Grilled Or Baked Tender, Moist Chicken Burgers!
If you think chicken burgers are dry and bland, I’m confident this recipe will change your mind! These juicy ground chicken burgers are packed with bold flavors, have a tender texture, and just the right hint of spice. The very best part is the quick, homemade garlic mayo — you’ll want to put it on every sandwich moving forward!
Why I love this recipe!
- Not lacking in flavor! The combination of fresh herbs, warm spices, and a touch of lemon zest makes these burgers vibrant and flavorful!
- Juicy and moist! Ingredients like tomato paste, oil, and grated garlic keep the patties tender and juicy.
- Garlic mayo: Skip the ketchup and opt for this flavorful, creamy burger sauce instead. Honestly, this is so delicious, you may want to have some golden brown twice-fried French fries on standby for dipping!
Perfect for grilling season or a weeknight dinner, they’re sure to impress everyone at the table.
For more easy and delicious recipes for the grill, try my marinated chicken thighs, ground turkey burgers with coleslaw, or these irresistible salmon burgers next!
What You’ll Need
You’ll want some ground chicken—dark meat if you can swing it—mixed with finely chopped red onion, a good handful of cilantro and parsley, and a dollop of tomato paste for that hint of sweet, rich flavor.
Add as many jalapeños as you like for heat (seeds and all if you’re feeling bold), then toss in plenty of grated garlic, a pinch each of ground cumin, Aleppo pepper, kosher salt, and sumac, and don’t forget a bit of lemon zest for a bright, citrusy note. Serve your juicy patties on burger buns or tucked into pita bread, and finish them off with a smear of garlicky mayo for the perfect creamy bite.
The garlic mayo is made simply with mayonnaise, grated garlic, fresh lemon juice, chopped parsley, and kosher salt. It’s creamy, flavorful, and quick to make!
You can top the ground chicken burgers with any toppings you like. I’m a fan of sliced tomatoes, pickled red onions, and lettuce. Feel free to add your favorite cheese!
Ingredient Substitutions
- Ground chicken: Substitute with ground turkey or ground pork. After testing dozens of lean ground meat options, I can definitively say that dark meat is the better choice for juicy burgers.
- Aleppo pepper: Use smoked paprika or red pepper flakes instead.
- Sumac: Add a bit more lemon zest or a dash of lemon juice for a similar tangy flavor.
- Garlic mayo: Swap with tzatziki or chipotle aioli (or really any burger sauce you love!).
Directions
Full instructions and ingredient quantities can be found in the recipe card below.
Ari’s Best Tips!
- Use cold ingredients. Keep the ground chicken cold until ready to mix and cook. This helps the patties hold their shape.
- Don’t overmix. Overmixing the ingredients can make the burgers tough. But please trust me and wet your hands before working with the mixture or you’ll end up a sticky mess.
- Grill prep is key! Clean and oil your grill grates to prevent sticking.
- Rest the burgers. Allowing the burgers to rest ensure the juices redistribute, resulting in a juicier bite.
To bake instead of grill: Preheat your oven to 400°F, then bake the patties on a parchment-lined baking sheet for about 15-20 minutes, flipping once halfway through. Ensure the internal temperature reaches 165°F.
Make-Ahead and Store
- To make-ahead: Prepare the burger mixture up to 24 hours in advance. Store it covered in the refrigerator until ready to cook. You can also form the patties and freeze them for later use.
- Store: Cooked burger patties can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat the chicken burgers in a skillet over medium heat or in the microwave at 50% power until warmed through.
Uncooked patties can be frozen for up to 3 months. Stack them with parchment paper in between, then store in a freezer-safe bag. Thaw in the refrigerator overnight before cooking.
Recommended Ways to Serve
- Classic style: With garlic mayo, lettuce, tomato, and pickled red onions.
- Mediterranean: Add crumbled feta, arugula, and a drizzle of tahini.
- Ditch the bun: Serve the patty on a bed of mixed greens or wrapped in lettuce leaves.
These burgers would also be fantastic on top of salads! I love to repurpose burger patties and use them in unconventional ways throughout the week.
