Ground Chicken Burgers: Flavorful, Simple, & Paleo

Listen, stop what you’re doing and make these chicken burgers.

Did that sound abrupt? I prefer you not to answer that.

I mean we are talking about moist ground chicken burgers.

Now, show of hands, who likes the word “moist?”

Neither do I. UNLESS it comes before the words “ground chicken burgers.”

You know what I am talking about. Ground chicken burgers or turkey burgers tend to by synonymous with dry. That’s not cool. In fact, that is uncool.

Last week I posted about paleo sweet potato fries. Oh yes I did. But how can we be eating just fries for dinner? Don’t answer that.

Let’s move on.

It is a good idea to have something else to eat with these fries. Say a burger? Say a MOIST chicken burger? Yes.

Dang. Y’all are so supportive, at least in my mind. I love it.

I have made my share of chicken and turkey burgers. And every recipe I have tried has been on the dry side. That’s a problem. When you are eating paleo and you cannot have a bun or gooey cheese or even super syrupy BBQ sauce (or really most store bought sauces), a dry chicken burger cannot be masked. It’s enough to make you mad. Like. Really. Mad.

So for me, I knew I needed to inject flavor into the chicken burger.

And that’s what I did. I did a lot of research on the web and found bits and pieces of ideas for several recipes. And I combined everything I liked, along with some of my own ideas, into ONE recipe. Yes I did. It should have been a train wreck. But it wasn’t. It was magical.

It. Was. MOIST.

Let’s do this.

Flavorful Ground Chicken Burgers

Take 1 pound of ground chicken or turkey and put it in a medium sized bowl. Add 2 tablespoons chopped fresh dill, 3 chives chopped, 1 teaspoon dried Italian herbs, 1 teaspoon garlic powder (or 2 cloves of fresh minced garlic), juice of one lemon, 1/2 tsp paprika (or chili powder, if you’re looking for some spice), and 1/8 teaspoon salt. It will look like a party in that bowl:

recipe for ground chicken burgers

Mix it all together with your hands.

You are going to find that it is very juicy. And you will think, “How are these going to stay together?” You might even take a minute to curse me and think about tweeting me in your rage and frustration. But just hold on. Well actually, you can always tweet us. We are at @OurSavoryLife. Oh yes I did. Shout out!

Anyway, mold your patties. You should get four patties. Go ahead and set them on wax paper as you mold them to let some of the juices stay contained. If you set them on a paper towel the paper towel will STEAL all the juices from your burger. We cannot let this happen. Protect your patties. I repeat, protect. your. patties.

patties for ground chicken burgers

Heat a fry pan on medium heat and add some coconut oil (or other oil of choice) to your pan. Once your pan is well heated, add as many patties as you can without crowding your pan. Fry them for 6 minutes and then flip them. Fry them on the other side for 4-5 minutes.

pan frying ground chicken burgers

And you’re done.

finished product: ground chicken burgers

Add some deliciousness. I am talking about tomatoes, avocado, red onion, homemade salsa, homemade paleo mayonnaise. If you are not doing paleo add to your hearts delight. If you are paleo, you know exactly what you can and cannot add. You know what I’m talking about.

Serve with your paleo sweet potato fries. And smile. ‘Cause we are all about smiling over here at Our Savory Life.

juicy, paleo ground chicken burgers

4.8 from 5 reviews
Ground Chicken Burgers: Flavorful, Simple, & Paleo
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lbs ground chicken or ground turkey
  • 1 TBS fresh, chopped dill
  • 3 chives, chopped
  • Juice of one lemon
  • 2 garlic cloves, minced (or 1 tsp garlic powder)
  • 1 tsp dried Italian herbs
  • ½ tsp paprika or chili powder
  • ⅛ tsp salt
  • 1 TBS coconut oil
Instructions
  1. Place the ground meat in a bowl and add all the ingredients.
  2. Combine with your hands.
  3. Mold the mixture into 4 patties and set them on wax paper.
  4. Heat a fry pan and add your oil. Place as many patties in the pan as can fit.
  5. Cook on one side for 6 minutes and cook on the second side for 4-5 minutes.
  6. Serve with veggies and sweet potato fries!

