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Juicy chicken burgers with a golden, crispy coating – baked, not fried.

I love a burger. My kids love a burger. If we go out for dinner and there’s a good burger on the menu, there’s a very strong chance at least one of us is ordering it. 😂 So when I tell you I’ve spent the last couple of months making these Crispy Minced (Ground) Chicken Burgers over and over again until I got them exactly right, you can understand the level of commitment involved.

Crispy minced chicken burgers served on platter
Serve these with fries, wedges, a simple green salad or my Cheat’s Caesar Salad for an easy burger night dinner.

I wanted a chicken burger that was really juicy on the inside, crispy and golden on the outside, and baked rather than fried. But I also wanted it to be the kind of thing I could make on a weeknight without creating a full crumbing station and destroying the kitchen in the process! These burgers are exactly that.

The prep is really minimal. You mix the chicken filling, shape the patties, press them straight into the crumb, then bake. No flour, no separate egg wash, no pan-frying in batches. A few little tricks make all the difference too: the grated onion keeps the chicken juicy, parmesan adds that savoury flavour, paprika helps the coating brown beautifully, and baking the patties directly on an oiled metal tray gives you that gorgeous crispness underneath. (Note that I’ve also provided air fryer and pan-frying methods in the recipe.) 

Chicken burger patty mixture in bowl
Mix only until everything is combined. Overworking minced (ground) chicken can make the cooked patties firmer rather than juicy and tender.
DividinChicken burger mixture divided into five portionsg the mixture before shaping makes it much easier to get five evenly sized patties that cook at the same rate.
Dividing the mixture before shaping makes it much easier to get five evenly sized patties that cook at the same rate.
Raw chicken burger patty shaped and ready for crumbing
The mixture is intentionally soft and a little sticky. Lightly wet your hands if needed rather than adding extra breadcrumbs, which can dry out the patties.
Chicken burger patties being coated in parmesan panko crumbs
Using the baking (parchment) paper to bring the crumbs up and around the patties makes coating them much easier and saves another plate from the washing up pile.
Raw chicken burger patty coated in parmesan panko crumbs
Press the crumb on gently rather than compacting it heavily. You want a generous coating while keeping the chicken patty tender.
Crumbed chicken burger patties sprayed with olive oil before baking
Be generous with the olive oil spray. It helps the panko coating brown and crisp in the oven rather than staying pale and dry.
Crispy baked chicken burger patties on metal baking tray
The unlined metal tray is important here. Direct contact with the hot, lightly oiled surface helps the underside become crisp and golden without needing to flip the patties.
Crispy minced chicken burger served in brioche bun
I love these served simply with soft brioche buns, shredded lettuce and mayonnaise. The juicy, savoury chicken and crisp coating really don’t need much else.

I keep these fuss-free with soft brioche buns, shredded lettuce and mayo, because the simplicity of it just works so well. The crisp, savoury chicken with the soft bun, fresh lettuce and creamy mayo is all that’s needed. They’re easy enough for a weeknight, fun enough for a Friday night and one of those dinners I know everyone is going to be excited about!

Do I need to coat the patties in flour and egg first?

No. The chicken mixture is naturally soft and slightly tacky, so the parmesan-panko crumb sticks well without a separate flour and egg coating. That keeps the process much simpler and cuts down on both prep time and washing up.

What can I serve with Crispy Minced (Ground) Chicken Burgers?

