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This easy Ground Chicken Burgers Recipe is super simple to make! A tasty gluten free chicken burger made with chicken mince and Cajun spice – they are healthy, delicious, and ready in less than 15 minutes. What’s not to love?
I love ground chicken burgers and with a spicy Cajun flavouring, these are the easiest, juicy chicken burgers perfect for your next barbecue.
These chicken burger patties are made with chicken mince, Cajun spice, gluten free breadcrumbs and NO egg, as well as being dairy free.
Nothing beats homemade chicken burgers whether you want to throw them on a BBQ, chuck them in the air fryer or cook them in a pan.
They’re a great alternative to gluten free beef burgers and are even better teamed with my gluten free burger buns for the ultimate experience.
Ingredients and Substitutions
You only need a few simple ingredients to make this ground chicken burger recipe:
- Ground Chicken: Chicken mince makes the best burger patties. You can usually pick this up in most supermarkets or ask your local butcher. If you can’t find ground chicken (chicken mince) then ground turkey would work as well for gluten free turkey burgers.
- Gluten Free Breadcrumbs: You can buy gluten free breadcrumbs in most free from aisles in UK supermarkets. Alternatively, make your own gluten free bread crumbs using leftover gluten free bread, which is much cheaper and easier.
- Cajun Spice Mix: I absolutely love this Blackened Cajun Seasoning from Schwartz but you can use any spice mix you like. Just make sure it is gluten free and has no may contain warnings.
- Garlic Paste: I use a paste for ease but a crushed or finely chopped garlic clove, or pre-chopped garlic (either frozen or in a jar) works too.
- Mayonnaise: Either standard, light or vegan mayonnaise (for egg free chicken burgers) works perfectly. Mayo helps to bind the burgers and keep them moist.
- Fresh Parsley: I add this for the flavour, but also the flecks of green it adds to the chicken mince burger patties. You could swap for coriander if you prefer, or omit it.
How to make ground chicken burgers
There’s a printable recipe card below but here is a step-by-step video and photos to guide you through how to make chicken burgers.
1. Add the chicken mince, gluten free breadcrumbs, spices, garlic paste, mayonnaise and chopped parsley to a large mixing bowl.
2. Using your hands, mush the mixture together until everything is evenly combined.
3. Divide the mixture into 6 and roll each portion into a ball, squashing slightly to form a burger patty. Use your thumb to press a little dent into the centre of each one. (If making ahead of time, you can chill the patties on a tray or plate in the fridge until ready to cook).
4. Heat a little oil in a pan or griddle. Once hot, add the burger patties and cook for 3-4 minutes on each side until cooked through (internally the temperature should be above 74C / 165F). Remove from the pan, rest for a couple of minutes then serve.
Here is a quick video to show you how to make these ground chicken burgers:
Frequently Asked Questions
Here are some of the commonly asked questions about making ground chicken burgers.
The gluten free chicken burgers you can buy in the shops usually tend to have bread crumbs or wheat flour in them, so are not gluten free. However these ground chicken burgers are made using gluten free breadcrumbs so are coeliac-safe.
Yes – these chicken burgers don’t contain any dairy at all
I make my ground chicken burgers using mayonnaise to help bind them. However, you can easily use a vegan mayo to make them completely egg free.
To bake these chicken burgers in the oven, simply preheat the oven to 200C and bake them on a baking sheet for around 20 minutes, until cooked through. I recommend flipping them half-way through cooking.
Yes, you can make chicken burgers in the air fryer – and they’re delicious! Simply air fry for 8-10 minutes until cooked through. Thicker burgers may require more cooking time and they can vary between air fryers. I recommend a meat thermometer to check your burgers are adequately cooked through. Don’t forget to also check out my other gluten free air fryer recipes.
These chicken burgers are great for batch cooking and meal prep as you can make them ahead and freeze them.
To freeze uncooked chicken burgers: Simply form the chicken patties, place them between sheets of baking paper and freeze flat. Transfer to a tub or bag once frozen. Defrost overnight in the fridge before cooking.
To freeze cooked chicken burgers: Let the burgers cool completely before freezing. Defrost overnight in the fridge and reheat thoroughly before eating.
Serving Suggestions
Here are some ideas of other gluten free recipes to serve with my ground chicken burgers, from homemade hamburger buns to side salads.
I also like to top my chicken burgers with some melted cheddar cheese, pink pickled onions and a good helping of sriracha mayo. And of course, iceberg lettuce and tomato too.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Ground Chicken Burgers (Gluten Free)
Ingredients
- 500 g chicken mince
- 100 g gluten free breadcrumbs
- 1 tbsp cajun spices
- 1 tsp garlic paste
- 1 tbsp mayonnaise, or vegan mayo
Instructions
- Add the chicken mince, gluten free breadcrumbs, spices, garlic paste, mayonnaise and chopped parsley to a large mixing bowl.
- Using your hands, mush the mixture together until everything is evenly combined.
- Divide the mixture into 6 and roll each portion into a ball, squashing slightly to form a burger patty. Use your thumb to press a little dent into the centre of each one. (If making ahead of time, you can chill the patties on a tray or plate in the fridge until ready to cook).
- Heat a little oil in a pan or griddle. Once hot, add the burger patties and cook for 3-4 minutes on each side until cooked through (internally the temperature should be above 74C / 165F). Remove from the pan, rest for a couple of minutes then serve.
Video
Nutrition
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