Chicken Burgers

5 servings
  • 1 pound ground white meat chicken
  • 2 cups coarse to fine fresh bread crumbs, divided (not canned)
  • 1/2 cup low-fat milk
  • 3 tablespoons grated sweet onion (or finely, finely minced)
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon coarse grained salt
  • Cracked black pepper
  • 1 teaspoon olive oil

Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.

Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.

Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

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    Delicious and super easy! I substituted minced scallions for the sweet onion and panko for the bread crumbs, and added 3 T minced sweet red pepper. Moist and yummy!
    Delicious! Even my 2 and 4 year olds liked the chicken burger! I didn't use cayenne pepper, improvised with a little parm cheese and montreal steak seasoning--otherwise I followed the recipe. We topped the burgers with cheese and/or guacamole--yum!
    Really easy to make and absolutely delicious. I have made chicken burgers before and never have they been so moist and flavorful. I added garlic, worchestire, some grated parmesan cheese and cooked as recommended. My son, who never eats chicken, loved these as well. Great recipe!
    Yum! Easy - I cheated and used pre-made breadcrumbs and pre-ground chicken - and delicious. Made these as sliders, so it made about 9 patties. Love these with cheddar cheese and BBQ sauce on them!
    I used packaged ground chicken and it was extremely juicy, I think next time I will intentionally buy non white meat. I used Trader Joes bread crumbs too. Also, about half the suggested milk was more than enough. It was excellent!
    Delicious! Served with garlic mayo and roasted red peppers. Will make again and again and again! I didnt use any milk and only 1/2 cup breadcrumbs. The trick to making the patties is to wet your hands and they will shape nicely. Also, if u have time refridgerate to firm them up.
    I've made this several times, and the reason I keep coming back to it is that the cooked burgers are moist and not too firm. I agree with others that you can cut the milk back a little. This is a very customizable recipe.
    Yummy! The kids loved this. I used cracker meal instead of fresh crumbs, because that's what I had around, added minced scallions instead of onion, and fried in peanut oil, because the kids aren't thrilled with olive oil.
    Cut the milk to 1/4 cup and add 1/2 cup fat free crumbled feta and you have perfection!
    I almost gave up, while trying to form these burgers; the mixture felt a lot like unset jello! I baked mine, and they are delicious. I will definitely make these again.
    This has got to be the best and easiest recipe for a great burger. I usually veer off of recipes and get creative...but not on this one and totally followed the recipe. Except, I will say, I did bake patties once and they turned out as great as stove top cooking. Thanks for sharing it.
    Pretty good! You'll think there is NO way these burgers will come together and hold up, because the mixture is so wet, but they do. Forge ahead, as the recipe says! These made surprisingly moist burgers from my 98% fat free ground chicken. After trying this recipe, I now prefer ground chicken over ground turkey. I topped the burgers with smoked gouda and served on whole wheat buns with lettuce, tomato and rosemary garlic mayo. Will definitely make again.
    very tasty, have never used bread crumbs before. I make chicken burgers all the time, and use all kinds of ingredents in far my husbands favorite included mozzeralla cheese, parmesean ranch dressing, pepper, salt and fresh garlic. They were wonderful! So much better then regular hamburgers.
    This recipe was so easy! The chicken is sticky, though. I mixed the ingredients in a large Tupperware bowl with a potato masher!! Next, I dredged the burgers in bread crumbs to make them easier to handle.  
    I did make a couple of little modifications...I chopped a small red onion, an entire bunch of green onions, and 3 cloves of garlic in the food processor and added that to the meat along with a bit of Worcestershire and Kitchen Bouquet. Chicken can be bland, so make a mini burger and taste it to check the seasonings and salt before making the rest. :  
    Found this recipe on here by accident. made them and used the garlic herb mayo recipe from a diff chix burger recipe on here and YUMMMMY! My husband was NOT excited to try them at all...and he LOVED THEM he even eats them cold. I serve them with some slice avacado and garlic herb mayo...and pan fry them. i want to try baking or grilling them next. Made them for my in laws- and now i am sending her the recipe cause she loved them so much. Even my 2 yr old loves them! Maybe i will try with bbq sauce next time. ps- the mixture is fine but i kind of eyeball the breadcrumbs until i like the texture then coat them in some before sticking in the pan.
    We found these chicken burgers great on the grill! I used panko bread crumbs and added a seasoning mix I purchased in Italy that has red pepper flakes and other spices. We also topped the burgers with pepper jack cheese and used low fat garlic herb mayo!! Delicious!!
    I made these burgers after reading the reviews I added red and green peppers, shallots and onions, garlic powder, cayenne pepper, cajun seasoning, monterey jack and italian shredded mix cheeses, and put them on the grill....awesome, this is my new personal buger! Can't wait to share!
    Made these tonight for my boys and I for dinner. And Wow, these were great. I used about half the bread crumbs and didnt have an issue with the mixture at all. Great recipe! I would make these again any day!
    Ok so these were good, but I think I'll try them again with some modifications. The mixture is really tough to work with, I ended up spooning a couple spoonfuls onto the bread crumbs and flipping them with a spatula. I'm not a big fan of frying so I baked 3 in a glass dish in the oven at 425 and fried 3, I think the ones in the oven came out better. I'll probably throw in more cayenne pepper and some diced red pepper next time. A good healthy option though.
    Loved these burgers. They tasted great. The mixure is a hrd to handle.
    I make this recipe at least 3 times a month. It's a favorite of my beef eating husband and very picky 10 yr old daughter. The only thing I change is that I grill my burgers instead of cooking them on the stove. The burgers are delicious.
    i love this recipe the burgers come out so juicy and tender. yumm. i love them with bbq sauce.
    My boyfriend and I loved these. I just wanted to try something new (and healthy) and I have been craving them ever since! I can't wait to make these again!
    This is a great recipe, tastes delicious.
     Suggestion, Instead of all those breadcrumbs, I did use half bread crumbs and half grated parmesan cheese. Also, I added a pinch of red pepper flakes, about 1/8 teaspoon of monterey steak seasoning, and about 3/4 teaspoon of minced fresh curly parsley. Instead of regular salt, I substituted it for seasoned salt. (I also did not use cayenne pepper.)
     I suggest mixing the dry ingredients first, then adding the wet ingredients, then kneading the seasoning into the ground chicken.
     Keep flipping the burgers so they don't burn or get too dark in the pan... about 2 minutes each side-- flip and flip until you are done. I say for each patty 6 minutes cooking time, and put your skillet's burner on 6.
     This was delicious! Definitely give it a try.
    I have never really had chicken burgers before but decided to give it a try- YUM! My husband and I just loved them- my kids are young so they were on the fence. I made them a second time when we had my brother over for dinner and he actually thought I had bought them! So- very good, very moist, full of great flavor!
    This recipe is quite easy and very tasty. I served it as kind of a chicken meatloaf instead of burgers the second time that I made it and it was just as wonderful.
    Quick & Easy
    the best chicken burgers ever
     You cant go wrong with this recipe
    I used pre-ground chicken, so this meal didn't take a lot of prep time for me. It's different, light and healthy, and my boyfriend loved them. The oven fries came out great. Especially for me, a french fry and potato junky!!
    I made this tonight for my family and all of us LOVED it! i improvised a little with the ingredients because I had to make it last minute, so instead of sweet onion i used shallot. I was a little afraid of how spicy the cayenne pepper would be so I used paprika. Otherwise, I thought this was a great recipe. It was a nice change from the usual hamburger
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