Are you ready to fire up the grill and transform your backyard barbecues? We’ve gathered 20 mouthwatering chicken burger recipes that promise to be the star of any summer gathering. From classic comfort flavors to zesty new twists, there’s a perfect patty here for every grilling enthusiast. Get ready to discover your new favorite—let’s dive into these delicious creations!
Classic Grilled Chicken Burger with Lettuce and Tomato
Mmm, nothing beats a juicy grilled chicken burger on a summer day—or honestly, any day you’re craving something satisfying yet simple. You’ll love how the smoky char pairs with crisp lettuce and ripe tomato, all tucked into a soft bun that holds everything together perfectly. It’s the kind of meal that feels both classic and totally fresh, ready in no time for a quick lunch or casual dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 4 brioche burger buns, split
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tsp smoked paprika
– ½ tsp garlic powder
– 4 leaves crisp romaine lettuce
– 1 large heirloom tomato, sliced into ¼-inch rounds
– ¼ cup mayonnaise
– 1 tbsp Dijon mustard
Instructions
1. Preheat a grill or grill pan to medium-high heat, aiming for 400°F.
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. In a small bowl, whisk together the olive oil, kosher salt, black pepper, smoked paprika, and garlic powder to create a marinade.
4. Brush the marinade evenly over both sides of the chicken breasts, coating them thoroughly.
5. Place the chicken on the preheated grill and cook for 5-6 minutes per side, until the internal temperature reaches 165°F and grill marks appear.
6. While the chicken cooks, lightly toast the brioche buns on the grill for 1-2 minutes until golden, watching closely to prevent burning.
7. Remove the chicken from the grill and let it rest on a cutting board for 5 minutes to retain juices.
8. In another small bowl, combine the mayonnaise and Dijon mustard to make a quick sauce.
9. Spread the sauce evenly on the cut sides of the toasted buns.
10. Slice the rested chicken into even portions to fit the buns.
11. Layer each bun bottom with a romaine lettuce leaf, followed by a chicken portion and a tomato slice.
12. Top with the bun lids and serve immediately.
For a final touch, this burger offers a delightful contrast: the chicken stays moist and smoky from the grill, while the lettuce adds a refreshing crunch and the tomato brings a juicy sweetness. Try serving it with a side of sweet potato fries or a simple arugula salad to round out the meal—it’s versatile enough for a backyard barbecue or a cozy weeknight treat.
Spicy Jalapeño and Cheese Stuffed Chicken Burger
Just when you thought chicken burgers couldn’t get any better, we’re stuffing them with spicy jalapeños and gooey cheese. This recipe turns a simple patty into a flavor-packed meal that’s perfect for weekend grilling or a fun weeknight dinner. You’ll love the kick from the peppers and that melty cheese center in every bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds ground chicken (preferably dark meat for juiciness)
– 1 cup sharp cheddar cheese, finely grated
– 2 fresh jalapeño peppers, seeded and minced
– 1/2 cup panko breadcrumbs
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons whole milk
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup clarified butter
– 4 brioche burger buns, lightly toasted
– 4 leaves butter lettuce
– 4 slices heirloom tomato
– 1/4 cup chipotle aioli
Instructions
1. In a large mixing bowl, combine the ground chicken, grated cheddar cheese, minced jalapeños, panko breadcrumbs, lightly beaten egg, whole milk, kosher salt, and black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to maintain tenderness.
3. Divide the mixture into 8 equal portions and shape each into a thin, 4-inch patty about 1/4-inch thick.
4. Place 4 of the patties on a parchment-lined baking sheet and top each with an additional 2 tablespoons of grated cheddar cheese, leaving a 1/2-inch border around the edges.
5. Cover each cheese-topped patty with one of the remaining patties, pressing the edges firmly to seal completely and form a stuffed burger.
6. Preheat a cast-iron skillet or grill pan over medium-high heat until it reaches 375°F, then add the clarified butter and swirl to coat the surface.
7. Carefully place the stuffed burgers in the hot skillet and cook for 6-7 minutes without moving them to develop a golden-brown crust.
8. Flip the burgers using a wide spatula and cook for an additional 6-7 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer.
9. Transfer the cooked burgers to a wire rack to rest for 5 minutes, which allows the juices to redistribute evenly.
10. Assemble the burgers by spreading 1 tablespoon of chipotle aioli on the bottom half of each toasted brioche bun.
11. Layer one butter lettuce leaf and one slice of heirloom tomato on each bun, then place a rested burger on top before adding the bun lid.
A perfectly cooked burger reveals a molten cheese center that oozes out with each bite, contrasting beautifully with the crispy exterior. The jalapeños provide a bright, spicy heat that’s balanced by the rich cheddar and creamy aioli. For a fun twist, serve these sliced into quarters as appetizers with extra aioli for dipping.
Honey Mustard BBQ Chicken Burger with Caramelized Onions
Wondering how to elevate your burger game? This honey mustard BBQ chicken burger with caramelized onions is a flavor-packed twist on a classic. You get sweet, tangy, and savory all in one delicious bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ lbs boneless, skinless chicken thighs, patted dry
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 2 tbsp clarified butter
– 2 large yellow onions, thinly sliced
– ¼ cup honey
– ¼ cup Dijon mustard
– ½ cup smoky BBQ sauce
– 4 brioche burger buns, split
– 4 slices sharp cheddar cheese
– 4 leaves butter lettuce
– 1 large heirloom tomato, sliced ¼-inch thick
Instructions
1. Season the chicken thighs evenly on both sides with kosher salt and black pepper.
2. Heat clarified butter in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken thighs and sear for 5–6 minutes per side until deeply golden brown and internal temperature reaches 165°F.
