Lemon Parmesan Chicken Burger Recipe
An absolutely scrumptious chicken burger recipe that is light and tangy with lean ground chicken, lemon and parmesan cheese. Perfect for your next barbecue or backyard party!
I absolutely love burgers! We brave the cold all winter long to grill up some of my husband’s famous burgers. But it is good to switch things up sometimes and this Chicken Burger Recipe is the perfect solution.
I often find chicken burgers can be a bit dry but not these babies! Mayo is the trick!
Adds flavour and keeps the burgers juicy and moist at the same time. But the flavour explosion doesn’t end there. These burgers also have a bright zippy flavour from the combo of lemon and parmesan cheese. Scrumptious!
Chicken burger recipe ingredients:
With two young children getting dinner on the table quickly is a must. When I make burgers I like to make lots so this recipe makes 8 burgers. Leftovers keep my house sane and makes it really easy to just visit the fridge and grab something filling and healthy to warm up vs diving nose first into kraft dinner.
When I cook on Monday and Tuesday usually Wednesday is the leftover day for dinner so which is another bonus… no cooking! The beauty of making extras!
This recipe can be made ahead which is really great because having homemade burgers in the freezer is also a lifesaver for when an extra kid shows up for dinner or you forgot to take something out.
These chicken burgers grilled on the BBQ are also perfect for a backyard BBQ. Make some beef burgers and chicken burgers so your visitors can have variety. For those friends who are followed a keto or low carb diet, the chicken burgers are perfect. Instead of a bun serve them in lettuce wraps or alongside a salad. Tastes great with a little Meyer Lemon Vinaigrette.
Your barbecue of course needs some side dishes and desserts to go with the BBQ chicken burgers so here are some of my faves!
- Greek Pasta Salad
- Easy German Potato Salad
- Tangy Homemade Coleslaw
- Gluten-free Fattoush Salad
- Mexican Bean Salad
- Cranberry & Apple Brussel Sprouts Salad
- Mexican Chocolate Sheet Cake
- White Chocolate Vanilla Cupcakes with Strawberry Buttercream
- Easy No-Bake Chocolate Peanut Butter Dessert
how to make these bbQ Chicken Burgers:
Tips for making the best ground chicken burgers:
- Don’t over mix! I always say my goal when making burgers or cookies is to mix as little as possible. Get in, get out… walk away. Over mixing tends to make burgers tough or hard and you definitely don’t want that.
- Grease the grill. Add a little vegetable oil to a wad of paper towel and carefully and quickly use the BBQ brush to grease the grill.
- Add a dimple in the centre of each burger. This helps keep them from shrinking when cooking.
- Use wax paper to separate the burger rounds so they don’t stick together and you can easily get them to the grill. This is also important when freezing.
- If freezing place some wax paper on a cookie sheet and then add one layer of the burgers at a time. Then freeze. When totally frozen you can then transfer the frozen burger patties to a freezer container all together and they won’t stick. But they have to be frozen first.
- When thawing the burgers make sure to use wax paper to separate any stacked burgers so they won’t stick together when thawing. You can also just throw them on the grill from a frozen state but they will take a few more minutes per side to cook so make sure to check the internal temp to make sure they are no longer pink.
perfect chicken burger toppings!
- Bacon
- Peameal or back bacon
- Mayo
- Lettuce
- Tomato
- Onions
- Sriracha or hot sauce
- Avocado slices
Lemon Parmesan Chicken Burger Recipe
Equipment
- Barbecue
- Large Bowl
- Knife
- Lemon Zester
- Measuring Cups
- Measuring Spoons
- Mixing Spoon
- Spatula
Ingredients
- 2 lbs lean ground chicken
- 2/3 cup mayonnaise
- 1 1/3 cup grated parmesan cheese
- 3 cloves garlic minced
- 4 tsp lemon zest
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat BBQ grill to medium heat and grease lightly to prevent sticking. Add all ingredients to a large bowl and mix just until combined.
- Form into 8 evenly sized balls and flatten into 1" patties. Press a dimple into the centre of each burger patty.
- Grill 5 minutes per side or until internal temperature is 170F and burgers are no longer pink in the centre. Serve.
Nutrition
Notes
- Don’t over mix! I always say my goal when making burgers or cookies is to mix as little as possible. Get in, get out… walk away. Over mixing tends to make burgers tough or hard and you definitely don’t want that.
- Grease the grill. Add a little vegetable oil to a wad of paper towel and carefully and quickly use the BBQ brush to grease the grill.
- Add a dimple in the centre of each burger. This helps keep them from shrinking when cooking.
- Use wax paper to separate the burger rounds so they don’t stick together and you can easily get them to the grill. This is also important when freezing.
- If freezing place some wax paper on a cookie sheet and then add one layer of the burgers at a time. Then freeze. When totally frozen you can then transfer the frozen burger patties to a freezer container all together and they won’t stick. But they have to be frozen first.
- When thawing the burgers make sure to use wax paper to separate any stacked burgers so they won’t stick together when thawing. You can also just throw them on the grill from a frozen state but they will take a few more minutes per side to cook so make sure to check the internal temp to make sure they are no longer pink.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
For the step-by-step version of this recipe, check out the How To Make Butter Smothered Green Beans & Cashews Story.
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These freeze really well and I like that this recipe makes a big batch. Love the lemon!
Most of my recipes make a little extra. I love having leftovers for a quick lunch the next day. The way I see it with things that freeze well like burgers having extra is a good thing.
Taste was really good but mine didn’t stay combined on grill.
I haven’t had this issue and find them rather sticky. But I do find with homemade burgers in general that there is less tearing or sticking to the grill if you let them cook a little more before flipping. You want to test the corner and when there is a crust formed they will flip right over without issue.
These are so tasty! My whole family likes them and that’s a miracle, haha!
So happy to hear this Michelle!
Wow these burgers were delicious! I added a Tbsp of capers and 1/4 cup chopped roasted red peppers. Great flavor!
Oooh, capers and red peppers sound like a fantastic addition!
This was fabulous! So easy with a wonderful flavor! I’ll be making these all summer long!
This looks so yummy! I can’t wait to try this!
You can’t beat a homemade burger. They are just so much better than shop-bought and you know exactly what goes into them.
My mouth is watering at the thought of these lemony chicken burgers! Perfect for this warmer weather!
I’m loving your idea of adding mayonnaise to keep this lean burger together while also adding flavor at the same time.