As far as sides, stick with the classics: crispy French fries, potato chips, or perhaps coleslaw or potato salad. If you’re already grilling, you could throw on some asparagus in foil (this makes cleanup quick and easy!).
Serve them up for your next barbecue or family dinner, and watch them disappear in no time!
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Juicy Ground Chicken Burgers with Garlic Mayo
Equipment
Ingredients
For the Ground Chicken Burgers
- 2 lb (.9 kg) ground chicken
- 1 medium red onion, grated or very finely chopped (squeeze out the water!), about ⅔ cup
- ¼ cup fresh cilantro, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 Tbsp tomato paste
- 2 jalapeños, very finely chopped (with seeds for spice!)
- 3 cloves garlic, peeled and grated
- 2 Tbsp neutral oil
- 2 tsp ground cumin
- 2 tsp Aleppo pepper flakes
- 2 tsp kosher salt
- 1 tsp sumac
- 1 tsp fresh lemon zest, from ½ medium lemon
For the Garlic Mayo
- ⅔ cup (150g) mayonnaise, I like Duke's
- 2 cloves garlic, peeled and grated
- 2 Tbsp fresh lemon juice
- 1 Tbsp fresh parsley, finely chopped
- ½ tsp kosher salt
For Serving
- Burger buns (any kind, such as potato buns, whole wheat buns, or brioche buns)
- Burger toppings suggestions: sliced tomatoes, thinly sliced raw onion, pickled red onions, lettuce, pickled jalapeños, pickles, or cheese
Instructions
- Combine burger ingredients. Preheat a grill to medium heat until it’s about 375-400°F. In a large bowl, combine 2 lb ground chicken, 1 finely chopped red onion, ¼ cup chopped cilantro, ¼ cup chopped parsley, 2 Tbsp tomato paste, 2 chopped jalapeños, 3 cloves of grated garlic. Season with 2 Tbsp oil, 2 tsp cumin, 2 tsp Aleppo pepper, 2 tsp kosher salt, 1 tsp sumac, and 1 tsp fresh lemon zest. Mix thoroughly.
- Form the patties. Wet your hands with water, then divide the mixture into 6 large (or 8 small) portions. Form into round, flat patties.
- Cook the burgers. When the grill is hot, lightly coat it with grill spray. Place the chicken burgers over direct heat, then cook for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F. If adding cheese, place slices on top of burger patties when there are ~3 minutes left in cook time. Transfer to a large plate, then allow to rest for 5-10 minutes.
- Make the sauce. While the burgers are resting, quickly make the garlic mayo by combining ⅔ cup mayonnaise, 2 grated cloves of garlic, 2 Tbsp fresh lemon juice, 1 Tbsp chopped parsley, and ½ tsp kosher salt. Mix well, then taste and adjust seasoning as needed.
- Assemble, then serve! Spoon a little garlic mayo on each side of the bun. Place a chicken burger on top, then add any toppings you like. I love sliced tomatoes and pickled red onion. Place the top bun on top, then enjoy immediately!
Notes
- Nutrition facts include burger patties, garlic mayo, and buns (assuming 8 burgers in total). They do not include additional toppings.
- To make-ahead: Prepare the burger mixture up to 24 hours in advance. Store it covered in the refrigerator until ready to cook. You can also form the patties and freeze them for later use.
- Store: Cooked burger patties can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat the chicken burgers in a skillet over medium heat or in the microwave at 50% power until warmed through.
- Uncooked patties can be frozen for up to 3 months. Stack them with parchment paper in between, then store in a freezer-safe bag. Thaw in the refrigerator overnight before cooking.
- To bake instead of grill: Preheat an oven to 400°F, then bake the patties on a parchment-lined baking sheet for about 15-20 minutes, flipping once halfway through. Ensure the internal temperature reaches 165°F.
This recipe was everything promised! My husband was impressed and it tasted like I had dined in a restaurant.
Oh I love hearing this, Heather!! I’m such a big fan of these chicken burgers–especially that garlicky mayo! Thanks for sharing feedback! Cheers, Ari