Chicken Burgers are quick and easy to cook on the stovetop, and they come out perfectly juicy! Seasoned ground chicken patties are cooked in a skillet and served on buns with a delicious burger sauce and your toppings of choice!
What’s in this Chicken Burgers recipe?
Juicy, lean, and easy to make stovetop chicken burgers pair perfectly with homemade burger sauce and any other toppings your heart desires!
- Ground Chicken: Use ground chicken to form burger patties.
- Canola Oil: Vegetable oil can be used instead if preferred.
- Worcestershire Sauce: This adds just the right amount of savory depth to the chicken patties.
- Milk: This adds moisture to the chicken patties to help keep them from drying out. I use whole milk, but any milk should do the trick.
- Salt and Pepper: Be careful not to use too much salt. As for the pepper, freshly cracked will yield the best flavor.
- Cheese: Choose your favorite–cheddar, Swiss, and pepper jack are all great options. Or skip the cheese if you prefer.
- Burger Buns: Toast the buns in the skillet while the patties cool to add a little extra texture to your burgers.
Pro Tip: Don’t overwork the ground chicken when you are making the burger patties, or they will become tough.
What are the best toppings for chicken burgers?
The choice is yours! The burger sauce we use here is amazing, but you can use mustard, ketchup, mayo, or another condiment instead. Pick your favorite cheese, or skip it. Consider adding lettuce, tomatoes, onions, or pickles.
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These chicken patties are made with no breadcrumbs, so yes they are gluten-free. Just serve with gluten-free buns or lettuce wraps to make them low carb and keto friendly.
The best way to be sure they’re done is to use an instant read thermometer. The internal temp should reach 165F.
I recommend making your patties about 4 inches round, and 1/2 inch thick. If they’re too big, they’ll be difficult to cook evenly, and I find this is a good portion size.
How to Store and Reheat
In an airtight container in the fridge, cooked chicken burger patties will stay fresh for about 2-3 days. Reheat them right back in the skillet over medium-low heat until warmed through.
How to Freeze Chicken Patties
Let cooked chicken burgers cool, then separate them with parchment in a freezer-safe container. They will keep in the freezer for 3 months. Defrost before cooking.
Chicken Burger Recipe (Stovetop)
Ingredients
For the Chicken Burgers
- 2 tablespoons canola oil divided
- 2 teaspoons Worcestershire Sauce
- 2 teaspoons milk
- 1 pound ground chicken
- Kosher salt
- Freshly ground black pepper
- 3 slices cheese use your preferred type, optional
- 3 burger buns toasted
For the Burger Sauce (optional)
- ½ cup mayonnaise
- 4 teaspoons Dijon mustard
- ¼ cup barbecue sauce plus 2 tablespoons
- 2 teaspoons Worcestershire Sauce
- ¼ teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon crushed red pepper
Instructions
For the Chicken Burgers
- Heat 1½ tablespoons of oil in a large skillet over medium heat.2 tablespoons canola oil
- In a small bowl, whisk together Worcestershire Sauce, milk, and 1½ teaspoons of canola oil.2 teaspoons Worcestershire Sauce, 2 teaspoons milk, 2 tablespoons canola oil
- Place the ground chicken in a medium bowl and fold in the Worcestershire/milk/oil mixture. Don’t overwork the mixture or the burgers will be tough.1 pound ground chicken
- The chicken mixture will be sticky, so it’s best to spray your hands with cooking spray before forming the patties. Gently form each portion into a patty about 4 inches in diameter and ½-inch thick, and liberally salt and pepper the top of the patties.Kosher salt, Freshly ground black pepper
- Cook the chicken until golden brown on the bottom side.
- Flip the burger patties over and season the second side with salt and pepper. Cook until the internal temperature reads 160°F, turn off the heat, and top each patty with a slice of cheese. Cover the skillet until the cheese has melted, and transfer the patties to a paper towel-lined plate.
- Cover with foil and set aside for a few minutes. (The burgers will continue cooking as they rest, and will reach 165°F.)
- Serve on toasted buns with your favorite burger toppings and condiments.3 burger buns, 3 slices cheese
- Enjoy!
For the Burger Sauce (optional)
- Whisk all ingredients together in a medium bowl.½ cup mayonnaise, 4 teaspoons Dijon mustard, ¼ cup barbecue sauce, 2 teaspoons Worcestershire Sauce, ¼ teaspoon kosher salt, 1 teaspoon ground black pepper, ½ teaspoon crushed red pepper
- Keep refrigerated in an airtight glass container up to 2 months.
- Enjoy!
Notes
- Don’t overwork the ground chicken when you are making the burger patties, or they will become tough.
- The patties should be at room temperature when you add them to the skillet.
- Remove burgers from heat at 160°F, and cover with foil to rest. They temp will rise slightly (to 165°F).
- Toast the buns in the skillet while the patties cool, to add texture to every bite.
- The burger sauce is optional, but it’s so good. It adds a lot of flavor and a creamy texture.
More Chicken Sandwich Recipes We Love
- Popeyes Chicken Sandwich
- Grilled Chicken Sandwiches
- BBQ Chicken Sandwiches
- Asiago Ranch Chicken Club
- Chicken Parmesan Sandwich
- Fried Buffalo Chicken Sandwich
- Looking for a great pairing? Try these In-N-Out Animal Style Fries
Huge hit with the family! Yum!
So glad!!
These chicken burgers are the perfect dinner recipe!
I’m so happy to hear that!
Yum! My family loved these!
That makes me so happy to hear
Make sure to have extra napkins because these were so juicy and delicious, you’ll need them. Such a great dinner especially for summer.
Hooray!
These burgers looks amazing!! I am sure I’m probably overlooking this, but I can’t find the recipe or link to the burger sauce. Please help….Thanks so much
I havent gotten it posted yet but for now I’m adding it to the recipe card. sorry about that!
These were flat & flavorless. This recipe needs more work in order to make these burgers tasty. I added some finely minced garlic, fresh Italian parsley, some Thyme, & I used Celery Salt instead of Kosher salt. Also, I used Extra Virgin Olive instead of Canola Oil, since it adds more flavor and it’s healthier. My Chicken Burgers were finally palatable, and we enjoyed them. I served them on bakery fresh Poppy seed Buns, on which I spread some mayo, and put a leaf of Bibb lettuce, a ring of Purple Onion, a slice of tomato, and a slice of Sharp Swiss cheese. YUM!
I’m so sorry you didn’t like them. your suggestions sound delish.
Is there a link to the burger sauce?
I’m working on posting, it will be up soon and I’ll link!
For now I added it to the recipe card 🙂
These look good BUT Worcestershire sauce has gluten in it so these are not gluten friendly!