Chicken Cheese Melt Burger Recipe

Pound and season

If chicken breasts are thick, place each between two pieces of plastic wrap and pound gently to an even thickness about 1/2 inch. Pat dry with paper towels.

In a small bowl combine olive oil, salt, pepper, garlic powder and smoked paprika. Brush or rub the mixture evenly over both sides of each chicken breast.

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates or brush the grill pan with a little oil.

Grill the seasoned chicken breasts 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Timing depends on thickness; avoid overcooking.

During the last 1–2 minutes of grilling, brush the top side of each chicken breast with about 1 tablespoon mild BBQ sauce. Flip briefly if needed, then top each breast with 2 oz (approx. 1/2 cup loosely packed shredded or 2 slices) mozzarella cheese. Close grill lid or cover pan to melt cheese, about 1–2 minutes.

While chicken finishes, mix softened butter and minced garlic in a small bowl until combined. Split buns and spread garlic butter on the cut sides.

Heat a skillet or grill grates over medium heat. Toast buttered bun cut sides face down 1–2 minutes until golden and fragrant; remove from heat.

Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun. Place a lettuce leaf and two tomato slices on top of the mayo.

Place the grilled, BBQ-coated, cheese-melted chicken breast on top of the tomatoes. Spoon any extra BBQ sauce over the cheese if desired (about 1/2 tablespoon each). Add pickles or red onion if using.

Cap with the garlic-buttered top bun and press gently. Let sit 1 minute, then serve immediately.

Serve each Chicken Cheese Melt Burger hot with fries or a side salad. Leftover chicken (kept separate from buns) will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve texture.