Chicken Burgers w/Brie & Pepper Jelly
Updated: Jul 11, 2022
Ok. Burgers are one of my favorites foods on the planet. I crave them and I crave them hard. Generally I'm a purist when it comes to burgers but that really only qualifies for beef burgers. I like cheddar, mustard, ketchup, lettuce, and sometimes if I'm feeling wild, bacon (sub bbq sauce for the mustard and ketchup). But when it comes to chicken or turkey burgers, I love to play around with toppings. I don't know why, but I feel a little more free to get creative. And that's how I came up with these super juicy chicken burgers with a bite, a tang, and that unmistakable brie flavor.
Because chicken is a pretty bland meat, it has the ability to really be transformed based on what you pair with it and it lends itself to fun, vibrant flavors that sometimes can compete too much with the flavor of beef. I got the idea for these burgers when I was planning on making plain, not-so-exciting chicken burgers for dinner but wanted to kick it up a notch. I thought about one of my favorite easy appetizers which is baked brie en croute with some jelly. Then I thought about these sliders we used to eat at a now defunct bar in our old neighborhood in Chicago -- it was roasted turkey, brie, and apple slices on a pretzel bun. I combined these to make this awesome burger that is really simple to make, but presents as something special, exciting, and above all else, freaking delicious.
A few notes on the recipe: Trust me on the mayo. It's such a small amount but it helps to keep the chicken juicy and moist. Ground chicken has a tendency to dry out. This will change your life. Also, cooking chicken burgers is not the same as cooking beef burgers. You MUST cook them thoroughly (but don't overcook them or they'll be dry). The cooking times below are a suggestion -- it all depends on how thick your patties are, which is why I prefer thinner ones. If you're not 100% sure if they're cooked through, use a meat thermometer.
These burgers come together in a snap and I bet they'll be the newest addition to your rotating dinner options, but they're also a unique take on a cookout menu that is sure to impress and satisfy your guests.
Chicken Burgers w/Brie & Pepper Jelly (Makes ~ 3 burgers) Prep time: 10 minutes | Cook time: 10-12 minutes
Click below to download and print the recipe
1 lb. ground chicken
1/2 tsp. salt
3/4 tsp. pepper
3/4 tsp. paprika (I like Hungarian paprika)
1 tsp. mayo
3 TB jalapeño pepper jelly (give or take)
6-8 oz. brie cheese, cut into 1/3" slices
3 handfuls of arugula or baby spinach
3 pretzel buns (or buns of choice)
In a large bowl, thoroughly mix together the chicken, salt, pepper, paprika, and mayo.
Heat your grill with medium-high flames to about 400°
Divide the chicken into 3 equal parts then form them into thin patties that are a little bigger than the width of your buns. Make a small indentation in the middle of each patty with your thumb to keep the burger from "doming" while it cooks. Place the patties on wax or parchment paper on a plate to keep them from sticking and to make it easier to transfer to the grill.
Spritz the top of each patty with cooking spray (or lightly brush with oil) to keep them from sticking to the grill. Place the patties on the grill and allow to cook for about 5 minutes.
Before flipping, spritz or brush the uncooked side of the patties with cooking spray/oil, then flip. Cook for 2 minutes then put the brie on the patties. Put buns on the grill to toast (keep an eye on them so they don't burn!)
Cook for an additional 3-4 minutes or until the patties are cooked through to 165°
Remove everything from the grill
To assemble the burgers, place a handful of arugula (or baby spinach) on the bottom half of the buns and put the chicken patty on top. Spread the pepper jelly on the top half of the bun then place it on top of the chicken patty. Enjoy!
*Recipe notes + Variations*
You can make the burgers any size you want, just know that your cooking time will adjust accordingly. These would make great little sliders!
If you are afraid of the jalapeño pepper jelly, then use another jelly instead. Apricot would be delicious. If you want to kick it up a few notches, try a habanero jelly!
Trust me on the mayo in the meat mixture. Ground chicken can dry out easily. The mayo disappears into the meat and keeps it juicy and moist. It will change your life.
If you are cooking thicker burgers, I would wait a little longer than 2 minutes after flipping to put the brie on. It melts really easily and doesn't need much time to get gooey, so if you think you'll need more than 5 minutes to cook the second side, wait a few to put the brie on. It will also melt easily with the grill off and lid closed.