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.
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.
What to Serve with Skillet Chicken Burgers
Stovetop Chicken burgers work with all kinds of easy sides. You can’t go wrong with french fries, or serve them with chicken potato salad or a caprese salad. Or simply add coleslaw, baked potatoes, crispy roasted veggies, or anything else you like!
Juicy Stovetop Chicken Burgers Recipe
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 your favorite optional
- 3 burger buns toasted
For the Burger Sauce (optional)
- ½ cup mayonnaise
- 4 teaspoons Dijon mustard
- ¼ cup plus 2 tablespoons barbecue sauce
- 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 divided
- 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 divided
- Place the 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 and carefully (the oil is to place the chicken in the hot skillet.) 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 burgers 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 and will reach 165°F.)
- Serve on toasted buns with your favorite burger toppings and condiments.3 burger buns toasted, 3 slices cheese your favorite
- Burger Sauce (see recipespecially great on these chicken burgers.
- Enjoy!
For the Burger Sauce (optional)
- Whisk all ingredients together in a medium bowl.½ cup mayonnaise, 4 teaspoons Dijon mustard, ¼ cup plus 2 tablespoons 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 160F, and cover with foil to rest. They temp will rise slightly (to 165F).
- 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.
Krissy Allori says
Huge hit with the family! Yum!
Becky Hardin says
So glad!!
Valentina says
These chicken burgers are the perfect dinner recipe!
Becky Hardin says
I’m so happy to hear that!
Melissa says
Yum! My family loved these!
Becky Hardin says
That makes me so happy to hear
Jen says
Make sure to have extra napkins because these were so juicy and delicious, you’ll need them. Such a great dinner especially for summer.
Becky Hardin says
Hooray!
Karen says
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
Becky Hardin says
I havent gotten it posted yet but for now I’m adding it to the recipe card. sorry about that!
Angelina says
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!
Becky Hardin says
I’m so sorry you didn’t like them. your suggestions sound delish.
Lynn Cobb-Alvarez says
Is there a link to the burger sauce?
Becky Hardin says
I’m working on posting, it will be up soon and I’ll link!
Becky Hardin says
For now I added it to the recipe card 🙂
Amy Gillian says
These look good BUT Worcestershire sauce has gluten in it so these are not gluten friendly!