These grilled chicken burgers are ground chicken patties seasoned with parsley, onion, tomato, and mustard, cooked on a contact grill and served alongside oven-baked sweet potato fries and caramelized onions and mushrooms. The whole meal comes together in about 50 minutes and uses ingredients most kitchens already have on hand. If your fridge is running low at the end of the week, this recipe is built for exactly that situation.
Smart swaps
- Ground chicken: Ground turkey works as a direct substitute at the same weight and cook time. Ground chicken breast is leaner and can dry out faster — pull it off the heat the moment it hits 165°F (74°C).
- Fresh parsley: Dried parsley works at one-third the volume (about 1/3 cup). Cilantro or fresh basil are reasonable swaps if that’s what’s in the fridge.
- Garlic olive oil (caramelized onions and mushrooms): Regular extra-virgin olive oil plus one minced garlic clove does the same job.
- Button mushrooms: Cremini or portobello mushrooms caramelize just as well. Canned mushrooms, drained and patted dry, can work in a pinch — they just release more liquid, so cook them a little longer.
- Sweet potatoes: Regular russet fries bake the same way at 400°F. Adjust salt to taste since russets are more neutral.
Before you start
The one thing that matters most with ground chicken patties is moisture control. Ground chicken is wetter than beef, so if your diced tomato is very juicy, squeeze out the excess liquid before adding it to the mix — too much moisture makes the patties fall apart on the grill. The second thing worth knowing: form the patties to a consistent half-inch thickness before they go on the grill. Uneven patties cook unevenly, and with poultry you need every part to reach 165°F (74°C) internally, so a meat thermometer is the only reliable way to confirm they’re done safely — not color, not timing alone.
Troubleshooting
- Patties sticking to the grill plates: Even after spraying, ground chicken sticks if the grill isn’t fully preheated. Give the Foreman grill an extra two minutes to heat up before the patties go on.
- Patties falling apart when flipping: The mix is too wet. Next time, drain the diced tomato and onion on a paper towel for five minutes before mixing. You can also chill the formed patties in the fridge for 15 minutes before grilling — it firms them up noticeably.
- Sweet potato fries turning out soggy instead of crispy: Overcrowding the pan is almost always the cause. Use two baking trays if needed so the fries sit in a single layer with space between them.
- Mushrooms releasing a lot of water instead of caramelizing: The pan wasn’t hot enough, or the mushrooms were added all at once. Cook them in two batches if the pan is crowded, and resist stirring constantly — let them sit undisturbed for a minute or two between stirs.
- Patties dry and dense in the center: Overworking the mix makes ground chicken tough. Stir just until the ingredients are combined — stop as soon as you don’t see dry pockets.
Storage and reheating
Cooked chicken patties keep in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat with a small splash of water and a lid on — about 3 minutes per side — which keeps them from drying out in a way that the microwave doesn’t. For longer storage, freeze cooked patties separated by parchment paper for up to 2 months; thaw overnight in the fridge before reheating. The sweet potato fries and caramelized onions and mushrooms also keep for 3 days refrigerated, though the fries are best re-crisped in a 400°F oven for 8–10 minutes rather than microwaved.
Grilled Chicken Burgers with Sweet Potato Fries
Equipment
- Contact grill (such as a Foreman grill) or outdoor grill
- Rimmed baking sheet
- aluminum foil
- 10-inch skillet
- Large mixing bowl
- Instant-read meat thermometer
- Waffle-cut potato cutter or sharp knife
Ingredients
Chicken Patties
- 2 pounds ground chicken 900g
- 1 cup fresh parsley chopped
- 1 large onion diced
- ½ large tomato diced, excess liquid squeezed out
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 1 ½ teaspoons sea salt
- 2 tablespoons yellow mustard or Dijon for a sharper flavour
- 1 tablespoon cooking spray for greasing
Sweet Potato Fries
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Caramelized Onions and Mushrooms
- 1 large onion cut into strips
- 12 ounces button mushrooms 340g
- 1 tablespoon garlic-infused extra virgin olive oil divided
Instructions
Chicken Patties
- Add chopped parsley, diced onion, diced tomato, mustard, and seasoning to the ground chicken and mix to combine.2 pounds ground chicken, 1 cup fresh parsley, 1 large onion, 1/2 large tomato, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 1/2 teaspoons sea salt, 2 tablespoons yellow mustard
- Preheat your contact grill (such as a Foreman grill) to the chicken setting, or preheat an outdoor grill to medium heat (approximately 375°F / 190°C). If using an outdoor grill, oil the grates well.