4. Transfer chicken to a plate and tent loosely with foil to rest.
5. Reduce heat to medium-low and add sliced onions to the same skillet.
6. Cook onions, stirring occasionally, for 15–18 minutes until deeply caramelized and golden brown.
7. While onions cook, whisk together honey, Dijon mustard, and BBQ sauce in a small bowl until fully emulsified.
8. Brush the honey mustard BBQ sauce generously over the rested chicken thighs.
9. Toast the split brioche buns in a dry skillet over medium heat for 1–2 minutes until lightly golden.
10. Place a slice of sharp cheddar cheese on the bottom half of each toasted bun.
11. Top each with a chicken thigh, a portion of caramelized onions, a leaf of butter lettuce, and a slice of heirloom tomato.
12. Cap with the top bun and serve immediately.
Outstandingly juicy from the thighs, the burger offers a perfect contrast: the crisp lettuce and tomato against the tender chicken and melting cheese. The caramelized onions add a sweet depth that balances the tangy honey mustard glaze. For a fun twist, try serving it open-faced with a side of crispy sweet potato fries.
Avocado and Bacon Chicken Burger with Chipotle Mayo
Who says burgers have to be basic? This avocado and bacon chicken burger with chipotle mayo is the ultimate upgrade for your next cookout. You get juicy chicken, crispy bacon, creamy avocado, and a smoky kick all in one perfect handheld package.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 1 ½ pounds ground chicken (preferably dark meat)
- 1 large avocado, halved, pitted, and sliced
- 8 slices thick-cut applewood-smoked bacon
- 4 brioche burger buns, split
- ½ cup mayonnaise
- 2 tablespoons adobo sauce from canned chipotle peppers
- 1 tablespoon fresh lime juice
- 2 tablespoons clarified butter, for toasting
- 4 slices sharp cheddar cheese
- 1 cup baby arugula
- Kosher salt and freshly ground black pepper
Instructions
- Preheat your grill or a cast-iron skillet to medium-high heat, approximately 400°F.
- In a medium bowl, gently combine the ground chicken with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Tip: Avoid overmixing to keep the patties tender.
- Form the seasoned chicken into four equal patties, each about ¾-inch thick, and make a slight indentation in the center of each with your thumb to prevent doming during cooking.
- Place the bacon slices in a single layer in a cold skillet. Cook over medium heat for 8-10 minutes, flipping occasionally, until crisp and browned. Transfer to a paper towel-lined plate.
- While the bacon cooks, prepare the chipotle mayo by whisking together the mayonnaise, adobo sauce, and fresh lime juice in a small bowl until fully emulsified. Set aside.
- Season the chicken patties lightly with salt and pepper, then place them on the preheated grill or skillet. Cook for 5-6 minutes without moving to develop a good sear.
- Carefully flip the patties and cook for an additional 4-5 minutes. Tip: For perfectly melted cheese, place a slice of sharp cheddar on each patty during the last minute of cooking and cover the grill or skillet.
- While the patties finish, brush the cut sides of the brioche buns with clarified butter. Toast them on the grill or in a separate skillet over medium heat for 1-2 minutes until golden brown.
- To assemble, spread a generous tablespoon of the chipotle mayo on the bottom half of each toasted bun.
- Layer with a handful of baby arugula, followed by the cooked chicken patty with melted cheese.
- Top each patty with two slices of the crisp bacon and several slices of fresh avocado.
- Cap with the top bun and serve immediately. Tip: For easier eating, secure each burger with a long skewer through the center.
Every bite delivers a fantastic contrast: the juicy, savory chicken and bacon play against the cool, creamy avocado, all tied together by the smoky, tangy mayo. The toasted brioche bun holds everything together without getting soggy. For a fun twist, serve these with sweet potato fries and an extra ramekin of that addictive chipotle mayo for dipping.
Greek-Style Chicken Burger with Feta and Tzatziki
Holiday feasts are great, but sometimes you just want a burger that feels special without all the fuss. This Greek-style chicken burger brings those bright, herby flavors right to your backyard grill or stovetop. You get juicy chicken, tangy feta, and cool tzatziki all piled onto a soft bun—it’s a total crowd-pleaser.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 1 ½ lbs ground chicken (preferably thigh meat for richness)
- ½ cup crumbled feta cheese
- ¼ cup finely chopped red onion
- 2 tbsp extra virgin olive oil
- 1 tbsp dried oregano
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 brioche burger buns, split
- ½ cup tzatziki sauce (store-bought or homemade with strained Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill)
- 4 leaves butter lettuce
- 4 slices ripe tomato
Instructions
- In a large mixing bowl, gently combine the ground chicken, crumbled feta, chopped red onion, dried oregano, kosher salt, and black pepper until just incorporated; avoid overmixing to keep the patties tender.
- Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty, pressing a slight indentation in the center with your thumb to prevent puffing during cooking.
- Heat the extra virgin olive oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
- Place the patties in the skillet and cook undisturbed for 5–6 minutes, until a golden-brown crust forms on the bottom and the edges begin to turn opaque.
- Flip the patties carefully using a thin spatula and cook for an additional 5–6 minutes, until the internal temperature reaches 165°F on an instant-read thermometer inserted into the thickest part.
- While the patties cook, lightly toast the split brioche buns in a toaster or on the stovetop until golden and crisp.
