This is the Grilled Ground Chicken Burger you have been looking for!! It is anything BUT boring and dry. We keep the ground chicken juicy with a panade and mayo in the mixture, then up the flavor factor with a dill pickle slaw piled high on top and garlic aioli schmeared on the bun. This is the ground chicken burger recipe you will be grilling all season long!
Three over-the-top layers of flavor make this ground chicken burger the best you will make on your grill!!!!
- Really flavorful and juicy ground chicken burger.
- A homemade pickle slaw to top the burger.
- Flavorful garlic aioli as the perfect condiment.
We love burgers here at the Mom’s Dinner test kitchens! This Chipotle Chicken Burger Recipe is pretty awesome too. It is topped with Adobo Aioli and pepper jack cheese.
Chicken Burger Ingredients & Tips
Pictured below are the ingredients you need to make these knock-out grilled chicken burgers:
Ground Chicken: For the best grilled chicken burgers you want to purchase a ground chicken that has some dark meat included, will usually be marked 93% lean ground chicken and 7% fat.
You want to avoid the extra lean ground chicken. Sometimes marked as ground chicken breast meat, or extra lean ground chicken, or it will be labeled as 98% lean and 2% fat.
You can also make these amazing Ground Chicken Meatballs with ground chicken.
Bread: the mixture of bread and milk in this recipe makes a panade, which is a combination of a starch and liquid to keep ground meat recipe juicy. You will find this mixture in all burgers, meatballs and meatloaf recipes on Mom’s Dinner!
Choose a bread that is white or wheat. Avoid breads that are filled with seeds, grains, and nuts. If you bread has an extra crusty crust, like ciabatta, you will want to remove the crust first.
Mayo: Not only are we using a panade to keep the chicken burgers moist, a little mayo helps this burger retain juices when grilled. Not to mention it adds a little flavor too!
Asiago Cheese: This cheese adds a nice flavor profile to the ground chicken. If you prefer a different cheese, choose another “hard cheese”. Some options could be:
- Pecorino Romano
- Grana Padano
Pickle Slaw Topping
Think of a chicken sandwich from Chick-fil-A…. how good is the pickle (and pickle marinade) added to that chicken sandwich!?!
That is what we are going for here. The pickle slaw not only adds amazing flavor, it adds a crunch factor that is SO delicious!
Choose a refrigerated pickle (like Claussen) for the best crunch and flavor.
Pictured are the ingredients you need for the pickle slaw:
As this pickle slaw sits it releases a lot of liquid, so if you make it too far in advance it may be soggy. This is best made no more than an hour before you eat the burgers.
Instead of the traditional burger topping of ketchup and mustard, we are kicking things up a notch with a garlic aioli! You only need 3 ingredients to make this condiment: mayo, garlic, and lemon juice.
Grilling Ground Chicken Burgers
You can watch Susie make these chicken burger patties on a 30 minute Pin TV episode by clicking here!
You will start by making the ground chicken patties. You can make the aioli and pickle slaw at this time or after you grill the burgers. Both of those items come together quickly!
- Make the Panade
- Add the Ground Chicken
- Form The Patties
In a large bowl combine the parsley, tomato paste, milk, mayo, salt, pepper, and onion powder. Add the bread cubes and mash it all together. (this is the panade)
Add the asiago cheese and the ground chicken to the panade mixture. Lightly combine everything.
Line a baking sheet with wax paper squares and spray them generously with non-stick spray.
Divide the mixture evenly into 4-5 patties. This mixture will be very sticky. I like to wet my hands to form the patties. It helps prevent the chicken from sticking to your hands.
Place the patties on the wax paper squares. Then spray the tops of the patties generously with non-stick spray.
Grill the ground chicken patties over direct high heat for about 4-5 minutes per side.
Pro Tip: Pick the patties up with the wax paper square to easily transfer then to the grill without sticking to your hands.
Grill until the chicken burgers reach 165 degrees internal temp.
Serve the burgers on a brioche bun topped with pickle slaw and garlic aioli!
TL;DR Recipe Tips To Remember
- Buy ground chicken that is not too lean. A 93/7 is a great mix. Avoid “all breast meat”.
- Avoid seeds, nuts, and grains in the bread you use for the panade.
- Choose a refrigerated pickle (like Claussen) for your pickle slaw. It will have better flavor and crunch.
- Use a bun that is comparable in size to your chicken burger. We love a brioche bun!
- Chicken burgers don’t shrink a ton on the grill. But you can place a divot in the center of the burger to prevent a lot of shrinkage.
- Use squares of wax paper that are sprayed with non-stick spray to easily transfer your burgers to the grill. Prevents them from sticking to the pan or your hands.
- Make sure your chicken burgers are grilled to 165 degrees Fahrenheit to be safe to eat.
- The pickle slaw is best made no more than an hour before it is time to eat.
- Choose your heat level with the jalapeno. The heat is held in the white pith/ribs and seeds. Don’t include those for less heat.
- Rinse your red onion before chopping and adding to the slaw to prevent the onion flavor from taking over the dish!
