This is a straightforward way I do chicken burgers at home, broiling them in the oven instead of frying. My family goes for these on busy evenings since the kids always ask for burgers with fries and a side salad. I start with four chicken breasts for us four, pounding them thin between plastic wrap so they cook evenly without drying out. For the coating, I usually toast some white bread from the pantry and crumble it up—works just as well as store breadcrumbs and it’s what I have on hand. Last time around, I skipped pounding one piece properly and it took extra time under the broiler, so now I double-check the thickness. The lemon zest in the mayo gives it a fresh kick that cuts through the richness. We assemble them simply: bun, sauce, chicken, maybe some tomato and lettuce from the fridge. No deep frying means less mess in my kitchen, and they come out crispy outside, juicy inside after about 25 minutes. Pairs nicely with oven fries or whatever salad greens are around. Keeps things easy without much prep.
(Crispy Breaded Chicken Burgers)
Ingredients
- 4 chicken breasts
- 1 egg
- 1 teaspoon mustard
- Zest of 1 lemon
- Juice of 1/2 lemon
- 4 tablespoons mayonnaise
- 4 toasted burger buns
- 3 slices toasted white bread or breadcrumbs
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven broiler to high.
- Pound the chicken breasts between plastic wrap or in a bag until half as thick.
- Toast and crumble the white bread into coarse crumbs, or use breadcrumbs; put on a plate.
- Whisk egg and mustard in a bowl with salt.
- Dip chicken in egg mix, drain excess, then coat in crumbs.
- Place on oiled or parchment-lined sheet under broiler.
- Broil 25 minutes, flip once, until golden and cooked through.
- Mix lemon zest, juice, pepper, and mayo for sauce.
- Spread sauce on bun bottoms, add chicken and toppings like cheese, lettuce, tomato, onion, ketchup.
Why You’ll Love This Recipe
- Takes under an hour total, good for weeknights.
- Breadcrumbs give a solid crunch against tender chicken.
- Kids finish theirs fast, especially with fries alongside.
Chef’s Tips for Perfection
- Pound evenly to avoid uneven cooking spots.
- Flip only once and watch closely near the end to prevent burning.
- If adding cheese, broil a minute more to melt it before piling on veggies.
Storage and Reheating
Leftovers keep in the fridge up to 2 days in a covered container. Reheat in a 350°F oven for 10 minutes to crisp up again; microwave makes them soggy.
Nutritional Notes
About 520 calories per serving, with protein from chicken and some fat from mayo and coating.