- Assemble the burgers: spread 2 tablespoons of tzatziki sauce on the bottom half of each toasted bun, top with a butter lettuce leaf, a tomato slice, and a cooked chicken patty.
- Place the top bun over each patty and serve immediately.
Vibrant and satisfying, these burgers offer a juicy, herbaceous bite from the feta-studded chicken, balanced by the cool, garlicky tzatziki. The buttery brioche bun soaks up the flavors without falling apart. For a fun twist, skip the bun and serve the patties over a crisp Greek salad with extra tzatziki drizzled on top.
Teriyaki Pineapple Chicken Burger with Sesame Slaw
You know those days when you crave something sweet, savory, and satisfying all at once? Yeah, this burger is the answer. It’s a tropical twist on a classic that’s surprisingly easy to pull off for a weeknight dinner or a fun weekend grill session.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ lbs ground chicken (preferably thigh meat for juiciness)
– ½ cup teriyaki sauce (divided use)
– 1 tbsp toasted sesame oil
– 1 tsp freshly grated ginger
– 1 large garlic clove, minced
– 4 brioche burger buns, split
– 4 pineapple rings (fresh or canned in juice, patted dry)
– 2 cups finely shredded green cabbage
– 1 cup shredded carrots
– ¼ cup mayonnaise
– 1 tbsp rice vinegar
– 1 tsp white sesame seeds
– 1 tsp black sesame seeds
– 2 tbsp neutral oil (such as avocado oil)
– Kosher salt
– Freshly ground black pepper
Instructions
1. In a large mixing bowl, combine the ground chicken, ¼ cup of the teriyaki sauce, toasted sesame oil, grated ginger, and minced garlic. Season lightly with kosher salt and freshly ground black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat, which can make the patties tough.
3. Divide the mixture into 4 equal portions and form each into a ¾-inch thick patty, slightly wider than your buns as they will shrink during cooking.
4. In a separate bowl, whisk together the mayonnaise, rice vinegar, white sesame seeds, and black sesame seeds to create the slaw dressing.
5. Add the shredded cabbage and carrots to the dressing and toss thoroughly until evenly coated. Set the sesame slaw aside to allow the flavors to meld.
6. Preheat a grill pan or large skillet over medium-high heat and lightly coat it with the neutral oil.
7. Place the chicken patties on the hot surface and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely caramelized.
8. During the last minute of cooking, brush the top of each patty with the remaining ¼ cup of teriyaki sauce to create a sticky, glossy glaze.
9. Transfer the cooked patties to a plate and tent loosely with foil to rest for 3 minutes, which helps redistribute the juices.
10. In the same pan, add the pineapple rings and cook for 1-2 minutes per side until lightly charred and warmed through.
11. While the pineapple cooks, lightly toast the split brioche buns in a toaster or on the grill pan until golden brown.
12. To assemble, place a chicken patty on the bottom half of each bun, top with a pineapple ring, a generous heap of the sesame slaw, and finally the top bun.
Ready to dig in? The burger delivers a fantastic contrast: the juicy, teriyaki-glazed chicken pairs perfectly with the sweet, smoky pineapple, while the crunchy, tangy slaw cuts through the richness. For a fun twist, serve them with sweet potato fries or a simple cucumber salad on the side.
Mediterranean Chicken Burger with Sun-Dried Tomatoes
Nailing that perfect burger doesn’t have to mean the same old patty. Now, imagine a juicy chicken burger packed with Mediterranean flavors, where sun-dried tomatoes add a sweet, tangy punch. It’s a delicious twist that feels both fresh and familiar.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 ½ pounds ground chicken (preferably thigh meat for fat content)
– ½ cup sun-dried tomatoes in oil, finely chopped
– ¼ cup crumbled feta cheese
– 2 tablespoons extra-virgin olive oil
– 1 large pasture-raised egg, lightly beaten
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 4 brioche burger buns, split
– 4 leaves butter lettuce
– 4 slices heirloom tomato
Instructions
1. In a large mixing bowl, combine the ground chicken, finely chopped sun-dried tomatoes, crumbled feta cheese, lightly beaten pasture-raised egg, minced garlic, dried oregano, fine sea salt, and freshly ground black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to keep the patties tender.
3. Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty, pressing a slight dimple into the center of each to prevent bulging during cooking.
4. Preheat a grill pan or skillet over medium-high heat and add the extra-virgin olive oil, swirling to coat the surface.
5. Place the patties in the pan and cook for 5-6 minutes without moving them, until a golden-brown crust forms on the bottom.
6. Flip the patties using a spatula and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
7. While the patties cook, lightly toast the split brioche buns in a toaster or on the grill pan for 1-2 minutes until warm and slightly crisp.
8. Assemble each burger by placing a butter lettuce leaf and a slice of heirloom tomato on the bottom bun, then topping with a cooked patty and the top bun.
9. Let the assembled burgers rest for 2-3 minutes before serving to allow the juices to redistribute.
10. Lightly brush the toasted buns with a bit of the sun-dried tomato oil from the jar for an extra flavor boost, a chef’s trick to enhance the Mediterranean notes.
Looking at the finished burger, you’ll love the contrast of the juicy, herb-infused patty against the crisp lettuce and soft brioche. The sun-dried tomatoes and feta create a savory, slightly briny flavor that’s brightened by the fresh heirloom tomato. For a creative twist, serve it with a side of tzatziki for dipping or crumble additional feta over the top for extra richness.
