Air Fryer Chicken Burgers

Name: Air Fryer Chicken Burgers
Prep time: 19 min
Cook time: 14 min
Total time: 33 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground chicken, cold, from the refrigerator; ½ cup (30 g) plain breadcrumbs or panko; 1 large (50 g) large egg, lightly beaten; 1 tsp (3 g) onion powder; 1 tsp (3 g) garlic powder; ½ tsp (1½ g) smoked paprika; 1 tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) Worcestershire sauce; cooking oil spray, for the patties and basket; 4 buns (280 g) burger buns, split; 4 slices (80 g) cheddar or Swiss cheese slices (optional); 4 leaves (40 g) lettuce leaves, washed and dried (optional); 1 medium (150 g) tomato, sliced into 4 rounds (optional); 4 tbsp (60 g) mayonnaise or burger sauce (optional)

From the MyKitchenBank Kitchen

Juicy, well-seasoned chicken burgers made with ground chicken, panko, and a few pantry spices, then air fried until golden outside and cooked through inside. Ready in under an hour with no pan-frying splatter.

Prep: 19 min
Cook: 14 min
Wait: 23 min
Total: 56 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) ground chicken, cold, from the refrigerator
½ cup (30 g) plain breadcrumbs or panko
1 large (50 g) large egg, lightly beaten
1 tsp (3 g) onion powder
1 tsp (3 g) garlic powder
½ tsp (1.5 g) smoked paprika
1 tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) Worcestershire sauce
cooking oil spray, for the patties and basket
To serve
4 buns (280 g) burger buns, split
4 slices (80 g) cheddar or Swiss cheese slices (optional)
4 leaves (40 g) lettuce leaves, washed and dried (optional)
1 medium (150 g) tomato, sliced into 4 rounds (optional)
4 tbsp (60 g) mayonnaise or burger sauce (optional)

Equipment (5)

Air fryer, 5–6 quart (4.7–5.7 L) basket style
Large mixing bowl
Instant-read thermometer
Rimmed baking sheet or plate lined with parchment paper
Tongs or spatula

Steps

Before you start

Use ground chicken that is not extra-lean (thigh or a blend, about 93% lean or less) for juicier burgers.
Keep the chicken cold until you mix; warm ground chicken gets sticky and hard to shape.
These instructions assume a basket-style air fryer of 5 to 6 quarts (4.7 to 5.7 L); cook in two batches if your basket can't hold 2 patties without touching (add about 14 minutes).
Have a digital instant-read thermometer ready. Chicken must reach 165°F (74°C).

1
Mix seasonings
- In a large bowl, whisk the egg with the onion powder, garlic powder, smoked paprika, salt, pepper, and Worcestershire sauce.
- Stir in the breadcrumbs and let them sit for 5 minutes to absorb the liquid.
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Ready when: Mixture looks like a thick, damp paste with no dry crumbs
2
Combine with chicken
- Add the cold ground chicken to the bowl.
- Use your hands to mix gently for about 30 seconds, just until the seasonings are evenly distributed.
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Ready when: No streaks of seasoning or dry crumbs remain
Tip: Overmixing makes the burgers dense and rubbery.
3
Shape patties
- Divide the mixture into 4 equal portions of about 6 oz (170 g) each.
- Wet your hands and shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple into the center of each with your thumb.
- Place on a parchment-lined plate.
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Ready when: Patties are even in thickness with a small center dimple
Tip: The dimple stops the patties puffing into domes as they cook.
4
Chill pattiesOven 375°F / 190°C
- Refrigerate the patties, uncovered, for 15 minutes.
- In the last 3 minutes, preheat the air fryer to 375°F (190°C).
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Ready when: Patties feel firm to the touch
5
Spray and load
- Lightly spray the air fryer basket and both sides of each patty with oil spray.
- Place 2 patties in the basket in a single layer with space between them.
- If the basket is small, cook the other two in a second batch, keeping the first batch covered with foil.
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Ready when: Patties are lightly glossy with oil and not touching
Tip: Crowding blocks airflow and leaves pale, soft patches.
6
Air fry first sideOven 375°F / 190°C
- Air fry at 375°F (190°C) for 7 minutes without opening the basket.
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Ready when: Top looks set and the edges are starting to brown
7
Flip and finishOven 375°F / 190°C
- Flip the patties with a spatula and cook at 375°F (190°C) for 5 to 7 more minutes.
- Check the center of a patty with an instant-read thermometer.
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Ready when: Golden brown, juices run clear, and the thermometer reads 165°F (74°C)
Tip: Add 1 to 2 minutes if the patties are thicker than ¾ inch.
8
Melt cheese and restOven 375°F / 190°C
- If using cheese, lay a slice on each patty and air fry at 375°F (190°C) for 1 minute more, until melted.
- Transfer the patties to a plate and rest 3 minutes.
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Ready when: Cheese is soft and slumped over the edges
9
Toast bunsOven 375°F / 190°C
- Place the split buns cut side up in the basket and air fry at 375°F (190°C) for 1 to 2 minutes, until lightly golden and crisp at the edges.
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Ready when: Cut sides are golden and slightly crisp
Tip: Watch closely; buns go from toasted to burnt quickly.
10
Assemble and serve
- Spread mayonnaise or sauce on the bun bases and tops.
- Layer lettuce, tomato, and a patty on each base, then add the bun tops.
- Serve right away.

Good to know

Tips

Don't use extra-lean ground chicken breast, or the burgers will turn out dry.
Wet hands prevent the sticky mixture from clinging while you shape the patties.
Air fryers vary, so rely on the thermometer reading of 165°F (74°C) rather than time alone.
Season boldly: chicken is mild, so the spices and Worcestershire carry the flavor.

Make ahead

Shape the patties up to 24 hours ahead, stack them with parchment between, and refrigerate covered. Cook straight from the fridge, adding 1 minute per side if needed.

Storage & reheating

Store cooked patties in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months with parchment between them. Reheat in the air fryer at 350°F (175°C) for 4 to 5 minutes (8 to 10 minutes from frozen) until hot to 165°F (74°C). Don't leave cooked patties at room temperature for more than 2 hours.

Substitutions

ground chicken → ground turkey. Use dark-meat or 93% lean turkey; cook to the same 165°F (74°C).
plain breadcrumbs or panko → rolled oats, finely crushed. Use the same volume; gives a slightly heartier texture.
Worcestershire sauce → soy sauce. Use 2 tsp (10 ml); soy is salty, so keep the salt as written or reduce slightly.
burger buns → lettuce wraps or gluten-free buns. Skip toasting for lettuce wraps.