I’m always looking for recipes that feel like a weekend treat, but don’t stretch my grocery budget, and these homemade Chicken Burgers hit that sweet spot. Made with lean ground chicken and a handful of pantry staples, they’re incredibly juicy, flavorful, and surprisingly easy to make. The first time I made them, my partner took one bite and immediately asked when I was making them again. We’ve topped them with everything from pickles to feta to salsa and avocado, and they never disappoint!
These ground chicken burgers are everything I want a classic hamburger to be, just a little bit leaner. Sautéed onions and a spoonful of mayo keep the texture nice and moist, while the panko breadcrumbs hold everything together without making them dense. You can toss them on the grill or cook them on the stovetop in a grill pan, and they’re great for meal prep.
I like to make a batch at the beginning of the week, then reheat the leftovers for quick lunches or easy dinners. Top them however you like, and you’ve got a low-key, budget-friendly burger night without the takeout tab. Give them a try and make them your own…I think you’ll be just as hooked as we are!
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Gather all the ingredients and preheat your grill or grill pan to medium heat (about 400°F).
Sauté the onion: Add 1 Tbsp cooking oil to a medium skillet over medium heat. Add ¼ cup minced onion and sauté it for 2-3 minutes until softened and fragrant. Remove the skillet from the heat.
Make the patties: Now add 1 lb. ground chicken, sautéed onion, ¼ cup panko bread crumbs, 2 Tbsp mayo, 1 Tbsp parsley, 1 tsp Worcestershire sauce, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a large bowl. Mix to combine the ingredients, but avoid overmixing! This can make the patties tough and dry.
Divide the meat into four equal portions (about 4 oz. each). Roll the portions into balls, then gently shape them into patties. Make sure they’re an equal thickness all the way around. Press your thumb into the center of the patties to create an indent (this helps them cook evenly and prevents them from puffing up!)
Toast the buns: Place 4 hamburger buns cut side down onto your hot grill for 1-2 minutes until lightly golden and toasted.
Set the toasted buns to one side while you cook the chicken burgers.
Grill the burgers: Place the formed chicken patties onto your hot grill or grill pan. Grill for 4-5 minutes on the first side.
Then flip the burgers over and cook for a further 4-5 minutes, or until fully cooked all the way through.
The internal temperature of your homemade chicken burgers should reach 165°F once fully cooked. Let your burgers rest for a few minutes off the heat to allow the juice to redistribute (making super juicy chicken burgers!) before serving on the toasted burger buns with your chosen toppings. I went for sliced red onion, lettuce, sliced tomato, and pickles!
What I love most about these grilled chicken burgers is how versatile they are. The base recipe is packed with flavor on its own, but it’s also easy to customize depending on what you’re craving. Go Mediterranean with cucumber and feta, Tex-Mex with salsa and avocado, or keep it classic with lettuce, tomato, and pickles like I did here! Our white BBQ sauce is another great option, as is a classic burger sauce or homemade buffalo sauce.
As for sides, you really can’t go wrong. I like to keep it simple with some chips or air-fried French fries, and a scoop of cumin lime coleslaw to round things out. 😋
Cooked chicken burger patties will keep in the fridge for up to 4 days. Let them cool completely before storing to avoid sogginess. To reheat, warm them in a skillet over medium-low heat, bake at 350°F for 10-15 minutes, or use the microwave in short 30-second bursts until heated through. They also freeze well: wrap each patty in parchment or plastic wrap, then stash them in a freezer-safe container or bag for up to 3 months. Reheat straight from frozen in the microwave or a skillet, or thaw in the fridge overnight.
You can also freeze the raw patties. Shape them as shown above, freeze on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Thaw overnight before cooking as usual.
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