I’m so excited to share these easy stovetop chicken burgers. First, let’s talk flavor. H took a bite and said they tasted like Chick-fil-A. That’s like, the nicest compliment you can give, right? I don’t know if I’d say they are reminiscent of Chick-Fil-A, but they are a delicious protein-packed option to throw on a bun with some mayo, lettuce, and tomato, or on some greens with a drizzle of ranch.
Next point to hammer home- easy. One bowl with all ingredients kind of easy. Ok, maybe two if you count coating the burger with extra bread crumbs, but it’s worth it. They cook up in 10-12 minutes and offer a delicious switch up from a regular beef burger for a satisfying weeknight meal.
The set up is simple: measure out your ingredients, grate the onion (an old fashion box grater will have it done in less than a minute), mix, coat, and panfry on the stove.
Make them on a Sunday for a quick lunch protein to heat up during the week. Make them on a weeknight because they’re quick and have a hearty meal waiting after practice. Make a batch a freeze them for the future. Make them half-dollar size and serve them as nuggets. These stovetop easy chicken burgers are versatile! I hope you enjoy them.
In the mood for burgers? You may also want to check out: burgers in a bowl and the best ever Greek-inspired burgers!
Easy Stovetop Chicken Burgers
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 burgers 1x
Description
These delicious and easy stovetop chicken burgers have a crispy outside and cook up in 12 minutes, offering a delicious switch up from a regular beef burger for a satisfying, protein-packed, weeknight meal.
Ingredients
1 lb ground chicken
2/3 Italian bread crumbs, divided
1/4 c grated sweet onion (about half an onion)
1 egg
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 Tbsp mayonnaise
1/2 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
For serving: buns, lettuce, tomato, red onion
Instructions
In a large mixing bowl combine the ground chicken, 1/3 c (half of the) Italian bread crumbs, grated onion, egg, Worcestershire sauce, Dijon mustard, mayo, salt, and pepper. Mix until well combined, but don’t over mix.
Using your hands, shape the mixture into four equal patties.
In a large skillet over medium heat, heat the olive oil.
In a separate bowl, put the remaining 1/3 c of Italian bread crumbs. Gently coat each side, including edges, of each chicken patty in the bread crumbs.
Carefully place the coated chicken patties into the hot oil. Pan fry for 5-6 minutes per side until golden brown and cooked through (165 degrees). Remove from pan and let drain on a paper towel.
Serve on a toasted bun with mayo, lettuce, tomato, and red onion or on a bed of greens with ranch. Or anyway that sounds good to you. Enjoy!
Kelly says
I tried this recipe recently for meal prep lunches, and it was really good! I cooked them in the air fryer rather than stovetop, and they turned out great that way. (They reheated successfully in the air fryer, too!)
Carolyn Joyce says
Any suggestions on what to use instead of egg (egg allergy)?
Brittany Dixon says
You’d need another binder, so you could try a flax egg or sometimes they will stick together well just using the breadcrumbs and Parmesan cheese. However I have only made the recipe with the egg so I can’t say either one would work in this case, but if you try it, please let me know. Thanks!