Chicken Hamburger

The chicken hamburger is a great option for a quick meal during the week or having friends over at the weekend. Crispy seasoned breast of chicken topped off with mandatory melted cheddar and piled on soft rolls with lettuce, tomato, onion, avocado, and garlic mayo.

Chicken Burgers that are big and juicy!

I love a juicy chicken hamburger. chicken hamburgers are one of my favorite quick meals. I also use them when time is limited when hosting an event.

The chicken hamburgers are easy to make and cook. My next step is to set out all the toppings for everyone to choose from. 

These Chicken hamburgers are healthier than beef hamburgers, with leaner meat and lower fat. Just as delicious!

Seasoning for chicken breast

The chicken breast filets in these burgers have been seasoned and crispy. You can either buy the chicken breasts already cut into thin steaks or halve them to make two thin steaks.

The flour will make it crispy. Pan fry until golden, then add the cheese and melt.

While you wait, prepare the toppings and burger rolls. I fry some onions because a hamburger isn’t a real burger if it doesn’t have any.

The beauty of burgers, however, is that they can be topped with any toppings you like. Lettuce, tomato, pickles, beetroot, avocado, bacon, egg. Go wild!

These Chicken Burgers are not a whizz-bang recipe but a delicious staple. I think the most important thing to do is to season the chicken. This is especially true if you use only one thin piece of chicken, as I do.

Avocado adds creaminess to this burger and replaces the mustard or 2nd sauce I normally use. Also, I have listed other condiments that I think would compliment chicken hamburgers in the notes.

Ingredients of Chicken Hamburger

Seasoning:

• The flour can be any white.
• 1 tsp of salt
• Black pepper, 1/2 tsp
• 1/4 tsp of paprika
• 1 tsp of thyme
• Half a teaspoon of garlic powder
• Half a teaspoon of onion powder

Burgers:

• 2 tbsp olive oil
• Two large onions, halved and sliced (white or brown)
• Cut the chicken breast into two thin steaks weighing 400-500g (14 oz-1 lb).
• Four to eight slices of Swiss or other melting Cheese (Note 1)
• I used brioche hamburger buns.
• 1 avocado
• Lettuce
• 2 large tomatoes

Garlic Mayo

• I use whole eggs and 1/2 cup of mayonnaise
• 1 large clove of garlic, minced

On the side

• French fries
• Baked potato wedges

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Instructions

1. Mix Garlic Mayo in a small dish and set aside for at least 20 minutes.
2. Mix Seasoning in a bowl or dish.
3. Pound the chicken to approximately 1 cm / 2 1/2″ thick if needed. Trim the shape of the rolls, but make sure it is at least 15% larger than what you want (it shrinks).
4. Cook the potatoes in high heat with 1 tablespoon of oil (If using a BBQ, drizzle oiled flat plates).
5. Add the onion and cook for 5 minutes, rotating regularly. Add salt and pepper to the onion, toss it, then remove.
6. Preheat the oven to 160C/320F while you are cooking the onions. Toast / warm up the rolls by splitting them (if you use a BBQ, toast only the cut side). The oven door should be left open and the oven should be turned off while the chicken is cooking.
7. On high heat, add 1 tbsp of oil to the same pan.
8. Place chicken in a skillet and season with Seasoning. Shake off any excess. Repeat.
9. Cook for 2 1/2 to 3 minutes, until golden. Then flip.
10. Add cheese and leave for 1 1/2 minutes. If the cheese has not melted when the underside of the dish is golden, cover the dish for 15 seconds with the lid (or foil or tray).
11. Chicken should be removed from the pan and placed on a plate. You can cover the hamburgers with aluminum foil while you are assembling them.

Burgers:

1. The base of the roll should be sprinkled with salt and pepper. Top with onion, chicken, lettuce, and tomato.
2. Place the burger on top of the roll and spread with Garlic mayo. Enjoy!

Recipe Notes

1. I love using processed cheeses (think McDonald’s) or Swiss cheese. They melt easily but do not drip or become oily like Colby cheese.

2. Use a mallet to pound chicken that is thicker than 1 cm/2/5″. You can also use a rolling pin, chopping board, or can. To be precise, you can pound the chicken to an even thickness. Remember that when cooking, the chicken’s surface area will shrink by 15%, and its thickness will increase by 15%. Trim the chicken to the exact shape you want. I usually don’t do this unless it is very long.

3. Avocado is the main ingredient in my recipe, so I do not use popular condiments like tomato ketchup or mustard. Feel free to use any of the following!

4. Nutrition per serving assuming 400g/14oz chicken breast with 1/3 cup mayo. The mayo is responsible for 110 of the 666 calories in each serving. Avocados are also accountable for 45 calories. One slice of Swiss is 110 calories. Try this recipe with lettuce wraps instead of the buns for a low-carb version. Try using mustard and ketchup instead of mayo.

Don’t substitute anything if you want to eat a great burger on certain days.

Nutrition Information:

Calories:666cal (33%)