Juiciest Chicken Burger

Easy chicken burger recipe with the juiciest, most flavorful chicken patties seasoned Mediterranean-style! No outdoor grill necessary. 

The Juiciest Chicken Burgers Ever!

If you’ve been afraid to try chicken burgers for fear of dry patties, worry no more! I’ve got you covered with this juicy, flavor-filled chicken burger! You’re gonna love it!

Like with salmon burgers, chicken burgers have a bad reputation for being bland and dry. Not here! I have a few tricks to ensure you get the juiciest, most delicious chicken patties. First, use breadcrumbs (you can use gluten-free if needed) to lock in the moisture, preventing the patties from drying out as they cook. (It’s also my secret to the juiciest Italian Chicken Meatballs and Chicken Piccata Meatballs, by the way.) Greek yogurt brings a good tang and additional moisture, while a small drizzle of good extra virgin olive oil adds a rich flavor and healthy fats.

I use my homemade Italian Seasoning Blend, which makes this chicken burger recipe a family favorite: I love it for a Sunday BBQ, but it works just as well for a casual weeknight dinner. No grill required!

You don’t have to take my word for it, loyal reader, Helen gave this recipe 5 stars and said, “Excellent texture, juicy but firm … Have made this recipe 3 times now, twice with chicken and once wiht pork and they have been perfect every time.”

Chicken Burger Ingredients

This recipe is meant to be made on repeat with all the ingredients I try to keep stocked. Grab the meat, some fixings, and you’re good to go! 

For the Chicken Patties 

• Ground chicken is lean and light, but you could also use beef, lamb or turkey if you’d like. 
• Dried bread crumbs do three things: bind the chicken patties, keep them juicy, and add an extra crunchy outer layer. Gluten-free bread crumbs work too.  
• Greek yogurt adds tang and richness. I wouldn’t try to substitute a plant-based yogurt, but you can leave it out if you avoid dairy. 
• Yellow onion adds sweet and savory depth. Shallot or red onion work in its place.
• Italian seasoning adds depth of flavor and an aromatic quality. Here’s our salt-free homemade Italian seasoning recipe, or you can use a store-bought version.
• Urfa Biber is a smoky Turkish chili pepper. It’s totally optional in this recipe, but I never skip it. It adds that something extra that people can quite put their finger on, but they know they love.
• Kosher salt and black pepper enhance the flavor. 
• Olive oil adds flavor and healthy fat to balance the leanness of the meat. Any high-quality extra virgin variety works well, but I especially love something bold and peppery with this recipe like our Spanish Hojiblanca. 

How to Make Chicken Burgers 

The key to the best chicken burger recipe is a great chicken patty. The rest you can play around with, but you don’t want to skimp on the patty: it needs a lot of flavor or the toppings will overwhelm it. Here’s how it’s done:

• Make the chicken patty mixture. In a medium mixing bowl, add 1 pound ground chicken, 1/4 cup bread crumbs, 1 tablespoon Greek yogurt, 1 grated yellow onion, 1 1/2 teaspoons Italian seasoning, and 1/2 teaspoon Urfa Biber (or red pepper flakes). Add a drizzle of olive oil (about 1 tablespoon) and use your hands to mix well (use gloves, or wash your hands very well afterwards).  
• Bread the chicken patties. Spread 1/4 cup bread crumbs on a plate. Divide the chicken mixture into 4 large meatballs and gently roll each one in the bread crumbs. Gently press with your palms to flatten into about 3/4-inch thick chicken patties. 
• Pan-sear the chicken patties. Brush the bottom of a large cast iron skillet or grill pan with a thin layer of olive oil (about 2 teaspoons) and set over medium heat. Once the oil begins to shimmer, arrange the patties in the skillet without touching. Cook until browned, 4 to 5 minutes, then flip and cook for until golden brown and cooked through, about 3 minutes. 
• Build the chicken burgers. Start by spreading a thin layer of Garlic Aioli or Toum on the buns. Add the chicken patties, lettuce, sliced tomatoes and onions. Serve immediately. 

Ways to Top Your Burger

• Burger buns or lettuce wraps for low carb/gluten free option.
• Homemade Garlic Aioli brings a bolder, more nuanced flavor than store-bought mayo, or Toum (Whipped Garlic Sauce) would also be incredible if you love garlic! 
• Romaine lettuce adds texture and freshness, but any crunchy lettuce works well. 
• Tomato adds acidity and freshness to balance the richness of the chicken patty.
• Red onion adds a good bite when raw, but you could also use pickled red onion.
• Add tang with your favorite store-bought pickles or Quick-Pickled Cucumbers.

Ways to Mix it Up

There are endless ways to play with this chicken burger recipe. Here are some ideas.

• Change up the seasoning: Za’atar, the Middle Eastern spice blend would be incredible. We carry za’atar at our shop, or you can read more about it in our Guide to Za’atar. 
• Add creaminess: Crumble feta into the chicken patty mixture so it gets melty and delicious, then top with more feta just before serving. 
• Add heat: If you’re a fan of a kick, Harissa, a North African wonder-condiment, would add just the perfect citrusy, smoky, assertive punch–we carry harissa at our shop, or you can make it from scratch with this harissa recipe. Whisk a big spoonful into the aioli to make a fancy spicy aioli, or you can just spread it right on the bun.   

Make it a Meal 

For sides, you can keep it classic with fries (these Baked Sweet Potato Fries go perfectly) or Italian Potato Salad.

But I usually go for something just a bit lighter with burgers, like a Fresh Fruit Salad when the berries are singing, or a veg lettuce salad like Bulgarian Shopksa Salad made with roasted red peppers and tomatoes. If tomatoes are in season, there is no doubt, I’m making my cucumber tomato salad.