Pesto and Mozzarella Stuffed Chicken Burger
Craving something that feels fancy but comes together without fuss? This pesto and mozzarella stuffed chicken burger is your weeknight hero—juicy, flavorful, and surprisingly simple to pull off. You get that restaurant-quality wow factor right at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ lbs ground chicken (preferably dark meat for richness)
– 4 oz fresh mozzarella cheese, cut into 4 equal cubes
– ¼ cup basil pesto (store-bought or homemade)
– ½ cup panko breadcrumbs
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp extra-virgin olive oil
– 4 brioche burger buns, split
– 2 tbsp clarified butter, melted
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
Instructions
1. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, beaten egg, fine sea salt, and freshly cracked black pepper. Mix gently with your hands until just combined—overmixing can make the burgers tough.
2. Divide the chicken mixture into 8 equal portions. Flatten each portion into a thin patty about ¼-inch thick.
3. Place 1 tablespoon of basil pesto in the center of 4 patties, then top each with a cube of fresh mozzarella cheese.
4. Cover each pesto-topped patty with one of the remaining plain patties. Pinch and seal the edges firmly to fully encase the filling, ensuring no gaps remain to prevent leaks during cooking.
5. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Carefully add the stuffed chicken burgers to the skillet. Cook for 5-6 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer and the exterior is golden brown and crisp.
7. While the burgers cook, brush the cut sides of the brioche buns with the melted clarified butter. Toast them in a separate skillet over medium heat for 1-2 minutes until lightly golden, watching closely to avoid burning.
8. Transfer the cooked burgers to a plate and let them rest for 3 minutes—this allows the juices to redistribute for maximum juiciness.
9. Assemble each burger on a toasted brioche bun.
Flavorful and satisfying, these burgers offer a delightful contrast: the crispy, golden exterior gives way to a molten, herby center. Serve them with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or pile on roasted red peppers for a sweet, smoky twist.
Sweet and Spicy Sriracha Chicken Burger
Just when you think you’ve had every chicken burger variation, this sweet and spicy sriracha version comes along to shake things up. It’s the perfect balance of heat and honey, with a crispy exterior that gives way to juicy, flavorful chicken. You’ll want to make extra because these disappear fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 pounds ground chicken (preferably thigh meat for fat content)
– 1/4 cup sriracha sauce
– 2 tablespoons raw honey
– 1 tablespoon rice vinegar
– 2 cloves garlic, finely minced
– 1 teaspoon freshly grated ginger
– 1/2 cup panko breadcrumbs
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 4 brioche burger buns, split
– 4 leaves butter lettuce
– 4 slices heirloom tomato, 1/4-inch thick
– 1/4 cup mayonnaise
– 1 tablespoon clarified butter
Instructions
1. In a large mixing bowl, combine ground chicken, sriracha, honey, rice vinegar, minced garlic, and grated ginger.
2. Add panko breadcrumbs, beaten egg, kosher salt, and black pepper to the chicken mixture.
3. Gently mix all ingredients until just combined, being careful not to overwork the meat.
4. Divide the mixture into 4 equal portions and form into 3/4-inch thick patties.
5. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until a drop of water sizzles immediately.
6. Add clarified butter to the hot pan and swirl to coat the surface evenly.
7. Place chicken patties in the pan, leaving at least 1 inch between each for proper browning.
8. Cook patties for 5-6 minutes without moving them to develop a deep golden-brown crust.
9. Carefully flip each patty using a thin metal spatula to preserve the sear.
10. Continue cooking for another 5-6 minutes until internal temperature reaches 165°F when measured with an instant-read thermometer.
11. While patties cook, lightly toast brioche buns in a toaster or under a broiler until golden brown.
12. Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun.
13. Layer one butter lettuce leaf and one tomato slice over the mayonnaise on each bun.
14. Transfer cooked chicken patties directly from the pan to the prepared buns.
15. Serve immediately while hot and crispy.
Unbelievably crispy on the outside yet incredibly moist inside, these burgers deliver a complex flavor profile that starts with sweet honey notes before the sriracha’s gentle heat builds on the finish. The butter lettuce adds a refreshing crunch that contrasts beautifully with the tender chicken, while the heirloom tomato brings bright acidity to balance the richness. For an extra kick, drizzle additional sriracha mixed with a touch of honey over the patties before serving.
BBQ Ranch Chicken Burger with Crispy Onion Straws
Unbelievably delicious and surprisingly simple, this burger combines smoky barbecue, cool ranch, and crispy crunch in every bite. You’ll love how the flavors and textures come together for a truly satisfying meal that’s perfect for any casual gathering or weeknight dinner. It’s a crowd-pleaser that feels special without being fussy.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs ground chicken (preferably thigh meat for juiciness)
– 1/2 cup panko breadcrumbs
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp whole milk
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 4 brioche burger buns, split
– 1/4 cup clarified butter, melted
– 1 large yellow onion, thinly sliced into 1/8-inch strips
– 1/2 cup all-purpose flour
– 1/2 tsp baking powder
– 1 cup buttermilk
– 2 cups vegetable oil for frying
– 1/2 cup barbecue sauce
– 1/4 cup ranch dressing
– 4 leaves butter lettuce
– 1 large beefsteak tomato, sliced 1/4-inch thick
Instructions
1. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, lightly beaten pasture-raised egg, whole milk, garlic powder, onion powder, smoked paprika, kosher salt, and freshly ground black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat, which can make the patties tough.
3. Divide the mixture into 4 equal portions and form each into a 3/4-inch thick patty, pressing a slight indentation into the center of each to prevent bulging during cooking.
