never want to make chicken patties any other way again!
- They’re quick to make!
- Not even a little bit dry! You’ve never had chicken burgers this juicy and moist, promise!
- Easily adaptable to serve as burgers, on salads, or change the shape entirely and make meatballs!
The vinaigrette is made with extra virgin olive oil, finely chopped anchovies, garlic, grated Parmesan cheese, fresh lemon juice, and Dijon mustard. It’s a light, vibrant dressing without the cream — hooray!
Simply add a portion of the vinaigrette to ground chicken, then season with Kosher salt and mix in your favorite breadcrumbs. We used gluten-free crackers that were finely ground, but traditional or panko breadcrumbs work great too. Pan sear, then finish the patties in the oven (we’re also including instructions for grilling!) and serve with extra Caesar vinaigrette on top.
You are going to absolutely love these chicken patties and enjoy them all year long!
Ingredients For Chicken Patties
- Ground chicken
- Homemade Caesar vinaigrette
- Kosher salt
- Breadcrumbs or cracker crumbs (we used these Simple Mills gluten free crackers finely ground, and they were fantastic!)
That’s it! The Caesar vinaigrette is the only thing you’ll need to flavor the chicken patties! We recommend making an entire batch of the dressing, even though we’re only adding 6 Tbsp into the patties — you’ll want to serve the patties with extra vinaigrette on top, trust us!
How To Make Chicken Patties
- Make the Caesar vinaigrette. Combine anchovies, 1 tsp Dijon, 1 tsp lemon zest, 3 Tbsp lemon juice, 2 Tbsp grated Parmigiano Reggiano, 1 Tbsp minced garlic, and ½ cup extra virgin olive oil in a medium bowl or mason jar with lid. Either whisk well or secure the lid and shake until well mixed.
- Mix ingredients together. Place chicken in a large mixing bowl. Pour the vinaigrette on top, then add 1 ½ tsp Kosher salt and ½ cup breadcrumbs (or finely ground cracker crumbs). Use your hands to thoroughly combine.
- Refrigerate for at least 30 minutes. The chicken needs to firm up a bit before portioning. Cover with plastic wrap, then refrigerate for at least 30 minutes, though longer is fine. It will be easier to handle!
- Portion the chicken patties. Use a large cookie scoop to portion the chicken into equal size patties. Place on a parchment lined baking sheet, then use your hands to gently press down into patties about 1″ thick.
- Preheat oven to 375 F, then set a large skillet over medium heat and add 2 Tbsp canola or vegetable oil.
- Cook the patties. When hot, add chicken patties, working in batches and making sure not to crowd the pan. Cook for 1-2 minutes per side, until light golden brown on each side. Transfer all partially cooked chicken patties to a baking sheet lined with parchment paper. Transfer to the pre-heated oven and cook an additional 10 minutes, or until an internal temperature of 165 F is reached.
We recommend this Thermapen MK4 to check for doneness on all meats!
How To Serve Homemade Chicken Patties
- As a burger! Serve between a burger bun with all your favorite burger toppings: lettuce, tomatoes, onion, pickles, cheese, ketchup, mustard, mayonnaise, etc! Or simply an extra drizzle of Caesar vinaigrette — no joke, it adds the best flavor to these and keeps the patties so moist!
- On a salad! Place 1 or 2 chicken patties on a bed of arugula, baby spinach, or spring mix of lettuce. Use the vinaigrette as your dressing, then serve immediately! (Pro tip: never dress salads until right before serving or the lettuce will wilt!)
- Any way you’d serve meatballs or burgers — even without the bun! We love to keep the side dishes simple: roasted broccoli or broccolini, sweet potato fries or wedges, or a simple house salad. Enjoying these in the fall or winter? Creamy mashed potatoes or mushroom polenta would make a perfect bed for these! Or even cauliflower purée!
Chicken Patty Recipe FAQs
- How do you cook chicken patties on a grill? Follow instructions below through Step 4, then preheat a grill over medium-high heat. Make sure the grill grates are very clean, then coat with grill spray or brush with olive oil. Use tongs to wipe a crumbled up paper towel with olive oil on it all over the grates. Cook the patties for 5-7 minutes per side, until an internal temperature of 165 F is reached. Grilled chicken patties are the best!!
- Can these be made in an air fryer? We don’t own an air fryer (a convection oven will do the exact same thing and takes up no additional countertop space!), but I’m sure you can make any type of patty in an air fryer. We recommend googling for a specific air fryer recipe.
- Can you freeze this chicken patty recipe? Yes! To freeze uncooked, place the portioned, shaped chicken patties in a freezer in a single layer, then freeze at least 1 hour. Next, transfer partially frozen patties to a storage container, separating each patty with a small piece of parchment in between. Store in an airtight container in a freezer for up to 3 months.
