If you’ve ever made my chicken koftas and thought “I wish I could eat this on a bun”, this recipe is for you! These ground chicken burgers mimic the best parts of a chicken kofta: warm spices and herbs that add so much flavour to the chicken. A few smart additions to the chicken mixture take it from bland to moist, flavourful, and one of the best easy weeknight-friendly meals. The best part is that you can even shape and freeze them in advance.

A grilled chicken burger with lettuce, tomato, onion, and creamy sauce on a sesame bun sits on a wooden board. Another burger is blurred in the background.

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What Makes This Recipe Different

Mayonnaise + olive oil in the chicken mixture. That means both fats work into the meat and keep it moist plus add flavour. Even if you do overcook it, which I have done a few times.

My kofta-inspired spice and herb blend, because why invent something new when you have something that is delicious? So many readers love my chicken koftas, so this burger has similar warm spices and herbs. Also – please don’t be skeptical about the bit of ketchup inside the patty mix. It adds a touch of sweetness that perfectly balances the spices!

When I’m preparing these – I usually mix and shape them then freeze in between parchment paper. You can then grill or pan fry straight from frozen and add a few more minutes to the cook time. And while you’re at it – buy another lb of ground chicken and prepare these greek style baked chicken meatballs too!

How to Make Ground Chicken Burgers – Step By Step

Labeled ingredients for chicken burgers are arranged on a countertop, including ground chicken, lettuce, onion, breadcrumbs, parsley, egg, garlic, olive oil, spices, ketchup, mayonnaise, and a burger bun.

For the ground chicken, I’ve tried grinding chicken breast myself and using store bought, and the different is quite minimal. So for easy – because this recipe is meant to be quick – grab some storebought ground chicken.

A glass bowl containing ground meat, a raw egg, chopped onion, parsley, mayonnaise, ketchup, and various seasonings on a light countertop.
Place all the ground chicken ingredients in a bowl.
A clear glass bowl filled with a mixture of ground meat, chopped herbs, and onions sits on a light, textured surface.
Mix well with your hands until the mixture is homogenous and well combined.

TIP: Wet your hands slightly before shaping each chicken burger. The chicken mixture can be quite sticky. I also found that not using gloves is best (the gloves just get way too sticky!).

A gray baking sheet with four raw, round chicken patties mixed with herbs, placed evenly apart on a light-colored surface.
Shape the chicken mixture into 4 equal patties for 1/4 lb burgers.
Three cooked burger patties on a light blue platter, with a sliced red onion, lettuce, a whole tomato, and a sesame seed hamburger bun beside them on a light countertop.
Grill or pan fry – whatever is easist!

If you’re pan frying the burgers – make sure you fry for 5 to 7 minutes on each side. I use an instant read thermometer to make sure the inside is 165F before pulling them out of the pan. You can also throw them on a BBQ and grill for the same amount of time. Before grilling – place them in the fridge so they firm up and are easier to handle.

Make Ahead Tip: I often mix and shape these into patties, then place them on a parchment lined pan and flash freeze for an hour. Then I place them in between parchment paper squares and bag them up. I freeze them for up to 3 months, and grill straight from frozen, but add a few more minutes to the cook time.

A sliced chicken burger on a wooden coaster, showing layers of lettuce, tomato, chicken patty, chopped red onion, and sauce inside a sesame seed bun, secured with a wooden pick.

Serve with your favourite toppings, we usually do ketchup, mayo, lettuce, tomatoes and red onions. I serve them with some fries or a salad on the side.

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A grilled chicken burger with lettuce, tomato, onion, and creamy sauce on a sesame bun sits on a wooden board. Another burger is blurred in the background.
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Ground Chicken Burgers (Kofta Style)

Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Author: Amina Al-Saigh
These ground chicken burgers are juicy, moist and seasoned similarly to my middle eastern chicken koftas. A fun way to serve ground chicken that will be family approved and easy to make any night of the week!
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Ingredients
 

  • 454 g ground chicken
  • 2 tablespoons mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon ketchup
  • 2 garlic cloves, minced
  • 1/2 yellow onion, finely chopped
  • 1/4 cup parsley, chopped
  • 1/2 cup breadcrumbs, dry unseasoned
  • 1 egg
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons neutral oil, for frying

To serve:

  • 4 Buns
  • 1/2 head Romaine lettuce
  • 1 tomato, sliced, optional
  • 1/4 red onion, thinly sliced, optional

Instructions
 

  • In a medium sized bowl, combine the ground chicken, mayonnaise, olive oil, 1 tablespoon ketchup, garlic cloves, yellow onion, parsley, breadcrumbs, egg, onion powder, garlic powder, paprika, ground coriander, ground cumin, curry powder, salt, ground black pepper. Mix until well combined.
  • Divide the mixture into 4. Using wet hands, shape the mixture into burger shaped patties, around 3/4 inch thick depending on preference. Set aside and place on a tray.
  • In a medium to large sized skillet, heat the neutral oil over medium heat. Once hot, add the patties and fry for 5-7 minutes on each side until golden and cooked through. The internal temperature should reach 165F using a meat thermometer.
  • Serve on buns with the toppings and condiments of your choice (we love it with my easy white sauce).

Notes

  • For smaller portions or for kids, divide the mixture into 6 patties. Cook for 4-5 minutes each side.
  • Serve with buns and your favourite burger toppings, or enjoy as is!
  • Leftovers can be stored in the fridge in an air tight container for up to 5 days. Burgers can be frozen for up to 4 months.
Serving: 1serving, Calories: 585kcal, Carbohydrates: 51g, Protein: 30g, Fat: 29g, Saturated Fat: 6g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 141mg, Sodium: 1147mg, Potassium: 998mg, Fiber: 5g, Sugar: 9g, Vitamin A: 7516IU, Vitamin C: 16mg, Calcium: 96mg, Iron: 14mg
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