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Blackened Chicken Burger Recipe

Name: Moxies Beaver Creek Restaurants BLACKENED CHICKEN BURGER Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 tbs paprika (smoked or sweet); 1 tsp coarse ground black pepper; 1 tsp kosher salt; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp cayenne pepper; 1 lb ground chicken (preferably 85% lean); 1 each egg (large); 1 tbs panko breadcrumbs; 1 tsp fresh parsley (finely chopped); 2 tsp blackened spice blend; 1 tbs olive oil (for pan); 2 each burger buns (sesame or brioche), split and lightly toasted; 2 each pepper jack or cheddar cheese slices; 2 each lettuce leaves (romaine or butter lettuce); 4 slice tomato (ripe), 1/4-inch slices; 4 slice red onion, thinly sliced; 2 tbs mayonnaise; 1 tsp Dijon mustard; 1 tsp lemon juice (optional, for mayo); 1 tsp butter (for toasting buns)

Inspired by Moxies Beaver Creek Restaurant

Time35m

Serves2

Make Blackened Chicken Burger Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Blackened spice blend

1 tbs paprika (smoked or sweet)

1 tsp coarse ground black pepper

1 tsp kosher salt

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp dried thyme

1 tsp Dried oregano

1 tsp Cayenne pepper

Chicken patties

1 lb ground chicken (preferably 85% lean)

1 each egg (large)

1 tbs Panko breadcrumbs

1 tsp fresh parsley (finely chopped)

2 tsp blackened spice blend

1 tbs olive oil (for pan)

Assembly & toppings

2 each burger buns (sesame or brioche), split and lightly toasted

2 each pepper jack or cheddar cheese slices

2 each lettuce leaves (romaine or butter lettuce)

4 slice tomato (ripe), 1/4-inch slices

4 slice Red onion, thinly sliced

2 tbs Mayonnaise

1 tsp Dijon mustard

1 tsp lemon juice (optional, for mayo)

1 tsp butter (for toasting buns)

Method

Blackened spice blend

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.

Chicken patties

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.

Assembly & toppings

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.