- How long will these keep? Cooked chicken patties should be eaten within 5 days or frozen for up to 3 months.
Tender, juicy, and unbelievably moist. Those are the words that come to mind after one bite!
Looking for more recipes between buns? Check out these burgers!
- Lamb Burger
- Homemade Black Bean Burgers
- Turkey Feta Burgers with Apple Cabbage Slaw
- Salmon Cakes
- Crab Cake Sandwich
If you make this Chicken Patty recipe, please let us know by leaving a review and rating below! They are legit the best chicken patties we have ever, ever had and we can’t wait to see all the various ways you serve them up!
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Other chicken recipes to check out:
- Chicken Provencal
- Pecan Chicken Salad
- Grilled Spatchcock Chicken
- Stuffed Chicken Marsala
- Sheet Pan Chicken Meatballs
Impossibly Tender & Juicy Chicken Patties
Ingredients
For The Caesar Vinaigrette
- 2 anchovies finely chopped, or 1 tsp anchovy paste
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 3 Tbsp fresh lemon juice
- 2 Tbsp Parmigiano Reggiano grated
- 1 Tbsp garlic minced, about 3 cloves
- ½ cup extra virgin olive oil
For The Chicken Patties
- 2 – 2 ¼ lbs ground chicken light or dark meat
- ½ cup breadcrumbs, panko, or crackers, finely ground — see note below
- 1 ½ tsp Kosher salt
Instructions
- Make the Caesar vinaigrette. Combine anchovies, 1 tsp Dijon, 1 tsp lemon zest, 3 Tbsp lemon juice, 2 Tbsp grated Parmigiano Reggiano, 1 Tbsp minced garlic, and ½ cup extra virgin olive oil in a medium bowl or mason jar with lid. Either whisk well or secure the lid and shake until well mixed.
- Mix ingredients together. Place chicken in a large mixing bowl. Pour 6 Tbsp of the vinaigrette on top (reserving the rest for serving), then add 1 ½ tsp Kosher salt and ½ cup breadcrumbs (or finely ground cracker crumbs). Use your hands to thoroughly combine.
- Refrigerate for at least 30 minutes. The chicken needs to firm up a bit before portioning. Cover with plastic wrap, then refrigerate for at least 30 minutes, though longer is fine. It will be easier to handle!
- Portion the chicken patties. Use a large cookie scoop to portion the chicken into equal size patties. Place on a parchment lined baking sheet, then use your hands to gently press down into patties about 1" thick.
- Preheat oven to 375 F, then set a large skillet over medium heat and add 2 Tbsp canola or vegetable oil.
- Cook the patties. When hot, add chicken patties, working in batches and making sure not to crowd the pan. Cook for 1-2 minutes per side, until light golden brown on each side. Transfer all partially cooked chicken patties to a baking sheet lined with parchment paper. Transfer to the pre-heated oven and cook an additional 10 minutes, or until an internal temperature of 165 F is reached.
- Rest, then serve. Allow burgers to rest for 5 minutes, then serve with extra Caesar vinaigrette on top!
Notes
- Nutrition facts include all of the Caesar vinaigrette, and will likely be lower if you don’t use it all on the cooked burgers. Serving size is 2 chicken patties.
These are freaking delicious and SOOOOO simple. I wont lie, I cheated and used a premade Caesar vinaigrette, but I don’t doubt Ari’s is phenomenal. I made a double batch of these to freeze for postpartum (hence, the cheating) and it took all my willpower to not eat half of them before they made it to the freezer! Definitely going to be on repeat!
Who cares if you used pre-made?? TAKE THE SHORTCUT!!! Just so glad you tried this recipe and that they still came out juicy and tender! I think they’re pretty stellar, too!! xo, Ari
I can’t imagine how chicken patties could be any better. The Caesar dressing is genius. Thanks so much. Some of us had the patties over arugula, some in buns, some neat. All had rave reviews. A keeper.
Robert, this is the best review ever! Thank you!!! And agree, these are so unbelievably moist. If you loved these, gonna recommend that you also try the Lemon Oregano Chicken Meatballs which have a similar texture, but more of a Greek-inspired flavor profile. Enjoy! xo, Ari
I’ve made these before and used a store bought Caesar dressing instead, thought they were great but HOT DAMN! With the vinaigrette in the recipe they are 1000 times more delicious! These will certainly be on regular rotation and likely doubled to always have some in the freezer.
The vinaigrette really takes them over the top and adds so much flavor and moisture. Yay, glad you loved, Erin! xo, Ari