The Best And Easiest Home Made Chicken Burger Made in 30 Minutes

Home Made Chicken Burger Made in 30 Minutes

Best Home Made Chicken Burger Best Home Made Chicken Burger1

Best Home Made Chicken Burger2Who said the best Home Made Chicken Burger had to be a Gourmet Deal?

This is the simplest chicken burger ever. And it’s so easy that it can be made any time! We incorporate the Dijon Mustard and the lime/lemon juice into the patty itself to keep it ultra moist. Give it a go! Nothing ‘fancy shmancy’ about it. You’ll see how easy it is and with these results you’ll be calling it the best burger too. Scroll down for Video.

Home Made Chicken Burger Made in 30 Minutes  

  • (for 4 medium burgers) Double as necessary
  • 250 gms/a little over 1/2 lb minced chicken – rinsed and drained
  • 1 slice of bread made into crumbs
  • ½ tsp garlic salt
  • ½ tsp onion powder
  • 1 pinch of salt
  • ½ tsp black pepper
  • 1-2 Tbsp chopped scallions/spring onion – greens
  • ½ tsp Dijon Mustard – Must be Dijon!
  • ½ tsp lime/lemon juice
  • 4 Tbsp oil
  • 4 Burger Buns (Here is a recipe for Homemade Burger Bun)
  • 1 large Tomato
  • 8 leaves of Lettuce, the same size as the buns
  • Pickles- optional
  • Hellmans Mayonnaise and Heinz Ketchup
  • Add the drained mince to a bowl.
  • Home made chicken burger -mince
  • Add the bread crumbs and mix gently with hands.
  • Home made chicken burger breadcrumbs
  • Add the powders and salt next and combine.
  • Home made chicken burger -spice
  • Add freshly chopped scallions and combine again.
  • Home made chicken burger - herbs
  • Add the lemon juice and Dijon Mustard and combine once more.
  • Home made chicken burger -lemonjuiceHome made chicken burger - dijon
  • ( Mix very gently with your hands till well mixed)
  • Divide into 4 equal sized balls and then place on waxed paper to flatten into patties.
  • Home made chicken burger -patties
  • When making the patties ensure that the centre is indented a bit more than the outer rim.
  • This helps the patties to keep their size while grilling.
  • Place in freezer 10 minutes or till set. The patties must be stiff when we take them out and place them on the grill.
  • Heat the Indoor/ Outdoor grill or Grill Pan. Add oil to coat. Just enough to coat the entire surface of the grill pan.
  • Place the Patties (2 at a time if necessary) on the pan as it is heating up (Not too hot)
  • Do not disturb the patties once laid on the pan.
  • Home made chicken burger -one side
  • Keep watch, tilting the pan a couple of times so that the oil runs under the patties evenly.
  • You will start to see the burgers turning white from the bottom and slowly being cooked upwards.
  • Home made chicken burger - half way
  • Once they are white half way up, Flip them over with a non-stick spatula.(They should flip easily)
  • Home made chicken burger - grill
  • They will have nice grill marks.
  • Home made chicken burger -grill marks
  • Again, do not disturb the patties once flipped. Wait for the bottom half to get cook upwards like before.
  • Home made chicken burger -grilling
  • They will not take as much time on the second side as the first, but when they have turned golden around the brim, you will need to press gently with you spatula on the center of the patties (to grill the indented portion of our patties). Oil will splutter during this process, you might like to use an oil guard.
  • The second side may not develop the distinct grill marks like the first side. That is ok.
  • Home made chicken burger -otherside
  • Remove your patties to a plate. (DO NOT OVER GRILL THEM or they will loose all moisture and be very dry)
  • With a serrated knife, slice the burger buns in half and grill on the same pan (wiped clean) as your patties till golden.
  • Home made chicken burger -grill buns
  • Home made chicken burger - grill buns
  • Mix Mayonnaise and ketchup in equal portions more or less and apply to both top and bottom bun.
  • Home made chicken burger -sauce
  • Home made chicken burger buns
  • Lay  each patty on the Bottom bun, followed by pickle, lettuce and tomato.  (Onion is optional- not really required for a chicken burger). Press down gently with Top bun.
  • Serve while the patties are still hot.
  • Best Home Made Chicken Burger2

Home Made Chicken Burger Made in 30 Minutes  

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  • The gentle mixing of the mince into a patty is key to having a nice moist patty.
  • No Over Mixing with hard kneading movements.
  • When pressing the patties into shape on waxed paper, avoid pressing them too thinly: they will be hard to flip over. Distribute the mince evenly with just a little indentation on the centre.
  • If your burger has to be reheated, remove the top bun with the veggies. flip over and set aside.
  • Heat the bottom bun along with the patty in the microwave for 10 seconds  and cover with the top bun again.
  • Do not reheat the veggies.
  • Although chicken burgers don’t need onion you can use sliced yellow onion too if you like.
  • Picky eaters: Substitue the veggies for cheese slice and broil over the patty till melted and serve. See video.
  • Home made chicken burger buns With cheese
  • If you need to freeze the patties, do so in a single layer on a tray. once frozen, pack together with a piece of parchment paper in between each patty.
  • Home made chicken how to freeze Home made chicken how to freeze 2


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About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

11 thoughts on “The Best And Easiest Home Made Chicken Burger Made in 30 Minutes

  1. I used to make it. While mixing the ground chicken if you are adding the carrot, potato, little bit onion and celery crushed in the food processor (all of them), saut it for 5 min in little bit oil and cool before mixing. It would be even more better.

    • Sounds like a great way to sneak in those vegetables! Thanks! We do something similar with our ‘chicken nuggets’ & ‘meat balls’. This however is a basic burger that remains so moist due to the incorporation of the dijon and lemon juice which are essential. The onion powder may be substituted with minced onion and the garlic salt, with minced garlic and salt. However whenever available we prefer the dried ingredients for this particular recipe.

    • Hi
      For shaping the patties, I find that / wax/ parchment/ butter paper / greaseproof paper / baking paper (which ever you name you call it) works best. It’s perfect for spreading the patties into the perfect thickness and uniform shape and then transferring to the freezer to chill. Cling film / wrap can be a little tricky to work with. You could try wrapping the cling film around thick paper and then using it likewise. I wouldn’t use foil paper, it can cause crumpled effects in the patty and also it can tear and stick to the patty if used in freezing. If you can’t find parchment paper, the best option would be cling wrap wrapped around firm thick paper or thin cardboard. Used alone, it owl not keep the patty straight when transferred to the freezer and you may end up with bent patties. I hope this helps in some way. Thanks for stopping by.

  2. I love this recipe. I double and triple up to make a bigger batch to feed the hungry family, but it’s quick and simple to prepare and allows for some shortcuts (no time in fridge) and very forgiving, but still delicious every time!! Thank you xxxx

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