Make this ground chicken burger for a delicious weeknight dinner. Keep it low carb with a crisp iceberg lettuce “bun” or serve it on a brioche bun if you prefer.
Table of Contents
A Note From Teri on Ground Chicken Burgers
Start with the best ground chicken you can find—flavor and texture matter. For these burgers I keep the patty simple: ground chicken mixed with a little mayonnaise, grated onion (squeezed of excess liquid), coconut aminos, salt, and black pepper. Those few ingredients make a tender, flavorful patty every time.
For topping, I make a bright remoulade-style sauce and finish the burger with dill pickles and marinated red onions. To keep it low-carb, I use iceberg lettuce leaves shaped into a sturdy bun; if you’d rather, serve the patty on a traditional bun and add cheese or extra toppings to suit your taste.
Ingredients & Variations
For the remoulade sauce:
- Mayonnaise
- Ketchup (use a compliant variety if following Whole30)
- Freshly squeezed orange juice (or lemon juice)
- Drained capers
- Hot sauce (Whole30‑compatible if needed)
- Chopped parsley
- Dijon mustard
- Garlic
- Smoked paprika
For the burgers:
- Ground chicken — all light meat or a mix of light and dark
- Mayonnaise
- Fresh grated onion, excess liquid removed
- Coconut aminos
- Salt and black pepper
- Olive oil
- Iceberg lettuce (for lettuce buns)
- Dill sandwich pickles
- Marinated red onions
These burgers are versatile: add cheese, swap the lettuce for a bun, or load on extra toppings. If you follow Whole30, double-check that condiments like ketchup, hot sauce, mustard, and mayo are compliant.
How to Make This Whole30 Chicken Burger
Make the Remoulade
Combine mayonnaise, ketchup, orange or lemon juice, drained capers, hot sauce, parsley, Dijon mustard, garlic, and smoked paprika in a food processor or a jar and blend with an immersion blender until smooth. Refrigerate in a sealed jar or bowl until ready to use.
Form the Patties
In a mixing bowl, combine the ground chicken, mayonnaise, grated onion (squeezed dry), coconut aminos, salt, and black pepper. Mix gently by hand until just combined. Lightly oil your hands, divide the mixture into six even portions, and shape into patties. Place them on a parchment-lined sheet and reapply oil to your hands as needed to prevent sticking.
Cook the Burgers
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Cook the patties 4 to 5 minutes per side, until they feel firm in the center and are nicely browned. Avoid burning—if your pan is small, cook in batches and keep finished patties covered and warm near the stove.
Make Lettuce Buns and Assemble
To create lettuce buns, place a head of iceberg on a cutting board with the core facing you. Slice on either side of the core to free two large halves, then peel away the inner, tightly bunched leaves to reveal larger outer leaves. Split each half into two shells so you have a larger top and a slightly smaller bottom for each bun. One head of lettuce yields two complete buns; use the remaining lettuce for a salad.
To assemble: place a lettuce bottom on a plate, spread a generous layer of remoulade, add a chicken patty, top with a dill pickle and marinated red onions, then finish with the top lettuce leaf. Serve immediately.
Leftovers and Storage
Store leftover patties and sauce in separate airtight containers in the refrigerator for up to four days. Reheat patties gently in a skillet over low heat or warm in the oven. Leftover burgers are excellent chopped into a salad with your favorite burger toppings.
Try These Other Ground Chicken Recipes
- Smoky Chicken Patty Bowl
- Whole30 Stuffed Baked Potato
- Pistachio Pesto Stuffed Chicken Burgers
If you make this Ground Chicken Burger, leave a review and share how you served it. Enjoy this simple, flavorful recipe any night of the week.
Weeknight Ground Chicken Burger
- Author: Teri Turner
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Burger
- Diet: Gluten Free
Description
This Ground Chicken Burger is simple to prepare and full of flavor—an easy weeknight dinner you’ll make again and again.
Ingredients
For remoulade sauce
- 1 cup mayonnaise
- 4 tablespoons ketchup*
- 2 tablespoons freshly squeezed orange juice (or lemon)
- 2 tablespoons drained capers
- 1 tablespoon hot sauce*
- 1 tablespoon chopped parsley
- 1 teaspoon Dijon mustard*
- 1 teaspoon pressed garlic
- 1 teaspoon smoked paprika
For the burgers
- 2 pounds ground chicken
- 2 tablespoons mayonnaise*
- 2 tablespoons fresh grated onion, liquid removed
- 1 tablespoon coconut aminos
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, plus more for hands
- 3 heads of iceberg lettuce
- Dill sandwich pickles
- Marinated red onions
*Use Whole30-compatible products if following that plan.
Instructions
- Make remoulade: Blend mayonnaise, ketchup, orange or lemon juice, capers, hot sauce, parsley, Dijon mustard, garlic, and smoked paprika until smooth. Store chilled.
- Prepare the burgers: In a bowl mix ground chicken, mayonnaise, grated onion, coconut aminos, salt, and pepper until combined.
- Divide and shape: Oil your hands, portion the mixture into six equal patties, and place on parchment.
- Heat oil: Warm 2 tablespoons olive oil in a large nonstick skillet over medium heat.
- Cook patties: Sear 4–5 minutes per side until firm in the center and browned. Cook in batches if needed and keep cooked patties covered to stay warm.
- Cut lettuce buns: Slice the core out of each head of iceberg to free large outer leaves. Peel away inner tight leaves and divide larger leaves into top and bottom shells to form sturdy buns.
- Assemble: Spread remoulade on the bottom lettuce shell, add a patty, top with a pickle and marinated red onions, and finish with the top lettuce shell.
Nutrition
- Serving Size: 1 burger
- Calories: 459
- Sugar: 9.9 g
- Sodium: 948.6 mg
- Fat: 31.9 g
- Carbohydrates: 15.9 g
- Protein: 30 g
- Cholesterol: 138.1 mg