This is the Best Ground Chicken Burgers Recipe! They are juicy and so flavorful. The come out perfect every time. The cilantro, lime, soy sauce and green onions add so much flavor to these burgers. You can have these on the table in less than 30 minutes. Always a winner in my book.
These burgers are also a great meal prep recipe. You can easily portion out individual burgers to freeze which make it a snap to pull them out for a quick meal when you are short on time. In less than 10 minutes you can pull a burger from the freezer and have it ready to be eaten. Now that’s what I call fast food!
Cilantro Lime Chicken Burgers
When you think of a juicy burger a ground chicken burger probably isn’t the first thing to come to your mind. Ground chicken is lean meat and easily turn into dry burgers. But this burger is great! The fresh herbs and lime juice help to keep it juicy.
Ingredients for Cilantro Lime Chicken Burgers:
- Ground chicken – this burger starts with ground chicken
- Fresh Cilantro – using fresh herbs adds to the flavor of this delicious burger
- Green onion – I used green onion as it adds to the Asian inspired flavors. You can also substitute a bit of finely minced red onion in its place
- Soy Sauce – adds saltiness and flavor to this burger
- Lime juice – this balances the flavors of the cilantro, soy sauce and spices. Don’t have lime juice? Then add an equal amount of lemon juice instead
- Spices – Black pepper, garlic powder and ground ginger
- Non stick baking spray
- Optional: 1 tablespoon of Toasted sesame oil – this isn’t a requirement for these chicken burgers. But, if you have some on had, mix it in. It’s my secret ingredient and a great addition that goes so well with the other flavors.
How to make this Cilantro Lime Chicken Burgers Recipe:
Combine the ground chicken, cilantro, soy sauce, lime juice, garlic powder, black pepper and ginger ground ginger in a large mixing bowl. If using the optional toasted sesame oil you can mix it in at this time.
Mix it well.
Divide mixture into four to six equal portions, depending upon how thick you want your burgers, and form the meat mixture into a patty.
Spray a large skillet with non stick baking spray. You can also drizzle a tablespoon of olive oil in the pan if desired. If you have a grill pan instead of a skillet you can use that.
Cook over medium heat until the centers are no longer pink, approximately 4 to 5 minutes and the internal cooking temperature taken with a meat thermometer in the center of the burger is 160 degrees F. Once it is a degree or two away from this temperature remove them from the pan. The residual heat in the burger will continue to push the temperature up to 160 degrees.
Check out the Food Safety site for the safe minimum cooking temperature for all meat, seafood, eggs and casseroles.
Serves these juicy chicken burgers on your favorite bun. We love them on sesame seed topped buns but they are equally delicious on brioche buns. Some of our favorite toppings include smashed avocado with a bit of finely chopped cilantro mixed in, lettuce and even some mozzarella cheese or blue cheese crumbles.
Try to keep it keto? Then wrap these burgers and your favorite toppings up in lettuce wraps. We like Boston lettuce or Iceberg lettuce leaves.
Meal Prep and Freezer Tips:
This chicken burger recipe is perfect for creating your own frozen chicken burger patties. They make such an easy dinner. By doubling or tripling the batch you have extras that can easily be stored in the freezer to be quickly cooked the next time you want a fast meal.
You need either waxed paper or parchment paper to place between the burgers when they are frozen. You can purchase precut squares of paper on Amazon that are made just for burgers. You can also use strips of waxed paper or parchment paper.
Start by placing waxed paper squares or parchment down on a baking sheet.
I use an ice cream scoop to evenly portion out the burger mixture. Add one scoop onto of each square of paper.
Top with another square of waxed paper, press down to form a patty.
Place the patties in freezer bags to store.
The reason for placing a square of waxed paper on the top and bottom, rather than just stacking them with a single piece of waxed paper between them, is to allow you to easily remove one burger at a time.
Ever purchase store bought frozen burgers? The ones with a single paper separating the burgers?
Did you have to fight with them with a butter knife or some type of metal spatula to get them to separate? I sure have!
By making each patty with a square on the top and bottom they won’t stick together. I will usually stack enough burgers in a freezer bag to make one meal for my family.
But, I also am able to quickly remove a single burger if I need to do so. This makes it so easy to pull out the number of burgers I want to make without having to thaw a large package of burgers in order to make a meal for just one person.
Try this recipe and love it? Review it by clicking the star rating ⭐⭐⭐⭐⭐ on the recipe card! This helps other readers to find this recipe since the recipe rating will encourage search engines, such as Google, to suggest it to others. This helps support Remake My Plate as we are a reader supported publication.
Cilantro Lime Chicken Burgers
Equipment
- Mixing bowl
- Large skillet
Ingredients
- 1½ pound ground chicken
- 1/2 cup fresh cilantro chopped
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 2 teaspoons Garlic Powder
- 2 teaspoons Black Pepper
- 1 teaspoon Ground Ginger
Instructions
- Combine the ground chicken, cilantro, soy sauce, lime juice, garlic powder, black pepper and ginger ground ginger in a large mixing bowl. If using the optional toasted sesame oil add it in now with the other ingredients.
- Mix it well. Divide mixture into four to six equal portions, depending upon how thick you want your burgers, and form the meat mixture into a patty.
- Spray a large skillet with non stick baking spray. You can also drizzle a tablespoon of olive oil in the pan if desired. If you have a grill pan instead of a skillet you can use that.
- Cook over medium heat until the centers are no longer pink, approximately 4 to 5 minutes and the internal cooking temperature taken with a meat thermometer in the center of the burger is 160 degrees F. Once it is a degree or two away from this temperature remove them from the pan. The residual heat in the burger will continue to push the temperature up to 160 degrees.
- Serve on your favorite bun and enjoy!
Notes
Nutrition
If you enjoyed this Cilantro Lime chicken burgers recipe you may also like these:
Crockpot Cajun Chicken and Sausage
12 Lazy Keto Recipes That Save You Time
Previously taken burger photos before they were updated. Still delicious even if the pictures aren’t as good.
Want to get new recipes sent directly to your inbox? Then subscribe to our newsletter (see below) and be the first to know when we post a new recipe as well as get weekly shopping, cooking and meal planning tips. Follow me on Pinterest where you can find links to our recipes as well as other recipes you and your family will enjoy.
This post may contain affiliate links. Please see our disclosure policy. If you click on the banner below you will be taken directly to my Etsy shop to see the digital items currently listed.