- Spray a baking tray with cooking spray.1 tablespoon cooking spray
- Form mix into 1/2-inch patties (so that the patties are well-done and crust without burning).
- Place formed patties on the prepared baking tray. Grill patties in batches, transferring them from the tray to the preheated grill.
- If using a contact grill, cook without flipping for 10–12 minutes until the internal temperature reaches 165°F (74°C). If using a flat grill or outdoor grill, flip once halfway through cooking (approximately 6–7 minutes per side). Use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C) at the thickest point before removing from the grill.
Sweet Potato Fries
- Preheat the oven to 400°F / 200°C (200°C fan-forced).
- Cut sweet potatoes into fries using a waffle cutter, mandoline, or knife — aim for pieces roughly ¼-inch (6mm) thick for even cooking.2 medium sweet potatoes
- Toss the cut sweet potatoes with olive oil, salt, and pepper in a large bowl until evenly coated.2 medium sweet potatoes, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon ground black pepper
- Cover a baking tray with aluminum foil and spray with cooking spray.1 tablespoon cooking spray
- Add potatoes and bake for 20 minutes (or until crispy).2 medium sweet potatoes
- Feel free to add additional salt if it suits your taste buds.1 teaspoon salt
Caramelized Onions and Mushrooms
- Heat the pan on medium heat.
- Add half of the garlic-infused olive oil to the pan.1 tablespoon garlic-infused extra virgin olive oil
- Add sliced onions and cook, stirring occasionally, for 15–20 minutes over medium-low heat until deep golden brown and caramelized.1 large onion
- Remove onions and add the remaining garlic-infused olive oil.1 large onion, 1 tablespoon garlic-infused extra virgin olive oil
- Add mushrooms and cook, stirring occasionally, for 8–10 minutes until golden brown and any released moisture has evaporated.12 ounces button mushrooms
Notes
Nutrition
Common questions
Can I cook these chicken patties on a regular outdoor grill instead of a Foreman?
Yes, a standard gas or charcoal grill works fine — cook over medium heat with the lid closed and flip once at the halfway point. Because ground chicken is sticky and delicate, oil the grates well and let the patty release naturally before flipping rather than forcing it.
How do I know when the chicken patties are fully cooked?
The only reliable method is a meat thermometer reading 165°F (74°C) at the thickest part of the patty. Ground chicken can look done on the outside while still being undercooked inside, so don’t rely on color or firmness alone.
Can I make the patties ahead of time and refrigerate them before grilling?
Yes, and it actually helps — formed raw patties can sit covered in the fridge for up to 24 hours before cooking. Chilling firms up the mix and reduces the chance of them falling apart on the grill.
The ingredient list is long — which ones can I leave out without wrecking the recipe?
The non-negotiables for the patties are ground chicken, salt, pepper, and garlic powder — everything else adjusts flavor but won’t make or break the texture. The caramelized onions and mushrooms are a topping, so skipping them entirely still leaves you with a solid burger; the sweet potato fries are a completely separate side and optional by definition.
Try these next
- Wendy’s Grilled Chicken Remake
- Honey BBQ Chicken Burger
- Korean Fried Chicken Burger
- Smoky Mountain BBQ Chicken Sandwich