Chicken Burgers
Enjoy this Chicken Burger with juicy, seasoned chicken on a toasted brioche bun, topped with melty cheese and drizzled with honey mustard sauce. Complete with all your favorite toppings, it’s the ultimate summer meal!
Servings: 4 loaded burgers
Cost: $15.57
Equipment
- Large pan or grill
Ingredients
Chicken
- 1/4 cup flour
- 1-1/2 teaspoons paprika
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 2 (1/2-pound) boneless, skinless chicken breasts
- 4 brioche buns
- 3 tablespoons unsalted butter melted
- 4 slices Muenster cheese
- Toppings as desired see note 1
Sauce
- 3/4 cup mayo
- 1 tablespoon yellow mustard
- 3 tablespoons honey
- 2 tablespoons honey BBQ sauce
- 1 lemon
Instructions
- Juice the lemon using a citrus juicer to get 1-1/2 teaspoons lemon juice. Combine all the ingredients, including the lemon juice, in a small bowl. Season to taste with salt and pepper. Whisk until smooth and set in the fridge for flavors to intensify.
- Halve the 2 chicken breasts horizontally to get 4 pieces. Pound the pieces to an even thickness. You can also cut down the pieces a bit to fit inside the bun, but the chicken does shrink down a bit as it’s cooked. In a shallow, wide bowl, add flour, paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir seasonings. Dredge all 4 chicken pieces in mixture and set aside on a plate.
- Heat 1 tablespoon oil in a pan over high heat. Cook prepared chicken for 2-1/2 minutes until golden and browned, then flip. Cook until internal temperature reaches 160°F; carryover heat will bring it to 165°F. Add cheese and let stand for about a minute or until melted.
- You can also grill the chicken breasts. Start by preheating a grill or grill pan to medium-high heat, around 400°F. Generously oil the grill by drenching a rolled-up paper towel in vegetable oil and using tongs to rub it over the grill grates. For a grill pan, add 1 tablespoon of oil to the surface. Place the dredged chicken on the grill and cook for 8–10 minutes, flipping halfway. The chicken is done when the juices run clear and the internal temperature reaches 160–165°F. Tent the chicken with foil and let it rest for 5–10 minutes before slicing against the grain.
- 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 edge. Alternatively, use a grill pan or dry skillet. Watch carefully; they are toasted in about 30–60 seconds.
- While chicken is cooking, prep the veggies and toppings. Generously spread the sauce on the inside of each of the buns. Add 1 piece of cooked chicken and cheese to each bun. Top with lettuce, tomato, onions, pickles—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
Notes
Note 1: I love to top these burgers with tomato, avocado, red onion, bread and butter pickles, and lettuce.
Storage: Store leftover chicken burger patties in an airtight container, refrigerating them for up to 4 days or freezing for 2–3 months. Keep condiments and toppings separate to prevent sogginess, and reheat the patties before serving with fresh buns and toppings.
Nutrition
Serving: 1serving | 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