BBQ Bacon Chicken Burgers

Name: BBQ Bacon Chicken Burgers
Prep time: 26 min
Cook time: 33 min
Total time: 59 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground chicken (dark meat or 93% lean), cold, straight from the refrigerator; ⅓ cup (20 g) panko breadcrumbs; 2 tbsp (35 g) barbecue sauce; 1 tbsp (15 ml) Worcestershire sauce; 1 tsp (2½ g) smoked paprika; 1 tsp (3 g) garlic powder; 1¼ tsp (7 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 8 slices (225 g) thick-cut bacon, left whole, cold; 4 slices (115 g) sharp cheddar cheese; 1 small (100 g) small red onion, peeled and cut into ¼-inch (6 mm) thick rings; ½ cup (140 g) barbecue sauce, plus extra for serving, divided: about 3 tbsp for brushing, the rest for serving; 4 buns (280 g) hamburger buns, split; 1 tbsp (14 g) unsalted butter, softened; 1 tbsp (15 ml) neutral oil, such as canola, for oiling the grates and patties

From the MyKitchenBank Kitchen

Juicy grilled chicken patties seasoned with smoked paprika, glazed with tangy barbecue sauce, and piled with crisp oven-baked bacon, melted sharp cheddar, and sharp red onion on toasted buns.

Prep: 26 min
Cook: 33 min
Wait: 26 min
Total: 1 hr 25 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) ground chicken (dark meat or 93% lean), cold, straight from the refrigerator
⅓ cup (20 g) panko breadcrumbs
2 tbsp (35 g) barbecue sauce
1 tbsp (15 ml) Worcestershire sauce
1 tsp (2.5 g) smoked paprika
1 tsp (3 g) garlic powder
1¼ tsp (7 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the toppings
8 slices (225 g) thick-cut bacon, left whole, cold
4 slices (115 g) sharp cheddar cheese
1 small (100 g) small red onion, peeled and cut into ¼-inch (6 mm) thick rings
½ cup (140 g) barbecue sauce, plus extra for serving, divided: about 3 tbsp for brushing, the rest for serving
For assembly
4 buns (280 g) hamburger buns, split
1 tbsp (14 g) unsalted butter, softened
1 tbsp (15 ml) neutral oil, such as canola, for oiling the grates and patties

Equipment (8)

Grill (gas or charcoal) with clean grates
Rimmed baking sheet, 18×13-inch (46×33 cm), lined with foil
Wire rack that fits inside the baking sheet
Large mixing bowl
Instant-read thermometer
Basting brush
Wide spatula
Parchment paper or plate for chilling patties

Steps

Before you start

Use ground chicken made from thigh meat, or one labeled 93% lean. Ground chicken breast makes dry burgers.
Keep the chicken cold until you shape the patties. Warm ground chicken gets sticky and hard to handle.
Line the baking sheet with foil so cleanup is easy, and set the wire rack on top.
Have a digital instant-read thermometer ready. Chicken burgers must reach 165°F (74°C) in the thickest part, and you can't judge that by color or clear juices.