These burgers are quite substantial, so I usually keep the sides simple. Good options include:

  • French fries or oven-baked fries – The obvious burger-night choice.
  • Sweet potato fries – Great alongside the crispy chicken.
  • Potato wedges – Easy to bake while the burgers are cooking.
  • Roasted potatoes – A good option if you want something a little less “takeaway”.
  • Corn on the cob – Simple, family-friendly and really good with butter and salt.
  • A simple green salad – Cos (romaine) lettuce, cucumber, avocado and a lemony dressing is a great combo.
  • Tomato and cucumber salad or a Greek Salad – Fresh and light alongside the burger.
  • Coleslaw – Especially good if you like a crunchy side.
  • My Cheat’s Caesar Salad – Crisp, creamy and a really good match with the chicken.
  • Pickles – Either served on the side or tucked into the burger. Try my 5-minute Quick Pickled Red Onions.
  • A platter of cut vegetables – cucumber, carrot, capsicum (bell pepper) and cherry tomatoes work well for a very easy family dinner.
  • Extra mayonnaise – Always a good idea for dipping fries or wedges.
Crispy minced chicken burger with lettuce and mayonnaise
The patties can be shaped and crumbed up to 24 hours ahead, then kept refrigerated until you are ready to bake them.

If you enjoyed Crispy Minced (Ground) Chicken Burgers, I think you’ll love:

Southern Fried Chicken Burger Recipe – These 15-minute burgers are a quick and delicious meal the whole family will love. Tender, seasoned chicken is fried to golden perfection, then served on brioche buns with cheese, pickles and shredded lettuce.

Hot Honey Crunch Chicken Burger Recipe – Sticky, crispy and loaded with flavour, this chicken burger is fakeaway energy with real-life ingredients. Cook the chicken however suits you – oven, air fryer or pan.

Juicy Homemade Beef Burgers Recipe – One of the top recipes on the website, I present to you the ultimate beef burger that’s wholesome, customisable and will rival your local takeaway! Easy to whip up, you can make this on the stovetop or the barbecue grill.

Portuguese Chicken Burger Recipe – Here’s a healthier, homemade version of the ever-popular Portuguese chicken burger. Crumbed chicken is cooked to golden perfection, then served in buns with cheese, mayo and your favourite toppings. All done in 20 minutes!

Chicken Caesar Smash Tacos Recipe – For something a little different, these smashed chicken tacos are made with minced (ground) chicken and feature everything you love about caesar salad – creamy dressing, crispy bacon, salty parmesan – but wrapped up in a golden, cheesy tortilla.

Close up crispy minced chicken burger in brioche bun

Crispy Minced (Ground) Chicken Burgers

Author: Nicole
5 from 28 votes
“Do yourself a favour and give this recipe a go. OMG! … the flavours immerse themselves into a combination of delicousness that has to be experienced to be believed. 11/10 & 5 star yummy!”
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These Crispy Minced (Ground) Chicken Burgers are juicy on the inside, golden and crispy on the outside, and baked rather than fried. The patties are made with simple ingredients, coated in a parmesan-panko crumb and baked on a metal tray for maximum crispness. With minimal prep and no flour-and-egg crumbing station, they’re an easy weeknight burger that still feels like a proper fakeaway.
Prep 20 minutes
Cook 18 minutes
Total 38 minutes
Servings: 5 burgers

Ingredients

Chicken patties
  • 500 g (1 lb) minced (ground) chicken (you could also use turkey)
  • 30 g (½ cup) panko breadcrumbs
  • 25 g (¼ cup) finely grated parmesan
  • 1 egg
  • ¼ small brown onion, finely grated
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • ¾ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
Crispy coating
  • 45 g (¾ cup) panko breadcrumbs
  • 25 g (¼ cup) finely grated parmesan
  • 1 tsp sweet paprika
  • ½ garlic powder
  • ¼ teaspoon sea salt flakes
  • Olive oil spray
To serve
  • 5 brioche buns (I use 50 g/1¾ oz buns)
  • 60 g (¼ cup) whole-egg mayonnaise
  • 1 baby cos (baby romaine) lettuce, finely shredded

