Gordon Ramsay’s chicken burger uses ground chicken mince mixed with grated onion, garlic, an egg, and breadcrumbs, then pan-fried in a cast iron pan for 5 to 6 minutes per side until the outside is crispy and the internal temperature hits 74°C (165°F). The breadcrumb coating pressed onto the outside gives it a golden crust that regular chicken mince cannot achieve on its own.
Chicken burgers have a bad reputation for being dry and flavourless, and I agreed with that until I made these. The grated onion inside keeps the patty moist, and the breadcrumb crust gives it the crunch that makes you forget you are not eating beef.
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Why Chicken Burgers Dry Out And How To Stop It
Chicken mince has far less fat than beef, so there is nothing to keep the patty moist once it starts cooking. Ramsay solves this by grating the onion on the fine side of a box grater so it turns into a wet paste that releases moisture into the meat as it cooks.
The egg and breadcrumbs are not just binders, because the breadcrumbs absorb the chicken’s liquid and hold it inside the patty instead of letting it evaporate. I skipped them once and the patty was chalky and crumbly by the time it reached 74°C.
Chicken Burger Ingredients
For the patties:
- 500g (1.1 lbs) chicken mince (thigh mince is juicier than breast)
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 egg
- 50g (½ cup) panko breadcrumbs, plus 30g (⅓ cup) extra for coating
- Salt and black pepper
- 2 tbsp olive oil for frying
For serving:
- 4 burger buns
- Butter lettuce
- Sliced tomato
- Pickles
- Mayonnaise or burger sauce
How To Make Gordon Ramsay Chicken Burgers
- Mix the patty: Combine the chicken mince, grated onion, garlic, egg, and half the breadcrumbs in a bowl, season generously, and mix until just sticky.
- Chill: Cover and refrigerate for at least 15 minutes to firm the mixture.
- Shape and coat: Divide into 4 patties, then press each side gently into the remaining breadcrumbs for a light outer crust.
- Heat the pan: Add olive oil to a cast iron or heavy pan over medium-high heat until it shimmers.
- Sear: Cook for 5 to 6 minutes without moving until the bottom is deep golden.
- Flip: Turn carefully with a fish spatula and cook another 4 to 5 minutes until the internal temperature reaches 74°C (165°F).
- Rest: Take off the heat and let them sit for 2 minutes on a wire rack so the crust stays crisp.
- Build: Toast the buns, spread sauce, and assemble with lettuce, tomato, and pickles.
The Hellfire Chicken Burger Variation
Gordon Ramsay’s Street Burger restaurants serve a hellfire chicken burger with a spicy sauce made from mayonnaise, hot sauce, apple cider vinegar, smoked paprika, garlic powder, and a drizzle of honey. You spread this on the toasted bun, add crispy bacon and white cheddar, and the heat from the sauce cuts through the richness of the cheese and bacon.
I make the hellfire sauce at home by mixing 3 tablespoons of mayo with 2 teaspoons of hot sauce, a splash of apple cider vinegar, and half a teaspoon of smoked paprika. It takes 1 minute and turns a simple chicken burger into something worth ordering a second round of.
Can You Use Chicken Breast Instead Of Mince
You can chop chicken breast very finely by hand or pulse it in a food processor for a few seconds, but breast meat is leaner than thigh and will make a drier burger. If you go this route, add an extra tablespoon of olive oil to the mix to compensate for the missing fat.
Thigh mince is what I always use because it has enough fat to stay juicy without tasting greasy. The difference between breast and thigh in a burger is the same as the difference between sirloin and chuck in a beef burger: the fattier cut always wins.
Is A Chicken Burger Actually Healthier
A chicken thigh burger patty has roughly 180 calories and 8g of fat before the bun, compared to 280 calories and 20g of fat for an 80/20 beef patty the same size. So yes, the base patty is healthier, but the gap closes fast once you add cheese, mayo, and a brioche bun.
If you want to keep it properly light, I skip the brioche and use a wholemeal roll, swap the mayo for Greek yoghurt with lemon, and load up on lettuce and tomato. That is a genuinely healthy burger that still tastes good.
Fried Chicken Burger vs Mince Patty
A fried chicken burger uses a whole chicken breast or thigh dipped in buttermilk and coated in seasoned flour, then deep fried until crispy. Ramsay’s version here uses ground chicken mince shaped into a patty with breadcrumbs pressed onto the outside. The fried version is crunchier but takes more oil and more mess.
I prefer the mince patty version because it is quicker, uses less oil, and the panko crust gives you enough crunch without a deep fryer. If you want the fried version, check Ramsay’s buttermilk fried chicken recipe and serve it in a bun instead.
FAQs
- Can I cook chicken burgers in an air fryer? Yes. Set to 190°C (375°F) and cook for 6 minutes per side. Spray the patties with oil first so the breadcrumb coating crisps up properly. The result is slightly less golden than a pan but still good.
- Can I make them without breadcrumbs? You can, but the patty will not hold together as well and you lose the crispy crust. If you need them gluten-free, use ground oats or almond flour as a substitute.
- Are chicken burgers healthier than beef burgers? Chicken thigh mince has about half the fat of 80/20 beef mince, so yes, but the difference shrinks when you add cheese, sauce, and a brioche bun. The real health advantage is if you use breast mince and skip the bun.
- How do I know when they are done? Use a meat thermometer. Chicken must reach 74°C (165°F) all the way through. Unlike beef burgers, you cannot serve chicken pink in the middle.
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Nutrition Facts
Per serving (1 chicken burger with bun and sauce):
- Calories: 420 kcal
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 130mg
- Sodium: 520mg
- Carbohydrates: 32g
- Fibre: 2g
- Sugars: 4g
- Protein: 34g
Gordon Ramsay Chicken Burger Recipe
4
servings20
minutes12
minutes32
minutesGordon Ramsay’s chicken burger uses ground chicken mince mixed with grated onion, garlic, an egg, and breadcrumbs, then pan-fried in a cast iron pan for 5 to 6 minutes per side until the outside is crispy and the internal temperature hits 74°C (165°F). The breadcrumb coating pressed onto the outside gives it a golden crust that regular chicken mince cannot achieve on its own.
Chicken burgers have a bad reputation for being dry and flavourless, and I agreed with that until I made these. The grated onion inside keeps the patty moist, and the breadcrumb crust gives it the crunch that makes you forget you are not eating beef.
Ingredients
500g (1.1 lbs) chicken mince (thigh mince preferred)
1 small onion, finely grated
2 cloves garlic, minced
1 egg
50g (1/2 cup) panko breadcrumbs, plus 30g extra for coating
Salt and black pepper
2 tbsp olive oil
4 burger buns
Butter lettuce, tomato, pickles
Mayonnaise or burger sauce
Directions
- Mix the patty: Combine chicken mince, grated onion, garlic, egg, and half the breadcrumbs, season generously, and mix until just sticky.
- Chill: Cover and refrigerate for at least 15 minutes to firm the mixture.
- Shape and coat: Divide into 4 patties, then press each side into the remaining breadcrumbs for a light crust.
- Heat the pan: Add olive oil to a cast iron pan over medium-high heat until it shimmers.
- Sear: Cook for 5 to 6 minutes without moving until deep golden.
- Flip: Turn with a fish spatula and cook another 4 to 5 minutes until internal temperature reaches 74°C (165°F).
- Rest: Set on a wire rack for 2 minutes so the crust stays crisp.
- Build: Toast buns, spread sauce, and assemble with lettuce, tomato, and pickles.
