Classic Homemade Chicken Burger

Sink your teeth into a delicious restaurant-style, hamburger recipe made from chicken. Skip the prepackaged patties and take the extra time to craft up your own, and that little extra effort will be worth it. To make cheeseburgers, about 1 minute before burgers are done, top with sliced cheese; continue cooking until cheese begins to melt. These homemade burgers are perfect for the BBQ and so much more healthy than anything from a packet.

Note: If you want absolute bacteria safety, you need to cook your burgers to 160°. This recipe will keep them moist.

About this recipe: So simple, so tasty and healthy too. Use any minced meat, turkey and beef are best though. Serve with vegetable rice or homemade wedges. Perfect just for the hungry two or for the whole family.



  • 400g chicken breast

  • 2 tbs extra virgin olive oil

  • 3 sesame seed burger buns

  • 1 white onion, finely chopped

  • 1 iceberg lettuce, finely shredded

  • 2 slices burger cheese

  • 2 large pickles, thinly sliced

  • Big Mac sauce:

  • 300g mayonnaise

  • 2 gherkins

  • 2 tsp white vinegar

  • Pinch of white pepper

  • 2 tsp American burger mustard

  • 1 1⁄2 tsp onion powder

  • 1 1⁄2 tsp garlic powder

  • 1⁄2 tsp sweet smoked paprika

Let’s Get Cooking…

  1. Mix all of the big mac sauce ingredients with a whisk and set aside.
  2. Take the minced beef, mould into a ball and press out into burgers.
  3. Slice the burger buns to leave a top, a bottom and a middle piece and toast until golden brown.
  4. Fry the burgers until just cooked.
  5. Assemble the Big Mac by placing the sauce on the bottom bun, topped with diced onion, lettuce, 1 patty, a slice of cheese and diced gherkin. Place the middle bun on top of the patty, repeat the process and top with the bun.


If making more burgers with this mixture, reduce the cooking time for each side. You want a golden brown crust on each side. Adjust the soy sauce or Worcester sauce levels to your liking, this is the standard recipe but I have lessened both of these slightly when I make it each time. Why not cook off some chilli with the onion or add chilli powder or other herbs to suit the meat you are using. You can try these in the oven with an ovenproof dish, 200 C / Gas 6 and 20-25 minutes should do it, turning once.


Click here , here  and here for original recipe source.



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