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Homemade Chicken Burger Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Spicy chicken burger with roast potatoes.

Spicy chicken burger with roast potatoes.

Why I Love Chicken Burgers

Chicken burgers are like any other type of chicken dish in that they offer almost limitless opportunities for experimentation. This is simply because chicken is such a truly versatile foodstuff. Chicken works with spices, herbs, most vegetables, certain fruits and even other types of meat.

These recipes are three very different chicken burger creations, each one delicious in its own unique way. Hopefully, you will not only try out these ideas, but you'll be inspired to come up with your own delicious chicken burger recipe.

Battered chicken breast burger with pineapple salsa and fries.

Battered chicken breast burger with pineapple salsa and fries.

Cook Time

Prep time: 15 min

Cook time: 15 min

Ready in: 30 min

Yields: One servings

Battered Chicken Breast With Pineapple Salsa Recipe

  • 1 medium tomato, seeded and finely diced
  • 1 pineapple ring, finely diced
  • 1 red chilli pepper, finely chopped
  • 1 green chilli pepper, finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 2 teaspoons roughly chopped coriander leaf/cilantro
  • 2 teaspoons extra virgin olive oil
  • Salt and pepper
  • 1 large baking potato, peeled and chopped/sliced in to fries
  • 1 skinless chicken breast fillet
  • 2 tablespoons self-raising/rising flour
  • 1 soft bread roll, halved horizontally
  • 2 or 3 lettuce leaves


  1. Put the tomato, pineapple, chillies, garlic and coriander in to a bowl. Drizzle with the olive oil and season with salt and pepper. Stir well, cover with clingfilm and refrigerate until required.
  2. Fry the chipped potatoes in medium hot oil for around five minutes. Set aside to drain on kitchen paper and cool.
  3. Put the flour in a flat bottomed bowl and season with salt. Slowly pour in cold water as you whisk with a fork until you have a medium thick batter.
  4. Make sure the deep frying oil is pretty hot. Dip the chicken in the batter, allow any excess to briefly drip off and carefully lower the breast in to the oil. Fry for about three minutes each side or until the batter is nicely crisp. Lift to a plate covered with kitchen paper. Very importantly, allow it five minutes to rest before you add it to the roll. This time can be used to give the fries a second frying in hotter oil until they are also nicely crisped.
  5. Lay the lettuce leaves on the bottom half of the sliced roll, followed by the chicken breast. Spoon on some salsa and close the roll.
  6. Drain the fries again on kitchen paper before plating alongside the roll.
Curried chicken burger served in naan bread with mango chutney, spiced onions and raita.

Curried chicken burger served in naan bread with mango chutney, spiced onions and raita.

Cook Time

Prep time: 15 min

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Read More From Delishably

Cook time: 20 min

Ready in: 35 min

Yields: One serving

Curried Chicken Burger With Mango Chutney Recipe

  • 6 ounces diced chicken breast meat
  • 2 slices of bread made in to crumbs
  • 1 teaspoon medium curry powder
  • 1 green chilli, finely chopped
  • 1 garlic clove, peeled and finely chopped
  • Salt and white pepper
  • Vegetable oil for shallow frying
  • 1 10-inch naan bread
  • Red, green and yellow bell pepper slices (about ¼ each type of pepper)
  • 1 teaspoon mango chutney
  • Indian spiced onions to serve
  • Cucumber and mint raita to serve


  1. Put the chicken, breadcrumbs, curry powder, garlic and green chilli in to a mixing bowl. Season with salt and pepper. Use your hands to mix the ingredients very thoroughly. Roll in to a ball and flatten in to a patty between three-quarters of an inch and an inch thick.
  2. Gently heat a little oil in a non-stick fryin pan and lay in the burger. It should take about ten minutes each side to cook.
  3. When the burger is ready, turn off the heat and push the pan to a cool part of the stove. Leave it alone for five minutes to rest.
  4. Follow the instructions on the pack for reheating your naan bread. This usually takes no more than a minute.
  5. Cut the naan in half across the way and lay the larger piece on your serving plate. Form a bed with the bell pepper slices. Spoon the spiced onions and raita in to ramekins and lay alongside.
  6. Lift the burger on to the bell peppers bed and spoon on the mango chutney.
  7. Put the second piece of naan on top and serve - perhaps with a bottle of ice cold, authentic Indian beer...
Succulent chicken breast, spice, and herb burger served with crispy roast potatoes.

Succulent chicken breast, spice, and herb burger served with crispy roast potatoes.

Cook Time

Prep time: 40 min

Cook time: 50 min

Ready in: 1 hour 30 min

Yields: Two servings

Herbed Chicken Breast With Roasted Potatoes Recipe

  • 10 to 12 baby new potatoes, or as required
  • 8 ounces chicken breast meat, finely chopped
  • 2 tablespoon fresh breadcrumbs
  • 2 birds' eye red chili peppers, finely chopped
  • 1 tablespoon freshly chopped coriander leaf/cilantro, plus extra to garnish
  • Vegetable oil for frying
  • 2 burger buns, split and lightly toasted
  • 6 slices of tomato
  • 2 teaspoons soured cream


  1. The potatoes should be left unpeeled and simmered in salted water for roughly half an hour until just soft. Drain them, cover them and allow them to cool.
  2. Combine the chicken, chillies, breadcrumbs, garlic and the tablespoon of fresh coriander in a bowl with some seasoning. Mix by hand, not with a spoon - it is not only easier, it is more effective and saves on the washing up. Divide in to two equal portions, roll in to balls and flatten between your palms as you would any burger patty.
  3. Heat some oil in a frying pan and cook the burger patties for eight to ten minutes on a low to medium heat until done. Turn off the heat and push the pan to the side to allow them to rest for five minutes.
  4. While the burgers are cooking, you should rub the skin from the potatoes. They should then be deep fried in hot oil while the burgers are resting.
  5. Lay a burger on the bottom half of each toasted bun. Add the tomato slices, followed by the soured cream and a sprinkling of the remaining coriander.
  6. Plate the roast potatoes and add the tops to the buns to serve.

© 2013 Gordon Hamilton

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