Chicken Burger Recipe

Prepare and flatten

Pat the chicken breasts dry with paper towels. If breasts are thick, place each between two pieces of plastic wrap and gently pound with a meat mallet or heavy pan to an even thickness of about 1/2 inch (1.25 cm). This promotes even cooking.

Make marinade

Finely mince or crush the garlic. In a bowl combine olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, salt and black pepper. Whisk to emulsify.

Place the flattened chicken in a shallow dish or a resealable bag. Pour the marinade over the chicken, rub to coat evenly, and refrigerate for at least 20 minutes and up to 2 hours. If short on time, 20–30 minutes still gives good flavor.

Set up breading station

If you want a crispy coated fillet, set up three shallow dishes: one with the flour, seasoned with a pinch of salt and pepper; one with the beaten egg whisked with milk; one with the panko breadcrumbs mixed with grated Parmesan and cayenne pepper.

Dredge each marinated chicken piece first in flour (shake off excess), then dip into the egg mixture, then press into the panko mixture until evenly coated. Place on a wire rack while you heat the pan or oil. If you prefer an unbreaded fillet, skip this entire section and proceed to cooking instructions below.

Cook breaded fillets (if breaded)

Heat a large skillet over medium heat and add vegetable oil to reach about 1/8" depth. When oil shimmers and is hot (about 350°F / 175°C), add the breaded chicken. Fry 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate or wire rack and rest 3–4 minutes.

Cook unbreaded fillets (if not breaded)

For unbreaded fillets, heat 1–2 tbs olive oil in a skillet over medium-high heat. Add the marinated chicken and cook 4–6 minutes per side depending on thickness, until nicely browned and internal temperature is 165°F (74°C). Reduce heat if exterior browns too quickly. Rest 3–4 minutes before assembling.

While chicken cooks, slice the tomato into 1/4" rounds and thinly slice the red onion. Tear or trim lettuce leaves to burger size. Lightly butter the cut sides of the buns.

Toast buns in a dry skillet or on a griddle over medium heat, buttered-side down, until golden and crisp (about 1–2 minutes). Remove and keep warm.

If using pickles, have them ready along with the sliced tomato, onion, and lettuce for assembly.

Make the sauce by combining mayonnaise, Greek yogurt (or sour cream), Dijon mustard, hot sauce (if using), chopped parsley, salt and pepper in a small bowl. Taste and adjust seasoning. Chill briefly until ready to use.

Spread a generous tablespoon of the sauce on the bottom bun. Place a lettuce leaf, then the cooked chicken fillet, a slice of tomato, a few rings of red onion, and pickle slices. Spread a little sauce on the top bun and close the burger.

Serve immediately while hot. Optional sides: fries, salad, or slaw.