These chicken burgers are quick, flavorful and simple to prepare. They make a great meal served in a bun or over rice and come together fast for a weeknight dinner or a relaxed weekend cookout.
I rewrote this recipe to provide clearer, step-by-step instructions because I wanted an improved version of my original post.
Grilling them was one of the most enjoyable parts — who doesn’t love the smell and taste of food fresh off the grill?
It was a sunny, slightly windy Saturday in April — perfect grilling weather.
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The kids were playing soccer in the yard while my husband, Nebbs, and I argued (good-naturedly) about who makes the better steaks.
I’ll admit men often seem more confident at the grill, but that doesn’t mean we can’t hold our own. I snapped photos after preparing the food and enjoyed the process.
His steaks and pork chops looked impressive — I was a little annoyed, but I still got great results with the chicken burgers.
Honestly, men often feel at home by the grill, but practice and confidence matter most — and I wasn’t about to concede the title easily.
I didn’t feel the need to praise him too much — a little friendly rivalry keeps things fun.
One rule I follow: don’t get between someone and their grill, their favorite game nights, or the remote control — it usually leads to trouble.
And asking for directions? For some, that’s practically a crime — though it’s all in good humor.
SPICY DRY RUB SEASONING RECIPE
They may act tough, but often they feel things deeply — same as anyone. Back to the burgers: they turned out fantastic and I was thrilled to see perfect grill marks when I flipped them.
I made these by myself and loved the result. The sear and seasoning delivered great flavor and texture.
The burgers were juicy, full of flavor and very satisfying. I hope you try them soon.
At first I considered calling them “breakfast chicken burgers,” but they’re substantial enough for lunch or dinner rather than a typical light breakfast.
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Feel free to customize the burgers — bacon is an excellent addition and I recommend adding a slice or two to complement the chicken patty.
Serving size:
This recipe yields about four servings. It will easily satisfy two very hungry people, and four people can be content with modest portions.
If you make these Chicken Burgers, tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycookin — I love seeing your photos.
Chicken Burgers
10 minutes
10 minutes
20 minutes
These chicken burgers are juicy, well-seasoned and perfect for grilling or pan-searing.
Ingredients
- 1 lb (453 g) ground chicken
- 2.5–3 teaspoons spicy dry rub (plus a pinch more for finishing)
- 1 tablespoon chopped parsley
- 1 tablespoon lemon juice
- 2 tablespoons oil
Instructions
- In a medium bowl, combine ground chicken, spicy dry rub, chopped parsley, lemon juice and oil. Mix gently with your hands or a spoon until just combined.
- Form the mixture into patties about the size of your buns. This amount makes four large patties (or five slightly smaller ones). Sprinkle a little extra dry rub on each patty if desired.
- Grill or pan-sear the patties for a few minutes per side until the internal temperature reaches 165–170°F (74–77°C). I prefer cooking to 170°F for a firmer texture.
- Toast the buns briefly on the grill or in a pan until lightly crisp, then assemble your burgers with desired toppings — bacon, lettuce, tomato, sauces and pickles all work well.
Notes
- If you don’t want to make your own dry rub, store-bought blends from brands like McCormick or Weber work well. Use what you prefer or what’s available locally.
Optional additions and substitutions:
- Salt to taste (about 2 tsp total, adjust as desired)
- 2 tsp ground black pepper
- 1/4 small onion, finely chopped or shredded
- 2 garlic cloves, minced
- 1 tsp red pepper flakes for heat
- Fresh herbs (rosemary, thyme, parsley) — if using fresh, mince finely and add more than you would with dried herbs
Use a food thermometer to ensure ground chicken reaches a safe internal temperature. Ground meats should be cooked through because grinding can distribute surface bacteria throughout the meat. Clean grill grates before cooking for the best sear — some cooks wipe with a bit of bacon or chicken skin for seasoning, but use whatever method you prefer.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 277Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 121mgSodium 86mgCarbohydrates 0gFiber 0gSugar 0gProtein 26g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always exact, but it serves as a helpful estimate.
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