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These Moroccan-inspired Ground Chicken Burgers feature warm spices and fresh veggies for a light burger recipe full of savory, tangy flavor. You’ll love them paired with a homemade special Moroccan sauce that takes them from ordinary to extraordinary!
Quick to make, this ground chicken burger recipe is gluten-free, dairy-free, nut-free, egg-free, Paleo, and Whole30 to suit a variety of dietary needs!
The Best Moroccan Ground Chicken Burger Recipe
With recipes like Moroccan Chermoula Carrots, One Pan Moroccan Fish, and Moroccan Eggplant, it’s no secret that I love Moroccan flavors. I’d be lying if I said my love of the cuisine didn’t fuel my desire to travel to Morocco a few years ago (pre-kids!), but the trip was such a dream.
One of my all-time favorite burger options is this flavorful Moroccan inspired burger, this recipe is light, flavorful, and perfect for a weeknight or weekend dinner.
Quick and easy, the entire dish is ready in just 30 minutes, and cleanup is a breeze! Prepare a side dish or two. Then, dress up your burgers with all your favorite fixin’s, and add the special Moroccan sauce.
You’ll have a showstopping meal on the table in minutes! The only problem is there are hardly ever any leftovers. So, you might want to make a few extras to save for meal prep.
Ingredients Needed and Substitutions
Burgers
- Ground Chicken: You’ll need one pound of lean ground chicken to make four chicken burger patties. Or, substitute ground turkey or ground beef if preferred.
- Aromatics: Onion and garlic add a tangy, subtly sweet flavor. Feel free to omit it if you aren’t a fan of spice.
- Sriracha: Adds the perfect touch of heat without making the burgers too spicy.
- Spices: Cumin, salt, white pepper, and cinnamon create a warm, savory flavor with lots of depth.
- Fresh Ginger: Adds a nice tang. Find it in the produce section of your local grocery store!
- Grated Carrot: This helps keep the burgers moist and sneaks in extra nutrients picky eaters won’t even realize are there. For the best results, use a large, whole carrot.
- Lemon Juice: Freshly squeezed is best!
Special Sauce
- Mayo: Use homemade mayo or your favorite store-bought option to form the base of the sauce.
- Lemon Juice: The acidity adds a nice tang and balances some of the heaviness of the mayo. Again, freshly squeezed is best!
- Fresh Herbs: Fresh dill and fresh mint create a light, refreshing, herbaceous taste that pairs nicely with the warm flavor of the burgers.
Make Your Own Ground Chicken
If you can’t find ground chicken at your local grocery store, you can use ground chicken breast instead. Just pulse boneless, skinless chicken breast in a food processor until a ground chicken mixture forms. Then, proceed with the recipe as normal.
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make Moroccan Ground Chicken Burgers
- Shape the burgers: Add all the burger patty ingredients to a large bowl, and mix to combine. Divide the burger mixture into four equal portions, and shape them into patties.
- Cook: Heat a grill or grill pan over medium-high heat. Grease the grill or pan with olive oil or cooking spray. Then, add the ground chicken patties, and cook on each side until they reach an internal temperature of 165º F.
- Prepare the sauce: While the burgers cook, whisk the sauce ingredients in a small bowl until well combined.
- Assemble: Transfer the chicken burgers to buns, add your favorite toppings and sauce, and serve warm!
Prevent Sticking!
Wet your hands with water before shaping the chicken patties to prevent the mixture from clinging to your fingers.
Tips for Success
- Use your hands to shape the patties. Using your hands to mix and shape the patty ingredients ensures they combine evenly and hold their shape. Use gloves if you don’t want it all over your hands!
- Avoid overmixing the patty ingredients. Mix the chicken burgers until just combined. We don’t want the meat mixture to become mushy, or the burgers will become dry and chewy as they cook.
- Don’t flatten the burgers. It can be tempting to smash the patties with a spatula as they cook. Instead, let them cook for a few minutes without touching. Then, gently flip them with a spatula. This helps keep them moist and juicy!
Serving Suggestions
Technically, the Moroccan sauce is optional, but it’s recommended to take the burgers from good to great. I highly recommend slathering a liberal amount on top!
Then, add all your favorite toppings like sliced avocado, tomato, red onion, and lettuce. Serve your ground chicken burgers warm on hamburger buns. Or, use lettuce wraps to keep this recipe low-carb.
Then, add sides like:
FAQs
Yes, you can shape the chicken patties a day in advance, and store them in the fridge. When you’re ready to serve, let the burgers come to room temperature, and cook as normal.
Store leftovers in an airtight container in the fridge for 3-4 days. Keep the sauce in a separate airtight container in the refrigerator for up to 1 week.
You can freeze cooked ground chicken burgers for 2-3 months. I recommend storing them with a piece of parchment paper between each patty to prevent them from clumping together.
Thaw the burgers in the fridge overnight. Then, arrange them on a baking sheet, and reheat them in the oven. Or, warm them on the grill, in a skillet, or in the microwave.
