Mini Chicken Burgers Recipe | PBS Food

Please picky eaters with these mini chicken burgers.



  • 2 lbs. ground chicken
  • 1 1/2 tsp. minced garlic, (2 - 3 cloves)
  • 1/2 cup Italian flat leaf parsley, minced, or more to taste
  • 1/2 tsp. dried oregano or 1 1/2 tsp. fresh
  • 1/2 tsp. dried basil or 1 1/2 tsp. fresh chopped basil
  • 1/2 lemon, juice only, about 2 Tbsp.
  • 1/4 – 1/2 tsp. salt, to taste
  • 1/8 tsp. black pepper, or to taste
  • 1/2 cup bread crumbs
  • 1-2 Tbsp. olive oil
  • 1/2 cup honey mustard, barbecue sauce, and/or ketchup, for serving
  • 6 small whole grain buns or rolls for serving (optional)


  1. In a large bowl, thoroughly combine the chicken, garlic, parsley, oregano, basil and lemon juice. Season it with salt and pepper.
  2. Put the bread crumbs on a small shallow dish. Form the chicken mixture into about 15 small, thin patties, about 2 inches in diameter. Press the patties into the bread crumbs to coat each side and set them aside on a plate. (At this point you can refrigerate them for up to 24 hours or proceed with the recipe.)
  3. In a large nonstick skillet, heat the oil over medium heat. When the pan is nice and hot, cook the patties until they are browned on each side and cooked through, 8-10 minutes total. If the patties are cooking too fast on the outside, reduce the heat and partially cover the pan for a few minutes so the insides will cook, too.
  4. Serve them hot with honey mustard, barbecue sauce, ketchup, or your favorite condiments.
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