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Chicken Burgers

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!
Course Dinner, lunch, Main Course, Sandwich
Cuisine American
Keyword chicken burger
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 loaded burgers
Calories 1085kcal
Author Chelsea Lords
Cost $9.57



  • 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


  • 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


  • 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!



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