chicken burger

Recipe video above. Crispy seasoned chicken, topped with a mandatory slice of melted cheese and piled onto soft rolls with onion, avocado, lettuce, tomato and garlic mayo. The key to juicy chicken is to cook it hard and fast! You can eyeball the Seasoning - it will be tasty as long as you use "around" the right amounts. :)

Chicken Burger Recipe

flour ((any white))

salt

½ tsp black pepper

paprika

thyme

garlic powder

onion powder

olive oil

onions

– 8 slices Swiss or other melting cheese slices ((Note 1))

soft rolls ((I used brioche burger buns))

avocado

Lettuce

tomatoes

mayonnaise ((I use whole egg))

garlic (, minced)

Mix Garlic Mayo ingredients in a small bowl, set aside for 20+ minutes.

Mix Seasoning in a flat bowl / dish.

If required, pound chicken to about 1 cm / 2/5” thick. If wanting to be exact, trim to shape of rolls BUT ensure it is about 15% larger (it shrinks) (Note 2).

Heat 1 tbsp oil in a skillet over high heat (if doing on BBQ, drizzle flat plate).

Add onion and cook, turning regularly, for 5 minutes until golden. Season with salt and pepper, toss, then remove.

While cooking the onions, preheat oven to 160C/320F. Split rolls, then lightly toast / warm the rolls (if using BBQ, just toast the cut side until crispy). Leave in turned off oven with door ajar while you cook chicken.

Heat 1 tbsp oil into the same skillet, still on high heat.

Dredge chicken in Seasoning, shake off excess, then place in skillet. Repeat.

Cook for 2 ½ minutes until golden, then flip.

Top with cheese then leave for 1 1/2 minutes. When the underside is golden, if the cheese is not yet melted, place lid on for 15 seconds (or tray or foil).

Remove chicken from skillet onto plate. Cover loosely with foil while you start assembling the burgers.

Smear base of roll with avocado, sprinkle with salt and pepper. Top with chicken, onion, lettuce then tomato.

Smear lid of roll with Garlic Mayo, place on burger. Enjoy!

Burgers:

If you are looking for a lean burger this BBQ season, then chicken burgers are the way to go! Don't stick with a plain chicken burger when you can have this Cajun Chicken Burger.

Cajun Chicken Burger

500 g Chicken breasts, (halved)

tbsp Ground cumin

tbsp Smoked paprika

tbsp Ground coriander

cayenne

Sea salt and black pepper

Large carrot, (shredded)

0.25 Small red cabbage, (shredded)

Head of little gem lettuce, (shredded)

Greek yoghurt

Garlic clove, (crushed)

Lime

Ciabatta rolls to serve.

Pound the chicken breasts so they are an even thickness.

Mix the spices and salt and pepper together and roll the chicken in it so each piece is evenly coated.

With a paper towel, oil the grill of the BBQ and place the chicken on it. Cook for 4 minutes each side, making sure the chicken gets to 75 Celsius (165 Fahrenheit)

Meanwhile, put all of the coleslaw ingredients in to a bowl and mix well.

Put the burgers into the ciabatta rolls and top with the coleslaw.

https://embed.mediavine.com/videos/txkgpljnoimeacn7xhtj

If you are looking for a lean burger this BBQ season, then chicken burgers are the way to go! Don't stick with a plain chicken burger when you can have this Cajun Chicken Burger. It's smoky, zesty and has a little bit of a kick to it. Pair is with some creamy slaw for a burger that will go down a storm at any BBQ.

Charge up your chicken burgers with a serious dose of hot sauce. Cool the fire with the celery-blue cheese mayo.

Spicy Buffalo Chicken Burgers Recipe

milk

breadcrumbs (see note)

chicken

hot sauce (such as Tabasco), divided

unsalted butter, melted and cooled

blue cheese, crumbled

mayonnaise

vegetable oil

hamburger buns

celery, finely chopped (about 2/3 cup)

lettuce

Tomato

Stir milk and salt into bread crumbs in a medium bowl to moisten. Add chicken, 1/4 cup hot sauce, and butter, and mix gently with fingers until just combined (don't overmix). Chill until slightly firm, about 30 minutes. Shape into four patties that are just wider than the buns.

Stir blue cheese into mayonnaise; chill until ready to serve. Heat 1 teaspoon vegetable oil in skillet over medium heat until shimmering. Add patties and cook until cooked through (155&degF), about 3 to 4 minutes per side, basting the second side with the remaining hot sauce as they cook. Transfer to a plate and wipe out skillet with paper towel.

