Why You’ll Love This these Juicy Homemade Ground Chicken Burgers
These chicken burgers pack so much flavor from the mushrooms and herbs, you’ll wonder why you ever bothered with those dry, boring store-bought patties.
The secret is mixing everything in the food processor first – it creates this amazing paste that binds with the ground chicken, keeping every bite incredibly moist and juicy.
Plus, baking them instead of frying means you get all that delicious taste without the greasy mess, and honestly, who’s time to stand over a hot skillet flipping burgers when you could just pop them in the oven and walk away?
Ingredients List
You’ll need just a handful of simple ingredients to whip up these amazing homemade chicken burgers.
- 250 g ground chicken
- 100 g mushrooms, chopped
- 1 stalk celery, chopped
- 1 onion, diced
- 1 large parsley sprig
- 1 egg white, lightly beaten
- 2 teaspoons soy sauce, salt reduced
- 1/2 cup breadcrumbs
- 3 whole wheat English muffins
- 3 lettuce leaves
- 1 tomato
Healthy Ingredient Notes:
- Ground chicken is naturally lean, giving you plenty of protein without all the saturated fat you’d get from beef
- The mushrooms, celery, and onion bulk up these patties with fiber and vitamins while keeping calories low
- Using just egg white instead of the whole egg cuts down on cholesterol
- Salt-reduced soy sauce helps keep your sodium intake in check, because to be frank, most of us get way too much salt already
- Whole wheat English muffins add extra fiber compared to regular white buns
Step by Step Directions
Making these juicy chicken burgers is straightforward and takes just a few simple steps from prep to plate.
- Prep the vegetables: Process mushrooms, celery, onion, and parsley in a food processor until smooth.
- Combine ingredients: Place ground chicken in a large bowl and mix in the processed vegetables, egg white, and soy sauce.
- Form the patties: Add enough breadcrumbs to create a soft but manageable texture, then divide mixture into 6 portions and shape into balls.
- Shape and bake: Line a baking tray with parchment paper, place the balls on the tray, press them down to flatten into patties, and bake in a preheated oven.
- Assemble and serve: Place each cooked patty on half of a toasted English muffin and top with a lettuce leaf and 2 slices of tomato.
For the freshest results, consider using a premium meat grinder to grind your own chicken at home rather than purchasing pre-ground meat from the store.
Substitutions and Variations
• Make them mini: Turn this mixture into sliders by making smaller patties and using dinner rolls.
Perfect for parties, or when you want to pretend you’re eating less by having smaller portions – we’ve all been there.
Additional Things to Serve With This Dish
These chicken burgers play well with so many sides, you’ll have trouble picking just one.
- Classic fries or sweet potato fries – Because what’s a burger without something crispy to steal from your plate? Regular fries are always a crowd-pleaser, but sweet potato fries add that touch of “look how healthy I’m being” while still being delicious.
- Coleslaw or simple green salad – The crunch factor is real here, plus it helps balance out all that savory goodness. Coleslaw especially works magic with chicken, and you can make it as creamy or tangy as your heart desires.
- Roasted vegetables – Zucchini, bell peppers, or asparagus all work beautifully. Toss them with olive oil and seasonings, then let the oven do the work while your burgers bake.
- Corn on the cob – Nothing says comfort food quite like buttery corn, and it pairs surprisingly well with these herb-packed patties.
- Baked beans or three-bean salad – For when you want that cookout atmosphere without firing up the grill. Both options add protein and fiber, making your meal more filling and nutritious.
- Pickles and chips – Sometimes simple is best. A handful of kettle chips and some dill pickles on the side never hurt anyone, and they add that satisfying crunch and tang.
Cooking Tips & Tricks (Chef’s Notes)
Let me share some game-changing tips that’ll turn you from burger-flipper to burger-whisperer in no time.
- Don’t overmix the meat mixture – Ground chicken is delicate, and if you knead it like bread dough, you’ll end up with hockey pucks instead of juicy patties. Mix just until everything comes together, then stop.
- Wet your hands before shaping – This little trick prevents the mixture from sticking to your fingers like culinary superglue. Keep a small bowl of water nearby and dip those hands frequently.
- Make a shallow indent in each patty – Press your thumb gently into the center of each shaped burger before baking. This prevents the dreaded dome effect where your burger puffs up like a little meat balloon.
- Check internal temperature, not the clock – Ground chicken needs to hit 165°F to be safe, but ovens vary like people’s opinions on pineapple pizza. Use a meat thermometer and trust the numbers, not your timer.
- Let them rest after baking – I know, I know, patience isn’t exactly a virtue when you’re hungry, but giving these beauties a 3-minute rest helps the juices redistribute instead of running all over your plate.
- Toast those muffins – A soggy bun is the enemy of a good burger encounter. Give those English muffin halves a quick toast for structure and flavor.
- Prep ingredients ahead – Chop your vegetables while the food processor does its thing with the other ingredients. Multitasking makes this whole process much smoother.
Nutritional Facts
Each chicken burger delivers impressive nutritional value while keeping calories in check.
- Calories per serving: Approximately 280-320 calories (including English muffin and toppings)
- Protein content: 25-28 grams of lean protein per burger – excellent for muscle maintenance and satiety
- Fat content: 8-12 grams total fat, with minimal saturated fat compared to beef burgers
- Carbohydrates: 28-32 grams, primarily from the whole wheat English muffin providing complex carbs
- Fiber boost: 4-5 grams of dietary fiber from whole wheat muffin, vegetables, and breadcrumbs
- Sodium levels: Moderate at 450-550mg per serving (varies based on breadcrumb and muffin sodium content)
- Vitamin benefits: Rich in B-vitamins (especially niacin and B6) from chicken, plus vitamin C from tomatoes
- Mineral content: Good source of phosphorus, selenium, and potassium
- Cholesterol: Approximately 65-75mg per serving – considerably lower than beef alternatives
- Added sugars: Virtually none, making it diabetes-friendly when portion-controlled
- Mushroom bonus: Provides selenium, potassium, and B-vitamins with minimal calories
- Celery advantage: Adds vitamin K, folate, and antioxidants while contributing negligible calories
Fun “Did You Know?”
Ground chicken wasn’t always the popular protein choice it’s today – it only became widely available in grocery stores during the 1990s when health-conscious consumers started demanding leaner alternatives to beef and pork.
I find it fascinating that chicken burgers can contain up to 50% less saturated fat than traditional beef patties.
Here’s something that’ll surprise you: adding mushrooms to your chicken burger mixture isn’t just for flavor – they naturally boost umami while keeping the patties incredibly moist.
Did you know that freezing your shaped patties for 15 minutes before cooking prevents them from falling apart?
