Chicken Burger Recipe – The Best Homemade Burger Seasoning!

I’ll show you how to make my famous chicken burger recipe with the best homemade burger seasoning! All you need is ground chicken and a few smoky spices and herbs. Serve these juicy chicken burgers smothered with spicy mayo and any of your favorite toppings.

If you love burgers, also try my salmon burgers, juicy sausage smash burgers, and vegetarian black bean burgers.

A hand holding up a homemade chicken burger by diethood.com.

I’m a big fan of a classic American cheeseburger, and even my amazing turkey burgers. But, I’d be doing the internet a disservice if I didn’t share my favorite chicken burger recipe! I call it my famous chicken burger because everyone always asks what the seasoning is. Since I’m not one to gatekeep, I promise, you are about to make the juiciest, most delicious chicken burger with homemade seasoning you’ll ever eat.

What To Expect From This Easy Chicken Burger Recipe

My favorite burger seasoning mix. You only need a handful of herbs and spices, but a good homemade seasoning is key. It’s the difference between so-so chicken burgers and WOW burgers!
The secret to SUPER flavorful, juicy burgers. Spoiler: It’s mayo. Mayonnaise brings so much flavor and moisture to the burger patties. Once you’ve tried it, you’ll never go back to making burgers without it.
Make-ahead friendly. These chicken burgers are one of my favorite entertaining recipes, and they’re great to prep ahead, too, since you’ll chill the meat in the fridge before you shape the patties.

Chicken burger ingredients with text labels overlaying each ingredient.

Ingredients You’ll Need

The homemade seasoning in these burgers is a simplified version of my chicken seasoning. It’s easy to make, and it packs the chicken patties full of flavor. I’ve covered the important ingredients below, and you’ll find the full, printable recipe in the recipe card after the post.

Ground Chicken – Avoid overly lean ground chicken, as it will dry out too quickly. For the juiciest chicken burgers, look for a combination of white and dark ground meat.
Breadcrumbs – These can be seasoned or unseasoned, Panko or regular breadcrumbs. If you have day-old bread in the pantry, you can dry it out in the oven at a low temperature, and then pulse it in the food processor to make homemade breadcrumbs. Another option is to pulse croutons a few times until they form a crumb.
Mayonnaise – After I mixed mayo into my burger meat for the first time, I haven’t made it any other way. Combined with the seasoning, a little mayo goes a long way to ultra-moist, flavorful chicken burgers. If you don’t have mayo, cream cheese will work, too!
Burger Buns – Toast the buns for an extra crispy texture. Toasting also keeps the bread from getting soggy.
Cheese – Good options are American cheese, Provolone, Gouda, or a mild cheddar. Slice the cheese thin since you’ll melt it over the burgers while they finish cooking.

Chicken burger seasoning ingredients with text labels overlaying each ingredient.

My Favorite Burger Seasoning

Aromatics – Garlic powder and onion powder. You can substitute one with the other if needed. You’ll also mix in salt and pepper.
Heat – Chili powder and sweet or smoked paprika. Swap chili powder with a blend of paprika, cumin, and cayenne pepper if needed, or taco seasoning (it can work in this recipe since there’s such a small amount).
Herbs – I like a combination of dried parsley and thyme.

A chicken burger next to French fries on a plate.

Tips for the Best Chicken Burgers

Mix the ground chicken by hand. This ensures that all the ingredients are well-mixed without overworking the meat mixture, which can make the burgers tough. Make sure to use clean hands or gloves, and scrub your hands well after handling the raw chicken.
Chill the burger meat. After mixing the patty ingredients, cover and chill the meat in the fridge for at least 15 minutes. This gives the flavors a chance to infuse into the chicken.
Get the pan good and hot. A hot pan is key to a good sear. Choose a good-quality oil that you can preheat in the skillet, and wait until the pan sizzles to add your patties. If the meat doesn’t sizzle right away, the pan isn’t hot enough just yet.
Don’t overcook. Use an instant-read meat thermometer to check that your chicken burger patties cook to an internal temperature of 165ºF. If they pass that, they’ll be overcooked and dry.

Optional Toppings

I like to assemble my chicken burgers with toppings that let the patties shine! These are some ideas:

Spread sriracha mayo over the buns. To make your own, mix sriracha chili sauce with mayonnaise to taste. Or, borrow the bang bang sauce from my bang bang chicken recipe.
Layer lettuce, sliced tomatoes, and red onion into your burgers.
Get gourmet and add bacon jam and avocado, like the toppings for my California burgers.
Add teriyaki sauce and red cabbage slaw for teriyaki chicken burgers.