4. Preheat a grill or grill pan to medium-high heat (approximately 400°F).
5. Place the chicken patties on the preheated grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F when checked with an instant-read thermometer.
6. While the patties cook, brush the split sides of the brioche buns with the melted clarified butter.
7. Toast the buns on the grill or in a separate skillet over medium heat for 1-2 minutes per side, until golden brown and crisp.
8. For the onion straws, combine the all-purpose flour and baking powder in a shallow dish.
9. Place the buttermilk in a separate shallow dish.
10. Dredge the thinly sliced yellow onion strips first in the flour mixture, then in the buttermilk, and finally back in the flour mixture for a double coating, shaking off any excess.
11. In a heavy-bottomed pot or deep skillet, heat the vegetable oil to 375°F, using a deep-fry thermometer to ensure accuracy.
12. Carefully add the coated onion strips to the hot oil in small batches, frying for 2-3 minutes until golden brown and crisp, then transfer to a paper towel-lined plate to drain.
13. To assemble, spread 1 tablespoon of barbecue sauce on the bottom half of each toasted brioche bun.
14. Place a cooked chicken patty on top of the sauce.
15. Drizzle 1 tablespoon of ranch dressing over each patty.
16. Top each with a leaf of butter lettuce, a slice of beefsteak tomato, and a generous handful of the crispy onion straws.
17. Cap with the top half of the toasted brioche bun.
18. A truly satisfying combination, the juicy chicken patty contrasts beautifully with the cool ranch and crisp onion straws. For a fun twist, serve these burgers with sweet potato fries and an extra side of ranch for dipping, or slice them in half to showcase the colorful layers.
Thai Peanut Chicken Burger with Cucumber Relish
Kick your burger game up a notch with this Thai-inspired twist that’ll make your taste buds do a happy dance. Imagine juicy chicken patties smothered in a creamy, spicy peanut sauce, all topped with a crisp, tangy cucumber relish—it’s a flavor explosion you won’t forget. Perfect for a casual dinner or a weekend cookout, this burger brings a taste of Southeast Asia right to your backyard.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground chicken (preferably thigh meat for richness)
– 2 tbsp creamy peanut butter
– 1 tbsp soy sauce
– 1 tsp sriracha sauce
– 1 tsp freshly grated ginger
– 1 garlic clove, minced
– 1 large egg, pasture-raised and lightly beaten
– ¼ cup panko breadcrumbs
– 2 tbsp clarified butter
– 4 brioche burger buns, split
– ½ cup cucumber, finely diced
– 2 tbsp rice vinegar
– 1 tsp granulated sugar
– ¼ cup fresh cilantro leaves, chopped
Instructions
1. In a large mixing bowl, combine the ground chicken, peanut butter, soy sauce, sriracha, ginger, minced garlic, beaten egg, and panko breadcrumbs until fully incorporated.
2. Divide the mixture into 4 equal portions and shape each into a patty about ¾-inch thick, ensuring even thickness for consistent cooking.
3. Heat the clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the patties in the skillet and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
5. While the patties cook, prepare the cucumber relish by combining the diced cucumber, rice vinegar, sugar, and chopped cilantro in a small bowl, stirring to dissolve the sugar.
6. Toast the split brioche buns in the same skillet for 1-2 minutes until lightly golden, using the residual butter for added flavor.
7. Assemble the burgers by placing a cooked patty on the bottom half of each bun, topping it generously with the cucumber relish, and covering with the top bun.
8. Serve immediately for the best texture and flavor.
Unbelievably juicy and packed with bold Thai flavors, this burger offers a delightful contrast between the creamy peanut sauce and the crisp, refreshing relish. The brioche bun adds a touch of sweetness that balances the spice perfectly—try pairing it with a side of sweet potato fries or a light Asian slaw for a complete meal.
Garlic Parmesan Chicken Burger with Arugula
Ready for a burger that feels fancy but comes together easily? This garlic parmesan chicken burger with peppery arugula is your new weeknight hero. You get juicy chicken packed with flavor, all piled on a soft bun for a seriously satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 ½ lbs ground chicken (preferably thigh meat for fat content)
– ½ cup finely grated Parmigiano-Reggiano cheese
– 3 garlic cloves, microplaned into a paste
– 2 tbsp extra virgin olive oil, divided
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 4 brioche burger buns, split
– 2 tbsp unsalted butter, softened
– 4 oz fresh arugula leaves
– ¼ cup mayonnaise
– 1 tbsp fresh lemon juice
Instructions
1. In a large mixing bowl, gently combine the ground chicken, Parmigiano-Reggiano, garlic paste, 1 tablespoon of the olive oil, kosher salt, and black pepper until just incorporated; avoid overmixing to prevent tough patties.
2. Divide the mixture into four equal portions and form each into a ¾-inch thick patty, pressing a slight dimple into the center of each to prevent bulging during cooking.
3. Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat until a drop of water sizzles and evaporates immediately.
4. Add the remaining 1 tablespoon of olive oil to the hot skillet, swirling to coat the surface.
5. Place the patties in the skillet, leaving space between them, and cook undisturbed for 5–6 minutes until a deep golden-brown crust forms on the bottom.
6. Carefully flip each patty using a thin spatula and cook for an additional 5–6 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer.
7. While the patties cook, spread the softened butter evenly on the cut sides of the brioche buns.
8. Toast the buttered buns in a separate skillet over medium heat for 1–2 minutes per side until golden and crisp.
9. In a small bowl, whisk together the mayonnaise and fresh lemon juice until fully emulsified to create a bright, tangy sauce.
