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These BLT Baked Chicken Burgers are a regular hit in my kitchen whenever I want something quick hearty and just a little bit indulgent. They bring together juicy chicken patties with smoky bacon and all the classic BLT freshness layered neatly inside a pillowy brioche bun. Making these at home means you get all the flavor with none of the fuss.
The first time I made these burgers was on a busy Friday night when takeout just was not an option. Now my family always asks for this as a weekend treat and it is my go-to for game day munchies.
Ingredients
- Bacon: Finely chopped, brings smokiness and savory bits in every bite. Try to pick thick cut for even more texture
- Ground chicken: The star of the show for lean protein. Go for organic or air-chilled for extra juiciness
- Breadcrumbs: Keep the patties moist and help them hold together. Panko works best for a light texture
- Worcestershire sauce: Gives rich umami depth. A dash really amps up savory flavor
- Garlic powder: Boosts savory notes quickly without peeling or chopping
- Smoked paprika: Brings sweet earthiness and that grilled flavor. Opt for Spanish smoked paprika for the deepest taste
- Dried oregano: Offers an herbaceous lift
- Salt: Makes every other ingredient pop. Sea salt is best if you have it
- Black pepper: Delivers a low key bite. Fresh cracked always beats pre-ground
- Chili flakes: Completely optional but a little zing goes a long way. Use Aleppo pepper for a mild heat
- Spicy mayo: Adds creamy tang and gentle fire. Look for or make your own by mixing mayo with your favorite hot sauce
- Brioche burger buns: Rich, soft and slightly sweet. These make every burger special
- Lettuce leaves: For freshness. Romaine or butter lettuce holds up best
- Tomato slices: For juiciness and color. Choose a ripe beefsteak or heirloom when in season
- Onion rings: Optional for a raw crunch or try lightly pickled for more zing
- Extra cooked bacon slices: For topping because more bacon never hurt
Step-by-Step Instructions
- Prepare the Patties:
- Combine ground chicken, chopped bacon, breadcrumbs, Worcestershire sauce, garlic powder, smoked paprika, oregano, salt, pepper and chili flakes in a large mixing bowl. Mix until just combined so the chicken stays tender
- Shape the Patties:
- Divide the mixture into four equal portions. Gently shape each into a patty about four inches wide and half an inch thick. Avoid packing them too tightly so they bake up juicy not dense
- Bake the Patties:
- Preheat your oven to four hundred degrees Fahrenheit. Place a sheet of parchment paper on a baking sheet. Arrange the patties spaced apart. Bake in the center for twelve to fourteen minutes until the inside of each patty reads one hundred sixty five degrees Fahrenheit on a thermometer. They should be firm with juices running clear
- Assemble the Burgers:
- If you like your buns toasted now is the time. Get the bottom half of each bun ready with a swipe of spicy mayo. Lay down lettuce followed by tomato, extra bacon and the freshly baked chicken patty. Top with more spicy mayo and finish with the top bun
- Serve and Enjoy:
- Serve these burgers straight away while the patties are hot and the buns are still soft. My family loves them with crisp fries or a pile of tangy coleslaw
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I am always amazed by how the smoked paprika and bacon together make the kitchen smell incredible The first time I served this to my little one he insisted on seconds because the patties reminded him of breakfast sausage but even better One bite and the blend of smoky juicy flavors is just impossible to resist
Storage Tips
Store extra cooked patties in an airtight container chilled in the fridge for up to three days They reheat well in the microwave but a quick warmup in an oven keeps them from getting soggy You can also freeze individual patties for up to a month Pack between parchment sheets so they do not stick together
Ingredient Substitutions
If you are out of ground chicken try turkey for a similar result Pork mince works well for a richer option Gluten free breadcrumbs substitute in smoothly Omit bacon and use smoked salt for a lighter but still flavorful patty If Worcestershire is not available a splash of soy sauce and a touch of dijon will do the trick
Serving Suggestions
These burgers pair beautifully with sweet potato fries or classic kettle chips For a lighter side opt for a spinach salad with a citrus vinaigrette You can tuck everything into lettuce wraps to skip the bun This is also a killer recipe on a backyard grill for summertime barbecues
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A Little BLT History
The BLT is an American sandwich staple known for its balance of crisp bacon raw lettuce and juicy tomato Over the years creative cooks have spun endless versions This chicken burger twist keeps the spirit while adding hearty protein and a family friendly vibe Every time I make these I remember my dad showing me how to fry bacon just right for Sunday sandwiches
Frequently Asked Questions
- → How can I keep my chicken patties moist?
Chopped bacon and breadcrumbs help retain moisture in ground chicken. Mix gently and don't overbake for best texture.
- → Can I use a skillet instead of baking?
Yes, pan-searing works well. Cook the patties on medium-high heat for about 5–6 minutes per side until cooked through.
- → What toppings work best with these burgers?
Classic toppings include lettuce, tomato, and bacon. You can also add pickles, cheese, or onion rings for extra crunch.
- → How do I make spicy mayo at home?
Mix mayonnaise with hot sauce, a pinch of garlic powder, and a squeeze of lemon juice for a quick, flavorful spread.
- → Are these burgers freezer-friendly?
Yes, shape the patties and freeze them uncooked. Thaw and bake when ready for a convenient meal.