This post may contain affiliate links. Please read my disclosure and privacy policy.
These healthy Chicken Burgers make a fast and flavorful weeknight dinner. They are a delicious alternative to traditional burgers if you’re trying to cut back on red meat, and they pack 20 grams of protein per serving.
Best of all, you don’t need any extra binders! You can stir the mixture together in less than 10 minutes, and then they are ready to shape and cook.
From start to finish, you can have these on the table in 20 minutes!
⭐⭐⭐⭐⭐ Featured Review
“So good! My husband couldn’t stop saying “This is a really good burger!” These will definitely be in my regular rotation!”
– Carol-Anne
Chicken Burger Ingredients
- Ground Chicken. These burgers are made with ground chicken instead of beef, and they turn out just as juicy! Some packages at the store are labeled as “ground chicken breast,” which I assume will be drier; I buy the kind labeled “organic ground chicken.”
- Onion. I love the flavor of griddled onion in a burger. Use a box grater to grate it finely, or just do your best by chopping it as small as possible.
- Garlic. Fresh garlic adds flavor with minimal effort. You can swap fresh for 1/4 teaspoon of garlic powder if you prefer.
- Pantry Spices. Smoked paprika, salt, and black pepper help keep these flavorful.
How to Make Healthy Chicken Burgers
Step 1:
In a large bowl, combine 1 pound of ground chicken, 1/2 of a grated onion, 2 garlic cloves, minced with a microplane, 3/4 teaspoon of salt, 1/4 teaspoon of smoked paprika, and 1/4 teaspoon of ground black pepper.
Stir well until the mixture looks relatively uniform.
Step 2:
Want to save this for later?
I'll email this post to you, so you can come back to it later!
Divide the mixture into 4 even sections and shape each one into a burger patty. (This is about 1/2 cup each, if you’d rather measure that way.)
Heat a griddle or skillet over medium-high heat. When the surface is hot, spray it with cooking oil and cook the burgers. I can usually fit all 4 patties on a 12-inch skillet, or I cook two at a time on my griddle. Cook for 4 to 5 minutes on the first side, then flip them over and cook for 4 to 5 more minutes.
Use an instant-read thermometer (affiliate link) to ensure they reach an internal temperature of 165ºF in the thickest part. Once they’re cooked, they are ready to serve right away.
Serving & Storage Tips
For a low-carb burger, serve these on a lettuce wrap or as a burger salad with special sauce. You can also serve them on a regular bun or your favorite gluten-free option.
If you like the lettuce wrap idea, using butter lettuce is my favorite. The leaves are so velvety! But I’ve also cut the burger into strips and served it as a romaine lettuce boat with burger toppings. It’s an easy lunch, even cold!
Storage Tip: Cooked chicken can be safely stored in an airtight container in the fridge for up to 4 days.
Ingredients
- 1 pound ground chicken (I prefer organic)
- 1/2 cup finely diced onion (or 1/2 teaspoon onion powder)
- 2 garlic cloves , minced (or 1/2 teaspoon garlic powder)
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon smoked paprika (optional)
- freshly ground black pepper
Instructions
- In a large bowl, combine the chicken, onion, garlic, salt, paprika, and several grinds of black pepper. Use a spoon to stir it all together, then divide the mixture into 4 even sections so you can form patties.
- Get your hands wet to make the mixture easier to work with (it doesn't stick to wet hands) and form a burger patty by pressing it between your hands. Repeat with the remaining mixture until you have 4 evenly sized patties that are about 1 inch thick.
- Grease a 12-inch skillet with olive oil, then place it over medium-high heat on the stove. Arrange all 4 chicken burgers on the skillet and let them cook for 5 minutes. Flip the burgers over and cook on the other side for 4 to 5 minutes, or until the burgers reach an internal temperature of 165ºF when checked with a thermometer. (You can also just cut one in half to make sure it's not pink in the middle.)
- Serve the cooked burgers warm, with your favorite toppings. You can use a bun or lettuce wrap! Cooked burgers will keep well in the fridge for up to 3 days in an airtight container, or you can freeze them for up to 3 months.
Video
Nutrition
More Recipes to Try
- Instant Pot Chicken Burrito Bowls
- Chicken Vegetable Soup
- Healthy Beef Burgers
- Amazing Turkey Meatballs
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
Made the chicken patty with the lettuce w rap. Loved it all. Thankyou
Delicious and easy to make! I love it please make more recipes like these so easy to follow and delicious. I take these to work and make them if I need a quick dinner or lunch
A delicious change to our burgers!
Just made the recipe and the burgers held together nicely added red and green peppers and used little garlic salt instead of just salt and garlic. Can’t wait to taste them thank you for this recipe.
Recipe was great, I did increase the paprika, added cumin powder and a bit of oil to the chicken so it’s easier to make patties without sticking to your hands.
Lovely chicken burguers so tender and yummy with mayonnaise and mustard on top with extra ketchup 😋
I made these last night and they came together so quick! I still had time to fry up some mushrooms to go with them 🙂 I used the chopped onions and the garlic powder (instead of fresh to save time). I think next time I’ll add some onion powder as well. I didn’t have smoked paprika so I used regular, it would probably be really good though to add! Thanks! Always love your healthy recipes 🙂
So good! My husband couldn’t stop saying “this is a really good burger!”. I made them with ground turkey. These will definitely be in my regular rotation!
Omg SO GOOD!! I didn’t have paprika so used a couple of pinches of chili powder instead. I ground 1 huge chicken breast and it made 3 nice sized burgers. Loved it!!
was so yummy..my husband is foodie and he loved it too😍will make it again sooner friends too.