A Quick Grilled Chicken Cheese Burger

Looking for a fast, flavorful weeknight dinner that won’t weigh you down? This Quick Grilled Chicken Cheese Burger is exactly what you need.

I am taking lean ground chicken and juicy, seasoned patties that get charred on the grill. Topped with a slice of melty cheese, crisp fresh lettuce, ripe tomatoes, and a swipe of garlic aioli, every bite hits the spot.

The best part? It comes together in just 20 minutes from start to finish. So if you are firing up the grill for a backyard cookout or using a stovetop grill pan, this recipe is incredibly versatile.

Why You’ll Love This Recipe

• Ready in just 20 minutes from prep to plate
• Lighter than beef burgers but still incredibly juicy
• Perfect for outdoor grills or indoor stovetop cooking
• Easily customizable with your favorite toppings and cheeses
• Minimal prep and easy cleanup

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs, cut into chunks
• 1 large egg
• 1/2 small onion, roughly chopped
• 1 large garlic clove
• 1/2 cup breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 hamburger buns
• Lettuce, tomato, and red onion for serving

Instructions:

Pop the chicken chunks into a food processor and pulse until it looks like ground meat. Don’t overdo it—you want it ground, not mushy. Work in batches if needed, and transfer everything to a big mixing bowl when you’re done.

Toss the onion chunks, garlic clove, and egg into the food processor. Pulse until you get a chunky, wet mixture (not completely smooth). Scrape this into the bowl with your ground chicken.

Add the breadcrumbs, salt, and pepper to the chicken mixture. Use a spatula or your clean hands to gently mix everything until well combined. Don’t overwork it, or the burgers will get tough.

Divide the mixture into 6 equal portions and shape them into patties. Place them on a baking sheet and use your thumb to press a small divot in the center of each one—this helps them stay flat while grilling.

Preheat your grill to medium-high heat (around 450-500°F). Once it’s hot, use tongs to grab a paper towel soaked in oil and carefully rub it over the grates. This keeps the burgers from sticking.

Place the patties on the hot grill and close the lid. Cook for 4-5 minutes. You’ll know they’re ready to flip when you see white edges forming and the bottom is nicely browned. Flip them carefully (only once!) with a good spatula, close the lid again, and cook for another 4-5 minutes.

Once the burgers are cooked through (internal temp should be 165°F), pile them onto toasted buns with your favorite toppings. Serve hot with a side salad and enjoy your homemade grilled chicken burgers!

Substitutions

• Chicken: Ground turkey works nearly identically. For extra moisture, add 1 tbsp olive oil or Greek yogurt to the mix.
• Breadcrumbs: Use panko for extra crunch, gluten-free breadcrumbs, crushed crackers, or rolled oats (pulse in food processor first).
• Egg (binder): For egg-free, use 2 tbsp unsweetened applesauce, mashed avocado, or a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins).
• Buns: Try lettuce wraps, whole wheat buns, gluten-free buns, or serve as a burger bowl over greens.
• Flavor Boosters: Add 1 tsp Worcestershire sauce, Dijon mustard, dried herbs (oregano, thyme), or a pinch of cayenne for heat.
• Cheese: Top with cheddar, Swiss, pepper jack, or mozzarella during the last minute of grilling.

Storage

Store any leftover cooked chicken burger patties in an airtight container in the refrigerator for up to 3-4 days.

To reheat, warm them gently in a skillet over medium heat, in a 350°F oven for 8-10 minutes, or in an air fryer at 350°F for 3-4 minutes—this helps restore a little crispness without drying them out.

If you want to prep ahead, you can freeze the uncooked patties: shape them, layer parchment paper between each one, and seal in a freezer bag for up to 2 months. Just thaw overnight in the fridge before grilling.

Cooked patties can also be frozen individually wrapped for up to 1 month; reheat from frozen in a 350°F oven for 15-18 minutes until heated through.

FAQ

Can I make these without a food processor? A: Yes! Buy pre-ground chicken and finely mince the onion and garlic by hand. Mix everything gently with a fork or your hands.

Q: Why do my chicken burgers fall apart on the grill? A: Overmixing the meat or skipping the binder (egg + breadcrumbs) can cause this. Also, make sure your grill is well-oiled and hot before adding patties, and don’t flip more than once.

Q: How do I know when they’re done? A: Use a meat thermometer! Chicken is safe at 165°F (74°C). Visually, the juices should run clear, and the center should no longer be pink.

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A Quick Grilled Chicken Cheese Burger

Recipe by Ren PetersCourse: MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

385

kcal

These homemade Grilled Chicken Burgers are juicy, flavorful, and surprisingly easy to make from scratch. By grinding your own chicken and mixing in fresh onion, garlic, and a touch of breadcrumbs, you get a patty that’s tender, well-seasoned, and holds together perfectly on the grill.

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs, cut into chunks

• 1 large egg

• 1/2 small onion, roughly chopped

• 1 large garlic clove

• 1/2 cup breadcrumbs

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 6 hamburger buns

• Lettuce, tomato, and red onion for serving

Directions

• Pop the chicken chunks into a food processor and pulse until it looks like ground meat. Don’t overdo it—you want it ground, not mushy. Work in batches if needed, and transfer everything to a big mixing bowl when you’re done.
• Toss the onion chunks, garlic clove, and egg into the food processor. Pulse until you get a chunky, wet mixture (not completely smooth). Scrape this into the bowl with your ground chicken.
• Add the breadcrumbs, salt, and pepper to the chicken mixture. Use a spatula or your clean hands to gently mix everything until well combined. Don’t overwork it, or the burgers will get tough.
• Divide the mixture into 6 equal portions and shape them into patties. Place them on a baking sheet and use your thumb to press a small divot in the center of each one—this helps them stay flat while grilling.
• Preheat your grill to medium-high heat (around 450-500°F). Once it’s hot, use tongs to grab a paper towel soaked in oil and carefully rub it over the grates. This keeps the burgers from sticking.
• Place the patties on the hot grill and close the lid. Cook for 4-5 minutes. You’ll know they’re ready to flip when you see white edges forming and the bottom is nicely browned. Flip them carefully (only once!) with a good spatula, close the lid again, and cook for another 4-5 minutes.
• Once the burgers are cooked through (internal temp should be 165°F), pile them onto toasted buns with your favorite toppings. Serve hot with a side salad and enjoy your homemade grilled chicken burgers!