Chicken Burger!

Why wait for a weekend BBQ? Make this chicken burger for dinner tonight!

Crispy seasoned chicken breast, topped with mandatory melted cheese and piled onto soft rolls with onion, avocado, lettuce, tomato and garlic mayo. Quick to make for a midweek meal, great for gatherings!

Big, juicy Chicken Burgers!

I love a good juicy hamburger. Burgers are one of my favourite quick meal options, and also my go-to option when I’m pressed for time when hosting a gathering.

Whether making beef Hamburgers, Steak Sandwiches or these Chicken Burgers, they’re quick to prepare and cook, then I lay out all the topping options and let everyone help themselves!

For a sensible meal option, I do tend to favour these Chicken Burgers over beef Hamburgers because they’re healthier – leaner meat, lower calories, lower fat. Just as tasty!

Seasoning for chicken breast

These chicken burgers are made with crispy seasoned chicken breast fillets. I just halve chicken breasts to create two thin steaks – or you can buy chicken breast already cut into steaks at the store.

Coat in a seasoned flour (the flour makes it nice and crispy), pan fry until golden then top with cheese to melt.

Meanwhile, that the burger buns or bread rolls and prepare your toppings! I like to fry up some onion because a burger doesn’t feel like a burger without onions.

But the beauty of burgers is that you can load it up with your toppings of choice. Lettuce, tomato, pickles, beetroot, avocado, bacon, egg. Go wild!

Nothing whizz bang about these Chicken Burgers, but they are a dang tasty staple recipe. The main thing is the seasoning for the chicken – I personally think it’s important to load up the chicken with plenty of flavour, especially if you only use one thinnish piece like I do (for a greater surface area to flesh ratio and no marinating).

I use avocado in this burger which adds creaminess and takes the place of a 2^nd sauce / mustard that I would otherwise use. I’ve added some tips in the notes for alternative condiments that I think go great with chicken burgers.

Happy weekend everyone!  – Nagi xx

More Burgers, Sliders and Sandwiches

• Big, juicy Hamburgers
• Steak Sandwich – super quick
• Nando’s Peri Peri Chicken Burger – chicken marinated in a homemade flavour bomb Peri Peri sauce
• BBQ Pulled Pork Sliders and Sloppy Joes!
• Cubanos – The famous Cuban roast pork sandwich from The Chef movie
• Pastrami Sandwiches – Rye bread piled high with homemade pastrami. EPIC!
• Veggie Burger – Meatless made amazing. Puts those doughy bricks at the shops to shame!
• Browse all Burgers and Sandwiches & Sliders recipes

WATCH HOW TO MAKE IT

Chicken Burger recipe video! Not my best effort I’m afraid, the white balance is a bit off. I edited this video while on a bumpy flight from New York to San Francisco, and quite motion sick at that! 😉 The lovely stewardesses on Virgin America had great fun watching me make it as they moved up and down the aisles!!

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Chicken Burger Recipe

Author: Nagi

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

Mains

Western

4.89 from 26 votes

Servings4

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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. 🙂

Ingredients

Seasoning:

• 1/3 cup /80g flour (any white)1/3 cup /80g flour (any white)
• 1 tsp salt1 tsp salt
• ½ tsp black pepper½ tsp black pepper
• ¾ tsp paprika¾ tsp paprika
• 1 tsp thyme1 tsp thyme
• ½ tsp garlic powder½ tsp garlic powder
• ½ tsp onion powder½ tsp onion powder

Burgers:

• 2 tbsp olive oil2 tbsp olive oil
• 2 large onions , halved them sliced (white, brown or yellow)2 large onions , halved them sliced (white, brown or yellow)
• 400 - 500g / 14 oz - 1 lb chicken breast (2 pieces) , cut in half horizontally into 2 thin steaks400 - 500g / 14 oz - 1 lb chicken breast (2 pieces) , cut in half horizontally into 2 thin steaks
• 4 – 8 slices Swiss or other melting cheese slices (Note 1)4 – 8 slices Swiss or other melting cheese slices (Note 1)
• 4 soft rolls (I used brioche burger buns)4 soft rolls (I used brioche burger buns)
• 1 avocado1 avocado
• LettuceLettuce
• 2 large tomatoes2 large tomatoes

Garlic Mayo:

• ½ cup mayonnaise (I use whole egg)½ cup mayonnaise (I use whole egg)
• 1 large garlic clove , minced1 large garlic clove , minced

Instructions

• 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.

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!

Recipe Notes:

1. I like using Swiss cheese (or Massdam – like a better value version of Swiss) or processed cheese (think McDonald’s style!) because they melt well but don’t drip everywhere and become slick with oil like Colby, Australian Tasty cheese.

2. If chicken is more than about 1 cm / 2/5” thick, use mallet (or rolling pin, back of knife or can) to pound. If you are wanting to be exact, pound to even. When cooked, surface area will shrink about 15% and thickness will increase by about 15%, so bare that in mind when comparing chicken shape to roll size. For exactness, feel free to trim to shape of rolls - I don’t usually do this unless the shape of the chicken is wildly long.

3. CONDIMENTS: The popular condiments of tomato ketchup and mustard are not in my base recipe because I use avocado. However, feel free to add any and all!

4. Nutrition per serving, assuming 400g/14 oz chicken breast and 1/3 cup mayo. Of the 666 calories per serving, 110 cal from the mayo, 45 cal is from the avocado, and 110 calories is from 1 slice of swiss cheese (yes, seriously). For a low carb version, try this recipe without the buns and make lettuce wraps (with all the other fixings in this recipe) - terrific! Also try using ketchup and mustard instead of mayo.
But for days you just want a really tasty burger, don't sub anything!

Nutrition Information:

Calories: 666cal (33%)

Keywords: Chicken Burger

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

Do not be fooled by the innocence of this face. He uses his cuteness like a weapon to get anything and everything he wants. Including a huge bite of this burger (minus the onion and garlic mayo).

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