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 amp 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!
If you have ever made a ground chicken burger that turned out dry, bland, or stuck to the grill and fell into pieces, this recipe is going to be a total game changer for you. After a handful of test batches in my own kitchen (aka- grill), I landed on this Grilled Ground Chicken Burger recipe built around four techniques that solve every chicken burger problem: a milk soaked panade for moisture, a spoonful of mayo mixed right into the patty for extra juiciness and flavor, using the right type of ground chicken, and shredded Asiago for a serious kick of flavor. When you pile on the crunchy dill pickle slaw and add a generous schmear of garlic aioli you have THE ground chicken burger recipe you have been looking for!! BET!
We love burgers here at the Momโs Dinner test kitchens! This Chipotle Chicken Burger Recipe is pretty awesome too. It is topped with Adobo Aioli and pepper jack cheese.
Some others to check out during grilling season are the Classic Grilled Burger, Pork Burger and Juicy Turkey Burger.
Why Youโll Love These Grilled Chicken Burgers
Three over-the-top layers of flavor make this ground chicken burger the best you will make on your grill!
- It starts with a really flavorful and juicy ground chicken patty.
- Then it is topped with a homemade pickle slaw that adds crunch and a dilly tang.
- And the final layer is an awesome flavorful garlic aioli.
Canโt beat it! Itโs the best of the best.
Ground Chicken Burgers Recipe Ingredients
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 OR Kids 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 Momโs 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 โhard cheeseโ. Some options could be:
- Gruyere
- Parmesan
- Pecorino Romano
- Manchego
- Grana Padano
Ingredients Needed for Pickle Slaw
Think of a chicken sandwich from Chick-fil-Aโฆ. 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.
Ingredients Needed for Garlic Aioli
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.
How to Make Grilled 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
- Grill
- Serve
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!
Tips for the Best Grilled Chicken Burgers
- Buy ground chicken that is not too lean. A 93/7 is a great ground chicken mix. Avoid โall breast meatโ.
- 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 donโt 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. Donโt 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!
Variations
- BBQ Bacon Cheddar Chicken Burger. Swap the garlic aioli for a generous drizzle of Homemade BBQ Sauce, melt a slice of sharp cheddar on the patty in the last minute of grilling, and pile on 2 strips of crispy bacon. Keep the pickle slaw for extra crunch, or skip it.
- Buffalo Blue Cheese. Sub 2 tablespoon of Buffalo sauce for the milk. Then glaze with Buffalo sauce after grilling. Top with crumbled blue cheese, a drizzle of ranch, and the Blue Cheese Celery Slaw in place of the pickle slaw.
- Caprese. Top each burger with a slice of fresh mozzarella melted in the last minute of grilling, a thick slice of tomato, a few fresh basil leaves, and a drizzle of balsamic glaze. Skip the slaw and aioli, swipe a little pesto on the bun instead.
- Southwest Chipotle. Add 1 teaspoon of taco seasoning to the meat mixture. Top with pepper jack cheese, sliced avocado, pickled jalapenos, and a chipotle aioli (or borrow the Adobo Aioli from my Chipotle Chicken Burger).
What to Serve with 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:
Starches
We love potato salad, cheesy potato casserole, twice baked potato casserole, pasta salad , crispy oven potatoes, or even just potato chips!
Veggies
Veggies can come in the form of a โsaladโ or a roasted veggie. Here are some of the Momโs Dinner faves:
Storing and Reheating
Let the cooked chicken burgers cool to room temp, then store them in an airtight container in the fridge for up to 3 days. Keep the pickle slaw and garlic aioli in separate containers.
To reheat use the method that suits you best:
- Oven (best texture): 325ยฐF for about 10 minutes, covered loosely with foil. Great way to add melted cheese!
- Skillet: Medium low heat with a splash of water or broth, covered, 4 to 5 minutes, flipping once.
- Microwave (quickest): Covered with a damp paper towel, in 30 second bursts.
Freezing
Raw patties: Place the formed patties on a parchment lined baking sheet and freeze solid, about 2 hours. Transfer to a freezer safe bag or container with parchment between each one. They will keep for up to 3 months. You can grill them straight from frozen, just add a few extra minutes per side to make sure they grill to 165ยฐF.
Cooked patties: Cool completely, then stack with parchment between each patty in a freezer safe bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Chicken Burger Recipe FAQs
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 โit dependsโ. 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.
Serving Chicken Burgers
WATCH SUSIE ON FOOD NETWORK!
โญโญโญโญโญ
The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
Grilled Ground Chicken Burgers Recipe (super juicy!)
Equipment
- Grill
- wax paper
Ingredients
Chicken Burger
- 1 tablespoon flat leaf parsley - chopped
- 1 tablespoon tomato paste
- 2 garlic cloves - minced
- 2 tablespoon milk
- 2 tablespoon mayo
- ยพ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ยฝ 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
- 2 cups angle hair coleslaw
- โ cup thinly sliced red onion - (see note #4)
- ยฝ cup chopped dill pickles - (see note #5)
- 1 tablespoon jalapeno - finely chopped (see note #6 for heat/spice)
- 2 Tbsp pickle juice
- 1 tablespoon olive oil
- ยผ teaspoon kosher salt
Garlic Aioli
- ยฝ cup mayonnaise
- 1 ยฝ teaspoon fresh squeezed lemon juice
- 2 garlic cloves - minced
Instructions
Prep
- 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
Chicken Burger Patties
- 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, ยพ 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 panadeโฆ 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.ยฝ 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.
Grilling Chicken Burgers
- Grill the burgers over direct heat for approximately 4-5 minutes per side or until the internal temperature reads 165โ 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, โ cup thinly sliced red onion, ยฝ cup chopped dill pickles , 1 tablespoon jalapeno, 2 tablespoon pickle juice, 1 tablespoon olive oil, ยผ teaspoon kosher salt
Garlic Aioli
- In a small bowl stir together all the ingredients for Garlic Aioli.ยฝ cup mayonnaise, 2 garlic cloves, 1 ยฝ teaspoon fresh squeezed lemon juice
Recipe Tips and Notes:
- Can sub other hard cheeses for the asiago. Some other options could be gruyere, grana padano, parmesan, pecorino romano.ย
- 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 โall breast meatโ ground chicken or โextra leanโ, 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.ย ย
Heather says
Delicious! We all wolfed down our burgers! Made as instructed except subbed parm for Asiago. Will def. make again
Susie Weinrich says
So glad you loved them. They are a favorite for us too!
MmeAckler says
Really Good. My family doesn’t like dill pickles, so I made the slaw with sweet pickles, and it was still delicious.