10. To assemble, place a generous handful of arugula on the bottom half of each toasted bun.
11. Top the arugula with a cooked chicken patty.
12. Drizzle approximately 1 tablespoon of the lemon-mayonnaise sauce over each patty.
13. Cap each burger with the top half of the bun and serve immediately.
Buttery, crisp buns give way to a juicy, garlicky patty with a perfect salty bite from the cheese. The peppery arugula and zesty sauce cut through the richness beautifully. For a fun twist, serve them slider-style on mini brioche rolls for a party appetizer.
Southern Fried Chicken Burger with Buttermilk Ranch
Venturing into the realm of ultimate comfort food, you’re about to craft a burger that’s pure Southern soul on a bun. Imagine the crunchiest, juiciest fried chicken, cool ranch, and soft brioche all in one perfect bite—it’s the kind of meal that just makes everything better.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed
– 2 cups whole buttermilk
– 2 cups all-purpose flour
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 1 tsp cayenne pepper
– 1 tsp fine sea salt
– 1 tsp freshly ground black pepper
– 2 pasture-raised eggs, lightly beaten
– 4 cups peanut oil, for frying
– 4 brioche burger buns, split
– 1 cup mayonnaise
– 1/4 cup sour cream
– 2 tbsp fresh dill, finely chopped
– 1 tbsp fresh chives, finely chopped
– 1 tsp onion powder
– 1/2 tsp white vinegar
– 4 leaves butter lettuce
– 1 large heirloom tomato, sliced 1/4-inch thick
Instructions
1. Place the chicken thighs in a bowl and pour the whole buttermilk over them, ensuring they’re fully submerged; cover and refrigerate for at least 4 hours or overnight to tenderize.
2. In a shallow dish, whisk together the all-purpose flour, smoked paprika, garlic powder, cayenne pepper, fine sea salt, and freshly ground black pepper until evenly combined.
3. Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece first in the seasoned flour, shaking off any clumps.
4. Dip the floured chicken into the lightly beaten pasture-raised eggs, coating completely, then dredge again in the seasoned flour for a thick, craggy crust; place on a wire rack.
5. In a large, heavy-bottomed Dutch oven, heat the peanut oil to 350°F over medium-high heat, using a deep-fry thermometer to monitor accuracy.
6. Carefully lower 2 chicken thighs into the hot oil and fry for 6–8 minutes, turning once halfway, until golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer the fried chicken to a wire rack set over a baking sheet to drain; repeat with the remaining thighs, allowing the oil to return to 350°F between batches.
8. While the chicken rests, toast the split brioche buns in a dry skillet over medium heat for 1–2 minutes per side until lightly golden.
9. In a small bowl, whisk the mayonnaise, sour cream, fresh dill, fresh chives, onion powder, and white vinegar until smooth to create the buttermilk ranch.
10. Spread a generous layer of the buttermilk ranch on the bottom half of each toasted bun.
11. Top each with a leaf of butter lettuce, a slice of heirloom tomato, and one piece of fried chicken, then crown with the bun top.
12. Serve immediately while the chicken is hot and crisp.
Rely on that double-dredge for an audibly crunchy exterior that gives way to succulent, flavorful meat. The cool, herby ranch cuts through the richness beautifully, and for a fun twist, try stacking it with pickled jalapeños or serving alongside sweet potato fries for the ultimate comfort plate.
Mushroom and Swiss Cheese Chicken Burger
Finally, a burger that feels fancy but comes together on a busy weeknight. You get juicy chicken topped with earthy mushrooms and melty Swiss cheese—it’s a cozy, satisfying meal that’s perfect for when you want something special without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground chicken (preferably dark meat for richness)
– 4 brioche burger buns, split
– 2 tbsp clarified butter, divided
– 8 oz cremini mushrooms, thinly sliced
– 4 slices Swiss cheese (about 3 oz total)
– 1 tbsp Dijon mustard
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ cup mayonnaise
– 2 cups baby arugula
Instructions
1. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles immediately, about 5 minutes.
2. Gently form the ground chicken into 4 equal patties, about ¾-inch thick, being careful not to overwork the meat to keep it tender.
3. Season both sides of each patty evenly with the kosher salt and freshly ground black pepper.
4. Add 1 tablespoon of clarified butter to the hot skillet, swirling to coat the surface.
5. Place the chicken patties in the skillet and cook undisturbed for 5–6 minutes, until the bottoms develop a deep golden-brown crust.
6. Flip the patties using a thin spatula and cook for another 4–5 minutes, until the internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer the cooked patties to a plate and loosely tent with aluminum foil to rest, which allows the juices to redistribute.
8. In the same skillet, add the remaining 1 tablespoon of clarified butter and the sliced cremini mushrooms.
9. Sauté the mushrooms over medium heat for 6–8 minutes, stirring occasionally, until they are deeply browned and have released their moisture.
10. Return the chicken patties to the skillet, placing them on top of the mushrooms.
11. Top each patty with one slice of Swiss cheese, cover the skillet with a lid, and let it melt for 1–2 minutes.
12. While the cheese melts, lightly toast the split brioche buns in a toaster or under a broiler for 1–2 minutes until golden.
13. Spread 1 tablespoon of mayonnaise on the bottom half of each toasted bun.
14. Place a small handful of baby arugula (about ½ cup per bun) on top of the mayonnaise.
15. Set a cheese-topped chicken patty with mushrooms on each prepared bun bottom.
16. Spread ¼ tablespoon of Dijon mustard on the inside of each bun top and place it over the patty to complete the burger.