Return skillet to heat and toast the flat sides of the buns in the empty pan. Serve the burgers with the blue cheese mayo, sprinkle with the chopped celery, and lettuce and tomato if desired.

Marinade strips of chicken thighs in soy sauce, garlic and ginger, then coat in cornflour and fry for these quick and easy burgers

Crispy Japanese-style chicken burgers

mirin

garlic

soy sauce

ginger

boneless, skinless chicken thighs

cornflour

sunflower oil

burger rolls

Baby Gem lettuces

Mix together the mirin, garlic, soy and ginger to make a marinade. Mix 1 tbsp of this into the mayonnaise, then cover and chill. Put the chicken in a large bowl, pour over the remaining marinade and leave at room temperature for 10 mins, or longer in the fridge if you have time.

Spread the cornflour over a plate and roll the chicken pieces in it until coated. Heat 2cm oil in a large saucepan over a medium heat. Carefully add one-third of the chicken and fry for about 8 mins, turning occasionally, until crisp and cooked through. Lift from the oil, set aside on kitchen paper, then repeat with the rest of the chicken. Serve in the rolls with the mayonnaise and lettuce.

Recipe video above. Ground chicken burgers can be so bland and boring. Not these! Parmesan, garlic and a hint of dried sage adds great savoury flavour, and you’ll love how these cook up beautifully golden with crispy edges!

Avocado Chicken Burgers

500 grams/ 1.2 lb ground chicken (mince) ((Note 1))

panko breadcrumbs

(75 grams) parmesan (, finely shredded (Note 2))

green onion (, finely sliced (~2 stems))

tsp dried sage ((Note 3))

soft burger buns or brioche buns

avocado (big!) ((or 2 medium))

tomatoes (, sliced)

Swiss cheese ((or other cheese))

Mayonnaise, relish, ketchup

Place Pattie ingredients in bowl, mix well with hands.

Form 4 patties, 1.5cm / 3/5" thick, slightly larger than the buns (shrinks slightly). If mixture is super sticky (Note 4), either refrigerate mixture for 30 minutes, or wet hands or lightly spray hands with oil (I do this).

Heat oil in skillet over medium high heat. Add patties, working in batches. Cook for 2 minutes or until deep golden, then flip.

After 1 minute, top with a piece of cheese and place lid on to melt cheese.

Once cheese is melted, remove patties from skillet.

Chicken Burger Patties

Split buns and lightly toast in oven or under broiler/grill.

Cut avocado in half, scoop out a generous amount then "smash" it on the base of the bun with a fork. Sprinkle with salt and pepper.

Top with Chicken Pattie, then rocket/arugula and tomato.

Smear the top bun with mayonnaise (or relish, ketchup, other condiment of choice) and place lid on bun.

Devour and be happy!

Assemble

Grilled Cajun-spiced chicken breasts topped with bacon, avocado and cheese... set to become a Friday night favourite

Fully loaded Cajun chicken burgers

chicken breasts

rashers smoked bacon

avocados

ciabatta rolls, split

cheese

baby spinach leaves

mayonnaise (optional)

tbsp cumin

tbsp coriander

Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.

While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.

To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.

These tasty Pineapple Teriyaki Chicken Burgers are hearty, juicy, and full of flavor!

Pineapple Teriyaki Chicken Burgers

chicken breast turkey breast))

pineapple

scallions

sesame oil

ginger root

black pepper

cornstarch

water

brown sugar

canola oil

light hamburger buns ((I use Schmidt 647 rolls))

lettuce leaves ((I use green leaf lettuce))

In a large mixing bowl, combine the ground chicken, drained crushed pineapple, panko, scallions, egg, soy sauce, sesame oil, garlic, ginger and black pepper, and stir together until mixed. Form into four equal patties and place on a platter or cutting mat. Cover with aluminum foil and refrigerate for at least one hour.

When the burgers are ready to cook, lightly mist a nonstick grill pan or skillet with cooking spray and bring over medium heat. Place the burger patties on the pan (you may need to work in batches depending on the size of your pan) and cook for 5 minutes. Flip the patties and cook for an additional 5 minutes until the burgers are cooked through.

