Caramelized Onion & Goat Cheese Chicken Burgers

Name: Caramelized Onion & Goat Cheese Chicken Burgers
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 3 medium (600 g) yellow onions, thinly sliced (about ¼-inch / 6 mm thick); 2 tablespoons (30 g) unsalted butter; 1 tablespoon (15 ml) extra-virgin olive oil; 3 sprigs fresh thyme sprigs; ½ teaspoon (3 g) kosher salt; to taste freshly ground black pepper; 1¼ pounds (570 g) ground chicken (85/15 blend), cold; 4 ounces (115 g) creamy goat cheese, crumbled into ¼-inch (6 mm) pieces; ¼ cup (30 g) panko breadcrumbs; 1 whole large egg, at room temperature; 1 tablespoon (15 g) Dijon mustard; 1 teaspoon fresh thyme leaves, finely chopped; ¾ teaspoon (4½ g) kosher salt; to taste freshly ground black pepper; 1½ tablespoons (22 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

Pan-fried chicken burgers enriched with creamy goat cheese and deeply caramelized onions infused with thyme. These gourmet burgers are juicy, flavorful, and elegant enough for a dinner party yet simple enough for a weeknight meal. The sweet, savory onions and tangy cheese balance the lean ground chicken perfectly.

Prep: 25 min
Cook: 35 min
Wait: 35 min
Total: 1 hr 35 min
Makes: 4 burgers

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Ingredients

4 servings

For the caramelized onions
3 medium (600 g) yellow onions, thinly sliced (about ¼-inch / 6 mm thick)
2 tablespoons (30 g) unsalted butter
1 tablespoon (15 ml) extra-virgin olive oil
3 sprigs fresh thyme sprigs
½ teaspoon (3 g) kosher salt
to taste freshly ground black pepper
For the burgers
1¼ pounds (570 g) ground chicken (85/15 blend), cold
4 ounces (115 g) creamy goat cheese, crumbled into ¼-inch (6 mm) pieces
¼ cup (30 g) panko breadcrumbs
1 whole large egg, at room temperature
1 tablespoon (15 g) Dijon mustard
1 teaspoon fresh thyme leaves, finely chopped
¾ teaspoon (4.5 g) kosher salt
to taste freshly ground black pepper
For cooking
1½ tablespoons (22 ml) extra-virgin olive oil

Equipment (7)

Large skillet (12-inch / 30 cm)
Medium skillet (10-inch / 25 cm)
Mixing bowl
Measuring spoons and cups
Spoon or spatula for stirring
Paper towels
Instant-read thermometer (optional but recommended)

Steps

Before you start

Have all burger ingredients at room temperature
Caramelize the onions first (they take 35 minutes)
Don't overwork the ground chicken when mixing—handle it gently
Chill formed patties for at least 15 minutes before cooking

