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Mini chicken burger on a plate with grapes and sweet potato fries.

Mini Chicken Burgers

Mini Chicken Burgers with Herbs are kid-friendly, healthy, and tasty. Freezer meal instructions included. This meal is a winner dinner again and again!

Yield: 8 servings (2 mini burgers per person) 1x
Prep: 15 minutesCook: 10 minutesTotal: 25 minutes


  • 2 pounds ground chicken (sub: ground turkey)
  • 1 1/2 teaspoons finely chopped garlic
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon dried oregano
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup dried bread crumbs (recommend: whole wheat Panko breadcrumbs or Gluten-Free Breadcrumbs)
  • 2 tablespoons olive oil or avocado oil
  • Optional for serving: 16 slider buns, cheese slices, favorite burgers toppings, Avocado Aioli

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Make It Now:

  1. In a large bowl, use a fork or your hands to gently combine the ground chicken, garlic, parsley, oregano, lemon juice, salt, and pepper. Form the mixture into 16 small patties.
  2. Place the bread crumbs in a shallow dish. Coat each patty in the crumbs on both sides; set aside. (Freezing instructions begin here.)
  3. Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmery. Add some of the patties (try not to overcrowd the pan) and cook for 4-5 minutes on each side, until browned and cooked through. They are cooked through when there is no longer any pink inside or they reach 165°F internally. (Note: If the patties brown before they’re cooked through, reduce the heat to medium-low, cover the pan, and continue to cook for a few minutes more.) Repeat this step with the remaining oil and patties.
  4. Serve the chicken burgers a la carte or on mini buns with a cheese slice on top, if desired.

Freeze For Later: Follow Steps 1-2. Place the patties on a parchment or wax paper lined baking sheet in a single layer and set in the freezer to flash freeze for about an hour. After they are frozen, transfer to a large resealable bag and store for up to 3 months.

Prepare From Frozen: Thaw the patties overnight in the refrigerator. Follow Steps 3-4.


For a Gluten-Free Option: Coat the mini chicken burgers in almond flour or gluten-free breadcrumbs. If serving on buns, use gluten-free buns.

Where We Get Our Ground Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest review here

© Author: Rachel Tiemeyer
Cuisine: American Method: Stove Top