The Juiciest Chicken Burgers with Sweet Potato Wedges

I’m sharing the secret to getting the juiciest and most delicious chicken burgers ever!

I make the juiciest chicken burgers with sweet potato wedges, and it’s time to share them with you. The burgers are bursting with garlicky, herb flavor and topped with a cool, creamy dill sauce. Before my juicy discovery, I tried several recipes and had plenty of chicken burgers in restaurants, but I had never had a juicy one. So, I went on a mission, and you’re going to be shocked by how juicy, light, and flavorful these chicken burgers turn out. They go perfectly with crisp air-fried sweet potato fries, and your family will ask for this meal over and over again.

So, what’s the secret to the juiciest chicken burger?

I’ve made chicken burgers with chicken breast meat and the burgers turn out so dry and spongy that it’s like wasting chicken. The secret is using ground chicken thigh meat! You can find it in some grocery stores or ask your butcher to do it for you, but it’s really easy to throw a few chicken thighs in a food processor to grind them up before you mix in all the fresh seasonings.

Is the sauce tzatziki?

No, but I’ve made this delicious creamy dill sauce for so many recipes on my channel. I use it as the burger sauce and as a dipping sauce for the sweet potato fries. It’s simple to make, and we use a lot of it. My recipe makes enough for my family, but you’ll love having a little leftover for other things during the week.

What do I need to make chicken burgers?

Ground chicken thigh meat -you’ll thank me with this trick. I don’t recommend chicken breasts because they’re very dry so your burgers will be too.

Breadcrumbs -I use unseasoned panko or Italian to season the burgers myself with all the other ingredients listed.

Salt & freshly cracked black pepper -all of the ingredients need seasoning on their own, so be sure to add enough to elevate all of the flavors.

Garlic cloves -grated or minced or pulsed in the food processor and measured with your heart.

Fresh parsley -finely chopped for that super fresh herbiness. If I have the food processor out, I use it to chop this as well with a couple of pulses.

Onion -finely chopped to avoid large chunks in the burgers. I like to do this in a couple of batches in the food processor to get the pieces smaller than I typically cut.

Scallions -thinly sliced for fresh, sweet, tender onion flavor.

Greek yogurt -adds a little tang and thick, creamy moisture to the burgers.

Egg -beaten to hold the burgers together while cooking.

Dried thyme -or oregano for added herb flavor.

What do I need to make the creamy dill sauce?

Yogurt -I use thick, creamy, tangy Greek yogurt, so the sauce comes out that way, too.

Mayonnaise -balances out the tanginess of the Greek yogurt but keeps the sauce thick.

White balsamic vinegar -I love using this because it has a more delicious flavor, but if you don’t have that, try lemon juice.

Garlic cloves -grated to melt into the sauce and flavor every bite.

Freshly cracked black pepper -if you have this, it elevates the pepper flavor in the sauce, but any ground pepper will work.

Dried dill -or fresh if you have it to really brighten and make the sauce cool and refreshing.

What toppings go well with chicken burgers?

I love to use brioche buns for my chicken burgers because they have a buttery finish to the softness. Everyone likes different toppings, so I put out a spread. Feta and Muenster cheese are our favorites, but you can use your favorite. Baby lettuce leaves add a delicate crunch, but romaine is good, too. Red onion goes nice with the burger flavors, and I always put out tomato sliced and pickles.

How do I make the chicken patties?

Combine all of the burger ingredients in a large bowl. Mix until combined. Divide into eight equal portions for large burger patties or more for smaller burgers or meatballs.

How do I keep the burgers from falling apart while frying?

Line a baking tray with parchment paper. Shape the chicken patties and transfer them onto the tray. Chill for 30 minutes.

What’s the best way to cook the burgers?

Grease a skillet with olive oil and heat over medium-high heat. Cook the chicken patties for 4-5 minutes per side. They are ready when the internal temperature reaches 165 °F. Check with a meat thermometer.

Can I cook the burgers in the oven?

Preheat the oven to 400 °F. Place the chicken patties on a baking tray and brush them with olive oil. Bake for 15-20 minutes or until the internal temperature reaches 165 °F. Top with cheese and leave in the oven until it’s soft and melty.

Do I add the cheese to the burger while in the pan?

Yes. Crumble some feta on the burgers and/or add a slice of cheese. Heat for about a minute until the cheese begins to soften, then transfer them to a plate.

How do I make the dill sauce?

Combine all the creamy dill sauce ingredients together in a bowl and mix until combined. This sauce stays fresh in the refrigerator for 5-6 days.

What’s the best way to cook sweet potato fries?

Preheat the air fryer to 400 °F. Peel the sweet potatoes and cut into wedges. Place them in a bowl and drizzle with olive oil. Season with salt, pepper, and ground cumin. Air fry in batches, making sure not to overcrowd the basket. They take about 10 minutes or until fork tender.

What’s the best way to serve sweet potato fries?

Transfer the sweet potato wedges to a platter. Sprinkle with dried oregano and crumble some feta over the top.

How do I assemble the burgers?

Toast the burger buns in the pan until warmed through. Let everyone assemble their burger with their favorite toppings and the creamy dill sauce. Serve with sweet potato wedges. Kali Orexi!

Can I make the burgers ahead or freeze them?

The uncooked chicken patties can be chilled in the freezer until firm. Transfer them to freezer-safe bags, and they will keep fresh for 2-3 months. Thaw before cooking.

Do you have more burgers?

They’re popular in my house, but I switch things up a bit each time I make them. Try what my kids call The Perfect Cheeseburger or my Lamb Burgers. I also have The Best Smash Burger Recipe that I’ve perfected over the years. Your family will love them all!

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