Blackened Chicken Burger Recipe

Make the spice blend

In a small bowl combine paprika, black pepper, kosher salt, garlic powder, onion powder, dried thyme, dried oregano and cayenne. Whisk or stir until evenly mixed. Set aside.

Prepare and season the meat

Place ground chicken in a medium mixing bowl. Add the egg, panko breadcrumbs, chopped parsley and 2 teaspoons of the prepared blackened spice blend. Gently mix with your hands or a fork until just combined — do not overwork or patties will become tough.

Form patties

Divide the mixture into two equal portions (about 8 ounces each). Shape each portion into a round patty about 3/4-inch thick and 4 inches in diameter, making a slight indentation in the center with your thumb to help them cook evenly.

Preheat skillet

Heat a heavy skillet or cast-iron pan over medium-high heat for 2–3 minutes until very hot. Add 1 tablespoon olive oil and swirl to coat.

Blacken and cook

Pat the patties lightly with remaining 1 teaspoon of blackened spice on both sides if you want extra crust. Place patties in the hot skillet and cook undisturbed for 4 minutes to develop a dark, spiced crust. Flip and reduce heat to medium. Top each patty with a cheese slice during the last 1–2 minutes of cooking and cook until internal temperature reaches 165°F (74°C), about another 3–4 minutes depending on thickness.

Rest patties

Transfer cooked patties to a plate and tent loosely with foil. Let rest 3–5 minutes so juices redistribute.

Toast buns

While patties rest, lightly butter the cut sides of the buns. In a clean skillet or on a griddle over medium heat, toast the buns cut-side down until golden, about 1–2 minutes. Remove and set aside.

Make quick mayo spread

In a small bowl mix the mayonnaise, Dijon mustard and lemon juice (if using). Season lightly with a pinch of salt and pepper to taste.

Assemble burgers

Spread about 1 tablespoon of the mayo mixture on each bun bottom. Place a lettuce leaf on the mayo, then the blackened chicken patty with melted cheese, two tomato slices and two red onion slices. Spread a little mayo on the top bun and close the burger.

Serve

Serve immediately with fries or a simple side salad. Leftover patties can be refrigerated up to 2 days.