Brie Cranberry Chicken Burgers

Name: Brie Cranberry Chicken Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: French-American
Ingredients: 1¼ lb (565 g) ground chicken (thigh and breast blend preferred); 1 medium (45 g) shallot, minced; 1 tsp (3 g) fresh thyme, leaves only, finely chopped; 1 tbsp (15 ml) Dijon mustard; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) fresh black pepper; 1½ tbsp (22 ml) olive oil; 4 oz (115 g) Brie cheese (rind removed), cut into 4 equal portions; ½ cup (120 ml) cranberry sauce (fresh or jarred); 2 cups (50 g) fresh arugula; 4 whole burger buns or brioche rolls, toasted if desired

From the MyKitchenBank Kitchen

Pan-fried chicken burgers layered with melted Brie, tart cranberry sauce, and peppery arugula. Ground chicken seasoned with shallots and herbs stays moist and tender, while the soft cheese and bright cranberry create a sophisticated French-American comfort bite.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Steps

Before you start

Pat ground chicken dry so patties hold together
Have all toppings prepped and ready to assemble
Bring brie to cool room temperature if very cold

1
Form the patties
- In a small bowl, combine minced shallot, thyme, Dijon mustard, salt, and pepper.
- Add the ground chicken and mix gently with your hands until just combined—do not overmix, which toughens the meat.
- Divide into four equal portions (about 2.5 oz / 70 g each) and form into patties roughly ¾ inch (2 cm) thick and 3.5 inches (9 cm) in diameter.
- Make a shallow depression in the center of each patty with your thumb to help it cook evenly and prevent puffing.
+ Show details− Hide details
Ready when: Patties are uniform in thickness with a small indent in the center
Tip: Overmixing the meat develops gluten and creates dense, rubbery burgers. Mix just until ingredients are incorporated.
2
Heat the skillet
- Place a large skillet (10–12 inches) over medium-high heat.
- Add olive oil and allow it to shimmer, about 1 minute.
- The oil should ripple easily across the pan when you tilt it.
+ Show details− Hide details
Ready when: Oil shimmers and moves freely in the pan
3
Pan-fry the burgers
- Carefully place all four patties in the hot skillet, leaving space between them.
- Cook without moving them for 4 minutes.
- You should hear a steady sizzle; if it's loud and violent, reduce heat to medium.
- The bottom will develop a golden-brown crust.
+ Show details− Hide details
Ready when: Bottom is golden brown and releases easily from the pan
Tip: Resist the urge to flip early. A good crust seals in juices.
4
Flip and add cheese
- Using a wide spatula, flip each patty gently.
- Cook the second side for 3 minutes.
- Place a portion of Brie (about 1 oz / 30 g) on top of each burger, then immediately reduce heat to medium and cover the skillet loosely with foil or a lid to help the cheese melt.
+ Show details− Hide details
Ready when: Cheese begins to ooze slightly and appears glossy; internal temp reaches 165°F (74°C)
Tip: A meat thermometer inserted horizontally into the thickest part (not touching the pan) should read 165°F (74°C) for food safety.
5
Rest and assemble
- Transfer burgers to a warm plate and let them rest for 2 minutes while you toast the buns if desired and lightly assemble.
- Spread cranberry sauce on the bottom half of each bun (about 2 tbsp / 30 ml per burger), then add a small handful of fresh arugula (about ¼ cup / 12.5 g per burger).
- Top with a burger and Brie-covered side up.
+ Show details− Hide details
Ready when: Burgers are warm; Brie is fully melted and creamy
Tip: Add arugula after the burger so it doesn't wilt from the residual heat. The peppery bite complements the sweet cranberry beautifully.

Good to know

Tips

Ground chicken thigh blended with breast stays more moist than all-white meat. Ask the butcher to grind it fresh if possible.
For crispier buns, brush the cut sides lightly with melted butter and toast them cut-side down in the hot skillet for 30 seconds before assembly.
If your cranberry sauce is very thick, thin it with 1–2 tbsp water or a splash of balsamic vinegar to make it easier to spread and add subtle depth.
These burgers pair beautifully with a simple green salad dressed in vinaigrette or roasted sweet potato fries.

Storage & reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat for 2–3 minutes per side, or wrap in foil and warm in a 325°F (160°C) oven for 8–10 minutes until heated through. The Brie will re-melt as it warms. Best assembled fresh; keep toppings separate if storing longer than a few hours.

Substitutions

Brie cheese (rind removed) → Camembert or fresh goat cheese. Use the same weight. Both have a soft, creamy texture that melts beautifully on a warm burger.
cranberry sauce (fresh or jarred) → fresh whole-berry cranberry sauce or homemade cranberry-orange relish. Adds brightness. Use the same volume, draining excess liquid if very runny.
ground chicken (thigh and breast blend preferred) → ground turkey (preferably thigh and breast blend). Similar flavor and texture. May require 1–2 minutes less cooking time, so check internal temperature at 165°F (74°C).
fresh thyme → fresh tarragon or 1/3 tsp dried thyme. Tarragon adds an anise note that pairs well with Brie. Dried thyme is more concentrated, so use less.