More Burger Recipes You’ll Love
- Baked Chicken Caesar Salad Burgers
- Buffalo Chicken Burgers
- Thai Turkey Burgers with Spicy Sriracha Slaw
- Paleo Veggie Mushroom Burgers
- My Favorite Salmon Burgers
- Jalapeño Salmon Burgers
Moroccan Ground Chicken Burgers
Ingredients
For Chicken Burgers:
- 1 pound ground chicken
- 1/2 onion grated
- 1 garlic clove minced
- 1 teaspoon sriracha
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Pinch cinnamon
- 1- inch chunk ginger grated (about 1 teaspoon)
- 1/2 cup grated carrot About 1 carrot, grated
- 1 teaspoon lemon juice
- Pinch cayenne pepper
For Special Sauce:
- 1/4 cup mayo homemade or store-bought
- 1 teaspoon lemon juice more to taste
- 1/2 teaspoon fresh dill sliced
- 2 teaspoons fresh mint sliced
For serving:
- Burger Buns
- Sliced Avocado
- Sliced Tomato
- Sliced Red Onion
- Lettuce
Instructions
- In a large bowl combine ground chicken with all remaining burger ingredients and mix well to combine. Form into 4 patties. If the chicken mixture is sticky, wet your hands before forming each patty.1 pound ground chicken, 1/2 onion grated, 1 garlic clove, 1 teaspoon sriracha, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon white pepper, Pinch cinnamon, 1- inch chunk ginger, 1/2 cup grated carrot, 1 teaspoon lemon juice, Pinch cayenne pepper
- Prepare grill and or grill pan. Place burgers onto the grill and cook for 6 to 7 minutes on each side, or until fully cooked through to a temperature of 165ºF.
- While grilling whisk together sauce ingredients.1/4 cup mayo, 1 teaspoon lemon juice, 1/2 teaspoon fresh dill, 2 teaspoons fresh mint
- Assemble burgers and serve immediately.Burger Buns, Sliced Avocado, Sliced Tomato, Sliced Red Onion, Lettuce
Notes
- The nutrition information above does not include the buns or toppings.
- You can shape the chicken patties a day in advance, and store them in the fridge. When you’re ready to serve, let the burgers come to room temperature, and cook as normal.
- Store leftovers in an airtight container in the fridge for 3-4 days. Keep the sauce in a separate airtight container in the refrigerator for up to 1 week.
- Freeze cooked ground chicken burgers for 2-3 months. I recommend storing them with a piece of parchment paper between each patty to prevent them from clumping together.
This is a new go-to, for sure. I already can’t wait to make them again!
I’m not vegetarian, but I do get grossed out by raw meat so I adapted this recipe to make veggie burgers. Instead of chicken, I substituted one can of chickpeas, 1/4 c. almond flour, and 1/4 c. tapioca flour. It turned out perfectly!
This is a new go-to, for sure. I already can’t wait to make them again!
I’m not vegetarian, but I do get grossed out by raw meat so I adapted this recipe to make veggie burgers. Instead of chicken, I substituted one can of chickpeas, 1/4 c. almond flour, and 1/4 c. tapioca flour. It turned out perfectly!
My husband and I made these for dinner last night and can I just say WOW! We make turkey burgers often so these were a welcomed change of pace. The flavors are incredible and so unique. These will be a new staple in our dinner rotations for sure. Thank you!
I made these last night and they were delicious! There is so much flavor in these burgers but yet they were so easy to make. I don’t love working with ground chicken but with Lexi’s tips it wasn’t too messy! I even split one up today and had it on a salad.
Whew! These are YUMMY! The flavors just meld together so nicely. I did add an egg and some breadcrumbs to make sure they stayed together well. I wrapped them in iceberg lettuce and that worked well. I will definitely make them again.
My husband and I made these two nights ago and WOW! Can’t stop thinking about how delicious they were so they are on the menu again tonight! The ginger in the burgers really stands out in a great way – makes the burgers extra unique. We made the sauce with Greek yogurt instead of mayo and used fresh dill (and a little more of both the dill and mint because we don’t hold back when it comes to fresh flavor!) – and it was so so good. Can’t wait to enjoy again tonight 🙂
YAY!
Hi, I am on the keto diet and want to make this keto friendly. I have made this recipe many times before being on the diet, and is a huge hit. Is there anything I can use instead of carrots? I have been avoiding carrots on the diet due to the carbs in them. Would green onions or bell peppers work at all? Thanks in advance!
The sriracha isn’t whole 30 compliant. Just an FYI to anyone following that plan.
The one I use is 🙂 Look for no added sugar!
We have lots of meat from hunting in the freezer. Do you think this would work for red meats?
It is only 9:30 in the morning and my mouth is already watering for dinner.
I can’t wait to try this Chicken Burger! Thanks for sharing!
Hope you love them like we do, Rob!
Hello, I was in search for a different burger with a spicy sauce and Moroccan chicken burger is just what I was looking for. It is perfect for dinner be it a weeknight or a weekend. The special sauce along with it enhances the taste of the burger and makes it taste delicious.
I love that you don’t add bread crumbs to the meat. So many burgers contain it and it baffles me as to WHYYYY!
I tried these burgers and they were above delicious!! They are packed with flavor and very succulent. Instead of wrapping them, I just served them on a plate of lettuce with tomato, avocado and the sauce on the side. Most surprisingly was how easy they are to make and that they’re not that high in calories. Will definitely become a repeater in my household!
I am so so happy they were a hit! Thanks for taking the time to share!
Your recipe is likely to increase my appetite more & more… its been delicious & fantastic, no doubt… keep writing more yummy dishes… Thanks for sharing & your kind attention to detail!!!
Lexi these looks absolutely delicious!! I’m a HUGE fan of salmon burgers, omg I can’t get enough of Trader Joe’s Salmon Burgers. They’re soooo good. I grew up eating turkey burgers, but oddly enough, never chicken burgers! Now I have something new to try 🙂
Yes! Hope you love!
These look absolutely fabulous! Love being able to see your recipes on snapchat now.