So, you end up with a burger that’s wonderfully juicy from the rested chicken, with a savory punch from the umami-rich mushrooms and a creamy tang from the Swiss. Serve it with crispy sweet potato fries or a simple side salad to round out the meal.
Jamaican Jerk Chicken Burger with Mango Salsa
Picture this: you’re craving something bold and tropical but don’t want to fuss with a whole grill setup. That’s where this Jamaican jerk chicken burger with mango salsa comes in—it packs all the island vibes into one handheld meal.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
- 1 ½ pounds ground chicken (preferably thigh meat)
- 2 tablespoons Jamaican jerk seasoning blend
- 1 tablespoon extra-virgin olive oil
- 4 brioche burger buns, split
- 1 large ripe mango, peeled and finely diced
- ¼ cup finely diced red onion
- 2 tablespoons freshly chopped cilantro
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon minced Scotch bonnet pepper (seeds removed)
- 4 leaves butter lettuce
- ¼ cup mayonnaise
Instructions
- In a large mixing bowl, combine the ground chicken and Jamaican jerk seasoning blend until evenly incorporated.
- Divide the seasoned chicken mixture into four equal portions and form each into a ¾-inch thick patty, pressing gently to avoid over-compacting.
- Heat the extra-virgin olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
- Place the chicken patties in the skillet and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer.
- While the patties cook, prepare the mango salsa by combining the diced mango, diced red onion, chopped cilantro, lime juice, and minced Scotch bonnet pepper in a small bowl.
- Toast the split brioche buns in the same skillet over medium heat for 1–2 minutes per side, until golden brown.
- Spread 1 tablespoon of mayonnaise on the bottom half of each toasted bun.
- Place one butter lettuce leaf on top of the mayonnaise on each bun.
- Transfer one cooked chicken patty onto each lettuce-lined bun bottom.
- Spoon 2–3 tablespoons of the mango salsa over each chicken patty.
- Cap each burger with the top half of the toasted brioche bun.
Buttery brioche gives way to a juicy, spice-crusted patty that’s perfectly balanced by the sweet-tart mango salsa. For a fun twist, serve these burgers with plantain chips and a cold ginger beer to complete the Caribbean experience.
Lemon Herb Chicken Burger with Dill Yogurt Sauce
Let’s be honest—sometimes you just need a burger that feels fresh and fancy without all the fuss. This lemon herb chicken burger with dill yogurt sauce is exactly that: juicy, zesty, and perfect for a quick weeknight dinner or a casual weekend cookout. You’ll love how the bright flavors come together in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb ground chicken (preferably pasture-raised)
– 1 lemon, zested and juiced
– 2 tbsp fresh dill, finely chopped
– 2 tbsp fresh parsley, finely chopped
– 1 tsp garlic powder
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 1 tbsp olive oil
– ½ cup plain Greek yogurt (full-fat)
– 1 tbsp extra-virgin olive oil
– 4 brioche buns, split
– 4 leaves butter lettuce
– 4 slices heirloom tomato
– 4 slices red onion
Instructions
1. In a medium mixing bowl, combine the ground chicken, lemon zest, 1 tbsp chopped dill, 1 tbsp chopped parsley, garlic powder, kosher salt, and black pepper. Gently mix with your hands until just incorporated—overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape them into ¾-inch thick patties, pressing a slight indentation in the center of each to prevent puffing during cooking.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the patties in the skillet and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer and the exterior is golden brown.
5. While the patties cook, prepare the dill yogurt sauce: in a small bowl, whisk together the Greek yogurt, remaining 1 tbsp chopped dill, remaining 1 tbsp chopped parsley, 1 tbsp lemon juice, and 1 tbsp extra-virgin olive oil until smooth.
6. Toast the brioche buns in a toaster or on the skillet for 1–2 minutes until lightly golden and crisp.
7. Assemble the burgers: spread a generous tablespoon of the dill yogurt sauce on the bottom half of each bun, then layer with a butter lettuce leaf, a cooked chicken patty, a slice of heirloom tomato, and a slice of red onion. Top with the other bun half.
8. Serve immediately. You’ll notice the burger is incredibly moist with a tender crumb, thanks to the lemon juice keeping the chicken juicy. The dill yogurt sauce adds a cool, tangy contrast that brightens the herbal notes. For a fun twist, try serving these on pretzel buns or alongside a simple arugula salad tossed with lemon vinaigrette.
Quinoa and Kale Chicken Burger for Health Enthusiasts
Wondering how to make a burger that’s both delicious and nourishing? You’ve come to the right place. This quinoa and kale chicken burger packs protein and greens into every bite, perfect for when you want something satisfying without the guilt.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound ground chicken breast
– ½ cup cooked quinoa, cooled
– 1 cup finely chopped lacinato kale, stems removed
– ¼ cup finely diced yellow onion
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons Dijon mustard
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 1 tablespoon extra-virgin olive oil
– 4 whole-wheat burger buns, lightly toasted
– 4 slices heirloom tomato
– 4 leaves butter lettuce
Instructions
1. In a large mixing bowl, combine the ground chicken breast, cooked quinoa, chopped lacinato kale, diced yellow onion, lightly beaten pasture-raised egg, Dijon mustard, smoked paprika, fine sea salt, and freshly ground black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the mixture to keep the burgers tender.
3. Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty, pressing a slight indentation in the center of each to prevent bulging during cooking.
4. Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the patties in the skillet and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer and the exterior is golden brown.
6. Transfer the cooked patties to a plate and let them rest for 3 minutes to allow the juices to redistribute.
7. Assemble the burgers by placing each patty on a lightly toasted whole-wheat bun, then topping with a slice of heirloom tomato and a leaf of butter lettuce.
For a truly memorable meal, these burgers offer a delightful contrast: the patty is moist and flavorful with a subtle crunch from the kale, while the whole-wheat bun adds a nutty depth. Try serving them with a side of sweet potato fries or a simple arugula salad drizzled with lemon vinaigrette to round out the plate.
Chipotle Lime Chicken Burger with Guacamole
A juicy, smoky burger that’s perfect for your next cookout. You’ll love the zesty chipotle-lime marinade and the cool, creamy guacamole on top. It’s a flavor-packed twist on a classic that’s surprisingly easy to pull off.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
– 1 ½ lbs ground chicken (preferably 85% lean)
– 2 tbsp adobo sauce from canned chipotle peppers
– 2 tbsp freshly squeezed lime juice
– 1 tsp smoked paprika
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 1 tbsp extra-virgin olive oil
– 4 brioche burger buns, split
– 2 tbsp unsalted butter, softened
– 2 ripe Hass avocados, halved and pitted
– 2 tbsp finely diced red onion
– 1 tbsp chopped fresh cilantro
– 1 tbsp freshly squeezed lime juice
– ¼ tsp kosher salt
Instructions
1. In a medium mixing bowl, combine the ground chicken, adobo sauce, 2 tbsp lime juice, smoked paprika, ½ tsp kosher salt, and black pepper. Gently mix with your hands until just incorporated—overmixing can make the patties tough.
2. Divide the mixture into 4 equal portions and shape them into ¾-inch-thick patties, slightly wider than your buns to account for shrinkage.
3. Heat the extra-virgin olive oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
4. Place the patties in the skillet and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer. Avoid pressing down on the patties to keep them juicy.
5. While the patties cook, spread the softened butter on the cut sides of the brioche buns.
6. Toast the buns in a separate skillet over medium heat for 1–2 minutes per side, or until golden brown and crisp.
7. For the guacamole, scoop the avocado flesh into a small bowl and mash coarsely with a fork.
8. Fold in the red onion, cilantro, 1 tbsp lime juice, and ¼ tsp kosher salt until just combined—mixing gently prevents the guacamole from becoming watery.
9. Assemble the burgers by placing a cooked patty on the bottom half of each toasted bun.
10. Top each patty with a generous spoonful of guacamole, then add the top bun.
Vibrant and satisfying, this burger delivers a smoky heat from the chipotle that’s balanced by the bright lime and rich avocado. The tender chicken patty stays incredibly moist, while the buttery brioche bun adds a touch of sweetness. For a fun twist, serve them with sweet potato fries or a crisp jicama slaw on the side.
Maple Glazed Chicken Burger with Apple Slaw
Nothing beats a cozy winter meal that feels both comforting and a little special. You’ll love how the sweet maple glaze caramelizes on juicy chicken, while the crisp apple slaw adds a refreshing crunch. It’s the perfect balance of savory and sweet for a relaxed dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ lbs ground chicken (preferably dark meat)
– 4 brioche burger buns, lightly toasted
– ½ cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 2 tbsp clarified butter
– 2 Granny Smith apples, julienned
– ¼ cup mayonnaise
– 1 tsp celery seeds
– ½ small red cabbage, finely shredded
– 2 green onions, thinly sliced
– Kosher salt and freshly ground black pepper
Instructions
1. In a medium bowl, combine the julienned Granny Smith apples, finely shredded red cabbage, thinly sliced green onions, mayonnaise, celery seeds, and 1 tsp kosher salt to create the apple slaw. Refrigerate for at least 15 minutes to allow flavors to meld.
2. In a small saucepan over medium-low heat, whisk together the pure maple syrup, Dijon mustard, and apple cider vinegar until smooth. Simmer for 3–4 minutes until slightly thickened, then remove from heat.
3. Season the ground chicken with 1 tsp kosher salt and ½ tsp freshly ground black pepper, then form into four equal patties about ¾-inch thick.
4. Heat a large skillet or grill pan over medium-high heat and add the clarified butter. Once shimmering, add the chicken patties and cook for 5–6 minutes per side until internal temperature reaches 165°F.
5. During the last minute of cooking, brush each patty generously with the maple glaze, allowing it to caramelize slightly. Tip: Let the glaze bubble and thicken on the patty for optimal flavor.
6. Lightly toast the brioche burger buns in the same skillet or a toaster until golden brown.
7. Assemble the burgers by placing a glazed chicken patty on the bottom bun, then topping with a generous portion of the chilled apple slaw. Tip: For extra crunch, layer the slaw directly on the patty while it’s still warm.
8. Serve immediately. Tip: If preparing ahead, keep the slaw and glaze separate until assembly to maintain texture.
Savor the contrast of the sticky-sweet maple glaze against the savory, juicy chicken patty. The apple slaw provides a bright, crisp counterpoint that cuts through the richness beautifully. For a fun twist, try serving these open-faced on toasted sourdough with extra slaw piled high.
Summary
Ultimately, this collection offers endless inspiration for your next backyard barbecue. We hope you find a new favorite among these 20 delicious chicken burger recipes! Don’t forget to fire up the grill, leave a comment telling us which one you loved most, and share this roundup with your fellow grilling enthusiasts on Pinterest. Happy cooking!
