Chicken Burger

Get a look at this Chicken Burger, loaded with deliciously seasoned chicken piled on a toasted brioche bun with melty cheese. These burgers have a honey mustard sauce and all your favorite burger toppings. It’s the perfect summer meal!

What goes well on a Chicken Burger?

• Honey mustard sauce: My famous sauce that made its debut on this honey bacon club is making a reappearance for these burgers. It’s the perfect sauce!
• Lettuce: Butter, romaine, Boston, even red leaf lettuce — they all work for this Chicken Burger.
• Tomatoes: A good thick-sliced tomato can make or break a burger — here’s a list of the best tomatoes to use.
• Pickles: We’re obsessed with bread and butter pickles lately, and here’s a great place to use them!
• Avocado: A thin-sliced ripe avocado adds an amazing creaminess to Chicken Burgers. Guacamole also works great.
• Red onion: Thinly sliced red onion or caramelized onions make a flavor statement.
• Mushrooms: A good mushroom sauce or plain sautéed mushrooms always pairs nicely with chicken!

Brioche buns

In my opinion, there is nothing better than a Chicken Burger on a brioche bun. And once you’ve got those buns, you’ve got to toast them with some melted butter — trust me they’re the best! Rub melted butter generously on the insides and outsides of the bun. Place them on the back of the grill (out of the direct heat) until they’re golden and very lightly charred. This takes anywhere from 30 seconds to 1 minute.

Don’t have a grill? No problem. Here are a few other ways you can toast the buns.

More summertime sandwich recipes

• Black Bean Burger—vegetarian yumminess
• BBQ Chicken Sandwich with guacamole and coleslaw on top!
• Teriyaki Burger with pineapple and Swiss
• Jalapeño Chicken Salad Sandwich has a kick!
• Mediterranean Sandwich–Panera Bread copycat recipe

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4.78 from 9 votes

Chicken Burgers

By Chelsea Lords

Get a look at this Chicken Burger, loaded with deliciously seasoned chicken piled on a toasted brioche bun with melty cheese. These burgers have a honey mustard sauce and all your favorite burger toppings. It's the perfect summer meal!

Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 loaded burgers

Ingredients 

USMetric

 

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CHICKEN

• ▢ 1/4 cup white flour
• ▢ 1 and 1/2 teaspoons sweet paprika
• ▢ 2 teaspoons Italian seasoning
• ▢ 1 teaspoon EACH: garlic powder and onion powder
• ▢ Fine sea salt and freshly cracked pepper
• ▢ 2 tablespoons olive oil
• ▢ 1 pound (2 full) boneless chicken breasts cut in half horizontally (each half should be 4 ounces)
• ▢ 4 brioche buns
• ▢ 3 tablespoons unsalted butter melted
• ▢ 4 large slices Muenster cheese
• ▢ Chicken burger toppings such as: 1 large tomato, 1 large avocado (or guac), 1/2 large red onion, bread and butter pickles, lettuce

SAUCE

• ▢ 3/4 cup mayonnaise (full-fat recommended)
• ▢ 1 tablespoon yellow mustard
• ▢ 3 tablespoons honey
• ▢ 2 tablespoons honey BBQ sauce
• ▢ 1 and 1/2 teaspoons freshly squeezed lemon juice

Instructions 

• SAUCE: Combine all of the ingredients in a small bowl. Season to taste with salt and pepper. Whisk until smooth and set in the fridge for flavors to intensify.
• PREP CHICKEN: Halve the 2 chicken breasts horizontally to have 4 pieces. Pound the pieces to an even thickness. You can also cut down the pieces a bit to fit inside the bun, but remember the chicken does shrink down a bit as it's cooked. In a shallow wide bowl, add the flour, paprika, Italian seasoning, garlic powder, and onion powder. Add salt and pepper to taste; I add 1 teaspoon salt and 1/2 teaspoon pepper. Stir seasonings. Dredge all 4 chicken pieces in mixture and set aside to a plate.
• COOK CHICKEN: Heat 1 tablespoon oil in a skillet over high heat. Cook for 2 and 1/2 minutes until golden and browned, then flip. Cook until internal temperature reaches 160 degrees F; carryover heat will bring it to 165 degrees. Add cheese and let stand for about a minute or until melted. Alternatively grill chicken breasts: Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) (For a grill pan: add 1 tablespoon oil to the pan) Place the dredged chicken on the grill. Grill for 8-10 minutes, flipping once in between halfway, or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (160 degrees will carryover heat to get to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes before slicing against the grain.
• GRILL BUNS: When you have about 1 minute left on the cooking time for the chicken, place the buttered buns on the grill (over indirect heat, alongside the edges of the grill). Alternatively, use a grill pan or dry skillet. Watch carefully-- they are toasted in about 30 seconds to a 1 minute.
• ASSEMBLE: While chicken is cooking, prep the veggies/toppings. Spread the sauce on the inside of each of the rolls (be generous!) Add 1 piece of cooked chicken and cheese piece to each bun. Top with lettuce, tomato, onions, pickles, etc. -- whatever toppings you like. I also like to add a little sprinkle of salt and pepper on top of the veggies. Add the top of the bun and enjoy immediately! Serve a hearty side of BUSH'S® Homestyle Baked Beans on the side!

Video

Nutrition

Calories: 1085kcal | Carbohydrates: 63g | Protein: 35g | Fat: 77g | Saturated Fat: 25g | Cholesterol: 257mg | Sodium: 864mg | Potassium: 314mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1510IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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