Ground Chicken Burgers: Flavorful, Simple, & Paleo

Easy Weeknight Meals, Paleo

Listen, stop what you’re doing and make these paleo ground chicken burgers.

Did that sound abrupt? I prefer you not to answer that.

I mean we are talking about moist ground chicken burgers.

You know what I am talking about. Ground chicken burgers or turkey burgers tend to by synonymous with dry. That’s not cool. In fact, that is uncool.

Last week I posted about paleo sweet potato fries. But how can we be eating just fries for dinner? Don’t answer that.

Let’s move on.

It is a good idea to have something else to eat with these fries. Say a burger? Say a JUICY chicken burger? Yes.

I have made my share of chicken and turkey burgers. And every recipe I have tried has been on the dry side. That’s a problem. When you are eating paleo and you cannot have a bun or gooey cheese or even super syrupy BBQ sauce (or really most store bought sauces), a dry chicken burger cannot be masked.

It’s enough to make you mad. Like. Real. Mad.

So for me, I knew I needed to inject flavor into the chicken burger.

And that’s what I did. I did a lot of research on the web and found bits and pieces of ideas for several recipes. And I combined everything I liked, along with some of my own ideas, into ONE recipe. Yes I did. It should have been a train wreck.

But it wasn’t. It was magical.

Flavorful Paleo Ground Chicken Burgers

Take 1 pound of ground chicken or turkey and put it in a medium sized bowl. Add 1/2 tablespoon chopped fresh dill, 3 chives or scallions chopped, 1 teaspoon dried Italian herbs, 1 teaspoon garlic powder (or 2 cloves of fresh minced garlic), juice of one lemon, 1/2 tsp paprika (or chili powder, if you’re looking for some spice), and 1 teaspoon salt.

It will look like a party in that bowl:

Mix it all together with your hands.

You are going to find that it is very juicy. It will be a little sticky and wet. Stick with it.

Mold your patties. You should get four patties. Go ahead and set them on wax paper as you mold them to let some of the juices stay contained. If you set them on a paper towel the paper towel will STEAL all the juices from your burger.

We cannot let this happen. Protect your patties. I repeat, protect. your. patties.

Heat a fry pan on medium heat and add some coconut oil (or other oil of choice) to your pan. Once your pan is well heated, add as many patties as you can without crowding your pan. Fry them for 6 minutes and then flip them. Fry them on the other side for 4-5 minutes.

And you’re done.

Add some deliciousness. I am talking about tomatoes, avocado, red onion, homemade salsa, homemade paleo mayonnaise. If you are not doing paleo add to your hearts delight. If you are paleo, you know exactly what you can and cannot add.

Serve with your paleo sweet potato fries. And smile. ‘Cause we are all about smiling over here at Our Savory Life.


Ground Chicken Burgers: Flavorful, Simple, & Paleo

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 1 lbs ground chicken or ground turkey
  • 1/2 TBS fresh, chopped dill
  • 3 chives, chopped
  • Juice of one lemon
  • 2 garlic cloves, minced (or 1 tsp garlic powder)
  • 1 tsp dried Italian herbs
  • 1/2 tsp paprika or chili powder
  • 1 tsp salt
  • 1 TBS coconut oil


  1. Place the ground meat in a bowl and add all the ingredients.
  2. Combine with your hands.
  3. Mold the mixture into 4 patties and set them on wax paper.
  4. Heat a fry pan to medium high heat and add your oil. Place as many patties in the pan as can fit.
  5. Cook on one side for 6 minutes and cook on the second side for 4-5 minutes.
  6. Serve with veggies and sweet potato fries!


  • Serving Size: 1

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  1. Charissa says:

    Wow! Great recipes, Bri! I already made two you posted. Thanks for sharing.

    Also, the knife sharpening post is helpful- mine just went dull and I didn’t know how to tackle that.

  2. AJ Burch says:

    Well hello! I was introduced to this lovely website by Mr. McKoy (AKA my boss 🙂 ) and I think this recipe is awesome! I do, however, have a suggestion for you: in my past life I made some ground chicken burgers. What I did was put some chicken breast, olive oil, and ZUCCHINI (yes, zucchini…sooooo delicious ’round these parts) and some seasonings in a food processor. Churned it up real nice like and kind of sauteed it in some coconut oil. It was definitely the opposite of dry ;-). Anyway, I’m so excited to check out the rest of these salivatory recipes.

  3. Danielle says:

    These were delicious and super quick to make. Love that they didn’t have any breadcrumbs. I didn’t have some of the ingredients on hand so I substituted a little under a Tbs of ACV for the lemon and a couple dashes of onion powder for the chives. I also used garlic salt instead of the fresh garlic and salt (I used about 1 tsp – the patties definitely needed more salt than 1/4 of a tsp, IMO). Super yummy and so quick! The dill flavor was really pronounced though. I may use 1/2 Tbs next time. Thanks for the recipe!

