Chicken Burger

Ingredients

• 907 g (2 lb)ground chicken
• 30 ml (2 tablespoons)mayonnaise
• 15 ml (1 tablespoon)Dijon mustard
• 53 g (⅓ cup), choppedyellow onion
• ¼ (unit not specified)gluten-free panko
• 2 cloves, mincedgarlic
• 1 teaspoonsalt
• 1 teaspoonsmoked paprika
• ½ teaspooncumin
• ¼ teaspoonblack pepper
• 15–30 ml (1–2 tablespoons)olive oil
• 15 g (1 tablespoon)butter
• 6brioche buns or wholemeal buns
• 2avocados, mashed
• 4 leavesbutter lettuce
• 1–2beefsteak tomatoes, sliced
• To tastebarbecue sauce

Instructions

1. 1

   Mix the patties

   Add the ground chicken, mayonnaise, Dijon mustard, onion, gluten-free panko, garlic, salt, smoked paprika, cumin and black pepper to a large bowl. Mix with your hands until the ingredients are evenly combined.

2. 2

   Shape the patties

   Divide the mixture into 6 equal portions and shape each into a patty.

3. 3

   Cook the chicken

   Heat a large skillet over medium-high heat and add the olive oil and patties. Cook for 4–5 minutes per side, until fully cooked or the centre reaches 74°C (165°F). Remove the cooked patties from the pan and repeat with any remaining patties.

4. 4

   Toast the buns

   Heat another large skillet over medium heat. Spread butter lightly on the cut sides of the brioche buns, then place them cut side down in the skillet. Toast for 2–3 minutes, until lightly browned.

5. 5

   Assemble the burgers

   Layer each bottom bun with mashed avocado, a chicken patty, 2 tomato slices, lettuce and 1–2 tablespoons of barbecue sauce. Finish with the top bun.

What is a BBQ chicken burger?

A chicken burger is a sandwich built around a seasoned chicken patty, served in a bun with toppings and sauce. This version takes a familiar American cookout approach, pairing the patty with barbecue sauce, avocado, tomato and lettuce.

The mayonnaise and mustard go into the patty mixture, while panko helps bind it. Toasted brioche adds a buttery finish and a little contrast to the soft toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 35g protein, 48g carbs, 38g fat.

The buns and panko provide most of the carbohydrates, while the chicken supplies much of the protein. Fat comes from the ground chicken, mayonnaise, olive oil, butter, brioche and avocado; balance the plate with a generous serving of salad or vegetables.

What goes into the patties?

Chicken and panko: Ground chicken forms the base, with gluten-free panko mixed in to help hold the patties together. The quantity for the panko is listed as ¼ in the recipe, without a unit.

Seasonings: Dijon mustard, onion, garlic, smoked paprika, cumin, salt and pepper give the mixture its savoury, smoky flavour. Mix only until everything is evenly distributed.

Shaping and cooking the chicken

Even portions: Divide the mixture into 6 equal patties so they cook at a similar pace. If the mixture sticks to your hands, work gently and shape each portion without compressing it excessively.

Doneness: Cook for 4–5 minutes on each side, checking that the centre reaches 74°C (165°F). Ground chicken needs to be fully cooked; use a food thermometer for the clearest check.

Getting the right texture

Patties: The recipe calls for mixing the ingredients until incorporated, then cooking the patties in olive oil. Avoid pressing them down in the skillet, which can squeeze out juices.

Buns: Toast the buttered cut sides for 2–3 minutes, until lightly browned. Keep an eye on them so the brioche does not darken too much.

Building the burgers

Bottom layer: Spread mashed avocado over the bottom bun before adding the chicken patty. This gives the toppings a soft, creamy base.

Finish: Add 2 slices of tomato, lettuce and 1–2 tablespoons of barbecue sauce, then cap with the top bun. Add the sauce to taste if you prefer a lighter or more pronounced BBQ flavour.

What to serve alongside

Fresh sides: A simple green salad or sliced seasonal vegetables sit well alongside the rich bun and patty. Keep the sides separate until serving so the lettuce and tomato stay fresh.

Cookout sides: Serve with corn on the cob, coleslaw or oven-baked potatoes for a more substantial meal. The burgers are also easy to set out with toppings for guests to assemble themselves.

Recipe notes & tips

• Chop the onion finely so it mixes evenly into the chicken.
• Shape all 6 patties to a similar thickness for more even cooking.
• Cook the patties in batches if needed rather than crowding the skillet.
• Check the centre of a patty with a food thermometer for a reliable doneness reading.
• Toast the buns close to serving time so they retain some crispness.
• Mash the avocado shortly before assembling to keep it looking fresh.

Variations

• Wholemeal buns: Swap the brioche for wholemeal buns as suggested in the recipe.
• More heat: Add chilli flakes to the patty mixture for a spicier burger.
• Extra crunch: Add thinly sliced red onion with the lettuce and tomato.
• Cheese topping: Add a slice of cheese to each patty near the end of cooking and let it melt.
• Milder sauce: Use less barbecue sauce or serve it at the table for everyone to add their own.

Common mistakes to avoid

• Uneven patties: Make the 6 portions similar in size so they cook at roughly the same rate.
• Overmixing: Stop once the ingredients are combined to avoid making the mixture dense.
• Crowded skillet: Cook in batches if the patties do not fit comfortably in one layer.
• Guessing doneness: Check that the centre reaches 74°C (165°F) rather than relying only on the outside colour.
• Burnt buns: Toast over medium heat and check after 2 minutes.
• Soggy assembly: Assemble just before serving so the sauce and toppings do not sit on the buns for too long.

How to store

Refrigerate leftover cooked patties in a sealed container for up to 3 days, storing buns and fresh toppings separately. Reheat the patties in a skillet or microwave until piping hot; assemble with fresh avocado, tomato, lettuce and sauce.

Frequently asked questions