Smoky BBQ Chicken Burgers

Here are my BBQ chicken burgers, with juicy ground chicken patties loaded with cheddar and BBQ sauce, topped with caramelized onions and melty gouda cheese, all piled high on toasted buns.

These burgers are a weeknight staple at our house during the summer. They come together in about 30 minutes, and my kids actually get excited when I tell them what’s for dinner. Can’t beat that, right?

What Kind of Ground Chicken Should I Use?

Ground chicken breast is the leanest option and what this recipe calls for, but you can also use regular ground chicken if that’s what you have on hand. Regular ground chicken includes both white and dark meat, which means it has a bit more fat and will give you juicier burgers that are a little more forgiving if you accidentally overcook them. Just keep in mind that ground chicken breast can dry out faster than beef or turkey burgers, so don’t press down on the patties while they’re cooking and try not to flip them more than once. If you’re grinding your own chicken at home, make sure everything stays cold throughout the process to get the best texture.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps. Here are some options that work well:

• Ground chicken breast: You can use ground turkey instead, which works just as well. Ground chicken thighs will give you a juicier burger, though they’re a bit higher in fat. If you go with thighs, you might want to drain excess fat after cooking.
• Sharp cheddar cheese: Any cheese you like works here – try pepper jack for some heat, mozzarella for a milder taste, or even crumbled feta for something different.
• Whole wheat buns: Regular white buns, brioche, or even lettuce wraps if you’re going low-carb are all good choices. Just pick what you prefer.
• Gouda cheese for topping: Feel free to use the same cheddar from the burger mixture, or try Swiss, provolone, or American cheese. Whatever melts well and tastes good to you.
• Smoked paprika: Regular paprika works fine if that’s what you have. You’ll lose a bit of the smoky flavor, but the BBQ sauce makes up for it.

Watch Out for These Mistakes While Cooking

The biggest challenge with ground chicken burgers is keeping them moist, since chicken breast is so lean and can dry out quickly – to avoid this, don’t press down on the patties while cooking, as this squeezes out all the juices.

Flipping the burgers too early or too often is another common mistake that can cause them to fall apart, so wait until you see the edges turning opaque and the bottom has a nice sear before flipping just once.

Since ground chicken needs to reach 165°F for food safety, use an instant-read thermometer inserted into the side of the patty to check, and if you’re worried about dryness, pull them off the heat at 160°F and let them rest for a few minutes to reach temperature.

One more tip: make sure your patties are slightly larger than your buns since chicken shrinks more than beef during cooking, and create a small indent in the center of each patty with your thumb to prevent them from puffing up into a dome shape.

What to Serve With BBQ Chicken Burgers?

These BBQ chicken burgers are perfect with classic cookout sides like coleslaw, which adds a nice crunch and helps balance out the sweetness of the BBQ sauce. I love making a quick batch of oven-baked sweet potato fries or regular French fries to serve alongside – they’re always a hit and easy to throw together while the burgers cook. For a lighter option, a simple cucumber and tomato salad or corn on the cob works great, especially during summer. You could also go with potato salad, baked beans, or even some crispy onion rings if you’re feeling extra hungry.

Storage Instructions

Store: Cooked burger patties keep well in the fridge for up to 4 days in an airtight container. I like to store them separately from the buns so they don’t get soggy. You can even prep the patties ahead of time and keep them uncooked in the fridge for a day or two before grilling.

Freeze: These patties are great for freezing! Place parchment paper between each cooked patty and store in a freezer bag for up to 3 months. You can also freeze the raw patties the same way, which makes for super easy weeknight dinners.

Reheat: Warm up leftover patties in a skillet over medium heat for a few minutes on each side, or microwave them for about 60-90 seconds. If they’re frozen, let them thaw in the fridge overnight first, or cook from frozen in a covered skillet over low heat until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 95-110 g
• Fat: 40-55 g
• Carbohydrates: 135-155 g

Ingredients

For the burger patties:

• 1 lb ground chicken
• 1/3 cup cheddar
• 1/4 cup bbq sauce
• 1 1/2 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce

For the onion topping:

• 1 large onion (thinly sliced into 1/4-inch rings)
• 1 tbsp olive oil
• 1/4 tsp brown sugar

For assembly:

• 4 buns (lightly toasted)
• bbq sauce for drizzling
• 4 slices gouda cheese
• Fresh romaine lettuce

Step 1: Prepare the Mise en Place and Toast the Buns

• 4 buns
• 1 large onion

While you’re organizing your ingredients, preheat a skillet over medium-high heat and lightly toast the buns until they’re golden and crispy—this prevents them from getting soggy and adds a nice textural contrast.

