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    Home » Recipes » Chicken

    Spicy Chicken Burgers (Healthy)

    May 24, 2016 By Monika Last Updated February 23, 2021 6 Comments

    Jump to Recipe

    These deliciously succulent spicy chicken burgers are low in fat, quick and easy to make and bursting with flavour! Made using pantry ingredients and ready in under 30 minutes.

    You might also like salmon burgers with cucumber and radish slaw.

    Side view of chicken burger with sauce and tomato slice.

    Spicy chicken burgers ingredients

    These healthy chicken burgers are made using naturally low in fat ground chicken breast.  The combination of cayenne pepper and smoked paprika creates a deliciously warming flavour while the fresh cilantro and onion add moisture.  I used panko breadcrumbs for binding as well as coating the burgers.

    Can I use fine breadcrumbs instead of panko

    The breadcrumbs play an important role in binding the ingredients together, absorbing excess moisture and creating soft, succulent burgers.  Panko breadcrumbs are simply more effective at this than fine breadcrumbs so I recommend panko. You can, however, use fine breadcrumbs for coating the burgers.

    Panko breadcrumbs can be a little pricey but they are easy to make at home.  Here are my easy tips for making your own breadcrumbs.

    Spicy chicken burgers ingredients in individual dishes.

    Can I cook these burgers on a barbecue

    It's up to you. These chicken burgers are quite soft and can be a little tricky to cook on a barbecue so I personally prefer to shallow fry them. If you want to barbecue these burgers that's fine too, but don't coat them in breadcrumbs.  Instead brush with a little oil as they sizzle away on the barbecue.

    Step-by-step recipe instructions

    1. Combine the chicken with the spices, seasoning, onion, cilantro and 6 tablespoons of breadcrumbs.

    Spicy chicken burgers ingredients in mixing bowl.

    2. Stir thoroughly until all the ingredients have been fully incorporated.

    Chicken burgers mixture with spoon in mixing bowl.

    3. Form 5 burgers (approx. 2 cm thick) and coat both sides of each burger in the remaining breadcrumbs.

    Coating 5 chicken burgers in breadcrumbs.

    4. In a large non-stick pan heat up a little oil (about 1.5-2 tablespoons per batch) and fry the burgers over a low-medium heat for about 4 minutes on each side until lightly browned. Serve immediately.

    5 crispy breaded chicken burgers in large pan.

    Using frozen meat

    Defrost the meat completely (overnight in the fridge is best) before making the burgers.  Burgers made with previously frozen meat should not be frozen. So if you are planning to freeze these chicken burgers use fresh meat.

    Top tips and FAQs

    • If you can't get lean ground chicken chop skinless chicken breast into chunks and pulse in a food processor until it has the consistency of ground meat (this should take seconds).
    • The amount of cayenne pepper in the recipe will produce moderately spicy burgers.
    • Make ahead: You can prepare the burgers up to 4 hours in advance. I don't recommend making them too far in advance as they contain raw onion which can affect the flavour of the meat if left uncooked for too long.
    • The exact cooking time depends on how thick your burgers are. It is important not to overcook the burgers.
    • You can freeze uncooked burgers but only if you used fresh, not previously frozen, meat.  Place the burgers in a plastic container and separate each with a piece of parchment paper so they don't stick to one another.  Freeze for up to 3 months. Defrost the burgers before frying.

    Serving suggestions

    These healthy chicken burgers taste delicious with lots of dips and sauces, including creamy roasted cauliflower dip, ranch dip, roasted tomato salsa or a dollop of homemade barbecue sauce.  Serve with salad leaves, slices of tomato and dill pickles.

    Side view of chicken burger with sauce and tomato slice.

    Substitutions

    • Cilantro: Substitute parsley if you prefer.
    • Cayenne pepper: This can be replaced by chili powder/hot paprika or chipotle powder (omit the smoked paprika if using the latter). 
    • Red onion: Use Spanish onions or green onions instead.

