What are chicken burgers made out of?

November 25, 2025 •

4 min read

Over 50% of daily calories for some young adults come from ultra-processed foods, including burgers. So what are chicken burgers made out of? The composition varies widely, from whole fillets to minced meat combined with binders and seasonings, depending on whether it's homemade or commercially prepared.

Quick Summary

This guide breaks down the typical components of homemade versus commercially-produced chicken burger patties. Learn about different cuts of chicken used, common binders and seasonings, and how preparation methods affect the final product's texture and flavor.

Key Points

Homemade vs. Processed: Homemade burgers use fresh ground meat and natural binders, while commercial ones rely on processed chicken and industrial additives for consistency.
Ingredient Transparency: With homemade chicken burgers, you control every ingredient, from the chicken cut to the binders, ensuring ingredient transparency.
Fat for Juiciness: Fat, especially from darker meat like thighs, is crucial for a juicy patty. Binders like eggs and mayonnaise are often added to leaner ground chicken to prevent dryness.
Binders for Texture: Binders such as breadcrumbs, starches, and soy proteins are used to hold patties together and influence the final texture of the burger.
Fast-Food Variation: Many restaurant chicken sandwiches feature a whole fillet, which is brined for tenderness and then either fried or grilled.
White Stuff Explained: The white material sometimes seen on cooked chicken is a protein called albumin, which is harmless and coagulates during cooking, especially if the chicken was previously frozen.
Nutritional Differences: Commercial processing can lead to higher sodium and fat content compared to homemade chicken burgers, which may affect their health profile.

Fresh vs. Processed: A Tale of Two Burgers

When asking what are chicken burgers made out of, the answer depends heavily on the preparation method. A homemade chicken burger differs significantly from a fast-food or frozen store-bought version. A homemade patty typically uses fresh ground chicken, while commercial patties often contain processed meat and additives. This distinction affects not only the taste and texture but also the nutritional content. For instance, studies have shown that fat and protein levels can differ markedly between homemade burgers and those purchased from fast-food establishments.

Homemade Chicken Burgers

For a homemade chicken burger, the process is straightforward and the ingredients are transparent. You control every element, from the type of chicken cut to the seasonings and binders.

Chicken Cuts: Ground chicken is the most common base, offering versatility. While chicken breast is lean, using a blend of ground thigh and drumstick meat can create a juicier, more flavorful patty due to a higher fat content. Some recipes also use butterflied or pounded chicken breast fillets for a more substantial texture.
Binders and Seasonings: To hold the patty together and add moisture, common ingredients include:
- Egg: Provides moisture and acts as a binder.
- Breadcrumbs or Panko: Helps absorb moisture and adds texture.
- Onions and Garlic: Finely minced or grated, they contribute moisture and essential savory flavor.
- Mayonnaise or Greek Yogurt: Adds richness and moistness.
Assembly: The ingredients are mixed gently to avoid a tough texture, formed into patties, and can be cooked via grilling, pan-frying, or baking.

Processed Chicken Burgers

Commercial chicken burgers are typically mass-produced using a more complex process designed for consistency and shelf-life. The ingredients list can be much longer and less recognizable.

Mechanical Separation: Some manufacturers may use mechanically separated meat, where a large portion of the chicken carcass is used. Others, like McDonald's, explicitly state they use 100% white meat from the tenderloin, breast, and rib.
Additives and Fillers: To achieve the desired texture and reduce costs, processed burgers often contain various additives:
- Binders: Ingredients like rusk, soy proteins, and starches are used to hold the patty's shape and add bulk.
- Seasonings and Flavorings: Flavorings, spices, and salts are added to create a consistent taste profile.
- Moisture Enhancers: Some products may be injected with a brine solution to increase weight and moisture.
Formation: The mixture is typically extruded and shaped by machines before being par-cooked, breaded, and frozen for distribution.

Comparison of Preparation Methods

This table highlights the key differences between a homemade chicken burger and a commercial frozen one.


