Juicy, globally inspired, and wildly versatile, this Chicken Burger recipe brings together the kind of flavor you might find at a beachside café in Thailand with the comfort of a backyard cookout in Alabama.
I first fell for this recipe during a summer stint in Istanbul, where grilled chicken skewers were served with smoky spices and a creamy yogurt sauce. That layering of heat and cooling creaminess stuck with me, and back home, I found myself recreating that same depth between two soft burger buns.
Chef Insight: To keep your chicken burgers moist, mix in a touch of Greek yogurt or olive oil with the ground meat—it mimics the richness you’d find in Turkish köfte or a good Southern-style burger without drying out on the grill.
Why You’ll Be Hooked?
- I swapped in ground chicken during a post-vacation “clean eating” phase, and it ended up being one of the most satisfying health upgrades I’ve made—it still feels indulgent but sits lighter.
- This burger has saved me on weeknights when time is tight—the mix comes together fast, and it cooks quicker than beef. A real fridge-to-table lifesaver.
- I’ve used the patties in wraps, rice bowls, and even chopped into salads—they hold up beautifully and make meal prep feel like less of a chore.
- Adding fresh herbs and global spices has made it feel like a mini trip every time I cook it, and honestly, it keeps me from getting bored with the same old dinner routine.
- Tastes good? Tastes amazing. Crisp on the outside, juicy in the center, and seasoned just enough to make your tastebuds lean in for more.
Chicken Burger Recipe
Equipment
- Mixing bowl
- Measuring cups
- Cutting board
- KnifeSkillet
- Spatula or turner
- Shallow dish or plate (for coating)
- Cooking spoon
Ingredients
- ½ tsp small onion, finely grated
- 1 lb extra-lean ground chicken
- 2 salt and ground black pepper to taste
- ½ cup Italian-seasoned bread crumbs, divided
- 2 tsp olive oil
- 2 cloves garlic, minced
Instructions
- Combine ground chicken, 1/4 cup breadcrumbs, finely chopped onion, a beaten egg, and minced garlic in a bowl.
- Add salt and pepper to taste.
- Moisten your hands slightly and shape the mixture, about 2 tablespoons at a time, into flat oval patties.
- Place the remaining 1/4 cup breadcrumbs in a shallow dish and gently press each patty into the crumbs to coat both sides.
- In a large skillet over medium-high heat, heat olive oil until shimmering.
- Add the patties and cook until deeply browned on the bottom, about 5 to 6 minutes.
- Flip them carefully and cook for an additional 3 to 4 minutes, or until golden and cooked through.
- Serve hot as desired.
Notes
- Wetting your hands before shaping the patties helps prevent the chicken mixture from sticking.
- For extra flavor, mix in a pinch of paprika, cumin, or Italian seasoning to the chicken mixture.
- Make sure not to overcrowd the skillet; cook the patties in batches if necessary to ensure even browning.
Vodka Margarita and Whiskey And Coke Cocktail
| Nutrition | Value |
| Calories | 238kcal |
| Carbohydrates | 12g |
| Fibre | 1g |
| Fat | 8g |
| Protein | 29g |
| Cholesterol | 110g |
Tips To Ease Your Job!
- Prep Ingredients Ahead: Chop the onion and garlic earlier in the day or the night before. Store them in the fridge, so mixing the patties is a breeze when you’re ready to cook.
- Use a Cookie Scoop: For evenly sized patties and less mess, use a 2-tablespoon cookie scoop to portion the mixture before shaping.
- Chill the Patties: Pop the formed patties in the fridge for 10–15 minutes before breading and frying. This helps them hold their shape better during cooking.
- Line Your Workspace: Place parchment or wax paper on your counter before shaping and coating the patties. It makes cleanup so much easier!