  4. Heather Scharfenberg says:

    Any suggestions on grilling these chicken burgers on a grill?

    • Bri McKoy says:

      Hi Heather~ I have not tried to grill them. They are pretty wet when you form the patties (due to the lemon juice). If you try it, please let me know!

    • Bri McKoy says:

      Hi Heather! One of the followers of this blog did try grilling it. He gave me the results through twitter. (Thanks to @culebra16 for testing this out!) He said he grilled the burgers for three minutes on each side over hot coals that were about 375 degrees. Then 1-2 minutes on each side to finish them off. Hope that helps!

  5. Angie says:

    Getting all my camping food ready and this is a great alternative. 🙂

  6. Linda says:

    going to try these tonite & add a little shredded zucchini I’ll let you know later thnx for post

  7. K&J Muniz says:

    We found your recipe with a google search and made these burgers the same night. SO delicious all by themselves, but we did have them on spelt bread. 🙂 We used dried herbs and squeezed orange juice as that is what we had on hand. We will definitely be making these again! These burgers were much better than our typical turkey burger. We look forward to trying more recipes from your site. Thank you for sharing!

  8. Betsy says:

    I made these burgers tonight because I wanted a chicken burger without bread crumbs and eggs. I was so pleased with the results, they were delicious! I also added about 4 minced sun dried tomatoes. Your recipe for sweet potato fries was also a big hit with my husband and went well with the burgers. Thank you for these great recipes. I will be trying many of your other recipes too.

  9. Avigail Posner says:

    Great chicken burgers, very easy to make and delicious. Thx so much

  10. Clive Dorey says:

    I would suggest that chicken legs provide the tastiest meat for these patties, which sound delicious — I’m making some this afternoon , here in wet and cold England ! Thanks.

  11. Shawn says:

    I was looking for a chicken burger recipe that’s high in protein and low if no carbs at all.

  12. Emoness Taconess says:

    add jalepenos and sriracha sauce for spicy burgers, trust me

  13. Lauren Elizabeth Preer says:

    yum! making these tonight!

  14. Barb says:

    I’m wondering if anyone has frozen these? I’d like to make a big batch and freeze so I can grab them for a quick meal at a later date.

  15. Paramita Datta Chatterjee says:


  16. Cecilia says:

    Great recipe! Very fresh and we enjoyed it as pictured. Thanks for your hard work so our job is to just enjoy.

  17. Irene Walton says:

    I’m making them right now!

  18. John Artise says:

    Awesome recipe!

  19. Kelly Westfall says:

    Loved them ty but i grilled them on my grilling machine awesome thank you

  20. Muhammad Shaheer Khattack says:

    I need recipe of chicken patties puff pastry.

  21. Jerri-Lynn DeGayner says: you think this would work and be just as good with ground turkey? It’s what I have on hand more often than chicken. Thanks

  22. Joann says:

    Just made these burgers. I used ground chicken breast. I’m on the new weight watchers free style program and just found out that I have a gluten intolerance. The only points were in the coconut oil. Yay so excited to find this recipe not only were these delicious but quite possibly the juiciest burgers I’ve ever had. Next time I think I will do them in a lettuce wrap with cheddar cheese and some condiments. I ate them plain and they were wonderful. I accompanied the burger with some cantaloupe and homemade broccoli salad (which I made with low fat cheddar and greek yogurt) What a great meal.

    • Bri McKoy says:

      Joann, I am so grateful you loved these burgers! It brings me such joy! I love the lettuce wrap idea! Thank you so much for trying them!

  23. Erica says:

    Thank you for this recipe. These are the BEST chicken burgers I have ever made!
    I left out the lemon juice (and ACV), chives and dill. I sauteed finely diced onion and bell peppers before adding to the mix. I also added smoked paprika. I think they could use more salt and garlic than what is called for.
    That said, they were super juicy and flavorful. Use a non stick pan and just barely spray on some oil and they cook up perfectly!
    Thank you!!!!!

  24. Zanariah Othman says:

    Hello all the way from Kuala Lumpur, Malaysia. I have just made these burgers. I used ready made frozen minced chicken meat and had to substitute the dill and chive with dried parsley and onion powder. I had to grill a bit longer cause my patties were fat! But they still tasted delicious! 

    • Bri McKoy says:

      Hello! What a treat to know my recipe made it all the way to Malaysia 🙂 Thank you so much for making it and for the kind comment! Your substitutions sound wonderful!

  25. Sarah says:

    What are the nutrition facts – or just the macros. I just made this twice in one week

  26. Julia says:

    Looks so yummy-can’t wait to make these tonight! In step 1 when you say “add all the ingredients”, I assume this is everything EXCEPT the coconut oil, correct? The oil is for the pan? Or do you also add coconut oil to the patties?

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