Side Dishes For Chicken Burgers
Classic BBQ side dishes make a great accompaniment to Grilled Chicken Burgers. Think about adding a starch and a vegetable to complete your dinner:
Veggies can come in the form of a “salad” or a roasted veggie. Here are some of the Mom’s Dinner faves:
Yes, you can freeze Homemade Chicken Burger patties. They can be frozen after cooking or before.
To freeze raw chicken burgers, place squares of parchment paper on a rimmed baking sheet that will fit in the freezer. Freeze the patties solid for a couple hours. Then place in a freezer safe container. They will be good for up to 3 months in the freezer. Grill directly from frozen.
To freeze cooked chicken burgers, place squares of parchment paper between the patties and place in a freezer safe baggie for up to 3 months. Thaw in the fridge overnight and reheat before serving.
You can definitely make your ground chicken burger patties ahead of time! Form the patties and place them on squares of wax paper, keeping all the burgers separate.
Pop in the fridge, covered, for up to 2 days.
Yes, you can cook chicken burgers in the oven. Place them on a parchment lined baking sheet and bake them at 350 degrees for around 20 minutes. Check the internal temp to make sure they are cooked through to 165 degrees Fahrenheit.
It is important to cook ground chicken to a well done. You will know that it is cooked through when it reaches an internal temp of 165 degrees Fahrenheit.
The answer is “it depends”. You always cook poulty to temperature, not time. The chicken burgers need to reach 165 degrees Fahrenheit internal temperature to be safe to eat.
But for a rough time estimate you can follow these guidelines:
If you are grilling a chicken burger over medium high heat, it should take about 5 minutes per side.
If you are cooking them in a skillet over medium high heat, it should take about 8 minutes per side.
If you are cooking chicken burgers in the oven at 350, it will take around 20 minutes.
More Burger Recipes
Grilled Ground Chicken Burgers Recipe (super juicy!)
- wax paper
- 1 tablespoon flat leaf parsley chopped
- 1 tablespoon tomato paste
- 2 garlic cloves minced
- 2 tablespoon milk
- 2 tablespoon mayo
- ¾ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ½ cup Asiago cheese shredded (see note #1)
- 1 slice white or wheat bread (see note #2)
- 1 lb. ground chicken (see note #3)
- non-stick spray
- Brioche Buns serving
Dill Pickle Slaw
Grilled Chicken Burgers
- Preheat a charcoal or gas grill to high heat and prepare a baking sheet lined with waxed paper squares sprayed generously with nonstick cooking spray. Pro Tip: the burgers can be sticky, the wax paper squares will help you transfer the burgers to the grill!non-stick spray
- In a medium bowl, combine the parsley, tomato paste, garlic, milk, mayonnaise, salt, pepper, and onion powder.1 tablespoon flat leaf parsley, 1 tablespoon tomato paste, 2 garlic cloves, 2 tablespoon milk, 2 tablespoon mayo, ¾ teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon onion powder
- Add in the bread cubes and mash the mixture together with a fork until it forms a chunky paste. (called a panade… this helps keep your chicken burgers juicy on the grill)1 slice white or wheat bread
- Add the Asiago cheese and the ground chicken. Gently mix everything together until just combined.½ cup Asiago cheese, 1 lb. ground chicken
- Form the mixture into 4-5 equal sized patties. They will be quite sticky. Place them on the prepared wax paper squares on the baking sheet.
- Spray the tops of the chicken burgers with cooking spray to prevent sticking to the grill.
- Grill the burgers over direct heat for approximately 4-5 minutes per side or until the internal temperature reads 165℉ with an instant read thermometer.
- Serve burgers on toasted brioche buns topped very generously with the garlic aioli and dill pickle slaw. (recipes follow)Brioche Buns
Dill Pickle Slaw
- (this slaw is best made, at most, an hour before serving. it will release liquid and wilt the longer it sits.)
- In a bowl mix all the dill pickle slaw ingredients together and stir.2 cups angle hair coleslaw, ⅓ cup thinly sliced red onion, ½ cup chopped dill pickles, 1 tablespoon jalapeno, 2 tablespoon pickle juice, 1 tablespoon olive oil, ¼ teaspoon kosher salt
- In a small bowl stir together all the ingredients for Garlic Aioli.½ cup mayonnaise, 2 garlic cloves, 1 ½ teaspoon fresh squeezed lemon juice
- Can sub other hard cheeses for the asiago. Some other options could be gruyere, grana padano, parmesan, pecorino romano.
- Avoid breads that are seedy, nutty or overly grainy. If you choose a bread with a thick crust, remove and discard, only use the soft inside.
- Use a ground chicken that has some fat content, like a 93/7. Avoid an “all breast meat” ground chicken or “extra lean”, sometimes labeled 98/2.
- To reduce the bite of the red onion you can slice it in half, then rinse it under cool water for about 30 seconds, and then slice it into thin pieces.
- A refrigerated dill pickle will be your best option- like Claussen. It will have great flavor and crunch.
- Choose your heat level when cutting the jalapeno. The heat is held on the inside of the jalapeno, in the white ribs and seeds. For very little to no heat only use the green outside parts. If jalapenos still seem spicy you can sub in part of a poblano pepper.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.