Cajun Chicken Burger Recipe

Mix

In a large bowl, combine ground chicken, Panko, grated onion, minced garlic, Cajun seasoning, smoked paprika, salt and black pepper. Crack in the egg and gently mix with your hands or a spoon until just combined — avoid overworking the meat to keep patties tender.

Form patties

Divide mixture into two equal portions and shape into 2 patties about 3/4 inch thick and slightly wider than your buns (they will shrink slightly during cooking). Press a shallow dimple in the center of each patty to prevent bulging.

Cook

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When hot, add patties and cook 4–5 minutes per side until well browned and internal temperature reaches 165°F (74°C). If patties brown too quickly, reduce heat to medium and finish cooking. Transfer to a plate and tent loosely with foil to rest while finishing other components.

While patties rest, combine 1/2 cup Kewpie mayo, hot sauce (if using), lemon juice and 1/4 tsp Cajun seasoning in a small bowl. Taste and adjust heat or seasoning. Set aside. Reserve extra Kewpie for serving/dipping.

In a mixing bowl, toss shredded cabbage, grated carrot and thinly sliced red onion. In a smaller bowl whisk together apple cider vinegar, sugar, 2 tablespoons Kewpie mayo, 1/4 tsp salt and 1/4 tsp black pepper. Pour dressing over veggies and toss until evenly coated. Refrigerate briefly while you finish other items (can be made up to 1 hour ahead).

Halve brioche buns and butter cut sides lightly. Toast cut sides in a skillet over medium heat or on a griddle until golden, about 1–2 minutes.

To assemble each burger: spread a generous tablespoon of the Cajun Kewpie mayo on the bottom bun, place 1–2 baby gem lettuce leaves, add the warm Cajun chicken patty, top with a slice or two of tomato, a heaping spoonful of coleslaw, optional pickles, then spread a little extra mayo on the top bun and close. Serve immediately.

If using frozen fries: bake according to package directions, tossing with 1 tablespoon oil and sprinkling with 1/2 tsp salt before or after cooking, crisping to your liking (usually 18–25 minutes at 425°F/220°C). If using fresh: toss cut potatoes with 1 tablespoon oil and 1/2 tsp salt, spread in a single layer on a sheet and roast at 425°F (220°C) for 25–30 minutes, flipping once, until golden and crisp. Keep warm with burgers.

Separate onion into rings about 1/2-inch thick. In a bowl combine flour, cornstarch, baking powder, 1/2 tsp salt and 1/4 tsp black pepper. Gradually whisk in cold sparkling water until a smooth batter forms — it should be slightly thick but pourable; add a splash more water if needed. Heat oil in a deep skillet or pot to 350°F (175°C). Dredge onion rings lightly in a bit of flour (optional to help batter stick), dip into batter, let excess drip off, then carefully fry a few at a time until golden, about 2–3 minutes. Drain on paper towels and season immediately with a pinch of salt.

Plate burgers with fries and onion rings. Offer extra Kewpie mayo and pickles on the side. Serve while everything is hot and crunchy.