1
Prep onion and station
- Cut the red onion into ¼-inch (6 mm) rings and separate them.
- Set a wire rack inside a foil-lined 18×13-inch (46×33 cm) rimmed baking sheet.
- Line a plate or tray with parchment paper for the patties.
- Place the cheddar slices and buns near the grill area.
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Ready when: Onion rings are evenly cut and everything is within reach.
Tip: Soaking the onion rings in cold water for 5 minutes mellows their bite if you prefer a milder flavor. Pat them dry before grilling.
2
Mix patty mixture
- In a large bowl, combine the cold ground chicken, panko, 2 tbsp barbecue sauce, Worcestershire, smoked paprika, garlic powder, kosher salt, and black pepper.
- Mix gently with your hands for about 30 seconds, just until the seasonings are evenly distributed and the mixture holds together.
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Ready when: No streaks of seasoning remain, and the mixture is tacky but not pasty.
Tip: Overmixing makes the patties dense and rubbery. Stop as soon as everything is combined.
3
Shape and chill patties
- Divide the mixture into 4 equal portions of about 6.5 oz (170 g) each.
- Wet your hands, then shape each portion into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple, about ½ inch (1 cm) deep, into the center of each patty with your thumb.
- Place the patties on the parchment-lined plate and refrigerate for 15 minutes.
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Ready when: Patties feel firm and hold their shape when lifted.
Tip: Make the patties slightly wider than your buns, because they shrink about ½ inch as they cook.
4
Bake the baconOven 400°F / 205°C
- Position an oven rack in the center and preheat the oven to 400°F (205°C).
- Lay the 8 bacon slices in a single layer on the wire rack, without overlapping.
- Bake for 16 to 20 minutes, until the bacon is deeply golden and crisp at the edges.
- Transfer to a paper towel-lined plate and let it drain.
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Ready when: Bacon is deep golden brown, with the fat rendered and the edges crisp. It firms up further as it cools.
Tip: Start checking at 16 minutes. Thick-cut bacon goes from perfect to burnt quickly.
5
Heat the grill
- Preheat the grill, covered, to medium-high, about 400–425°F (205–220°C), for 8 to 10 minutes.
- Scrape the grates clean with a grill brush.
- Fold a paper towel, dip it in the oil, and use tongs to wipe the grates.
- Lightly brush both sides of the patties with any remaining oil.
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Ready when: A grill thermometer reads 400–425°F (205–220°C), and the grates are clean and glossy.
Tip: Oil the grates, not just the patties. Lean chicken sticks easily to a dry grate.
6
Grill first side
- Place the patties on the hot grates, dimple side up, and close the lid.
- Grill for 5 to 6 minutes without moving them, until they release easily from the grates and have visible grill marks.
- Place the onion rings on the grill alongside, if desired, and cook for 2 to 3 minutes per side until lightly charred and tender-crisp.
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Ready when: Patties release from the grates without tearing, and the edges look opaque and golden.
Tip: Do not press down on the patties. It squeezes out the juices.
7
Flip and glaze
- Flip the patties and grill for 3 minutes.
- Brush the tops generously with about 3 tbsp of the barbecue sauce.
- Close the lid and cook another 2 to 3 minutes.
- Check the thickest part of a patty with an instant-read thermometer.
- Keep cooking until it reads 165°F (74°C), checking every minute or so.
- Check every patty, since they can cook at different rates.
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Ready when: The thermometer reads 165°F (74°C) in the thickest part of each patty, and the sauce is tacky and lightly caramelized.
Tip: Color and clear juices are not reliable signs of doneness for ground chicken. Rely only on the thermometer. If the glaze darkens before 165°F, move the patties to a cooler part of the grill.
8
Melt cheese, toast buns
- Lay a slice of cheddar over each patty that has reached 165°F (74°C).
- Close the lid and cook for 1 minute until the cheese begins to melt.
- Move the patties to a clean plate.
- Spread the softened butter over the cut sides of the buns and place them cut side down on the grill for 1 to 2 minutes, until golden with light grill marks.
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Ready when: The cheese is soft and slumping over the edges, and the buns are golden brown.
Tip: Stay near the grill. Buttered buns toast in under 2 minutes and burn fast.
9
Rest and assemble
- Let the patties rest for 3 minutes, then confirm they still read at least 165°F (74°C) in the center.
- Spread a spoonful of the remaining barbecue sauce on the bottom buns.
- Top each with a patty, 2 slices of bacon (break them in half to fit), grilled onion rings, and the bun tops.
- Serve right away with extra sauce on the side.
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Ready when: The thermometer reads at least 165°F (74°C) in the thickest part of each patty.
Tip: Wipe the thermometer between checks, and wash anything that touched raw chicken before reusing it.

Good to know

Tips

Dark-meat ground chicken has more fat and gives juicier burgers than breast-only ground chicken.
The center dimple keeps patties from puffing into a dome, so they cook evenly and sit flat on the bun.
Cooking bacon on a rack in the oven makes it crisp on both sides and keeps your grill free of flare-ups.
If you use a gas grill with uneven hot spots, rotate the patties after the first flip so they cook evenly.

Make ahead

Mix and shape the patties up to 24 hours ahead. Stack them with parchment between layers, cover tightly, and refrigerate. Bake the bacon up to 2 days ahead and store it in the fridge. Re-crisp it in a 350°F (175°C) oven for 3 to 4 minutes.

Storage & reheating

Room temperature: assembled burgers should not sit out more than 2 hours. Refrigerator: store cooked patties and bacon separately in airtight containers for up to 4 days. Freezer: freeze cooked patties, wrapped individually, for up to 2 months. Reheat patties in a covered skillet over medium-low heat for 5 to 6 minutes, or in a 350°F (175°C) oven for 12 to 15 minutes, until they reach 165°F (74°C). Reheat bacon in the oven until crisp.

Substitutions

ground chicken (dark meat or 93% lean) → ground turkey (93% lean). Cook to the same 165°F (74°C). Turkey is slightly leaner, so don't skip the barbecue sauce in the mix.
sharp cheddar cheese → smoked gouda or pepper jack. Both melt well and suit the smoky barbecue flavor.
panko breadcrumbs → plain dry breadcrumbs. Use 3 tbsp (20 g) since they are denser and absorb more moisture.
hamburger buns → brioche buns or pretzel buns. Brioche is soft and sweet, while pretzel buns stand up better to the juicy toppings.