Chicken burger patty topped with melted cheese, surrounded by lettuce, tomatoes, and a bowl of spicy mayo on a wooden cutting board.

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Combine the spices. Add salt, black pepper, parsley, smoked paprika, garlic powder, onion powder, and chili powder to a bowl. Stir to combine.
Mix and shape the patties. Add ground chicken, breadcrumbs, mayonnaise, and the prepared spice mixture into a bowl. Stir well with clean hands until all is combined. Cover the bowl with plastic foil and refrigerate for 15-20 minutes. This helps the spices to infuse the chicken better. Remove the mixture from the fridge and shape into four patties.
Cook the patties. Heat 2-3 tablespoons of the cooking oil in a skillet or a grill pan over medium-high heat. Cook the patties until golden brown on the bottom, about 4 to 5 minutes.
Melt the cheese. Flip, and add the cheese slices on top of the chicken patties. Cover the patties with a lid; this will allow the cheese to melt better while the bottom side of the patties is cooking. Cook them for about 4-5 minutes, or until done.
Assemble the burgers. Spread the Sriracha mayonnaise over the bottom half of the burger buns. Add the cooked chicken patties. Top the patties with tomato slices, lettuce, and onions. Close the burger with the second half of the bun and serve.

Toast the buns. For a crispy texture and flavor boost, toast your burger buns.
Shaping the chicken patties. You can shape the patties with your hands, or you can use a burger press for even patties.
Use white and dark meat. Patties will be juicier if you use a combo of white and dark ground chicken meat. Avoid overly lean mix, as it will dry out too fast.
Add-ins. For extra flavor depth, add 1 teaspoon of mustard powder to the spice mix.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

How to Make Juicy Ground Chicken Burgers

These perfectly seasoned ground chicken burgers come together in just a few steps and in 30 minutes. You’ll never buy frozen burger patties again!

Burger spices and herbs combined in a scalloped bowl.

Prepare the Homemade Seasoning

First, you’ll mix the salt, pepper, paprika, garlic powder, onion powder, chili powder, and dried herbs. Sometimes, for even more depth of flavor, I’ll add up to 1 teaspoon of mustard powder to the mix.

Mix and Shape the Burger Patties

Chicken burger patty ingredients combined in a mixing bowl. — Combine the ingredients.

Chicken patties on a parchment-lined baking sheet. — Combine the ingredients.

Combine the ingredients. Add the ground chicken to a bowl with the breadcrumbs, mayo, and burger seasoning. Combine the ingredients with clean hands (this is the best way to avoid overmixing).
Refrigerate. Afterward, cover the bowl and refrigerate the burger meat for 15-20 minutes.
Shape into patties. When ready, take the burger meat out of the fridge and shape it into four even-sized patties. You can shape your chicken burger patties by hand or use a burger press.

Four chicken burger patties in a cast iron skillet. — Cook the patties.

A skillet with four burger patties topped with cheese. — Cook the patties.

Cook the patties. Now, heat a little oil in a skillet or grill pan. Cook the chicken burgers over medium-high heat until they’re seared on both sides and cooked through in the middle. Mine usually need about 4-5 minutes per side.
Melt the cheese. After you’ve flipped the burgers, add a cheese slice to each patty. Cover the pan and allow the cheese to melt while the bottom side of the burgers cooks.
Assemble the burgers. If you’d like, toast the buns first. Spread each bottom bun with sriracha mayo, then add your chicken patty, followed by tomato slices, lettuce, onions, and any toppings you’d like. Place the second bun on top, and enjoy!

Can I Grill My Chicken Burgers Instead?

Yes! To grill your homemade chicken burgers on the outdoor grill, grease the grill grates and cook the burgers over high heat (425ºF-450ºF) for about 5 minutes per side, or until the internal temperature reaches 165ºF.

Grilling Tip: To help the burgers keep their shape on the grill, gently indent the center of each patty with your finger beforehand. It helps to prevent the patties from shrinking or swelling.

A chicken burger next to crinkle-cut French fries on a plate.

Make-Ahead, Storage, and Freezing

Make the patties ahead. You can either prepare the burger meat and chill it as directed, or shape the patties a day in advance and leave them covered in the fridge until it’s time to cook. This is a great way to get ahead on BBQ prep!
Refrigerate leftovers. Store any cooked chicken burgers (ideally just the patties, minus the buns and toppings) in an airtight container in the fridge for 3-4 days.
Reheat. Warm leftover chicken patties in a skillet or the microwave. You can also use the air fryer if you have one.
Freeze. You can freeze the cooked burger patties for up to 2 months. Thaw them in the fridge overnight before reheating.

More Ground Chicken Recipes

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