If you’ve ever loved my chicken koftas and wished you could eat that flavour on a bun, these ground chicken burgers are for you. They capture the warm spices and fresh herbs of kofta while staying juicy and easy to make. A few simple additions — mayonnaise, olive oil and a touch of ketchup — keep the patties moist and balanced, and they freeze well if you like to prep ahead.
What Makes This Recipe Different
I use a combination of mayonnaise and olive oil in the mixture so the fats are incorporated into the meat, which helps the burgers stay moist even if they’re slightly overcooked. The spice and herb blend is inspired by traditional kofta — familiar, warm and aromatic — and the small amount of ketchup adds a hint of sweetness that balances the spices perfectly.
These patties are very freezer-friendly: shape them, place parchment between layers and freeze. Grill or pan fry straight from frozen, adding a few extra minutes to the cooking time. If you like to batch cook, double the recipe and make meatballs or other dishes with the extra ground chicken.
How to Make Ground Chicken Burgers – Step by Step
For convenience, store-bought ground chicken works well here and saves time. If you prefer to grind your own, that’s fine, but you won’t miss much by using pre-packaged ground chicken.
Tip: Wet your hands slightly before shaping the patties to prevent sticking. I find bare hands work best — gloves can become messy and clingy.
To pan-fry: heat neutral oil over medium heat and cook the patties 5–7 minutes per side until golden and cooked through. The internal temperature should reach 165°F (74°C). If grilling, chill the patties briefly in the fridge so they hold their shape, then grill for a similar time. If cooking from frozen, add a few extra minutes per side.
Make Ahead Tip: Shape patties and flash-freeze on a parchment-lined tray for about an hour, then separate with parchment squares and store in a freezer bag for up to three months. Cook straight from frozen with a slightly longer cook time.
Serve the burgers on buns with your favourite toppings — lettuce, tomato, red onion, ketchup and mayo are classic choices. They pair well with fries or a simple salad for an easy weeknight meal.
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 dry unseasoned breadcrumbs
- 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 bowl, combine ground chicken, mayonnaise, olive oil, ketchup, minced garlic, chopped onion, parsley, breadcrumbs, egg and all spices (onion powder, garlic powder, paprika, ground coriander, ground cumin, curry powder, salt and pepper). Mix until evenly combined.
- Divide the mixture into four portions. With slightly wet hands, shape each portion into a burger patty about 3/4″ thick. Place on a tray and refrigerate briefly if you plan to grill.
- Heat neutral oil in a skillet over medium heat. Fry patties 5–7 minutes per side until golden and cooked through, or until an instant-read thermometer reads 165°F (74°C). For smaller patties (six total), cook about 4–5 minutes per side.
- Assemble burgers on buns with your preferred toppings and condiments.
Notes
- For kid-sized portions, divide into six patties and reduce cook time slightly.
- Leftovers keep in an airtight container in the fridge for up to five days. Freeze patties for up to four months.