Juicy Chicken Burger Recipe
A reliable chicken burger designed to stay juicy using simple moisture-management techniques. Built for everyday cooking on the grill or stovetop.
Ingredients
Ingredients
- 1 lb ground chicken 93% lean
- 2 tablespoon mayonnaise or full-fat Greek yogurt
- ¼ cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- ¼ cup scallions or chives finely sliced
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil for cooking
For Serving
- 4 brioche burger buns toasted
- Optional toppings: lettuce tomato, red onion, pickles, cheese, sriracha mayo
Instructions
Instructions
- In a large bowl, combine the ground chicken, mayonnaise (or yogurt), panko, egg, garlic, scallions, smoked paprika, onion powder, salt, and black pepper.
- Mix gently just until combined. Do not overwork the mixture.
- Divide into 4 equal portions and shape into loose patties, slightly wider than the buns.
- Heat olive oil in a cast iron skillet or grill pan over medium heat.
- Cook patties for 5–6 minutes per side, until cooked through and lightly browned. Do not press the burgers while cooking.
- Rest briefly, then serve on toasted brioche buns with desired toppings.
Notes
Notes
Gentle mixing is key to keeping chicken burgers juicy.
Cook over moderate heat to prevent moisture loss.
These patties work equally well on a grill or in a skillet.
Storage
Raw patties: Wrap individually and vacuum seal. Freeze up to 3 months. Thaw overnight in the refrigerator.
Cooked burgers: Cool completely, wrap individually, vacuum seal, and freeze up to 2 months.
Do not refreeze once thawed.
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