Smoky Chicken Burgers

Home-grilled cheeseburgers are a classic summertime staple for casual family dinners. But what if you don’t own an outdoor grill, and you don’t eat beef?

Well, I’m here to tell you that these homemade chicken burgers are so flavorful and smoky that you’d be forgiven for thinking they’re fresh off the grill!

chicken burgers (4 of 3)

The secret ingredients are Weber’s Gourmet Burger seasoning and Colgin’s hickory liquid smoke. These are my go-to seasonings for making anything taste like it came off a grill.

(As a side note: Here at Mosaicca I do not use affiliate links or sponsored products, so my plug for those two brands is a non-bribed opinion. I pay for everything that I ever talk about on my blog. You can trust that I do not have a monetary conflict of interest in what I write about.)

Besides the right seasonings, the other secret to getting that nice smoky flavor in these chicken burgers is to sear them over high heat on a cast iron skillet for a few minutes before cooking them in the oven.

chicken burgers (1 of 1)

I’ve been a huge advocate of cast iron skillets ever since getting my first one years ago. They truly do enhance the flavor of what’s cooked in them by allowing flavors to be retained in the searing process.

Finally, it wouldn’t be a burger without a fluffy toasted bun, slices of thick cut beefsteak tomatoes, leafy green lettuce, and dill pickle chips.

Oh, and CHEESE.

How could I forget the cheese?!

Messy though it may be, my favorite way to add cheese to a burger is to sprinkle on shredded cheese while the patty is still piping hot, causing it to melt in a gooey pile of yumminess.


Tell me, what is your favorite way to do a burger when you don’t have access to an outdoor grill (or the weather doesn’t permit)? Do you enjoy chicken burgers?

Until next time,

xoxo Charlotte

Smoky Chicken Burgers

Prep time: 5 minutes

Cook time: 20 minutes


  • 1 package lean ground chicken (ideally, 93% – 97% lean)
  • 2 tbsp Weber’s Gourmet Burger seasoning
  • 3 tbsp Colgin’s hickory liquid smoke

Other items:

  • 1-2 tbsp coconut oil, as needed for greasing
  • Well seasoned cast iron skillet


Preheat oven to 400 degrees. Heat the coconut oil in the cast iron skillet on the stove, over medium-high heat. Skillet is ready when oil starts to smoke, or when a light spritz of water sizzles.

In a large bowl, use hands to knead together chicken, seasoning, and liquid smoke. Make sure that the seasoning is thoroughly mixed.

Form patties by shaping meat into balls, then flatten them onto the skillet. Use thumb to make a small indentation in the middle of each patty.

Sear on each side for 1-2 minutes, depending on patty thickness.

Transfer skillet to oven, and cook for 15 minutes, or until chicken is thoroughly cooked.


  1. Mmm that looks so good. The pictures are making my mouth water. I haven’t really cooked much with ground chicken, though we do use ground turkey for nearly everything you’d use ground beef for. I’ve used liquid smoke once, and I can corroborate your claim about how it makes things taste.

    We usually just do turkey burgers, the store bought patties, not the ground meat, though we will use the latter for meatloaf or hamburger soup. I’ve never used liquid smoke with burgers though hm. I’ll have to give that a try!

    Liked by 1 person

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