Instructions

  • Preheat the oven – Preheat the oven to 240°C (475°F) (220°C/425°F fan-forced) – most ovens take at least 20 minutes to preheat adequately!
  • Make the chicken patties – Add all the patty ingredients to a large bowl. Gently combine using clean hands until just incorporated. Avoid overworking the mixture.
  • Shape the patties – Divide the mixture into five equal portions and shape into patties about 1.5 cm (½ inch) thick and slightly wider than the burger buns. The mixture will be soft and sticky, which is normal. Wet your hands lightly if needed to make shaping easier.
  • Make the crispy coating – Combine the breadcrumbs, parmesan, paprika, garlic powder and salt on a large sheet of baking (parchment) paper.
  • Coat the patties – Press each patty gently into the crumb mixture. Lift the sides of the baking paper to bring the crumbs back towards the centre and press them over the patties until well coated.
  • Bake the patties (see note 1 for air fryer and pan-fried methods) – Generously spray the base of a large, unlined metal baking tray (see note 2) with olive oil. Add the crumbed chicken patties, then generously spray the tops with olive oil. Bake for 18–20 minutes, or until golden, crisp and cooked through. There is no need to flip the patties (see note 3). If needed, switch the oven to grill (broil) on high for 1–2 minutes at the end for extra colour.
  • Toast the buns – Arrange the buns on a baking tray, cut-side up, and toast in the oven at the same temperature for 2–3 minutes or until golden.
  • Assemble – Spread the brioche buns with mayonnaise. Add a generous handful of finely shredded lettuce, followed by the crispy chicken patties. Add the bun tops drizzled with more mayonnaise (optional) and serve immediately.

Watch how to make it

Nutrition information

Nutrition Facts
Crispy Minced (Ground) Chicken Burgers
Amount per Serving
Calories
504
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
10
g
Cholesterol
 
135
mg
45
%
Sodium
 
1032
mg
45
%
Potassium
 
562
mg
16
%
Carbohydrates
 
39
g
13
%
Fiber
 
3
g
13
%
Sugar
 
11
g
12
%
Protein
 
30
g
60
%
Calcium
 
154
mg
15
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes.

Recipe notes

Note 1 –
To air fry: Air fry the crumbed patties at 200°C (400°F) for 10–12 minutes, turning halfway and spraying again with olive oil if needed, until golden and cooked through. Cook in batches if needed so the patties aren’t overcrowded.
To pan-fry: Heat 2–3 tablespoons olive oil in a large frying pan over medium heat. Cook the patties for about 5 minutes on the first side, then carefully turn and cook for another 4–5 minutes, or until golden, crisp and cooked through.
Note 2 – Metal baking tray For the best colour and crispness underneath, bake the patties directly on a lightly oiled metal tray rather than on baking (parchment) paper. Baking paper can trap moisture underneath, which can cause the crumb to steam rather than brown.
Note 3 – Flipping the patties While you can flip the patties halfway through cooking, I prefer not to. Flipping can create little moisture pockets and you can lose some of that crispy coating.

Make Ahead

Uncooked chicken patties – Mix, shape and crumb the patties up to 24 hours ahead. Arrange them in a single layer in an airtight container or on a covered tray and refrigerate until ready to cook.
Freezing uncooked patties – Freeze the crumbed patties in a single layer until firm, then transfer to an airtight container or freezer bag with baking (parchment) paper between the layers. Freeze for up to 2 months. Thaw overnight in the fridge before cooking as per the recipe.

Leftovers

Cooked chicken patties – Store leftover cooked patties in an airtight container in the fridge for up to 3 days.
Reheating – Reheat in a 220°C (425°F) (200°C/400°F fan-forced) oven for 8–10 minutes or in the air fryer at 180°C (350°F) for 4–6 minutes, until heated through and crisp again. The microwave also works, although the crumb will soften.
Freezing cooked patties – Allow the patties to cool completely, then freeze with baking (parchment) paper between each one for up to 2 months. Thaw overnight in the fridge before reheating.
Lunchboxes – The cooked patties are also great served cold.

Variation

Spice it up! You can add ½–1 teaspoon of chilli powder or chilli (red pepper) flakes to the crispy coating mixture in step 4.

Recipe source

A Simple Home Edit original recipe

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Course chicken, Fakeaway, Family Favourites
Cuisine Australian-inspired