These crispy chicken bacon burgers are the ultimate weeknight indulgence. Golden, juicy chicken meets smoky, crisp bacon, cool cucumber, peppery arugula and a creamy, spicy sriracha mayo, all tucked into soft toasted buns. They are quick, satisfying and guaranteed to disappear fast at the dinner table.
Ingredients
- 2 boneless skinless chicken thighs (about 350 g / 12 oz)
- 4 slices bacon
- 4 burger buns
- 4 slices cheese
- 1 handful arugula
- 1/2 cucumber, thinly sliced
- 1 tomato, sliced
- 3 tbsp mayonnaise
- 1 tsp sriracha (more to taste)
- Salt, pepper and your favorite spices
- Vegetable oil for frying
Instructions
- Season the chicken thighs with salt, pepper and spices.
- Sear the chicken in hot oil over high heat until cooked through and golden. In the same pan, fry the bacon until crisp.
- Thinly slice the cucumber and tomato.
- Stir the sriracha into the mayonnaise to make the sauce.
- Slice the chicken into bite-size pieces and start assembling. Spread sauce on the bottom buns, then layer cheese, arugula, a tomato slice, chicken and bacon.
- Place cucumber rounds on the top buns, close the burgers and serve warm.
Tips
- Keep the pan very hot so the chicken sears golden instead of steaming.
- Toast the buns cut-side down for extra crunch and to keep them from going soggy.
- Adjust the sriracha to taste — start with 1 tsp and add more for a spicier mayo.
Nutrition: per 100 g: 206 kcal, protein 20.2 g, fat 14.9 g, carbs 25.1 g.
You may also enjoy our Oven Chicken Shashlik and our Stuffed Baguette with Chicken and Mozzarella for more chicken dinner ideas. For general inspiration on chicken cooking, see Serious Eats.