Grilled chicken breast burger
🍔 The protein-packed chicken burger that beats beef patties I’ve been craving chicken burgers for a long time. Really long. I wanted my own recipe on the site. An original creation, inspired by summer BBQ dinners where you want something filling without going into heavy fatty beef burger territory. The result? An ultra-juicy, protein-packed burger built around a well-marinated and grilled chicken breast. The kind of burger you can eat without guilt. Satisfying, delicious, and you still feel great after eating it. 🔥 The secret: balsamic-honey marinade + oven bacon + melted smoked raclette The magic of this recipe happens in 3 steps. First, a balsamic-honey-smoked-paprika marinade that caramelizes on the grill and creates an irresistible sweet-savory crust. Second, bacon cooked in the oven at 400°F for 15 to 25 minutes. Way cleaner than the splattery pan, and the result is uniformly crisp. Third, smoked raclette cheese that gently melts over indirect heat on the chicken, turning the burger into a gourmet bomb. 🍻 Weeknight dinner or weekend BBQ This is exactly the kind of recipe that saves you on a Tuesday night when you’re out of ideas, just as much as on a Saturday at noon when you’re hosting the gang for a summer BBQ. Marinate at least 1 hour the night before or when you get home, and the rest comes together in 30 minutes. Serve with fries, potato salad, or broccoli salad. Any of the three is a guaranteed win. That’s the beauty of a chicken burger: it’s a solid base for piling on whatever you love on top.
Ingredients
- 4 small chicken breasts (about 150 g each)
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) balsamic vinegar
- 1 teaspoon (5 ml) smoked paprika
- 1/2 teaspoon (2.5 ml) Italian spices
- 1/2 teaspoon (2.5 ml) garlic powder
- Salt and pepper from the mill
- 1/2 cup (125 ml) MAG mayonnaise (the best)
- 2 teaspoons (10 ml) Sriracha
- 1 teaspoon (5 ml) Mexican chili powder
- 1/2 teaspoon (2.5 ml) garlic powder
- Salt and pepper from the mill
- 8 slices Le Boucan raclette cheese (130 g)
- 250 g slices of bacon
- Lettuce leaves
- Tomato slices
- 4 brioche hamburger buns (the best)
Instructions
- 1
--- Préparation ---
- 2
Put the chicken breasts in an airtight dish and set aside.
- 3
In a bowl, put the ingredients for the marinade, season with salt and pepper and mix. Pour half of the marinade over the chicken, close the dish and mix well. Reserve in the fridge for 1 hour along with the fresh marinade.
- 4
Preheat the oven to 400°F. Cover a baking sheet with parchment paper and put the bacon slices. Bake for 20 to 25 minutes or until the bacon is cooked semi-crisp. Lay the slices on several sheets of paper towel and press down to soak up the fat. Set aside.
- 5
In a bowl, put the ingredients for the mayonnaise, season with salt and pepper and mix. Reserve in the fridge.
- 6
Preheat the barbecue to maximum power and reduce to medium power. Oil the grates. Place the breasts on the heat and sear for 3 to 4 minutes per side. Brush with the fresh marinade constantly. Put the cheese on the chicken breasts and continue cooking over indirect heat until the breasts are cooked (165 °F (75 °C)) and the cheese is melted.
- 7
Assemble your burger! Spread a nice amount of sauce in the buns and place a few lettuce leaves on the bottom bun. Top with the chicken breast, a few slices of bacon and a slice of tomato. Put the bread on top and prick with a sandwich skewer!
Cook it from the original
This recipe comes from lecoupdegrace.ca. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lecoupdegrace.ca