Homemade Chicken Burger Patties
Perfectly seasoned and incredibly juicy, these homemade chicken burger patties are going to make your weeknight meals easier!
Just like my homemade chicken deli meat, these can be prepped over the weekend and be used for meals throughout the weeks. With this fool-proof recipe, you'll have the most succulent and delicious burgers ever- it's a promise!
Over the last few weeks, I have been experimenting with recipes that simplify everyday cooking for me. I like to batch-make some Air Fryer shredded chicken and some homemade cheese tortellini, that proves to be SO useful for me all throughout the week.
And then of course, a couple of sauces that we almost always use on repeat- my cashew basil pesto and garlic habanero hot sauce. I still had a bit of chicken leftover, and I really wanted to whip up something that could work with both these sauces, and some burger patties seemed like a great idea.
Quick Look
- 🔪Prep time: 10 minutes.
- ⏲️Cook time: 15 minutes.
- 👪 Servings: 4.
- 📋Main ingredients: Chicken, egg, breadcrumbs, onion, oil and seasonings.
- ♨️Cooking method: Combine ingredients in a food processor 🡢 blend everything 🡢 shape into patties 🡢 fry immediately or store for later.
- ⭐Difficulty: Medium.
- 🥣Serving ideas: Serve with a dipping sauce like Carolina Gold BBQ sauce or some sweet pepper relish for some extra deliciousness.
Jump to:
What's So Great About the Recipe?
- From a Sunday BBQ to a casual weeknight dinner, these homemade chicken burgers are perfect for any occasion- just like my lemon pepper chicken legs.
- 10 minutes of prep time is all you need to make a batch of these patties- it's that easy.
- They're perfect for meal-prepping- just like my homemade spicy Italian sausage. Batch-make it over the weekend and use it for your meals throughout the week.
Recipe Ingredients
Chicken: I used boneless, skinless chicken thighs here. You can use chicken breasts, but I personally prefer chicken thighs. You can also use ground chicken if you have it at hand.
Egg: For the moisture and binding.
Onion: For a bit of texture and the savory flavor.
Seasonings: I kept it simple and just used the classics- cayenne, paprika, salt and pepper. You can try using some mixed herb seasoning too.
Mustard: For a bit of smoky, earthy flavor. Yellow mustard works best, but sometimes I end up using my Chinese hot mustard when I have it at hand.
Breadcrumbs: To hold the patties together and keep them from falling apart. I always use my classic homemade breadcrumbs, but you can also use Panko if you want to.
Oil: To fry the patties. Use any cooking oil of your choice.
See recipe card for quantities.
Substitutions & Variations
- Experiment with different seasonings and spices to try different versions of the patties. I love using my garlic parsley salt, citrus salt or jalapeno salt sometimes, and even my homemade lemon pepper seasoning.
- Swap the classic breadcrumbs for gluten-free breadcrumbs to make a gluten-free version of the recipe.
How to Make Homemade Chicken Burger Patties
Step 1: Combine chicken, egg, onion, mustard, seasonings and bread crumbs in a food processor.
Step 2: Blend for a couple of minutes until you get a uniform mixture.
Step 3: Grease your hands and shape the mixture into patties. Place on a baking sheet and freeze for 30 minutes.
Step 4: Pan fry over medium heat with a bit of oil until golden brown and crispy on both sides.
💭Top Tip
Avoid overprocessing the mixture, as it can make the patties tough. Mix only until the ingredients are well incorporated.
Tips & Tricks to Nail the Recipe
- Press down in the center of each patty. This will help them stay flat while cooking and they won't plump up in the middle.
- Resist the urge to press down on the patties while they are cooking. Doing this will cause their juices to leak, which may make them dry.
- To bulk up the burger patty mixture, you can also add some chopped bell peppers or zucchini. I use my Air Fryer dehydrated bell peppers sometimes when I have it at hand.
- For a kick of heat, you can add some red pepper flakes or homemade jalapeno flakes into the mix.
- Allow the chicken patties to rest for a few minutes after they've been cooked. This helps them retain their juices.
How to Use Homemade Chicken Burger Patties
Pair these chicken burger patties with some classic burger buns, lettuce, tomato slices and a nice slather or homemade BBQ sauce or homemade buffalo sauce to make it a quick and hearty meal.
I personally love pairing these with any of my favorite aioli's- black peppercorn aioli, Chimichurri aioli or Sriracha aioli. For a bit of texture, you can also pile on some crunchy pickled cucumbers, pickled onions or some sweet vinegar coleslaw. You can also skip the buns if you want to and use lettuce leaves instead to make low carb homemade chicken burgers.
Another great idea is to use any leftover mixture that you may have and shape them into small meatballs, which are perfect to serve as an appetizer for a cocktail party. Don't forget to pair them with a nice spicy tomato jam or some peach jalapeno jam too!
Troubleshooting and FAQs
You can store any leftover cooked chicken burger patties in the refrigerator for up to 3 days. Reheat them in a pan or microwave.
Freeze the chicken burger patties for up to 3 months in an freezer-safe bag or container. Thaw them overnight and cook them as you would!
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If you tried these homemade chicken burger patties or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Chicken Burger Patties
Ingredients
- 200 g chicken boneless and skinless
- ½ teaspoon cayenne
- ½ teaspoon paprika
- 1 onion
- 1 tablespoon yellow mustard
- 1 egg
- 2 tablespoon breadcrumbs
- Oil for frying
Instructions
- Combine chicken, egg, onion, mustard, seasonings and bread crumbs in a food processor.
- Blend for a couple of minutes until you get a uniform mixture.
- Grease your hands and shape the mixture into patties. Place on a baking sheet and freeze for 30 minutes.
- Pan fry over medium heat with a bit of oil until golden brown and crispy on both sides.
Notes
- Avoid overprocessing the mixture, as it can make the patties tough. Mix only until the ingredients are well incorporated.
- Resist the urge to press down on the patties while they are cooking. Doing this will cause their juices to leak, which may make them dry.
- Press down in the center of each patty. This will help them stay flat while cooking and they won't plump up in the middle.
- Allow the chicken patties to rest for a few minutes after they've been cooked. This helps them retain their juices.