    You might also like

    • Oven Baked Super Crispy Chicken Fingers
    • Vegan Beet Quinoa Burgers
    • Crispy Cornflake Chicken Nuggets Recipe
    • Yogurt Marinated Spiced Chicken Breast

    Check out also this collection of over 13 easy one pot chicken recipes.

    Keep in touch!

    If you make these spicy chicken burgers I'd love to know how they turned out for you. Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Chicken burger in open bun with sauce, slice of tomato and pickles.

    Spicy Chicken Burgers (Healthy)

    These delicious spicy chicken burgers are low in fat, quick and easy to make and bursting with flavour! Made using pantry ingredients and ready in under 30 minutes.
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    Course: Dinner, Lunch
    Cuisine: Low fat
    Prep Time: 13 minutes
    Cook Time: 8 minutes
    Total Time: 21 minutes
    Servings: 5 burgers
    Calories: 286kcal
    Author: Monika Dabrowski

    Equipment

    • Large non-stick pan

    Ingredients

    • 1.1 pounds (500 g) ground chicken breast skinless, boneless
    • 1 garlic clove minced/grated
    • ½ medium red onion or 1 small, finely chopped
    • 4 tablespoons cilantro/fresh coriander finely chopped
    • 1 teaspoon cayenne pepper and smoked paprika each
    • ½ teaspoon fine sea salt
    • 6 tablespoons panko breadcrumbs plus 2 for coating
    • Olive oil for frying
    • 5 burger buns

    Instructions

    • Combine the chicken with the spices, seasoning, onion, cilantro and 6 tablespoons of breadcrumbs. Stir thoroughly until all the ingredients have been fully incorporated.
    • Form 5 burgers (approx. 2 cm thick) and coat both sides of each burger in the remaining breadcrumbs.
    • In a large non-stick pan heat up a little oil (about 1.5-2 tablespoons per batch) and fry the burgers over a low-medium heat for about 4 minutes on each side until lightly browned. Serve immediately.

    Notes

    • If you can't get lean ground chicken chop skinless chicken breast into chunks and pulse in a food processor until it has the consistency of ground meat (this should take seconds).
    • The amount of cayenne pepper in the recipe will produce moderately spicy burgers.
    • Make ahead: You can prepare the burgers up to 4 hours in advance. I don't recommend making them too far in advance as they contain raw onion which can affect the flavour of the meat if left uncooked for too long.
    • The exact cooking time depends on how thick your burgers are. It is important not to overcook the burgers.
    • Best served immediately. Refrigerate leftover burgers, covered, for up to 3 days.
    • Serve with sliced tomatoes, dill pickles, salad leaves, ranch dip or barbecue sauce (omit the smoked paprika if using the latter).
    • You can freeze uncooked burgers but only if you used fresh, not previously frozen, meat.  Place the burgers in a plastic container and separate each with a piece of parchment paper so they don't stick to one another.  Freeze for up to 3 months. Defrost the burgers before frying.

    Nutrition

    Serving: 1burger | Calories: 286kcal | Carbohydrates: 31g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 652mg | Potassium: 464mg | Fiber: 2g | Sugar: 4g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    Reader Interactions

    Comments

    1. Honest Mum

      May 26, 2016 at 4:08 pm

      Those burgers look fab. Adore your photography too x

      Reply
      • monidab@gmail.com

        May 26, 2016 at 4:32 pm

        Thanks so much Vicki!

        Reply
    2. Hayley (@SnapHappyBakes)

      May 25, 2016 at 2:58 pm

      These burgers look scrummy! Thanks for linking to #CookBlogShare

      Reply
      • monidab@gmail.com

        May 25, 2016 at 3:58 pm

        Thanks Hayley, and thanks for hosting:)

        Reply
    3. hijackedbytwins

      May 25, 2016 at 12:18 pm

      These burgers look and sound so good, I may have to try x #TastyTuesdays

      Reply
      • monidab@gmail.com

        May 25, 2016 at 12:24 pm

        Thanks Kirsty, they really were nice.

        Reply

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