Breadcrumb Crusted Chicken Burgers

Name: Breadcrumb Crusted Chicken Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground chicken (80/20 blend preferred); ½ medium (85 g) medium yellow onion, finely diced; 1 tbsp (14 g) unsalted butter; ¾ cup (65 g) panko breadcrumbs, divided: ½ cup (45 g) for mixture, ¼ cup (20 g) for coating; 1 whole (50 g) large egg; ¼ cup (25 g) grated Parmesan cheese, finely grated; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped; 2 cloves (6 g) garlic cloves, minced; ¾ tsp (5 g) kosher salt; 0.38 tsp (1 g) freshly ground black pepper; ¼ tsp (½ g) smoked paprika; 2 tbsp (30 ml) neutral cooking oil (vegetable or canola); ½ cup (45 g) panko breadcrumbs (for coating), mixed with ¼ tsp salt and ⅛ tsp black pepper; 1 whole (50 g) large egg (for egg wash), beaten with 1 tbsp (15 ml) water

From the MyKitchenBank Kitchen

Juicy ground chicken patties coated with crispy seasoned breadcrumbs and pan-fried until golden brown. These lean, flavorful burgers are lighter than beef but hearty enough for a satisfying meal. A combination of sautéed onions, fresh herbs, and fine breadcrumbs creates a tender interior and crunchy exterior that stays intact with each bite.

Prep: 15 min
Cook: 12 min
Wait: 15 min
Total: 42 min
Makes: 4 burgers

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Ingredients

4 servings

1½ lb (680 g) ground chicken (80/20 blend preferred)
½ medium (85 g) medium yellow onion, finely diced
1 tbsp (14 g) unsalted butter
¾ cup (65 g) panko breadcrumbs, divided: ½ cup (45 g) for mixture, ¼ cup (20 g) for coating
1 whole (50 g) large egg
¼ cup (25 g) grated Parmesan cheese, finely grated
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
2 cloves (6 g) garlic cloves, minced
¾ tsp (5 g) kosher salt
⅓ tsp (1 g) freshly ground black pepper
¼ tsp (0.5 g) smoked paprika
2 tbsp (30 ml) neutral cooking oil (vegetable or canola)
½ cup (45 g) panko breadcrumbs (for coating), mixed with ¼ tsp salt and ⅛ tsp black pepper
1 whole (50 g) large egg (for egg wash), beaten with 1 tbsp (15 ml) water

Equipment (8)

Large mixing bowl
Small skillet (8 inches / 20 cm)
Shallow dish for breadcrumbs
Small bowl
Paper towels
Large skillet or griddle (12 inches / 30 cm)
Instant-read thermometer (optional but recommended)
Spatula

Steps

Before you start

Chill the burger mixture for at least 15 minutes (up to 1 hour) so the patties hold together during cooking
Have your breadcrumb coating ready in a shallow dish before forming the burgers
Gather your toppings and condiments so assembly is quick after cooking

