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

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!

Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 loaded burgers

Equipment

• Large pan or grill

Ingredients 

USMetric

 

1x2x3x

Chicken

• ▢ 1/4 cup flour
• ▢ 1-1/2 teaspoons sweet 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 of 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 remember 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℉; carryover heat will bring it to 165℉. 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℉. 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 to 10 minutes, flipping halfway through. The chicken is done when the juices run clear and the internal temperature reaches 160–165℉. 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. Spread the sauce on the inside of each of the buns and be generous. 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

Recipe 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

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

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