Honey Mustard Grilled Chicken Burgers
We make these succulent Grilled Chicken Burger Recipe weekly! Buttery Burger buns, juicy chicken, all put together with simple ingredients in 30 minutes!
Ingredients
Chicken Burgers
- 1 lbs (500 g) chicken mince (see notes)
- 1/2 cup (60 g) panko breadcrumbs (see notes)
- 1/2 cup (45 g) grated parmesan cheese
- 1 large egg
- 1 tbsp yellow mustard
- 1 tbsp honey optional
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp white pepper to taste n
- 1 tsp thyme
- 1 tbsp olive or canola oil
Honey Mustard Sauce
- 1/2 cup whole egg mayonnaise
- 4 tbsp (90 g) honey
- 4 tsp English mustard
The Rest!
- 4 brioche burger buns (see notes)
- 4 slices Swiss cheese (see notes)
- 12 sweet pickle slices drained
- 4 cos lettuce leaves thinly sliced or whole
- 1/2 red onion thinly sliced
Instructions
Grilled Chicken Burgers
- Toast your burger buns under a hot grill until golden. I toast them on both sides. Set aside to cool.
- Heat up a large skillet on medium high heat.
- Add all your burger ingredients to a large bowl and mix using clean hands until combined. Divide into 4 balls and squash using the palm of your hands to be slightly bigger than your burger buns. They’ll shrink as they cook.
- Add the oil to your frypan and add the burger patties. Cook on each side until golden and the internal temperature has reached 75C / 165F, about 4-5 minutes.
Super-secret cheese melty trick!
- At the 2-minute mark of your flipped burger patties add the cheese on top of each patty. Add 1 tbsp of cold water to the frypan and cover with a lid. The steam will perfectly melt your cheese and make it super oozy.
Let’s Assemble!
- Add the mayonnaise on top of the bottom burger bun and spread evenly. Add 4 pickles on top followed by the chicken burger. Then add the lettuce, red onion and add BBQ sauce to the top burger buns. Sandwich and serve hot!
Notes
Chicken mince - make sure you use a good quality chicken mince for best results! The safe internal temperature of chicken is 75C / 165F.
Chicken breast alternative - this recipe can be made using thinly sliced chicken breast as well. Just use the seasoning in the mince to season the chicken an hour ahead of time.
Panko breadcrumbs - this is a crispy Japanese breadcrumb. You can use regular breadcrumbs if you wish.
Brioche Buns - I rarely make these with brioche buns, I just wanted to use them for the photos because they look more classic. If you’re after a heartier alternative, use Turkish bread. Looks less pretty, but in my opinion, cheaper and more satisfying as a toasted bread.
Burger cheese - this is a tasty and stretchy cheese specially used for burgers and is typically yellow in color. You can use sliced cheddar or even Swiss cheese (what I prefer) if you want a slightly sweeter alternative.
Storage - Chicken burgers are best served the day they’re made but can wrapped tightly in plastic wrap and stored in the fridge for up to 2 days.
Nutrition - is based on per burger. This recipe makes 4 burgers.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:1084kcal | Carbohydrates:88g | Protein:42g | Fat:64g | Saturated Fat:23g | Polyunsaturated Fat:15g | Monounsaturated Fat:14g | Trans Fat:0.1g | Cholesterol:321mg | Sodium:2055mg | Potassium:863mg | Fiber:2g | Sugar:38g | Vitamin A:4085IU | Vitamin C:4mg | Calcium:406mg | Iron:3mg
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