1
Sauté onion and garlic
- Melt 1 tbsp butter in a small 8-inch (20 cm) skillet over medium heat.
- Add diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Transfer to a small bowl and let cool to room temperature (about 5 minutes).
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Ready when: Onion is soft and translucent, garlic is fragrant
Tip: Cool the onion mixture completely so it doesn't cook the egg when combined with the cold chicken.
2
Mix burger patty mixture
- In a large bowl, combine ground chicken, cooled onion mixture, egg, ½ cup (45 g) breadcrumbs, grated Parmesan, chopped parsley, ¾ tsp kosher salt, ⅜ tsp black pepper, and ¼ tsp smoked paprika.
- Using your hands, gently combine until just mixed—do not overwork the mixture, as this compacts the chicken and makes tough burgers.
- The mixture should hold together but still feel tender.
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Ready when: Mixture is just combined, no visible dry bits
Tip: Overmixing toughens chicken burgers—mix just until no dry spots remain, then stop.
3
Chill patty mixture
- Cover the bowl and refrigerate for at least 15 minutes (up to 1 hour).
- Chilling helps the patties hold together during cooking and allows the flavors to meld.
- This step is essential for success.
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Tip: A cold, firm mixture is much easier to shape and less likely to fall apart in the pan.
4
Prepare egg wash and breadcrumb coating
- In a small bowl, whisk together 1 egg and 1 tbsp (15 ml) water to make the egg wash.
- In a shallow dish, combine ½ cup (45 g) panko breadcrumbs, ¼ tsp kosher salt, and ⅛ tsp black pepper.
- Set both near your work surface.
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Ready when: Egg wash is homogeneous, breadcrumbs are evenly seasoned
5
Shape and coat patties
- Remove chilled mixture from refrigerator.
- Divide into 4 equal portions (about 170 g / 6 oz each).
- Gently shape each into a patty about ¾ inch (2 cm) thick and 3.5 inches (9 cm) in diameter—slightly thicker in the center to prevent drying.
- Working with one patty at a time, dip both sides and edges into egg wash, then press into the seasoned breadcrumb mixture, coating all sides evenly.
- Place on a plate.
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Ready when: All four patties are shaped and evenly coated
Tip: Make a slight indent in the center of each patty with your thumb—it helps them cook evenly and prevents them from puffing up too much.
6
Heat skillet and add oil
- Heat 2 tbsp oil in a large 12-inch (30 cm) skillet or griddle over medium-high heat.
- After about 1 minute, the oil should shimmer and move easily in the pan.
- Do not let it smoke.
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Ready when: Oil shimmers and moves freely, no smoke
Tip: Oil must be hot enough to crisp the breadcrumb coating, but not so hot it burns before the chicken cooks through.
7
Pan-fry burgers until golden
- Carefully place all 4 patties in the hot oil, spacing them ½ inch (1 cm) apart.
- Do not move them for 5–6 minutes.
- The bottom should turn deep golden brown and form a crust.
- You should hear a gentle sizzle.
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Ready when: Bottom is deep golden brown and crusty, holds together when spatula slides underneath
Tip: Resist the urge to flip early—a good crust takes time to develop and gives the burger flavor and structure.
8
Flip and finish cookingOven 165°F / 75°C
- Using a thin spatula, carefully flip each patty.
- Cook the second side for another 4–5 minutes.
- The patties should reach an internal temperature of 165 °F (74 °C) when measured with an instant-read thermometer inserted into the center.
- The second side will be slightly less brown than the first, but still golden.
- The burgers should feel firm to a gentle press.
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Ready when: Internal temperature reaches 165 °F (74 °C), second side is golden brown, meat is firm
Tip: Don't press down on the burgers while cooking—it squeezes out moisture and dries them out. Use a thermometer for certainty; overcooked chicken burgers become dry.
9
Rest and serve
- Transfer the cooked burgers to a clean plate and let rest for 2–3 minutes.
- This allows the juices to redistribute throughout the meat.
- Serve immediately on toasted buns with your choice of toppings: lettuce, tomato, pickles, mayonnaise, mustard, or a favorite sauce.
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Tip: Resting is short but important—it keeps the burgers juicy rather than dry when you bite into them.

Good to know

Tips

Use an 80/20 ground chicken blend (thighs and breast) for juicier burgers; all-white breast meat can be dry. If only white meat is available, add 1 tbsp softened unsalted butter to the mixture.
A meat thermometer eliminates guesswork—chicken burgers look deceptively brown on the outside long before they're done inside. Aim for exactly 165 °F (74 °C) in the center for safety and juiciness.
Do not skip the cooling and chilling steps. Cold ingredients bind better and create sturdier patties that won't fall apart during cooking.
For extra crispy burgers, let the coated patties rest in the refrigerator for 30 minutes after coating, then allow them to come to cool room temperature (about 10 minutes) just before cooking. This helps the crust adhere better.

Make ahead

The patty mixture can be prepared up to 8 hours ahead, covered, and refrigerated. Shape into patties up to 4 hours ahead and refrigerate on a plate covered with plastic wrap. Do not freeze formed patties before cooking; freeze only after cooking (see storage).

Storage & reheating

Room temperature: Serve immediately for best crispness. Refrigerator: Store leftover cooked burgers in an airtight container for up to 3 days. Reheat in a 350 °F (175 °C) oven for 8–10 minutes until warmed through and crispy again. Freezer: Freeze cooked burgers individually wrapped in parchment, then in a freezer bag for up to 2 months. Thaw in the refrigerator overnight and reheat in a 350 °F (175 °C) oven for 10–12 minutes until heated through.

Substitutions

panko breadcrumbs → fine, dry breadcrumbs or crushed saltine crackers (use same amount). Panko creates the crispest crust, but standard breadcrumbs or crushed crackers work—the texture will be slightly less airy.
grated Parmesan cheese → finely grated Gruyère or sharp cheddar cheese (same amount). Different cheeses add subtle flavor variations; avoid pre-shredded varieties, which contain anti-caking agents.
fresh flat-leaf parsley → fresh chives or fresh dill (same amount). Both add brightness; dill pairs especially well with chicken.
smoked paprika → garlic powder or onion powder (use ⅛ tsp for less intensity). Skips the smoky flavor but adds depth; use less to avoid overpowering the chicken.