Grilled Chicken Burger Recipe with Basil Sauce

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Looking for a grilled chicken burger recipe that is actually juicy and full of flavor? This grilled chicken burger is topped with melty fontina cheese, fresh tomatoes, and a lemony basil sauce that takes it way beyond the usual backyard burger.

Open-faced grilled chicken burger on a toasted baguette topped with fontina cheese, tomato, and basil dressing.

To make it even more crave-able, dress it with a lemony, garlic basil sauce and place it on top of a toasty, garlic-rubbed baguette. I promise this chicken burger is anything but bland. I am truly so excited for you to serve this at your next BBQ. Your peeps are going to be WOWED!

Chicken Burgers topped with melted fontina cheese , tomato and basil dressing on wooden plate.

I must admit, I love a grilled beef burger, and the thought of substituting chicken or turkey for it seems blah! But these chicken burgers are anything but boring. Mixing only five simple ingredients, this burger is so juicy and delicious; I promise you won’t miss the beef!

There are many variations: open-faced on a baguette, between a buttery brioche bun, or on top of a peppery arugula salad, and served with my crispy baked potato wedges recipe. Or brighten it up even more with a side of my fresh Tomato Broccolini Salad—it’s the perfect pop of color and flavor. You can make them as fancy or casual as you want. However you want to serve them, they will impress, that’s for sure!!

Grilled Chicken Burger Ingredients

Mix these five ingredients, easy peasy!

Overhead shot of chicken burger ingredients with text describing each ingredient.

Ground Chicken – Ground turkey works just as well.
Mayonnaise – I recommend using full-fat mayonnaise, which adds good texture, flavor, and moisture, but low-fat works, too.
Relish – Adds a tanginess, giving it a depth of flavor that will keep everyone guessing.
Oregano – Use dried for the best flavor.
Salt – Sea salt is preferred when seasoning meats.

How to Make Grilled Chicken Burgers

Add the burger ingredients to a mixing bowl and shape into four patties. Roughly ¾ inch thick. I like to form my patties in a football shape when I top them on a baguette, but I suggest making them round if you are serving them in a bun.

It helps to oil your hands before shaping the patties since ground chicken can be sticky.

You can make them ahead and refrigerate them until ready to grill. Now, let’s make the basil sauce…

Overhead shot of bowl with chicken burger ingredients inside.

Overhead shot of four raw chicken patties form into shape on a white plate.

Basil Sauce for Grilled Chicken Burger

Overhead shot of basil ingredients with text.

Add the basil, grated parmesan cheese, garlic, lemon, and salt to a food processor. Pulse about five times, then slowly add oil and mix on high until all the ingredients come together, so damn delicious! Set aside the sauce. Oh, and good luck trying to resist dunking that baguette you have into the sauce.

Overhead shot of basil ingredients mixed together in a food processor.

When ready to grill the burgers, be sure the grill and/or skillet are preheated and hot. Brush the grill with oil to prevent the chicken burger from sticking. Cook the burgers over medium heat (375-400 degrees), so they stay juicy without burning. Flip the burger after about 8 minutes.

Quick Tip

Chicken burgers are softer than beef burgers, so flipping carefully with a large spatula helps prevent them from breaking.

Once turned, wait 5 minutes before adding the fontina cheese, which should take an additional 2 minutes to melt. This is the time I like to toast my baguette right on the grill.

One almost cooked chicken burger on the grill.

Shot of four chicken burgers topped with fontina cheese on the grill. Only one is in focus.

If you love garlicky toast, rub a cut garlic clove over the hot toasted baguette. Now, it’s time to assemble. Add the chicken burger and tomato, then drizzle the lemony garlic-basil sauce on top.

Four assembled chicken burgers on a wooden tray with a blurred background.

Recipe Tips & Variations

Swap lean ground turkey for ground chicken if you can’t find it in your grocery store!
Use different cheese, such as mozzarella or Havarti, for extra spice. Both cheeses are great for their meltiness.
Swap out tomatoes for red onions, or caramelized onions. Add roasted mushrooms to elevate the burger even more.
Add lettuce—romaine or iceberg if you want that crispy crunch, butterhead lettuce for a soft, buttery texture, or arugula lettuce for the bright and peppery flavor.
Toast a brioche bun instead of a baguette if you want to handle it like a burger.
Substitute basil drizzle with a creamy, lemony hummus.

What to Serve with Grilled Chicken Burgers

These grilled chicken burgers are delicious with crispy potato wedges, a tomato broccolini salad, grilled vegetable, or even a big bowl of party salad with homemade ranch. If you are making these for a summer gathering, add a signature sip like a lavender spritz or raspberry lemonade cocktail and you have yourself one pretty great backyard dinner situation.

How to Store Leftover Grilled Chicken Burgers

Store leftover grilled chicken burgers in an airtight container in the refrigerator for up to 4 days. I like to keep the burgers, buns, and toppings separate so nothing gets soggy.

FAQ’s

Can you reheat a grilled chicken burger?

YES! These ground chicken burgers reheat well in the microwave or the oven on a baking sheet. The burger will last up to five days in the refrigerator.

Can you freeze the chicken burger?

YES! Mix and shape the patties, then arrange the uncooked patties on a baking sheet in a single layer. Freeze for 1 hour. Next, transfer the semi-frozen patties to a storage container, separating them with parchment paper. The chicken burgers will last for about 3 months in the freezer.

How do you know when the chicken burger is cooked through?

To ensure the chicken burger is fully cooked, use an instant-read thermometer. It should reach an internal temperature of 165F.

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