1
Caramelize the onions
- Heat butter and olive oil in a medium 10-inch (25 cm) skillet over medium heat until the butter foams, about 1 minute.
- Add sliced onions, thyme sprigs, salt, and a crack of pepper.
- Stir well to coat.
- Reduce heat to medium-low and cook uncovered, stirring every 4–5 minutes, for 35 minutes total.
- The onions will release liquid, dry out, then gradually turn golden brown and sweet.
- They're done when deeply caramelized, soft, and a rich brown color.
- Discard thyme sprigs.
- Taste and adjust salt and pepper.
- Transfer to a bowl to cool slightly.
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Ready when: Onions are soft, deeply golden brown, and smell sweet and rich
Tip: Don't rush this step or crank the heat—low and slow is key. Stir regularly to prevent burning on the bottom.
2
Mix the burger patties
- In a mixing bowl, combine cold ground chicken, crumbled goat cheese, panko, egg, Dijon mustard, chopped thyme, salt, and pepper.
- Using your hands, gently fold the mixture together just until combined—do not overmix, as this toughens the meat.
- The mixture should look slightly marbled from the goat cheese.
- Divide into 4 equal portions (about 142 g / 5 oz each).
- Gently form each portion into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Make a small dimple in the center of each patty with your thumb—this prevents it from puffing up during cooking.
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Ready when: Patties are firmly formed with a slight indent in the center
Tip: Cold chicken holds together better. If the patties seem too loose, refrigerate for 15 minutes before cooking to firm them up.
3
Cook the burgersOven 165°F / 75°C
- Heat olive oil in a large 12-inch (30 cm) skillet over medium-high heat until shimmering, about 2 minutes.
- Carefully place the 4 burger patties in the skillet without crowding.
- Cook undisturbed for 4–5 minutes until the bottom is golden brown and a light crust forms.
- Flip gently with a wide spatula and cook for 3–4 minutes more on the second side until golden.
- The burgers should reach an internal temperature of 165°F (74°C) when measured in the thickest part.
- If they're browning too quickly on the outside before reaching temperature, reduce heat to medium.
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Ready when: Golden brown crust on both sides; internal temperature reaches 165°F (74°C); meat is no longer pink inside
Tip: Don't press down on the burgers while cooking—this squeezes out the juices. Flip only once to keep them moist and intact.
4
Rest and assemble
- Transfer the cooked burgers to a plate and let rest for 2 minutes.
- While they rest, lightly warm the caramelized onions in a small pot or skillet over low heat if needed.
- Top each burger with a generous spoonful of caramelized onions (about ¼ cup / 60 g per burger).
- Serve on toasted buns with your choice of toppings such as fresh lettuce, tomato, arugula, or additional goat cheese.
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Ready when: Burgers are rested and caramelized onions are warm
Tip: Serve the burgers immediately after resting to keep them warm and juicy.

Good to know

Tips

Use an 85/15 blend of ground chicken (85% meat, 15% fat) rather than ultra-lean versions. The fat keeps the burgers juicy and helps the goat cheese distribute evenly.
Caramelized onions are the star of this dish—don't rush them. Low, slow heat develops their sweetness over 35 minutes without burning. The investment pays off.
For restaurant-quality results, toast your burger buns lightly in a dry skillet or on a grill just before serving. A warm, crispy bun makes all the difference.
Pair these burgers with a crisp white wine like Sauvignon Blanc or Albariño, or a light lager beer that won't overpower the delicate goat cheese.

Make ahead

Caramelize the onions up to 2 days ahead and refrigerate in a covered container. Form burger patties up to 4 hours ahead; cover and chill. Bring patties to cool room temperature (about 15 minutes) before cooking for even cooking.

Storage & reheating

Store leftover caramelized onions in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Cooked burgers can be stored in the refrigerator for up to 2 days in an airtight container. Reheat gently in a 350°F (175°C) oven for 8–10 minutes, or in a skillet over medium-low heat for 3–4 minutes per side. Uncooked patties can be frozen for up to 3 months; cook from frozen, adding 2–3 extra minutes per side.

Substitutions

ground chicken (85/15 blend) → Ground turkey (93/7 blend). Use the same weight. Turkey is leaner, so the burgers may be slightly drier; add an extra tablespoon of Dijon mustard or a splash of olive oil to the mix to compensate.
creamy goat cheese → Feta cheese or cream cheese. Feta will add a tangier, saltier note; reduce salt in the burger mixture by ¼ teaspoon. Cream cheese will be creamier but milder—use 3 ounces (85 g) and add ½ teaspoon lemon zest for brightness.
Dijon mustard → Whole-grain mustard or smooth stone-ground mustard. Use the same amount. Whole-grain mustard adds texture and a coarser flavor; stone-ground is milder. Avoid spicy brown mustard, which can overpower the delicate chicken.
fresh thyme sprigs → Fresh rosemary sprigs or sage leaves. Use the same quantity. Rosemary adds a woodsy, piney note; sage is earthier. Both pair beautifully with caramelized onions and goat cheese.