 

  • Charissa - Wow! Great recipes, Bri! I already made two you posted. Thanks for sharing.

    Also, the knife sharpening post is helpful- mine just went dull and I didn’t know how to tackle that.ReplyCancel

    • belleandbeau - Thank you so much, Charissa! Grateful for your kind words and for you. Such a treasure!ReplyCancel

  • AJ Burch - Well hello! I was introduced to this lovely website by Mr. McKoy (AKA my boss :-) ) and I think this recipe is awesome! I do, however, have a suggestion for you: in my past life I made some ground chicken burgers. What I did was put some chicken breast, olive oil, and ZUCCHINI (yes, zucchini…sooooo delicious ’round these parts) and some seasonings in a food processor. Churned it up real nice like and kind of sauteed it in some coconut oil. It was definitely the opposite of dry ;-). Anyway, I’m so excited to check out the rest of these salivatory recipes.

    ReplyCancel

    • Bri McKoy - Hey AJ! So fun to see you around these parts :) I love your suggestion! I am going to give that a little go next time. Thanks much!ReplyCancel

  • Danielle - These were delicious and super quick to make. Love that they didn’t have any breadcrumbs. I didn’t have some of the ingredients on hand so I substituted a little under a Tbs of ACV for the lemon and a couple dashes of onion powder for the chives. I also used garlic salt instead of the fresh garlic and salt (I used about 1 tsp – the patties definitely needed more salt than 1/4 of a tsp, IMO). Super yummy and so quick! The dill flavor was really pronounced though. I may use 1/2 Tbs next time. Thanks for the recipe!

    ReplyCancel

  • Heather Scharfenberg - Any suggestions on grilling these chicken burgers on a grill?ReplyCancel

    • Bri McKoy - Hi Heather~ I have not tried to grill them. They are pretty wet when you form the patties (due to the lemon juice). If you try it, please let me know!ReplyCancel

    • Bri McKoy - Hi Heather! One of the followers of this blog did try grilling it. He gave me the results through twitter. (Thanks to @culebra16 for testing this out!) He said he grilled the burgers for three minutes on each side over hot coals that were about 375 degrees. Then 1-2 minutes on each side to finish them off. Hope that helps!ReplyCancel

  • Angie - Getting all my camping food ready and this is a great alternative. :)

    ReplyCancel

  • Linda - going to try these tonite & add a little shredded zucchini I’ll let you know later thnx for postReplyCancel

  • K&J Muniz - Hello,
    We found your recipe with a google search and made these burgers the same night. SO delicious all by themselves, but we did have them on spelt bread. :) We used dried herbs and squeezed orange juice as that is what we had on hand. We will definitely be making these again! These burgers were much better than our typical turkey burger. We look forward to trying more recipes from your site. Thank you for sharing!

    ReplyCancel

    • Bri McKoy - Good to hear that they are as delicious with orange juice and dried herbs! Thanks for letting us know!ReplyCancel

  • Betsy - I made these burgers tonight because I wanted a chicken burger without bread crumbs and eggs. I was so pleased with the results, they were delicious! I also added about 4 minced sun dried tomatoes. Your recipe for sweet potato fries was also a big hit with my husband and went well with the burgers. Thank you for these great recipes. I will be trying many of your other recipes too.

    ReplyCancel

  • Avigail Posner - Great chicken burgers, very easy to make and delicious. Thx so muchReplyCancel

  • Clive Dorey - I would suggest that chicken legs provide the tastiest meat for these patties, which sound delicious — I’m making some this afternoon , here in wet and cold England ! Thanks.ReplyCancel

  • Shawn - I was looking for a chicken burger recipe that’s high in protein and low if no carbs at all.ReplyCancel

  • Emoness Taconess - add jalepenos and sriracha sauce for spicy burgers, trust me
    ReplyCancel

  • Lauren Elizabeth Preer - yum! making these tonight!
    ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*

Did you love it?:  

back to topshare it on Facebookpin it on pinterestcontact
P o p u l a r
F a c e b o o k
P i n t e r e s t