Chicken Burger Chicken Patties Recipe

If you’ve been afraid to try chicken burgers for fear of dry patties; worry no more! I’ve got you covered with this juicy, flavor-filled chicken burger! You’re gonna love it! The one knock on chicken burgers is they can be bland and dry, but I have a few tricks to ensure you get the juiciest, most delicious chicken patties. First, use bread crumbs (you can use gluten free) to lock in the moisture, preventing the patties from drying out as they cook. (It’s also my secret to the juiciest Italian Chicken Meatballs and Chicken Piccata Meatballs, by the way.) Greek yogurt brings a good tang and additional moisture, while a small drizzle of good extra virgin olive oil adds a rich flavor and healthy fats. Now that we have the juicy part taken care of it’s time to throw a flavor party! I keep things pretty simple, with grated onion and my homemade Italian Seasoning blend, but if you want to take the chicken burgers up a notch, add about 1/2 to 1 teaspoon of Urfa Biber, which will give the chicken mixture a bit of a kick while adding depth of flavor. This chicken burger recipe is a family favorite: I love it for a Sunday BBQ, but it works just as well for a casual weeknight dinner. No grill required!

Chicken Burger Ingredients and Substitutions

This chicken burger recipe is meant to be made on repeat with all the ingredients I try to keep stocked. Grab the meat, some fixings, and you’re good to go!

For the Chicken Patties

Ground chicken is lean and light, but you could also use beef, lamb or turkey if you’d like. Dried bread crumbs do three things: bind the chicken patties, keep them juicy, and add an extra crunchy outer layer. Gluten-free bread crumbs work too. Greek yogurt adds tang and richness. I wouldn’t try to substitute a plant-based yogurt, but you can leave it out if you avoid dairy. Yellow onion adds sweet and savory depth. Shallot or red onion work in its place. Italian seasoning adds depth of flavor and an aromatic quality. Here’s our salt-free homemade Italian seasoning recipe, or you can use a store-bought version. Urfa Biber adds a complex heat (more below). Red pepper flakes work well too. Kosher salt and black pepper enhance the flavor. Olive oil adds a nuance in flavor and some healthy fat to balance the leanness of the meat. Any high-quality extra virgin variety works well, but I especially love something bold and peppery with this recipe like our Spanish Hojiblanca.

To Serve

Burger buns or lettuce wraps for low carb/gluten free option. Homemade Garlic Aioli brings a bolder, more nuanced flavor than store-bought mayo, or Toum (Whipped Garlic Sauce) would also be incredible if you love garlic! Romaine lettuce adds texture and freshness, but any crunchy lettuce works well. Tomato adds acidity and freshness to balance the richness of the chicken patty. Red onion adds a good bite. White or yellow onion will be quite a bit more overpowering, but shallot could work here.

Ingredient Spotlight

The Urfa biber is optional in this recipe, but I never skip it. This lesser-known Turkish dried chili flake adds a layer of heat like any chili flake would. But rather than just adding a kick, Urfa biber also adds an earthy, sun-dried, slightly tannic quality that plays well with the savory ground chicken and aromatic Italian seasoning. It’s a subtle touch that makes all the difference!

READ MORE: Urfa Biber: The Turkish Chili Pepper You Want In Your Spice Drawer. TRY IT: Order Urfa Biber from our spice shop. BEST SUBSTITUTE: Aleppo pepper, which we also carry at our shop, or standard red chili flakes.

How to Make Chicken Burgers

The key to the best chicken burger recipe is a great chicken patty. The rest you can play around with, but you don’t want to skimp on the patty: it needs a lot of flavor or the toppings will overwhelm it. Here’s how it’s done:

Make the chicken patty mixture. In a medium mixing bowl, add 1 pound ground chicken, 1/4 cup bread crumbs, 1 tablespoon Greek yogurt, 1 grated yellow onion, 1 1/2 teaspoons Italian seasoning, and 1/2 teaspoon Urfa Biber (or red pepper flakes). Add a drizzle of olive oil (about 1 tablespoon) and use your hands to mix well (use gloves, or wash your hands very well afterwards). Bread the chicken patties. Spread 1/4 cup bread crumbs on a plate. Divide the chicken mixture into 4 large meatballs and gently roll each one in the bread crumbs. Gently press with your palms to flatten into about 3/4-inch thick chicken patties. Pan-sear the chicken patties. Brush the bottom of a large cast iron skillet or grill pan with a thin layer of olive oil (about 2 teaspoons) and set over medium heat. Once the oil begins to shimmer, arrange the patties in the skillet without touching. Cook until browned, 4 to 5 minutes, then flip and cook for until golden brown and cooked through, about 3 minutes. Build the chicken burgers. Start by spreading a thin layer of Garlic Aioli or Toum on the buns. Add the chicken patties, lettuce, sliced tomatoes and onions. Serve immediately.

Ways to Mix it Up

There are endless ways to play with this chicken burger recipe. Here are some ideas.

Add tang with your favorite store-bought pickles, Quick-Pickled Cucumbers, or replace the fresh onion with Sumac-Pickled Red Onion. Change up the seasoning: Za’atar, the Middle Eastern spice blend would be incredible. We carry za’atar at our shop, or you can read more about it in our Guide to Za’atar. Add creaminess: Crumble feta into the chicken patty mixture so it gets melty and delicious, then top with more feta just before serving. Add heat: If you’re a fan of a kick, Harissa, a North African wonder-condiment, would add just the perfect citrusy, smoky, assertive punch–we carry harissa at our shop, or you can make it from scratch with this harissa recipe. Whisk a big spoonful into the aioli to make a fancy spicy aioli, or you can just spread it right on the bun.

What to Serve with Chicken Burgers

Aside from the buns or lettuce wraps, I like to serve these chicken patties with a little Garlic Aioli or Toum (whipped garlic sauce), fresh tomato, lettuce, and onion. For sides, you can keep it classic with fries (these Baked Sweet Potato Fries go perfectly). But I usually go for something just a bit lighter with burgers, like a Fresh Fruit Salad when the berries are singing, Italian Potato Salad, or a veg lettuce salad like Bulgarian Shopksa Salad made with roasted red peppers and tomatoes.