I know for a fact that fewer calories doesn’t mean less flavor. My ground chicken burgers are a great example. This recipe shows how to turn classic American burgers into a lighter, familiar sandwich that’s still full of big, satisfying taste. The patties combine ground chicken with a simple binder of egg and breadcrumbs, and I fold tangy barbecue sauce into the mix so the burgers stay moist and flavorful. These BBQ chicken burgers are lean, juicy, and easy to dress up with any toppings you love.
I live on a lake and have guests all summer, so burgers are a frequent choice when we host friends and family. I have a classic hamburger patty recipe that everyone enjoys, but I like to keep things interesting with new burger ideas. This BBQ ground chicken burger is a crowd-pleaser: simple to make, approachable for picky eaters, and flavorful enough that no one misses a traditional beef burger. The mixing bowl requires only ground chicken, panko breadcrumbs, an egg, a few seasonings, and a healthy splash of barbecue sauce folded directly into the meat.
Sommer’s Recipe Highlights
Not your average burgers – These chicken burgers are a simple twist on the classic sandwich. They’re less complex than some international variations yet still offer a comforting, down-home flavor that appeals to kids and adults alike.
Plenty of flavor and moisture – Ground chicken is lean, but mixing barbecue sauce into the patty and using panko breadcrumbs helps retain moisture and intensify flavor. The breadcrumb binds juices so the patties stay tender and don’t fall apart while cooking.
Quick and easy – Prep takes about 10 minutes: mix the ground chicken with the binders and seasonings, form into patties, then sear in a large skillet or on a griddle. No grill required and total cook time is short—about 10 minutes on the stovetop.
Key Ingredients and Tips
- Ground chicken – You can use all white meat or a mix of white and dark meat. All white is leaner but can be drier; a combination gives a juicier result.
- Panko breadcrumbs – Panko is light and helps keep the patties tender. If you use traditional fine breadcrumbs, use slightly less to avoid dense patties.
- Egg – Bring the egg closer to room temperature before mixing for more even cooking and easier incorporation.
- BBQ sauce – Any style works. Choose a sweeter sauce for kids or a bolder mesquite, bourbon, or spicy sauce for adults.
- Seasonings – Keep it simple so the BBQ flavor shines: onion powder, salt, and black pepper are enough.
- Oil for cooking – Use a light neutral oil with a high smoke point, such as avocado, canola, or a drizzle of olive oil on a hot skillet.
- Buns and toppings – Brioche, potato, or classic white buns all work. Top with lettuce, tomato, onion, pickles, cheese, or your favorite condiments.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable recipe below the post.
Mix – In a large bowl combine the ground chicken, panko breadcrumbs, egg, barbecue sauce, onion powder, salt, and pepper. Use slightly damp hands to mix until the mixture is smooth and even. The barbecue sauce should be incorporated so each patty has moisture and flavor throughout.
Portion – Press the mixture into an even layer in the bowl and divide into four equal portions. Scoop each portion and shape gently.
Shape – Wet your hands if needed and form patties about 1 inch thick. Make them slightly larger than the buns because they will shrink a bit while cooking. Place shaped patties on a clean plate while you heat the pan.
Cook – Heat a cast iron skillet, griddle, or heavy-bottomed skillet over medium-high. Add a drizzle of oil, let it get hot, then gently place the patties in the pan. Cook without pressing for 4–5 minutes per side, checking after a few minutes to ensure they’re browning without burning. Reduce heat slightly if the exterior darkens too quickly. Cook until the interior reaches 165°F (74°C) and there’s no pink in the center. Add cheese near the end of cooking if desired to let it melt slightly, then transfer patties to a clean plate to rest briefly.
Expert Tips
Do not press the patties while they cook. Pressing squeezes out juices and dries lean meats like chicken and turkey. Flip only when the underside is well seared and then let the other side cook undisturbed. Use an instant-read thermometer to confirm an internal temperature of 165°F (74°C) for safety and best texture.
Serving Suggestions
Top these chicken burgers with your favorite hamburger-style toppings: crisp lettuce, tomato slices, raw or caramelized onion, and pickles work well. Traditional condiments like ketchup, mustard, and mayo are always good, but since the patties are BBQ-flavored you might add an extra smear of barbecue sauce on the bun. They also pair nicely with fries—deep-fried, baked, or sweet potato fries—or oven-baked potato wedges for a balanced meal.
For a twist, use these patties in sandwiches with fried onions for a spicy cowboy-style burger or add Italian-inspired toppings to turn them into pizza-style burgers. The lean profile of ground chicken makes them versatile and a lighter option for indulgent sides.
- Deep-fried or baked French fries
- Shoestring fries
- Air fryer sweet potato fries
- Oven-baked potato wedges
Storage Notes
Store cooked patties in an airtight container in the refrigerator for best quality and use within 1–2 days. They can technically keep 2–3 days, but ground chicken patties dry out faster than beef. For longer storage, freeze individually wrapped patties in a freezer-safe bag for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently in a skillet over medium heat for a few minutes, or microwave individually wrapped in a lightly damp paper towel in short 15–20 second bursts at reduced power to avoid drying them out.
Frequently Asked Questions
These patties are delicate before they cook and can fall apart on a grill. They’re best cooked on a griddle or in a heavy skillet for even searing and easier flipping.
Yes. Use gluten-free breadcrumbs and serve on gluten-free buns to make a gluten-free chicken burger.
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Video
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup barbecue sauce
- 1 large egg
- 1/2 teaspoon onion powder
- Salt and pepper
- 4 hamburger buns
Optional Burger Toppings
- Lettuce, tomato, onion slices, pickles, condiments
Instructions
- Set out a large bowl. Combine the ground chicken, breadcrumbs, barbecue sauce, egg, onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix by hand until the patty mixture is very smooth. Then divide into four equal portions.
- Shape each portion into a chicken patty about the width of the hamburger buns.
- Set a large skillet or griddle over medium heat. Once hot, drizzle olive oil in and gently place the chicken patties on the hot surface. Cook for 4–5 minutes per side. Check the patty after about 3 minutes by gently lifting one corner with a spatula. If they start looking too dark, reduce the heat slightly and continue cooking.
- Place the finished chicken patties on hamburger buns and top with your favorite burger toppings.
Notes
Freeze individually wrapped patties in a freezer bag for 2–3 months. Thaw overnight in the fridge before reheating; note they can become denser after freezing and reheating.
Reheat gently in a skillet over medium heat for a few minutes, or microwave wrapped in a lightly damp paper towel in short bursts at reduced power to avoid over-drying.
Nutrition
Calories: 390 kcal,
Carbohydrates: 35 g,
Protein: 27 g,
Fat: 16 g