Chicken Burger Recipe

Craving a juicy, flavorful Chicken Burger Recipe that tastes like a gourmet treat—but made right in your kitchen? You’re in for a winner. This isn’t your average fast food sandwich. With golden-seared chicken, caramelized onions, creamy garlic mayo, and perfectly toasted brioche buns, this recipe strikes the perfect balance between simplicity and bold flavor.

Whether you’re feeding a hungry crowd or just looking to upgrade your usual dinner rotation, this chicken burger delivers that satisfying crunch and melt-in-your-mouth tenderness you’ll keep coming back for. And if you’re after a little wow-factor? Yeah, this burger will do it.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick and Easy: Done in under 30 minutes, including prep
• Simple Ingredients: No weird stuff—just fridge and pantry staples
• Big on Flavor: The garlic mayo and sautéed onions take it over the top
• Customizable: Add bacon, swap sauces, or go bun-less
• Impressive Yet Simple: Looks gourmet but no chef skills required

Unlike other versions, this chicken burger avoids greasy messes and rubbery textures. The chicken is pounded thin for even cooking, and the seasoning blend adds savory depth without overpowering. It’s the kind of meal that brings smiles, whether it’s a backyard BBQ or a Tuesday night craving.

Ingredients Needed

For the Seasoned Chicken:

• 1/3 cup (80g) all-purpose flour
• 1 tsp fine salt
• ½ tsp cracked black pepper
• ¾ tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp garlic powder
• ½ tsp onion powder

For the Burger Build:

• 2 tbsp olive oil
• 2 large onions, halved and thinly sliced
• 14 oz – 1 lb (400–500g) chicken breast, halved horizontally into thinner cutlets
• 4–8 slices Swiss or other melting cheese (Massdam or processed works well)
• 4 brioche burger buns (or any soft rolls)
• 1 ripe avocado
• A handful of fresh lettuce leaves
• 2 large ripe tomatoes, sliced

For the Garlic Mayo:

• ½ cup mayonnaise (whole egg variety preferred)
• 1 large garlic clove, finely minced

Tip: Always opt for room temperature ingredients where applicable to ensure consistent results.

How to Make Chicken Burger

1. Prepare the Garlic Mayo (Do this first!)
In a small bowl, combine mayo and minced garlic. Stir well, cover, and let sit for 20+ minutes. This resting time allows the garlic to infuse the mayo with bold flavor.

2. Season the Chicken
Mix all seasoning ingredients in a shallow dish. If your chicken pieces are thick, use a meat mallet or rolling pin to gently pound them to about 1 cm thick. This helps them cook quickly and evenly.

3. Sauté the Onions
Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the sliced onions and cook, stirring often, for about 5 minutes until golden and soft. Season lightly with salt and pepper. Set aside.

4. Toast the Buns
While the onions cook, preheat your oven to 320°F (160°C). Split the brioche buns and lightly toast them in the oven or on a hot pan, cut-side down, until lightly crisped. Turn the oven off and leave buns inside (door slightly ajar) to keep them warm.

5. Cook the Chicken
In the same skillet, heat the remaining 1 tbsp of olive oil. Dredge each chicken piece in the seasoning, shake off excess, and place in the hot skillet.

Cook for about 2½ minutes on the first side until golden. Flip, immediately top with cheese slices, and cook the second side for 1½ minutes. If the cheese isn’t fully melted, cover the skillet for 15 seconds to trap steam.

Remove the chicken to a plate and loosely tent with foil.

6. Assemble the Burgers
Mash the avocado slightly and spread it on the bottom half of each bun. Add a sprinkle of salt and pepper. Layer the chicken, caramelized onions, lettuce, and tomato slices.

Spread garlic mayo on the top bun and close your masterpiece. Serve hot and dig in.

Serving and Storage Tips

Serving Ideas:

• Pair with sweet potato fries or a simple green salad
• Serve with pickles or a slaw on the side for crunch
• Add an extra cheese slice or crispy bacon for indulgence

Storage Instructions:

• Store leftover components separately in airtight containers
• Chicken: Refrigerate for up to 3 days. Reheat in a skillet or oven for best texture
• Garlic mayo: Store up to 5 days refrigerated
• Assembled burgers are best eaten fresh—buns tend to get soggy

Helpful Notes

• Cheese Matters: Use melty cheeses like Swiss, Havarti, or American. Avoid cheeses that separate when heated.
• Chicken Shrinkage: Chicken shrinks by about 15% when cooked. Pound slightly larger than your bun for a perfect fit.
• Customize Your Condiments: This recipe skips ketchup and mustard in favor of garlic mayo and avocado, but feel free to experiment.
• Low-Carb Option: Skip the buns and wrap everything in butter lettuce leaves.
• Meal Prep Tip: Cook the onions and chicken ahead, then reheat and assemble when ready to eat.

Don’t miss our perfect Ground Chicken Burgers recipe if you want to make your own from scratch.

Conclusion

This homemade chicken burger recipe ticks all the right boxes: flavorful, quick, and totally satisfying. With crispy seasoned chicken, melted cheese, creamy garlic mayo, and a buttery brioche bun, each bite is a comforting explosion of taste.

So whether you’re prepping dinner for the fam or planning your next BBQ hit, this burger brings the flavor and fun every time. If you gave it a try, don’t forget to leave a comment and a 5-star rating!

Share your creation on Pinterest or tag us on Facebook—
What toppings or sauces did you add? Let us know below!

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of chicken breast?

Absolutely. Chicken thighs are juicier and more forgiving than breasts. Just ensure they’re boneless and pounded to even thickness for quick cooking.

How do I make this gluten-free?

Swap the all-purpose flour for a gluten-free flour blend or almond flour. Also, use gluten-free burger buns.

Can I grill the chicken instead?

Yes. Use a grill-safe flat plate or pan and cook over medium-high heat. Be sure to oil the surface well to prevent sticking.

Is this recipe freezer-friendly?

The cooked chicken can be frozen for up to 2 months. Wrap tightly and thaw in the fridge overnight. Reheat gently in a skillet to retain moisture.

What if I don’t like garlic?

You can skip the garlic in the mayo or replace it with a pinch of smoked paprika or fresh herbs like dill or basil for a fresh twist.