Set the toasted buns aside on a clean surface.

Thinly slice the large onion into 1/4-inch rings and have all your seasonings measured and ready.

I like to toast the buns early so they’re ready whenever the burgers are done cooking.

Step 2: Build the Burger Patties

• 1 lb ground chicken
• 1/3 cup cheddar
• 1/4 cup bbq sauce
• 1 1/2 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce

In a large bowl, combine the ground chicken, cheddar cheese, 1/4 cup bbq sauce, paprika, onion powder, garlic powder, salt, pepper, and Worcestershire sauce.

Mix gently with your hands until just combined—avoid overworking the mixture, as this can make the burgers tough and dense.

Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick, making a slight indent in the center with your thumb to prevent them from puffing up during cooking.

Step 3: Cook the Caramelized Onions

• 1 tbsp olive oil
• 1 large onion
• 1/4 tsp brown sugar

While the patties rest for a few minutes, heat 1 tablespoon of olive oil in a separate skillet over medium-high heat.

Add the sliced onions, sprinkle with 1/4 teaspoon salt and brown sugar, and cook for about 10 minutes, stirring occasionally, until they’re deeply golden and caramelized.

The brown sugar enhances their natural sweetness and adds complexity to the burgers.

Step 4: Cook the Burgers

• burger patties from Step 2
• 4 slices gouda cheese

Heat a skillet over medium-high heat until just smoking.

Place the chicken patties in the hot pan and cook for 8 minutes on the first side without moving them—this develops a nice crust and lets the cheese melt slightly.

Flip the patties carefully and cook for another 8 minutes on the second side until cooked through.

In the last minute of cooking, top each patty with a slice of gouda cheese and let it melt.

Step 5: Assemble and Serve

• cooked burger patties with gouda from Step 4
• 4 buns from Step 1
• Fresh romaine lettuce
• caramelized onions from Step 3
• bbq sauce for drizzling

Place each cooked burger patty (with melted gouda) on a toasted bun from Step 1.

Top with a generous handful of fresh romaine lettuce, a portion of the caramelized onions from Step 3, and a drizzle of additional bbq sauce.

Serve immediately while the burgers are still warm and the buns are crispy.

Smoky BBQ Chicken Burgers

Delicious Smoky BBQ Chicken Burgers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 1400

Ingredients Method

Ingredients

  

For the burger patties

• 1 lb ground chicken
• 1/3 cup cheddar
• 1/4 cup bbq sauce
• 1 1/2 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce

For the onion topping

• 1 large onion (thinly sliced into 1/4-inch rings)
• 1 tbsp olive oil
• 1/4 tsp brown sugar

For assembly

• 4 buns (lightly toasted)
• bbq sauce for drizzling
• 4 slices gouda cheese
• Fresh romaine lettuce

Method

 

1. While you're organizing your ingredients, preheat a skillet over medium-high heat and lightly toast the buns until they're golden and crispy—this prevents them from getting soggy and adds a nice textural contrast. Set the toasted buns aside on a clean surface. Thinly slice the large onion into 1/4-inch rings and have all your seasonings measured and ready. I like to toast the buns early so they're ready whenever the burgers are done cooking.
2. In a large bowl, combine the ground chicken, cheddar cheese, 1/4 cup bbq sauce, paprika, onion powder, garlic powder, salt, pepper, and Worcestershire sauce. Mix gently with your hands until just combined—avoid overworking the mixture, as this can make the burgers tough and dense. Divide the mixture into 4 equal portions and shape each into a patty about 3/4-inch thick, making a slight indent in the center with your thumb to prevent them from puffing up during cooking.
3. While the patties rest for a few minutes, heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the sliced onions, sprinkle with 1/4 teaspoon salt and brown sugar, and cook for about 10 minutes, stirring occasionally, until they're deeply golden and caramelized. The brown sugar enhances their natural sweetness and adds complexity to the burgers.
4. Heat a skillet over medium-high heat until just smoking. Place the chicken patties in the hot pan and cook for 8 minutes on the first side without moving them—this develops a nice crust and lets the cheese melt slightly. Flip the patties carefully and cook for another 8 minutes on the second side until cooked through. In the last minute of cooking, top each patty with a slice of gouda cheese and let it melt.
5. Place each cooked burger patty (with melted gouda) on a toasted bun from Step 1. Top with a generous handful of fresh romaine lettuce, a portion of the caramelized onions from Step 3, and a drizzle of additional bbq sauce. Serve immediately while the burgers are still warm and the buns are crispy.