Chicken Burger Recipe

Prepare mixture

In a large bowl combine ground chicken, chopped onion, minced garlic, panko breadcrumbs, egg, Dijon mustard, Worcestershire sauce, smoked paprika, kosher salt, and black pepper. Use clean hands or a spoon to gently mix until evenly combined; avoid overworking so patties remain tender.

Form patties

Divide mixture into 4 even portions (about 4 oz each). Shape each portion into a patty roughly 3.5–4 inches wide and about 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Cook patties

Heat 1 tablespoon neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil shimmers, add patties without crowding the pan. Cook 4–5 minutes on the first side until the underside is golden-brown. Flip and reduce heat to medium; cook another 4–5 minutes until internal temperature reaches 165°F (74°C). If using cheese, place a slice on each patty during the last minute and cover the pan to melt.

Toast buns

Split buns and spread softened butter on cut sides. Toast them in a dry skillet or under a broiler for 1–2 minutes until golden and lightly crisp. Watch carefully to avoid burning.

Prepare sauce

In a small bowl combine mayonnaise and mustard. Taste and adjust seasoning. This will be the burger spread.

Assemble burgers

Spread about 1 tablespoon of the mayo-mustard sauce on each bottom bun. Place a lettuce leaf on the sauce, add a hot chicken patty (with melted cheese if used), top with a tomato slice, a few rings of red onion, and pickles. Spread a little sauce on the top bun and complete the sandwich.

Prep potatoes

Preheat oven to 425°F (220°C) if roasting. Wash and peel potatoes if desired, then cut into 1/4–1/2 inch sticks. For crisper fries, place cut potatoes in cold water and soak 20–30 minutes, then drain and pat very dry. If using cornstarch, toss dried potato sticks with 1 tsp cornstarch to lightly coat.

Roast or fry

Roasting: Toss dried potatoes with 2 tablespoons oil, salt, and pepper. Spread in a single layer on a baking sheet and roast 25–30 minutes, flipping once, until golden and crisp. Frying: Heat 2–3 inches of oil to 350°F (175°C) and fry potatoes in batches until golden 3–4 minutes; drain on paper towels and season immediately with salt.

Finish

Keep fries warm in a low oven (200°F/95°C) while finishing burgers and plating.

Toss salad

In a bowl combine mixed greens, sliced cucumber, and halved cherry tomatoes. Drizzle with olive oil and lemon juice, then season with salt and black pepper. Toss gently to combine. This is served as a small garnish salad alongside each burger.

Plate and serve

Place the assembled chicken burger on a plate with a portion of fries and a small mound of the salad garnish. Serve immediately while patties and fries are hot.