Ground Chicken Burgers

straight on shot of a healthy ground chicken burger with fixing in the background on top of a cutting board

These juicy Ground Chicken Burgers are an easy homemade recipe for a busy weeknight. Made with almond flour and no bread crumbs and using simple seasoning, they’re gluten-free, and paleo and Whole30 compatible when eaten without a bun.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword #burger, #glutenfree, chicken

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 234kcal

Author Taryn Solie

Equipment

Ingredients

For the Patties:

1 lb ground chicken
¼ c almond flour
½ tsp kosher salt (Diamond Crystal brand)
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp paprika
⅛ tsp ground black pepper

For the Burgers:

1 tbsp oil avocado or other oil - for frying
Gluten Free Buns or Lettuce Leaves for Paleo or Whole30
Avocado
Tomato
Cheese Slices omit for Paleo and Whole30
Mayo
Mustard

Instructions

On The Stove

Take out a skillet (cast iron if you have it) and add in the 1 tbsp of oil. Put the heat to medium to warm it up.
Measure out and place all the ingredients for the hamburger patty in a large bowl. Wet your hands and combine them together thoroughly, making sure to not overwork the meat.
Divide the combined meat mixture into four even portions in the bowl. Take one portion and form it into a circular patty using your hands. The patty should be roughly one-quarter thick.
As you make each patty, place them in the skillet. You may need to take out a small plate to place the last patty on in case it doesn’t fit in the pan.
Cook the patties on the first side for about 4 minutes, then flip carefully with a spatula and cook another 3-4 minutes on the second side. Keep them in the pan until they are browning on the outside and reach an internal temperature of 165 degrees F.
Place each patty in a gluten free bun or lettuce leaves and top with whatever you like!

On The Grill

Follow the above steps 1 through 3 to make the patties.
Heat your grill to 350 degrees F and put some olive oil on the grill grate with a paper towel and tongs. Put the chicken burger patties on the grill and cook for 4 minutes with the lid closed.
Flip each burger patty and cook another 3-4 minutes with the lid closed, until they're at an internal temperature of 165 degrees F (as measured with a meat thermometer).
Remove from the grill and serve!

Video

Notes

Ground chicken thighs work best for this recipe as they have more fat and result in a juicier burger than lean ground chicken. If you want to cut the fat content you can mix them together using half ground chicken thighs and half ground chicken breast.
Make sure to wet your hands before working with the chicken mixture! It can be sticky and using water will help it keep from sticking to your hands. You can also use a little bit of oil if you find the water isn't doing the job.
If you'd like to add something extra to your patties, try incorporating a teaspoon or two of fresh chopped parsley, thyme, or some green onion!
The best way to tell when the chicken patties are done is by using a meat thermometer to check the internal temperature. We've had a Thermapen for years and love it (affiliate link).
To make this recipe ahead of time, make the mixture and form the patties. Pile them on a plate with plastic wrap, wax paper, or parchment paper in between each patty so they don't stick together. Wrap them all up with plastic wrap and put in the fridge. Take them out of the fridge 30 minutes before you're ready to cook them.

Nutrition