Forget dry, boring chicken burgers—these juicy, homemade chicken burgers feature tender ground meat combined with parmesan cheese, breadcrumbs, and a simple seasoning mixture. The ultra juicy patties are topped with fennel-arugula slaw and an herbed aioli. Truly the best chicken burger recipe!
Table of Contents
Why You’ll Love This Chicken Burger Recipe
These easy parmesan chicken burgers are juicy and tender, with an Italian-leaning flavor that I love. They’re made with ground chicken (or you can use turkey, but I prefer chicken here), granulated garlic, Italian seasonings, parmesan cheese, panko breadcrumbs (gluten-free for me), and an egg.
The burgers are served with herbed aioli and a zippy arugula and fennel slaw—the combination of the crunchy bright slaw with the creamy sauce and juicy burger is sublime. You should start by making the aioli, which can be refrigerated for 3 days before serving.
This recipe is great for a busy weeknight (it’s ready in 30 minutes!), but also makes a fun weekend meal. You can serve them on a toasted bun or in a lettuce wrap–customize them to your tastes!
Watch how they come together in this video. You’ll have slaw leftover, which you can serve alongside the burgers if you'd like. If you want to take things over the top, serve the burgers with these Crispy Oven Fries, perhaps with these Ice Cream Sandwiches to finish (omg)? No silverware required.
Ingredient Notes
You'll need just 9 simple ingredients for the chicken burgers recipe, and a handful more for the slaw. If you want to make my herbed aioli, I highly recommend it!
Chicken Burger Mixture
- ground chicken (or turkey)
- large egg
- panko breadcrumbs: Gluten-free or regular will work.
- grated parmesan cheese
- kosher salt
- dried Italian seasoning
- granulated garlic
- freshly ground black pepper
- extra virgin olive oil
Shaved Fennel & Arugula Slaw
- fennel bulb: Trimmed and shaved on a mandoline or very thinly sliced
- baby arugula
- pinch of Aleppo pepper or red pepper flakes
- fresh lemon juice
- extra virgin olive oil
For Serving
- herbed aioli (click for recipe)
- hamburger buns
See the full list of ingredient amounts and instructions in the recipe card at the bottom of this post.
Step-by-Step Instructions
Step 1: In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, parmesan cheese, salt, Italian seasonings, granulated garlic, and a few grinds of pepper. Mix everything together using a fork until evenly combined.
Step 2: Form the mixture into 4 1-inch thick patties (the mixture will be sticky, but that’s okay).
Step 3: Heat the olive oil in a large cast iron or nonstick skillet over medium-high heat. Once the oil is hot, arrange the burgers in the pan, reforming them if needed. Cover the skillet with a lid (or with a flat pan); reduce the heat to medium heat; and let cook until the burgers are golden brown on the bottom, about 3-4 minutes. Flip the burgers over, cover, and continue cooking, adjusting the heat as needed, until browned on the other side and cooked through.
Step 4: In another large bowl, combine the shaved fennel, arugula, and Aleppo pepper. Season with salt and pepper. Add the lemon juice and olive oil, and toss to coat.
Step 5: Spread herbed aioli on the cut sides of the buns. Arrange the burgers on the bottom buns and pile the fennel and arugula slaw on top of each patty (serve any remaining slaw on the side). Top with the remaining buns, and devour.
Recipe Tips
- For gluten-free burgers use GF panko breadcrumbs.
- The egg helps bind the patties and provides moisture, but if you have an egg allergy you can omit it.
- To make turkey burgers, simply swap the ground chicken for ground turkey.
- While these burgers come together quite easily in a skillet, I don’t recommend using an outdoor grill or grill pan for these burgers, since the mixture is quite loose.
- If in doubt, you can check the doneness of the burgers with an instant-read thermometer. The internal temperature will be 165 degrees F when the patties are done cooking.
- The patty mixture also makes for awesome meatballs! Form the mixture into golf ball-sized balls and bake them on a parchment-lined baking sheet at 450 ̊F (230 ̊C) until cooked through (about 15 minutes). Once they’re cooked you can let them cool and freeze them or simmer them for 5-10 minutes in marinara sauce.
