Cheese Chicken Burgers Recipe

Prepare and mix

In a large bowl combine ground chicken, panko breadcrumbs, egg, grated Parmesan, shredded cheddar, chopped scallion, minced garlic, Dijon mustard, Worcestershire sauce, kosher salt, black pepper and optional smoked paprika and red pepper flakes if using. Mix gently with your hands or a spoon until ingredients are evenly combined — avoid overworking the meat to keep patties tender (about 20–30 gentle strokes).

Form patties

Divide the mixture into 4 equal portions (about 4 ounces / 113 g each). Lightly wet your hands and form each portion into a round patty about 3.5–4 inches in diameter and about 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Chill (optional)

If time allows, place patties on a plate, cover, and refrigerate for 15–20 minutes to firm up — this helps them hold together while cooking.

Cook patties

Heat a large skillet or nonstick pan over medium heat and add 1 tablespoon olive oil. When oil is shimmering, add patties (work in batches if necessary) and cook for 4–5 minutes on the first side without moving them, until a golden crust forms. Flip carefully and cook 3–4 minutes on the second side until the internal temperature reaches 165°F (74°C). During the last 1 minute of cooking, place a slice of cheddar or American cheese on each patty and cover the pan with a lid to melt the cheese.

Toast buns

While patties cook, spread softened butter on the cut sides of the burger buns. Place buns butter-side down in a separate dry skillet or on a griddle over medium heat and toast until golden, about 1–2 minutes. Alternatively, toast in a 375°F (190°C) oven for 3–4 minutes.

Prepare sauce

In a small bowl stir together mayonnaise and yellow mustard. Taste and adjust ratios to preference; add a pinch of salt or a dash of hot sauce if desired.

Assemble burgers

Spread a generous tablespoon of the mayo-mustard sauce on the bottom bun. Place a lettuce leaf, then a cheese-topped chicken patty, top with 1–2 tomato slices, a few red onion slices, and 2 pickle slices. Spread a little sauce on the top bun and close the burger.

Garnish and serve

If desired, sprinkle chopped fresh parsley over the patties or on the plate. Serve immediately with fries, salad, or your preferred side.

Ensure ground chicken reaches an internal temperature of 165°F (74°C) for food safety. If patties are browning too quickly before cooking through, lower the heat to medium-low and cover to finish cooking. Leftover cooked patties can be refrigerated for up to 3 days or frozen for up to 3 months (freeze between sheets of parchment).