Best Grilled Chicken Burger – ground chicken, melty pepper jack cheese, caramelized onions, lettuce, tomato and spicy chipotle mayo on a toasted brioche bun.
Friends, I live for a good grilling recipe this time of year.
This recipe isn’t just good – it’s the best Grilled Chicken Burger out there. You truly won’t find anything better on Pinterest or anywhere else.
Seasoned ground chicken, melty pepper jack cheese, caramelized onions, lettuce, tomato and spicy chipotle mayo on toasted buns.
It’s brimming with layers of flavor and is a must-add to your grilling menu.
WHAT I LOVE ABOUT THIS RECIPE:
- You’ll be amazed by the layers of flavor in this juicy grilled chicken burger!
- It’s the perfect recipe for grilling season from just a few simple ingredients.
- These ground chicken patties are quick enough for weeknights – elevated for company.
- You can prep the patties and saute the onions a day ahead of time.
- The ‘secret ingredient’ to these flavorful burgers is a little Worcestershire sauce.
TIPS FOR HOW TO MAKE THE BEST GRILLED CHICKEN BURGERS:
Follow these simple tips for a delicious juicy burger every time!
- Don’t overhandle the ground chicken. Gently mix just until the ingredients are combined then form into patties.
- After forming the patties, make a little depression in the middle of the patties with your thumb to help the burger keep its shape.
- Chill the patties in the fridge or freezer for 15-20 minutes. This helps bind the burger so they won’t fall apart during grilling.
- Preheat the grill to medium-high heat so the burgers get a nice sear before flipping them and only flip once.
- Oil the grill grates and lightly brush the burgers with olive oil as well so they don’t stick. If. the grill grates aren’t oiled, the burgers may stick. Use cooking spray with a high smoke point OR grill tongs with a generously oiled rag.
- Don’t overcook the burgers! Use a meat thermometer to check for doneness. Remove from the grill at 160 degrees. They’ll continue to rise to 165 as they rest and retain juices.
WHAT’S IN THE BEST GRILLED CHICKEN BURGERS?
Caramelized Onion:
This will look like a lot of sliced onion but it cooks way down.
- yellow onion
- olive oil
- butter
- salt and black pepper
Ground Chicken Burger:
- lean ground chicken
- garlic clove
- Worcestershire sauce
- salt and black pepper
OTHER INGREDIENTS FOR THE BEST GRILLED CHICKEN BURGER:
In addition to your outdoor grill, you’ll also need:
- brioche buns (+ butter slathered on the inside of them for grilling)
- pepper jack cheese (grated or sliced)
- large fresh tomatoes
- shredded lettuce
- chipotle mayonnaise
HOW TO MAKE THE BEST GRILLED CHICKEN BURGERS:
Add burger ingredients to a large bowl then blend using your hands just until mixed.
Score the burger mixture into 4 sections, then form the patties and transfer to a parchment paper or wax paper lined baking sheet.
Cover with plastic wrap and refrigerate 15-20 minutes. This helps the patties hold together when grilled.
While the burgers are in the fridge, peel and thinly slice the onions.
Add butter and olive oil to a hot skillet over medium heat then add the onions, season with salt and pepper and saute 10-12 minutes or until softened and golden brown.
GRILLING THE BEST CHICKEN BURGERS:
Remove burgers from the fridge. Using a paper towel, dab any excess moisture from them then lightly brush with olive oil on top side only and lightly season with salt and pepper.
Preheat the grill to medium-high heat (about 450 degrees) then spritz grates with cooking spray OR grill tongs and a rag with about a tablespoon of olive oil on it. Note: it’s really important to oil the grates well so the burgers don’t stick.
Add burgers to the hot grill oiled side down. Cook 3-4 minutes or until seared and the meat easily releases from the grill grates without sticking.
Turn the burgers over and continue grilling another 3-4 minutes or until the burgers are cooked through to an internal temperature of 160 degrees on an instant-read thermometer (they’ll continue to cook as they rest).
After flipping the burgers over, place buttered buns on the grill grates for 2-3 minutes.
While the burgers are still on the grill, divide caramelized onions between them then top with pepper jack cheese (the melted cheese holds the onions intact!).
Grill 1-2 minutes letting the cheese melt then remove from the grill.
To assemble, add shredded lettuce and tomato slices to the bottom bun then add a cheesy chicken burger patty. Slather the top bun with chipotle mayo then place on top of the burger.
SUBS AND VARIATIONS TO THIS RECIPE:
- Red onion can be used instead of yellow.
- Add smashed avocado to the bun.
- Classic hamburger buns or soft burger buns can be used instead of brioche.
- Sub any of your favorite burger toppings.
- Cheddar cheese can be used instead of pepper jack for less spice.
- Use ground turkey for a turkey burger next time.
- 1/4 teaspoon garlic powder instead of fresh garlic.
WHAT ARE THE BEST SIDES WITH GRILLED CHICKEN BURGERS?
- Potato chips, french fries, sweet potato fries, tater tots (potatoes of some kind)
- Pickles
- Potato Salad
- Mexican Street Corn Pasta Salad
HOW TO SAFELY STORE LEFTOVER CHICKEN BURGERS:
Store any leftover burgers in airtight container in the fridge up to 3 days.
Full printable details in the recipe card. Enjoy!
Tried this recipe? Leave a comment, ⭐⭐⭐⭐⭐ star rating and TAG ME on social media! @agoudalife or #agoudalife
Best Grilled Chicken Burger
Equipment
- outdoor grill
Ingredients
Onions:
- 1 medium yellow onion sliced thin
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt and pepper to taste
Ground Chicken Burger:
- 1 pound lean ground chicken
- 1 large garlic clove minced (or a couple small ones)
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Remaining Ingredients:
- 4 brioche buns + butter for inside/grilling
- 4 ounces pepper jack cheese can use slices or shredded
- 1 large tomato sliced
- 1 1/2 cups shredded lettuce
- 3-4 tablespoons chipotle mayonnaise I used premade
Instructions
- Add burger ingredients to a large bowl then blend using your hands just until mixed.
- Score the burger mixture into 4 sections, then form the patties and transfer to a parchment paper or wax paper lined baking sheet.
- Cover with plastic wrap and refrigerate 15-20 minutes. This helps the patties hold together when grilled.
- Peel and thinly slice the onions using a sharp knife or mandoline.
- Add butter and olive oil to a hot skillet over medium heat then add the onions, season with salt and pepper and saute 10-12 minutes or until softened and golden brown.
Grilling the Burgers:
- Remove burgers from the fridge. Using a paper towel, dab any excess moisture from them then lightly brush with olive oil on top side only and lightly season with salt and pepper.
- Preheat the grill to medium-high heat (about 450 degrees). Oil the grates using cooking spray OR grill tongs and a rag with a generous amount of oil. NOTE: it’s really important to oil the grates well so the burgers don’t stick.
- Add burgers to the hot grill oiled side down. Cook 3-4 minutes or until seared and the meat easily releases from the grill grates without sticking.
- Turn the burgers over and continue grilling another 3-4 minutes or until the burgers are cooked through to an internal temperature of 160 degrees on an instant-read thermometer (they’ll continue to cook as they rest).
- While the burgers are still on the grill, divide caramelized onions between them then top with pepper jack cheese (the melted cheese holds the onions intact!). Grill 1-2 minutes letting the cheese melt then remove from the grill. Place buttered buns on the grill grates for 2-3 minutes.
Assembling the burgers:
- Add shredded lettuce and tomato slices to the bottom bun. Top with a burger patty. Slather the top bun with chipotle mayo then place on top of the burger. Eat right away.