Juicy Ground Chicken Burgers Recipe

If you’re searching for a reliable ground chicken burger recipe, this is the one to keep. The trick that keeps these chicken burgers incredibly moist is folding in cold butter—tested and proven to make a major difference. We tried versions with and without butter and the addition won hands down.

The flavor profile uses classic burger ingredients with one small, surprising addition: a splash of pickle juice for brightness. We finished these burgers with our secret burger sauce for a creamy, tangy layer that elevates every bite.

How to Get Your Chicken Burgers So Dang Juicy!

If you think ground chicken is too lean for burgers, think again. A few simple techniques make these patties flavorful and tender.

1. Add fat: Ground chicken is very lean, which can lead to dryness. Adding small cubes of cold butter gives the patties just enough fat to stay juicy as they cook.
2. Add moisture and flavor: A couple of liquid seasonings—Worcestershire sauce and a bit of pickle juice—add both moisture and a savory tang that balances the burger.
3. Use a thermometer: Chicken can be tricky to judge by color alone. A meat thermometer is the best way to ensure the patties reach a safe internal temperature without overcooking.

What You Need for Moist Ground Chicken Burgers

• Ground chicken: This recipe uses 1 lb ground chicken. You can buy it pre-ground or grind your own.
• Onion: One small white or yellow onion, finely grated, adds moisture and savory depth.
• Worcestershire sauce: Adds savory, slightly tangy umami that pairs well with chicken.
• Pickle juice: A splash brightens the flavor with acidity and helps keep the patties juicy.
• Breadcrumbs: Help bind the mixture and add light texture.
• Chives: Fresh chives add a mild oniony freshness.
• Butter: Cold butter, cut into small cubes, is folded into the mixture to add fat and moisture.
• Spices: Chili powder, cayenne (optional, to taste), salt, and pepper.

How to Make Chicken Burgers

Prep the Meat Mixture

Combine the ground chicken, grated onion, garlic, Worcestershire sauce, pickle juice, chili powder, cayenne (if using), breadcrumbs, chives, salt, and pepper in a large bowl. Stir well to distribute the seasonings, then gently fold in the cold butter cubes so they remain distributed throughout the mixture.

Form Patties

Wet your hands slightly, scoop about 1/3 cup of mixture into your palm, and form into a ball. Flatten to a 1/2-inch thick patty. Repeat to make six patties.

Grilling Directions

1. Preheat the grill to medium-high, about 375ºF. Place a sheet of aluminum foil over the grates and spray it with nonstick cooking spray to prevent sticking.
2. Grill the patties over direct heat for roughly 4 minutes per side, until they have good grill marks and feel firm.
3. Move the patties to indirect heat, top each with a slice of cheese if desired, and cook for 2 more minutes to melt. Continue cooking until the internal temperature reaches 165ºF.

Let Rest

Remove the burgers from the grill and let them rest on a plate for about 5 minutes so the juices redistribute.

Serve

Assemble the burgers on your favorite buns with lettuce, tomato, avocado, and a generous spread of the burger sauce (recipe below).

How to Top Your Chicken Burgers

We like avocado, tomato, and lettuce on these burgers, but they work well with many toppings.

• Pickles
• Relish
• Caramelized onions
• Fried egg
• Ketchup

Secret Chicken Burger Sauce

Our burger sauce blends Greek yogurt and mayonnaise with pickle juice, ketchup, garlic powder, smoked paprika, chili powder, lemon juice, salt, and pepper. It’s tangy, creamy, and a perfect complement to the burgers.

Combine the sauce ingredients in a medium bowl and whisk until smooth. Chill until ready to use. This makes a great replacement for ketchup and mustard when you want something more flavorful.

Simple Chicken Burger Recipe (+ Epic Burger Sauce!)

These super moist, flavorful ground chicken burgers use butter, Worcestershire, pickle juice, and simple spices to deliver a reliable, delicious burger you’ll make again and again.

By: Lee Funke

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 6

Ingredients

Burger Patties

• 1 lb. ground chicken
• 1 small white onion, finely grated
• 3 cloves garlic, finely grated
• 2 teaspoons Worcestershire sauce
• 1 tablespoon pickle juice
• 1 teaspoon chili powder
• 1/4–1/2 teaspoon cayenne pepper, depending on spice preference
• 1/2 cup plain bread crumbs (gluten-free if desired)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons minced chives
• 3 tablespoons cold butter, cut into small cubes

Burger Sauce

• 1/2 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1/2 teaspoon garlic powder
• 2 tablespoons pickle juice
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 tablespoon ketchup
• 1/2 tablespoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Other ingredients

• 6 burger buns
• 6 slices Swiss or cheddar cheese (optional)
• 1 large avocado, thinly sliced
• 1 large Roma tomato, thinly sliced
• 6 large lettuce leaves

Instructions

• Preheat the grill to 375ºF.
• Prepare the burger sauce: Mix all sauce ingredients in a bowl until smooth, then refrigerate until ready to serve.
• Combine all burger patty ingredients except the butter in a large bowl and mix until well combined. Gently fold in the cold butter cubes so they stay distributed throughout the mixture.
• Wet your hands and use a 1/3-cup scoop to portion the mixture. Form balls, then flatten to 1/2-inch-thick patties. Place patties on a greased plate. This recipe yields six patties.
• Place a sheet of foil on the grill grates and spray with nonstick spray. Grill patties over direct heat for about 4 minutes per side.
• When patties are charred and firm, move them to indirect heat, add cheese if using, and heat for about 2 minutes more until the cheese melts and the internal temperature reaches 165ºF. Remove from the grill.
• Let the burgers rest for 5 minutes.
• Assemble the burgers: place a lettuce leaf on the bottom bun, then tomato, avocado, and the burger patty. Spread 1–2 tablespoons of burger sauce on the top bun and serve.

Tips & Notes

• If you make four larger burgers instead of six, you may need to increase the cooking time. Always confirm the internal temperature reaches 165ºF.
• Nutrition information provided below applies to the burger patty only.
• You can optionally toast the buns before assembling.
• If not using cheese, monitor the burgers over direct heat and check temperature regularly to avoid overcooking.

Watch It

Video demonstration available on the original recipe page.

Nutrition

Calories: 219 kcal,
Carbohydrates: 10 g,
Protein: 16 g,
Fat: 14 g,
Fiber: 1 g,
Sugar: 2 g

Nutrition information is automatically calculated and should be used as an approximation.