Family dinners just became even better thanks to these extra juicy Ground Chicken Burgers. Seasoned with dried herbs, caramelized onions, and shredded cheddar, every bite is delectable and impeccably flavored!
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Juicy burgers with ground chicken
Forget all about settling for boring, bland, or dried out chicken burgers. Instead, learn how to make the juiciest burgers with this Ground Chicken Burgers recipe. It’s straightforward, easy to make ahead of time, and features a handful of out-of-this-world flavor boosters.
These White Cheddar Chicken Burgers with Caramelized Onions are a copycat for Amylu Caramelized Onion & Gouda Chicken Burgers that I tried from Costco.
Making burgers with ground chicken is not always the #1 choice by grillmasters because the meat has a reputation for being dry or easily overcooking. That’s all easy to tackle with a few simple tips and tricks:
- Don’t overwork the ground chicken.
- Add fat and flavor to the patties.
- Cook over low heat with additional fat for extra moisture.
Each one of these juicy chicken burgers is seasoned with simple herbs and spices, caramelized onions, and shredded cheese. That’s all it takes! Every bite is delectable, not to mention perfect for family cookouts or weeknight dinners. Serve with a side of my Air Fryer Sweet Potato Fries.
Why is ground chicken so dry?
Chicken already doesn’t contain much fat, especially when compared to ground beef. Therefore, it’s very easy to overcook and dry out. The best way to avoid dry ground chicken is to mix the meat with added fat and moisture (shredded cheese in this case) and cook it over lower heat.
Ingredient notes
- Ground chicken – This is a fantastic meat to work with because it takes on any flavor you throw at it and is easy to prepare and cook. While simple seasonings are the go-to in this ground chicken burger recipe, my Chili Lime Chicken Burgers and French Onion Chicken Meatballs use the same meat but feature stronger flavor profiles. It’s worth keeping ground chicken in your fridge or freezer just to play around with it.
- Dried herbs and spices – Like parsley, oregano, garlic powder, and salt. That’s it!
- Caramelized onions – Folding these deeply flavored, amber-colored onions into the chicken patties is the secret behind their amazing flavor. Learn how to make caramelized onions in the FAQs section below.
- White cheddar cheese – Shredded and folded into the ground meat. Feel free to use a different kind of cheese or swap it for ¼ cup of sour cream or Greek yogurt. The fat from the dairy is the secret behind moist chicken burgers.
How to make ground chicken burgers
Start by adding all of the ingredients into a mixing bowl. Use your clean hands (with or without gloves on) to gently combine the mixture. Be very careful not to overwork the ground meat or else the patties will be tough.
Divide the mixture into 4 equal portions. Wet your hands to prevent the meat from sticking, then form the 4 portions into equally sized burger patties.
Place the patties on a sheet pan or plate and leave them in the fridge to chill for 15 minutes.
Heat the avocado oil in a non-stick pan over medium-high heat.
Pan fry the burgers until they’re lightly browned and cooked through.
To assemble, add the patties to toasted buns with mayonnaise, aioli, or your favorite burger sauce. Top with the toppings of your choice (there are plenty of options in the FAQs section below!), then serve and enjoy!
Grilling instructions
First, spray the grill grates with oil. Preheat the grill to medium-high heat while the patties are in the fridge.
Once hot, add the patties to the grill. Cook the burgers for 3 to 4 minutes per side, flipping once with a metal spatula. Don’t press down on the burgers as they’re cooking or else you could lose some of the delicious juices.
Tips for making the best chicken burgers
- Be very careful not to overmix the burger mixture. Only mix until everything is just combined. Otherwise, the burgers will turn out tough and chewy.
- Your hands are the best tool when mixing the ground meat with the fillings. It can be a little messy (gloves can help with that) but it’s the easiest and fastest way to thoroughly combine the ingredients.
- Chilling the patties in the fridge or freezer for 15 to 20 minutes before cooking binds them together. This way, the chicken burgers will not fall apart and cook more evenly. Win-win!
- This recipe works just as well with ground turkey. Use ground dark meat from the thighs and drumsticks, as they have more fat and flavor than white meat.
Frequently asked questions
Add some butter and oil to a large skillet over medium heat. Once hot, add in a large, diced sweet onion. Lower the heat after 5 minutes to medium-low. Add a pinch of sugar and kosher salt, and let the onions cook until they’re golden brown and soft (about 35 to 45 minutes, stirring every 5 minutes).
For even more guidance on caramelizing onions, head over to my Caramelized Onion Dip and Caramelized Onion Mashed Potatoes recipes.
Yes, they can be made 2 to 3 days ahead of making the burgers. Keep them in a sealed container in the fridge until then.
Chicken patties may crumble if they’ve been overworked or you skipped chilling them before cooking. To prevent them from falling apart, only mix the ground meat until it’s just combined with the other ingredients and always let the patties chill in the fridge for at least 15 minutes before cooking.
Top the burgers with sliced onions, tomatoes, cheese, garlic aioli, lettuce, arugula, pickled red onions, burger sauce, avocado, pickled radishes, microgreens, pickles, or caramelized onions.
Make ahead, storing, and freezing
Make ahead: Form the patties 6 to 8 hours in advance. Keep them covered on a baking sheet in the fridge.
Storing: The leftover cooked chicken burgers can be stored in an airtight container in the fridge for up to 3 to 4 days. Reheat them in the microwave or in a skillet.
Freezing: Both cooked and uncooked burgers can be frozen. Separate each one with parchment paper and keep them in a sealed bag or airtight container for up to 3 months. Let them thaw in the fridge before reheating.
Hungry for more burger recipes?
- Bahn Mi Burgers
- Caprese Salad Burgers
- Mediterranean Burger Salad
- Instant Pot Cheeseburger Soup
- Cheeseburger Stuffed Mini Peppers
Did you try these Ground Chicken Burgers? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!
White Cheddar Chicken Burgers with Caramelized Onions
Ingredients
Chicken Patties
- 1 pound ground chicken, or turkey
- ½ cup caramelized onions, make ahead (see notes)
- ¾ cup white cheddar, grated
- ½ tablespoon parsley, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- 2 tablespoons avocado oil, for frying
Instructions
Chicken Patties
- Add the ground chicken, caramelized onions, shredded cheddar, parsley, salt, garlic powder, oregano to a bowl. Using your hands, gently combine the mixture. (Do not overwork, or the chicken patties will be tough.)
- Divide the mixture into 4 equal portions. Lightly wet your hands and shape the mixture into four thick patties. Place them on a sheet pan as you form them. I like to refrigerate the patties for 15 minutes so they solidify, and it’s easier to cook them. Or make these ahead of time.
- Heat a nonstick pan to medium-high heat. Add avocado oil and then add the burgers. Cook for about 3-4 minutes per side.
Assemble
- Top toasted buns with mayo or your favorite sauce, lettuce or arugula, smashed avocados, tomatoes and any other condiments of choice. Top with burger patties and serve with fries or chips on the side. Or add to you favorite salad for extra protein.
Karyn Vorhees
WOW!! These were so juicy, delicious & easy to make, and calculated out to just 5 WW points when I weighed out the cheese. Thanks Lena, these are going into my weekly lineup!
lena
I’m so happy to hear that, these are my new favorite kind of burger patty. So glad you enjoyed the recipe Karyn