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!
Pin this recipe for later!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
Easy Chicken Burger Recipe
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!
Chicken Burger Recipe
Servings 4 servingsIngredients
- 1 Tbsp cooking oil ($0.04)
- ¼ cup yellow onion (minced, $0.20)
- 1 lb. ground chicken ($3.42)
- ¼ cup panko breadcrumbs ($0.12)
- 2 Tbsp mayonnaise ($0.14)
- 1 Tbsp fresh parsley (minced, $0.17)
- 1 tsp Worcestershire sauce ($0.02)
- ½ tsp salt ($0.02)
- ½ tsp garlic powder ($0.08)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 4 hamburger buns ($0.73)
Optional Toppings
- red onion (sliced, $0.57)
- lettuce ($0.15)
- tomato (sliced, $0.25)
- pickles ($0.41)
Instructions
- Gather your ingredients and preheat your grill or grill pan to medium heat (about 400°F).
- Heat oil in a medium skillet over medium heat. Add the minced onion and sauté for 2–3 minutes, until soft and fragrant. Remove from heat.
- In a large bowl, combine the ground chicken, sautéed onion, panko, mayo, parsley, Worcestershire sauce, salt, garlic powder, and pepper. Mix just until combined—don’t overwork the meat.
- Divide the mixture into four equal portions (about 4 oz each). Gently shape into patties and press a shallow indent into the center of each one with your thumb to help them cook evenly and avoid puffing up.
- Place buns cut-side down on the hot grill for 1–2 minutes, until lightly golden and crisp. Set aside.
- Grill the patties for 4–5 minutes per side or until fully cooked and the internal temperature reaches 165°F.
- Let the burgers rest for a few minutes off the heat so the juices can redistribute. Then serve on toasted buns with your favorite toppings (I went with red onion, lettuce, tomato, and pickles). Enjoy!
See how we calculate recipe costs here.
Equipment
- Medium Skillet
- Large Bowl
- Grill or Grill Pan
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Chicken Burgers step-by-step photos
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!
Recipe Success Tips & Suggestions
- The mayo in the mix helps keep the lean ground chicken juicy, so don’t skip it! It adds fat and moisture without making the burgers greasy.
- Avoid overmixing the meat mixture. Overworking the meat can make your burgers dense and tough. I mix everything just until it comes together, then stop. Trust me, it makes a difference.
- Press a small indentation in the center of each patty with your thumb before cooking. It helps your ground chicken burgers cook evenly and keeps them from puffing up in the middle.
- I love adding a pinch of smoked paprika or a dash of hot sauce when I want a little extra kick. Totally optional, but worth it if you like things zippy.
- You can swap the ground chicken for ground turkey if that’s what you’ve got. However, turkey can be a little leaner than chicken, so for the best results, I recommend following our tried and tested turkey burger recipe instead!
- Want to meal prep the chicken patties? You can shape the raw patties ahead of time and store them in the fridge (covered) for up to 24 hours. They hold their shape really well and cook up fast when you’re ready.
Serving Suggestions
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. 😋
Storage & Reheating
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.
