Spicy Chicken Burgers
Spicy chicken burgers are quick, easy, and packed with so much flavor. Add any of your favorite toppings or adjust the heat level to suit the whole family. This recipe is dairy free and can easily be made gluten free.
Looking for more easy dinners? Try my dairy free creamy roasted red pepper pasta, baked firecracker meatballs, or dairy free corn and shrimp bisque.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these spicy burgers:
- Lean ground chicken
- Hot sauce – use a cayenne pepper based hot sauce such as Frank’s Red Hot or Cholula.
- Panko bread crumbs – use gluten free if needed. Aleia’s is my favorite brand.
- Seasonings – dried parsley, garlic powder, onion powder, kosher salt, and black pepper.
- Arugula
- Dill pickle ranch dressing – the tanginess helps cut through some of the heat.
- Burger buns
How to Make Spicy Chicken Burgers: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- In a large bowl, mix together ground chicken, hot sauce, panko bread crumbs, dried parsley, garlic powder, onion powder, kosher salt, and black pepper until well combined. I find using your hands works best.
- Form the chicken mixture into 6 chicken patties.
- Heat a large skillet over medium heat with a little olive oil. Cook the patties in a single layer on each side for 3-4 minutes until golden brown and the internal temperature has reached 165ºF.
- Serve on a toasted bun with arugula, any additional toppings, and a spoonful of dill pickle ranch dressing.
Helpful Tips
- Grilling season? You can also cook these flavorful burgers on the grill or in a grill pan to achieve similar grill marks.
- Sriracha sauce is spicier and more concentrated than cayenne pepper based hot sauces, so reduce the amount.
Quick Tip: Don’t tolerate spice well or serving kids? Reduce the amount of hot sauce to 2 tablespoons.
Storage
Store leftover patties in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
Let thaw in the fridge overnight. Reheat in a toaster oven or microwave until warmed through.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this spicy chicken burger recipe using what you already have? Here are some ideas…
- No ground chicken? – make your own by placing boneless skinless chicken breasts or chicken thighs in a food processor. Pulse them until you have a ground meat consistency. You can also use ground turkey breast.
- Make it gluten free – use gluten free bread crumbs. Aleia’s is my favorite brand for gluten free and dairy free breadcrumbs. It tastes identical to traditional panko.
- Add-ins – red onion, fresh tomato, avocado, pickles, cheese slices, etc.
- Make it extra spicy – add red pepper flakes or serve with spicy mayo.
- Variations – serve with a different sauce such as spicy honey mustard, spicy cashew dressing, or tomato bacon jam.
Frequently Asked Questions
Yes, just form the patties up to a day in advance and store them in the fridge until ready to cook.
They definitely have a kick. If you don’t tolerate spice well reduce the amount of hot sauce to 1-2 tablespoons. To test it, add 1 tablespoon, mix to combine, then cook a really small patty and taste it. If it’s not spicy enough, add a bit more.
More Chicken Recipes
- Dairy Free Buffalo Chicken Taquitos
- One Pot Creamy Cajun Chicken Orzo
- Baked Bang Bang Chicken Skewers
- Dairy Free Chicken Caesar Pasta Salad
I hope you love these Spicy Chicken Burgers! If you make this recipe, please leave a comment & a star rating below. Thank you!
Spicy Chicken Burgers
Ingredients
Chicken Patties
- 1 pound ground chicken
- ½ cup panko bread crumbs use GF if needed
- ¼ cup Frank's red hot or Cholula hot sauce use a cayenne pepper based hot sauce
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Serving
- arugula or another leafy green
- dill pickle ranch dressing
- toasted burger buns
Instructions
- In a large bowl, mix together ground chicken, hot sauce, panko bread crumbs, dried parsley, garlic powder, onion powder, kosher salt, and black pepper until well combined. I find using your hands works best.
- Form the chicken mixture into 6 chicken patties.
- Heat a large skillet over medium heat with a little olive oil. Cook the patties in a single layer on each side for 3-4 minutes until golden brown and the internal temperature has reached 165ºF.
- Serve on a toasted bun with arugula, any additional toppings, and a spoonful of dill pickle ranch dressing.
SO good. Very moist, fast and most importantly, delicious. Used turkey, fresh parsley, some of the dill from the pickle jar and only about half the Cholula (I wasn’t sure how much heat people would want). Next time, I will use all the heat. Huge hit! Served with the picked ranch dressing. A keeper of a recipe for sure!