- Use leftover aioli as a dip for oven-baked french fries, grilled potatoes, or on sandwiches.
Storage Tips
Keep leftover chicken patties in an airtight container in the refrigerator for 3-4 days. When ready to eat, reheat them using a microwave, air fryer, or stovetop. Store the aioli and slaw in separate containers in the fridge. They will both stay fresh in the fridge for up to 3 days.
Recipe FAQs
The egg in this recipe serves as a binder, ensuring that the chicken burger patties don’t fall apart once assembled. If you omit the egg, I recommend tightly packing the meat mixture when making the patties. If you feel like the mixture is falling apart, place the bowl in the refrigerator for 10-15 minutes and then form your patties.
I love these burgers with the fennel arugula slaw, but you can use any of your favorite toppings or fresh vegetables, such as sliced tomatoes, red onion, lettuce, and avocado (the herbed aioli is an amazing burger sauce however you top them!).
Stay Connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the Recipe
Easy Parmesan Chicken Burgers Recipe (with Herbed Aioli)
Ingredients
Chicken Burgers
- 1 pound ground chicken (or turkey)
- 1 large egg lightly beaten
- ⅓ cup panko breadcrumbs (gluten-free or regular)
- ⅓ cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon dried Italian seasonings
- ½ teaspoon granulated garlic
- freshly ground black pepper
- 1 tablespoon extra virgin olive oil
Shaved Fennel & Arugula Slaw
- 1 medium fennel bulb trimmed and shaved on a mandoline or very thinly sliced
- 1 cup baby arugula
- Pinch Aleppo pepper or red pepper flakes
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
For serving
- Herbed Aioli (tap for recipe)
- Buns
Instructions
Make the burgers
- In a large bowl, combine the ground chicken, egg, panko breadcrumbs, parmesan cheese, salt, Italian seasonings, granulated garlic and a few grinds of pepper. Mix everything together using a fork until evenly combined. Form the mixture into 4 1-inch thick patties (the mixture will be sticky, but that’s okay).
- Heat the olive oil in a large cast iron or non-stick skillet over medium- high heat. Once the oil is hot, arrange the burgers in the pan, reforming them if needed. Cover the skillet with a lid (or with a flat pan); reduce the heat to medium; and let cook until the burgers are golden brown on the bottom, about 3-4 minutes. Flip the burgers over, cover and continue cooking, adjusting the heat as needed, until browned on the other side and cooked through (the burgers should be white throughout), about 3-4 minutes longer.
In the meantime, make the slaw
- In a large bowl, combine the shaved fennel, arugula and Aleppo pepper. Season with salt and pepper. Add the lemon juice and olive oil, and toss to coat.
Serve
- Spread herbed aioli on the cut sides of buns. Arrange the burgers on the bottom buns and pile on the fennel and arugula slaw (serve any remaining slaw on the side). Top with the remaining buns, and devour.
Notes
Recipe Tips
-
- For gluten-free burgers use GF panko breadcrumbs.
-
- The egg helps bind the patties and provides moisture, but if you have an egg allergy you can omit it.
-
- To make turkey burgers, simply swap the ground chicken for ground turkey.
-
- If in doubt, you can check the doneness of the burgers with an instant-read thermometer. The internal temperature will be 165 degrees F when the patties are done cooking.
-
- The patty mixture also makes for awesome meatballs! Form the mixture into golf ball-sized balls and bake them on a parchment-lined baking sheet at 450 ̊F (230 ̊C) until cooked through (about 15 minutes). Once they’re cooked you can let them cool and freeze them or simmer them for 5-10 minutes in marinara sauce.
-
- Use leftover aioli as a dip for oven-baked french fries, grilled potatoes, or on sandwiches.
Storage Tips
Keep leftover chicken patties in an airtight container in the refrigerator for 3-4 days. When ready to eat, reheat them using the microwave, air fryer, or stovetop. Store the aioli and slaw separately in the fridge. They will both stay fresh in the fridge for up to 3 days.*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
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