Zesty Chicken Burgers with Cool Cucumber Slaw

This recipe for zesty chicken burgers is a refreshing change from your regular burger, especially with the cool cucumber slaw.

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Hands holding a zesty chicken burger over a plate of fries.

How to Make Chicken Burgers

There is not much more to making a chicken burger than there is to making a beef burger, but there are a few little things to pay attention to. First of all, there’s the ground chicken. You can buy ground chicken or you could grind your own using a meat grinder or a food processor. Store-bought ground chicken tends to be a little wetter than beef, so you need to add something to help absorb that excess liquid. In this recipe for zesty chicken burgers, that ingredient is breadcrumbs. The breadcrumbs not only help to absorb excess liquid, but they also help to bind the patty together, along with an egg. 

Ingredients in a bowl - ground chicken, scallions, spices, breadcrumbs, egg, with a wooden spoon and a bunch of scallions next to it.

Seasoning Chicken Burgers

Another significant difference between chicken and beef burgers is flavor. Chicken burgers need some extra ingredients to add flavor to the patty. Here we add scallions, sriracha sauce, cayenne pepper and a little garlic to give the burgers some zest! The patties will be relatively wet when you shape them, so make sure you pop them into the refrigerator to chill for 20 to 30 minutes. This will make them easier to manage.

4 chicken burger patties in a parchment lined baking pan. 4 chicken burger patties cooking on an electric griddle.

How Long to Cook Chicken Burgers

Unlike beef burgers, where you can cook the meat to different degrees of doneness, chicken burgers need to be cooked all the way through. On an electric griddle set to 350˚F, this will take about 10 minutes per side, depending on how thick you make the patties. The same time holds true for a skillet on medium heat on the stovetop. Don’t be tempted to turn up the heat – that will just cause the burgers to get too brown on the outside before the inside is fully cooked.

four zesty chicken burger patties on a wooden cutting board with cucumber slaw, tomato, lettuce and an electric grill in the background.

Toppings for Chicken Burgers

Of course you can top these burgers any way you like, but I think chicken burgers deserve something a little different from the traditional beef burger toppings. Lettuce and tomato are a given, but topping these zesty chicken burgers with a cool cucumber slaw not only adds flavor, but also adds texture to the sandwich. It’s pretty too! These burgers would also be tasty with the whipped feta spread from these chickpea burgers or just a little tzatziki.

A zesty chicken burger and fries on a white plate with a glass of iced tea and a purple napkin.

What to Serve with Chicken Burgers

Of course, the perfect accompaniment for any burger is a plate of French fries. You can make your own in the air fryer very easily. You could also serve this with a little potato salad or a green salad with a simple vinaigrette if you’re looking for something lighter. Or…. you could just go for it and enjoy the zesty chicken burger and cool cucumber slaw solo. It’s a filling meal! 

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Zesty Chicken Burger with Cool Cucumber Slaw

  • Prep Time: 20 m
  • Cook Time: 18 m
  • Total Time: 38 m
  • Servings:


  • cup panko breadcrumbs
  • 2 tablespoons milk
  • 1 pound ground chicken
  • 1 egg beaten
  • 2 scallions minced
  • 1 tablespoon sriracha sauce
  • 1 clove garlic minced (or ½ teaspoon garlic powder)
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 brioche or soft hamburger buns toasted
  • Butter lettuce leaves
  • Tomato slices
Cool Cucumber Slaw:
  • ¼ red onion thinly sliced
  • 1 English cucumber
  • 1 cup shredded red cabbage
  • 1 teaspoon olive oil
  • ¼ cup Greek Yogurt or sour cream
  • Juice of ½ lemon
  • ½ teaspoon sugar
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon salt
  • Freshly ground black pepper


  1. To make the cucumber slaw, place the red onion in small bowl and cover with cold water. Let it sit for about 5 minutes to make the onion less pungent, and then drain and dry the onion with paper towel.
  2. Cut the cucumber into matchsticks by making thin diagonal slices across the cucumber and then cut each slice into sticks.
  3. Combine the cucumber, shredded cabbage, red onion, olive oil, Greek yogurt, lemon juice, sugar, fresh dill and salt in a bowl. Stir well and then season with freshly ground black pepper. Chill until ready to use.
  4. To make the burgers, combine the panko breadcrumbs and milk, letting it rest for a minute or two so the breadcrumbs can absorb the liquid. Then add the ground chicken, egg, scallions, sriracha sauce, garlic, cayenne pepper, salt and black pepper. Stir until combined and shape the mixture into 4 patties. Chill the patties until you are ready to cook.
  5. Pre-heat the stovetop griddle or skillet to medium-high heat or pre-heat an electric griddle to 350˚F. Place the burger patties on the hot grill and cook for about 9 to 12 minutes on each side, until cooked through and nicely marked on the outside.
  6. Serve the burger patties on toasted buns lined with lettuce and tomato slices and top with some of the cool cucumber slaw.
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Comments (10)Post a Reply

  1. I would love to make these burgers, but there is no way I can eat cucumber. Will the burger be ok without i? Maybe just cabbage and carrot slaw?

  2. 5 stars
    This was amazing and definitely a twist on the traditional burger. The cucumber slaw was the hit of this recipe combined with the season ground chicken. Absolutely delicious and will be making again.

  3. I intend to try this chicken burger but I have a question about beef burgers. I know you are Canadian so what’s with Americans eating their hamburgers rare, medium or well done. We are always told a burger should be at 160°F to be safe to eat. I really enjoy your recipes. I’m not a great cook but I’m a great reader of recipes and then I make the same old things. Ha

    1. You are correct, the USDA does mandate that ground beef should be cooked to an internal temperature of 160 degrees Fahrenheit. If you grind your own beef, it would be safer to eat at lower temperatures.

  4. I’d like to try your chicken burger but spices are an issue for me. Do you have any suggestions for seasoning that is not spicy?

    1. The sriracha sauce and cayenne pepper give these burgers a little kick. You can omit them both and use any spices you like instead. Try some dried thyme or oregano and season it with ground black pepper. You could also add a little Worcestershire sauce instead of the sriracha.

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