While the burgers are cooking, stir together the cornstarch and the ½ tablespoon water in a small dish to make a slurry and set aside. Place all the remaining sauce ingredients (besides the cornstarch slurry) into a small saucepan and bring to a boil over medium heat. Allow to boil uncovered for a minute and then add the slurry and stir it in. Cook for another minute until the sauce starts to thicken and then remove from heat.

When the burgers are done cooking, mist the grill pan with cooking spray again and grill the pineapple slices on both sides until warm.

To build each burger, place a couple leaves of lettuce on the bottom half of a burger bun. Add the cooked burger patty and top with a tablespoon of the teriyaki sauce you made in step three. Add a slice of warm pineapple followed by the top of the burger bun.

These Air Fryer chicken patties or chicken cakesare super crispy on the outside, and cheesy and tender inside

Air Fryer Chicken Patties

Lb Ground chicken (see notes for substitutions)

Bread crumbs

Mayonaisse

egg (beaten)

salt (to season)

Mozarella (shredded)

bread crumbs

tsp Onion Powder

Black pepper

½ tsp Garlic Powder

Start by adding all the patty ingredients, except for the Panko bread crumbs to a large mixing bowl. Mix with a fork until well combined.

Shape the filling into a patty using your palms. Wet your palms before shaping the patties - this will help prevent the filling from sticking to your palms.

In a plate, spread the panko bread crumbs. Roll the shaped patty in the bread crumbs to evenly coat them.

After you have shaped breaded all the patties, transfer to a tray lined with baking paper and refrigerate for 1 hour or overnight. I find this really helps to tenderize the meat. You can also freeze the patties to be used later.

In a preheated Air Fryer, place the patties in the basket, without overcrowding them. Spray cooking oil over them, or simply brush with some cooking oil.

Air Fry at 350F for 15 minutes, flipping them at the 10 minutes mark. Check to see if the patties are golden brown. You can continue air frying for 3-4 minutes more to crisp up the patties if you like.

Ginger, garlic, coriander and chilli give these burgers a delicious Asian edge.

Thai-style barbecued chicken burger

garlic clove, crushed

lime, juiced

milliliters (1/4 cup) soy sauce

tbsp honey

tbsp fish sauce

chicken thigh fillets, excess fat

Turkish bread, quartered, split lengthways

Olive oil spray

mixed salad leaves

coriander

tomatoes, thinly sliced

peanut oil

3cm-piece fresh ginger, peeled, finely grated

brown onion, halved, thinly sliced

red chillies, seeded, thinly sliced

(1/4 cup, firmly packed) brown sugar

tomato paste

A classic chicken recipe, Cordon Bleu, is transformed into an easy weeknight dinner in the form of a burger.  These cordon bleu chicken burgers feature lean ground chicken flavored with classic seasonings, and then topped with the classic ham and Swiss cheese.  The finishing touch for these burgers is a homemade honey mustard dressing.  Piled on top of a hamburger bun with fresh lettuce, these burgers are reminiscent of classic cordon bleu, but made in minutes.

Cordon Bleu Chicken Burgers

lb 99% fat chicken breast

poultry seasoning

tsp kosher salt

tsp mustard

cracked pepper

shallot (large)

garlic (minced)

plain non-fat Greek yogurt

Dijon mustard

oz ham (lean, deli-sliced)

Thinly slice the shallot.

Preheat a small frying pan over medium high heat, and spray olive oil.

Add the shallot to the pan, and cook for 5 minutes or until tender.

Mince the garlic and add that to the frying pan with the shallot.

Cook the garlic for another minute or until fragrant.

Remove the cooked shallot and garlic from the pan and place into a mixing bowl.

In the same mixing bowl, add the chicken, poultry seasoning, kosher salt, ground mustard and pepper.

Mix the meat so that all ingredients combine.  Form 4 equal sized burger patties.

Cook the patties on the grill pan for a couple of minutes per side, or until the internal temperature is 165F.

Remove the patties from the grill and place on a plate to the side.

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The most viewed chicken burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Burger Recipe

Cajun Chicken Burger

Spicy Buffalo Chicken Burgers Recip...

Crispy Japanese-style chicken burge...

Avocado Chicken Burgers

Fully loaded Cajun chicken burgers

Pineapple Teriyaki Chicken Burgers

Air Fryer Chicken Patties

Thai-style barbecued chicken burger

Cordon Bleu Chicken Burgers

Spicy Crispy Chicken Burger

Cheddar Ranch Chicken Burgers Recip...

Grilled Chicken Burgers

The Best Chicken Burgers Recipe

BBQ Chicken Burger

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