Quick Grilled Chicken Burger

This chicken burger is a quick & easy juicy grilled chicken breast, seasoned with herbs, in a toasted brioche bun, layered with crisp lettuce. Perfect for lunch or dinner

This recipe for a chicken burger is really simple to prepare and takes just minutes to cook.

It's the perfect lunch or supper, served just on its own or with some oven fries or a side salad.

For this recipe, we've chosen chicken breast, skinless and boneless.

You may think it will be dry, but the quick way of cooking and the instructions below which show you how to cut the chicken breast so it is a more even thickness will make sure you have a juicy cooked piece of chicken and never dry!

We've seasoned this with some tarragon and salt and pepper. That's all you need, but feel free to swap the tarragon for another herb you like, such as oregano or basil perhaps. You can also add some spices if you prefer.

I love the versatility of this recipe.

You can use any type of lettuce you like. We've chosen cos lettuce. The leaves are crisp, refreshing and have a slightly sweeter taste. Rocket leaves, iceberg or something similar are also delicious!

As for the sauce, a simple mayonnaise is used. Again, you can add your favorite BBQ sauce or a sweet chili sauce instead.

We've cooked the chicken using a Grill machine, but if you don't have one, just use a skillet or frying pan.

So let's get straight to the recipe, it's super easy, delivers bags of flavor and you will end up with nice juicy chicken!

We've got a lovely dinner recipe for juicy oven-baked chicken breast too if you'd like to try that and also a quick and easy recipe for lemon pepper chicken tenders!

Prep time

5 Minutes

Cook Time

10 minutes

Serves

1

Ingredients

1 chicken breast
1 teaspoon tarragon
2 teaspoons olive oil
1 brioche bun
3 leaves cos lettuce
1 tablespoon mayonnaise
Salt and pepper

Instructions

Prepare the chicken breast by making a cut ¾ the way through the underside of the chicken breast.

Take care not to cut all the way through. Then open out the breast. The thickness should be less and more even now.

If you want it a bit flatter, cover the chicken with some plastic wrap and use a meat hammer to gently pound the thicker part of the breast.  This is also known as butterflying the chicken breast.

Add the olive oil and tarragon to the chicken breast and then the salt and pepper to your liking. 

Heat the grill or frying pan. When hot, place the chicken flatly down, making sure it is lying flat on the pan or grill.

NOTE: You do NOT need to add any oil to your pan or grill as the chicken will have oil coating it. 

Let cook for 3-5 minutes then turn over and cook the other side for the same time. 

If you are not sure it is cooked, make a small cut in the thickest part with a sharp knife and see the flesh is white and cooked. 

Whilst the chicken is cooking, give the lettuce leaves a rinse and shake dry. Set aside.

Transfer to a plate and allow to rest whilst you toast the brioche bun. 

When the brioche bun is toasted, add a couple of lettuce leaves,

then the chicken breast, then the mayonnaise and the the lettuce, finishing with more mayonnaise if you wish.

Place the other part of the bun on the top and serve hot. 

Recipe Card