Juicy Ground Chicken Burgers

A simple, protein-forward chicken burger recipe that stays tender, flavourful, and satisfying. These are great for burger night, meal prep, lettuce wraps, bowls, or chopped over a salad for an easy lunch.

The trick is adding moisture and flavour before the patties cook — softened onion, garlic, breadcrumbs, and a little mayo help prevent dry chicken burgers.

Ingredients

Makes 6 burgers

• 1 lb ground chicken

• ¾ cup sourdough breadcrumbs or gluten-free breadcrumbs

• ¼ cup milk of choice unsweetened/unflavoured or chicken broth

• 1 tbsp olive oil

• 1 cup finely minced onion

• 1½ tsp minced garlic

• 3 tbsp mayo or avocado oil mayo

• 1 large egg

• 1 tbsp fresh parsley, minced, or 1 tsp dried parsley

• 1¼ tsp sea salt or kosher salt

• ¾ tsp black pepper

• ¼ tsp cayenne pepper, optional

  
  

Instructions

1. In a large bowl, combine the breadcrumbs and milk of choice/broth. Let them sit for a few minutes so the breadcrumbs soften and absorb the liquid.

2. Heat olive oil in a pan over medium heat. Add the minced onion and cook until soft and lightly golden, about 6–8 minutes.

3. Add the garlic and cook for another 1 minute, just until fragrant. Don’t skip cooking the garlic, this softens the flavour and helps it blend better into the burgers.

4. Let the onion and garlic mixture cool slightly, then add it to the breadcrumb mixture.

5. Stir in the mayo, egg, parsley, salt, pepper, and cayenne if using.

6. Add the ground chicken and gently mix until everything is combined. Avoid overmixing, as this can make the burgers tougher.

7. With lightly oiled or damp hands, form into 6 patties.

8. Chill the patties for about 20 minutes before cooking. This helps them firm up and hold together better.

9. Cook on the grill, stovetop, or BBQ until golden on both sides and cooked through. Ground chicken should reach an internal temperature of 165°F.

10. Let the burgers rest for a few minutes before serving.

How to Serve

Serve with:

• Greek yogurt crema or lemon yogurt sauce

• Tomato, lettuce, onion, pickles, or avocado

• A mixed greens salad

• Roasted sweet potatoes or steamed vegetables

You can also chop the cooked patties and use them as protein in lunch bowls or salads.

Approximate Macros

Per burger, based on 6 patties:

• Calories: ~230–260

• Protein: ~16–20 g

• Carbohydrates: ~8–10 g

• Fat: ~14–16 g

• Fibre: ~1 g

Macros will vary depending on breadcrumbs, mayo, and milk used.

Tips & Notes

• Cooking the onion first makes the burgers sweeter, softer, and juicier.

• Chilling the patties helps them hold their shape.

• Use damp or lightly oiled hands when forming the patties.

• If the mixture feels too soft, add a little more breadcrumbs.

• Don’t overcook, chicken burgers dry out quickly once they pass the safe temperature.

Why I Love This

Chicken burgers can easily turn out dry, but this version stays juicy because the ingredients are built with moisture in mind.

It’s a simple protein option you can make once and use in different ways throughout the week... burgers one night, salad protein the next day, or a quick lunch bowl when you need something easy.

Your partner in health and longevity,

Stacie Mylonas, RNH