Feature	Homemade Chicken Burger	Commercial Frozen Chicken Burger
Primary Ingredient	Fresh ground chicken (usually breast, thigh, or a mix).	Processed chicken, often a blend of cuts and sometimes including mechanically separated meat.
Binders	Natural ingredients like egg, breadcrumbs, and mayonnaise.	Industrial additives such as rusk, starches, and soy proteins.
Seasoning	Freshly added spices, herbs, onions, and garlic.	Pre-mixed flavorings, spices, and potentially artificial ingredients.
Texture	Tends to be looser and more tender, depending on the grind and cut used.	Uniformly dense and consistent due to fillers and industrial processing.
Nutritional Value	Generally lower in sodium and fat, depending on recipe choice.	Often higher in sodium and fat due to processing and additives.
Flavor	A cleaner, more pronounced chicken flavor, enhanced by fresh ingredients.	A more standardized, uniform flavor profile with distinct seasonings.

The Role of Fat and Binders

Fat is a critical ingredient in a chicken burger, playing a vital role in texture and flavor. Leaner chicken breasts contain less fat and can result in a drier, tougher burger. This is why many homemade recipes call for binders like eggs, mayonnaise, or yogurt, which add moisture and help keep the patty juicy. In commercial burgers, fat from chicken skin or other sources is sometimes added to prevent the burger from becoming too dry and to improve flavor. The amount of binders, like breadcrumbs or fillers, can also significantly affect the final texture. Too much binder can make the patty dense and bread-like, while too little can cause it to fall apart during cooking.

What about restaurant chicken sandwiches?

Fast-food and restaurant chicken sandwiches often fall into their own category. Unlike the typical ground meat patty, they frequently use a whole, boneless chicken fillet, either fried or grilled. A popular example is the crispy fried chicken sandwich, where a brined chicken breast fillet is dredged in a seasoned flour and egg mixture before being fried to a golden crisp. The brining process helps tenderize the meat and keeps it juicy. The taste profile for these sandwiches can range from classic seasonings to more exotic options like Cajun or spicy glazes.

Conclusion

The question of what are chicken burgers made out of has multiple answers, ranging from simple, fresh ingredients in a homemade version to complex processed formulations in commercial products. Homemade burgers offer greater control over ingredients, allowing for customization of flavor and texture with different cuts of chicken and binders. In contrast, processed chicken burgers prioritize consistency and shelf-life through mechanical processing and additives. For those seeking a specific nutritional profile or flavor, understanding the origin and preparation method of the chicken burger is key. Whether you prefer a fresh-ground patty or a crispy fried fillet, the ingredients define the final taste experience.

Optional Outbound Link

For more information on the processing of commercial chicken products and food regulations, the USDA provides details on poultry products.

Frequently Asked Questions

Chicken burgers can be made from various chicken cuts, including ground breast, ground thighs, or a mixture of both. Some recipes also use whole, boneless fillets from the breast or thigh, especially for fried or grilled chicken sandwiches.

Commercial and processed chicken burgers often contain binders and fillers such as breadcrumbs, starches, and soy proteins to hold the patty together, add bulk, and reduce costs. Homemade versions typically use natural binders like eggs and breadcrumbs.

The white substance that sometimes oozes from chicken as it cooks is a protein called albumin. It is perfectly safe to eat and is often more visible when cooking chicken that has been frozen and thawed, as ice crystals can rupture muscle cells.

Major fast-food chains often state they use 100% chicken meat for their burgers, typically white meat. However, this may be in a processed, reformed patty rather than a solid piece of fillet, and can contain additives.

To make homemade chicken burgers juicy, use a mix of ground breast and thigh meat for higher fat content, or add a binder like mayonnaise or Greek yogurt to leaner ground chicken. Avoid overmixing the meat and use a thumbprint indentation to prevent shrinking.

A chicken burger can be healthier than a beef burger as chicken is typically lower in saturated fat, especially if lean breast meat is used. However, the healthiness of the burger depends on the preparation method, with commercial versions often containing higher sodium and fat levels than homemade ones.

Popular seasonings for chicken burgers include salt, pepper, garlic powder, onion powder, paprika, and dried herbs like oregano. Freshly minced onion and garlic are also common for adding depth of flavor.