A Bacon & Swiss Chicken Burger is a marinated chicken breast on a toasted brioche bun, topped with Swiss cheese, crispy bacon, and Dijonnaise. Add any additional toppings you see fit, including caramelized onions and seared mushrooms or some hot sauce for a bit of heat.
Ingredients for Bacon & Swiss Chicken Burger
Chicken Breast, Grilled Chicken Marinade (Water, Neutral Oil, Parmesan Cheese, Chicken Powder, Sea Salt, Lemon Juice, Liquid Smoke, Onion Powder, Black Pepper, Paprika), Brioche Hamburger Buns, Butter, Swiss Cheese, Bacon.
Chicken Breast Fillet
Slice each chicken breast in half to create 2 fillets from each 1/2 lb chicken breast. If the chicken breasts are long. Then you should be able slice each fillet in half to create 4 pieces large enough for the burgers. Slice off any excess chicken breast and save this for things like fried rice. Either way, you want 1 lb of chicken breast yielding 4 thin fillets for each burger.
Marinade
The grilled chicken marinade itself adds so much flavor to the chicken fillets. It’s really easy too; just combine the ingredients and whisk. Add your chicken fillets and let them marinate for at least 1 hour; longer is better. They go straight to searing, straight from the marinade.
Bricoche Buns
Butter the brioche buns and toast them over medium heat just before you are ready to cook the chicken fillets. After the buns are toasted, the pan is nice and hot to start searing the chicken fillets.
Bacon & Swiss Chicken Sandwich
Exchange the brioche buns for sub buns and butter and toast them just the same. Use one chicken fillet for a 6-inch sub or two fillets for a 12-inch sub. Slice the Swiss cheese, corner to corner, to layer on the sub buns.
Bacon
Use 1-2 slices of bacon sliced in half for each burger. Place the bacon on a sheet pan and into a cold oven at 400F to cook for 13-15 minutes. Cook the bacon until crispy, strain out the bacon grease, and save it for other recipes.
Swiss Cheese
Place the Swiss cheese on the chicken fillets as soon as they come off the heat. If you want the cheese melted a bit more, place it on the fillets about 10 seconds before removing them from the heat.
Dijonnaise
The Dijonnaise comes together easily by combining mayo and Dijon mustard. Mix really well, and set aside. Use about 1 heaping Tbl of dijonaisse or more per chicken burger.
Bacon & Swiss Chicken Burger Assembly
Place the Swiss cheese slice on the chicken fillets as soon as they come off the heat and place it onto the bottom bun. Top with a bacon slice split into two and slather Dijonnaise on the top bun. Serve right away or wrap in tinfoil or waxed paper to hold and meld the flavors before serving.
Bacon & Swiss Chicken Burger with Caesar Salad
A nice refreshing Caesar salad is a complimentary side. In the below image, croutons are omitted, and instead sliced cucumbers are added.
Ingredients
- 2 Chicken Breast - sliced into 4 fillets
- 4 Brioche Buns - buttered
- 4 Sliced Swiss Cheese
- 4 Sliced Bacon
Marinade
- 1/2 C Water
- 1/4 C Neutral Oil
- 2 tsp Parmesan Cheese
- 1 tsp Chicken Powder & Sea Salt - each
- 1/2 tsp Lemon Juice
- 1/4 tsp Liquid Smoke & Onion Powder - each
- 1/8 tsp Black Pepper & Paprika - each
Dijonnaise
- 6 Tbl Hellmann's Mayonnaise
- 1 Tbl Dijon Mustard
Instructions
- Marinated Chicken Breast Fillets: Slice each chicken breast in half to create 2 fillets per breast. Combine the marinade ingredients together in a bowl and mix well. Add the chicken fillets, cover, and refrigerate for a few hours.
- Bacon: Place bacon on a pan sheet and into the oven at 400 F to crisp for about 13-15 minutes.
- Toasted Buns: Remove the chicken fillet marinade and set it on the counter. Place a pan over medium heat, butter and toast the buns.
- Seared Chicken Fillets: After the buns are toasted, the pan should be hot enough to start searing. Place the chicken fillets straight from the marinade into the pan and sear for 5 minutes per side. While they are searing, make the Dijonnaise sauce and set it aside.
- Assembly: Place the desired amount of Dijonnaise on the crown. Just as the fillets are coming off of the heat, top with a slice of Swiss cheese. Transfer to the bottom bun and top with bacon. Serve right away or wrap in tinfoil or waxed paper to hold and meld the flavors before serving.