These delicious and juicy chicken burgers are cooked in a skillet, perfect for an easy weeknight meal. Packed full of flavor, these ground chicken burgers are quick to make and will be a hit with the whole family!
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Chicken Burgers
Everyone loves burgers, and this easy chicken burger recipe is no exception. Juicy burgers cooked on the stove top are quick and easy for any night of the week.
Make your own ground chicken patties (it’s so simple!), give them a few minutes in the skillet, then pile them up with toppings. The homemade burger sauce is a great addition too!
Why You’ll Love this Chicken Burger Recipe:
- Juicy: No dry chicken here! These burger patties come out perfectly juicy and perfectly cooked.
- Family Favorite: The whole family will love these! Cook them up, serve them up with fries, and expect smiles all around.
- Quick Recipe: Prep and cook time are both quick, so these will be on the table on no time.
How to Make Chicken Burgers (Stovetop)
Be sure to see the recipe card below for full ingredients & instructions!
- Make Patties: Combine Worcestershire, oil, and milk and work the mixture into the ground chicken. Then use your hands to form the mixture into patties, and season with salt and pepper.
- Cook: Cook burgers on the skillet until golden brown and fully cooked through. Let them rest briefly.
- Assemble Burgers: Add burgers to buns, add cheese if you like, and any other toppings.
These chicken patties are made with no breadcrumbs, so yes they are gluten-friendly. 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.
Yes, you can freeze them before or after cooking. Let them cool (if cooked), then separate them with parchment in a freezer-safe container (to prevent sticking). They will keep up to 3 months. Defrost before cooking.
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.
Serving Suggestions
Chicken burgers work with all kinds of easy sides. Serve them with fries, salads, coleslaw, baked potatoes, crispy roasted veggies, or anything else you like.
Recipe Tips and 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.
Are ground chicken burgers healthy?
Juicy chicken burgers are a great alternative to your regular beef burgers. They are lower in fat (especially if you use breast meat), while still containing about the same amount of protein. With a bun, it comes in at under 550 calories. Serve alongside a fresh salad for a quick and healthy weeknight meal!
What are the best toppings for chicken burgers?
You can add anything you would add to burgers. The burger sauce we use here is AMAZING, but you could add mustard, ketchup, and mayo instead. Pick your favorite cheese, or skip it. Whatever you like!
Topping Ideas:
- Cheese (cheddar, Swiss, pepper jack)
- Lettuce
- Tomato
- Onion (red onion slices, caramelized onions)
- Pickles
- Mayonaise
This chicken burgers are so easy to make on the stove top, and they come out perfectly juicy! They’re just so tasty, and lean enough to eat every week.
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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!