Haitian Djon Djon Chicken Burgers with Mushroom Sauce

Name: Haitian Djon Djon Chicken Burgers with Mushroom Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1¼ lb (568 g) ground chicken (93/7 or 85/15), cold; ¾ cup (150 g) cooked djon djon rice, cooled, at room temperature or chilled; ⅓ cup (30 g) panko breadcrumbs; 1 large egg, lightly beaten; 3 cloves (15 g) garlic cloves, minced; 1 tbsp (3 g) fresh thyme leaves, finely chopped; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) olive oil; 10 oz (280 g) mushrooms (cremini or button), halved if large, sliced; 4 cloves (20 g) garlic cloves, minced; ¾ cup (180 ml) low-sodium chicken stock; 2 sprigs fresh thyme sprigs; ¼ tsp (1½ g) kosher salt; ⅛ tsp (¼ g) freshly ground black pepper; 1 tbsp (15 ml) olive oil; ½ tbsp (7 g) unsalted butter (optional); 4 burger buns or brioche buns, toasted (optional)

From the MyKitchenBank Kitchen

Ground chicken patties infused with earthy djon djon rice, garlic, and thyme—inspired by Haiti's iconic deep-red rice dish. Pan-seared until golden, they're topped with a rich, garlicky mushroom sauce braised in chicken stock. Serve on toasted buns or over white rice for a hearty, aromatic meal that brings Caribbean flavors to the burger plate.

Prep: 25 min
Cook: 25 min
Wait: 10 min
Total: 1 hr
Makes: 4 burgers

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Ingredients

4 servings

For the burgers
1¼ lb (568 g) ground chicken (93/7 or 85/15), cold
¾ cup (150 g) cooked djon djon rice, cooled, at room temperature or chilled
⅓ cup (30 g) panko breadcrumbs
1 large egg, lightly beaten
3 cloves (15 g) garlic cloves, minced
1 tbsp (3 g) fresh thyme leaves, finely chopped
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) olive oil
For the sauce
10 oz (280 g) mushrooms (cremini or button), halved if large, sliced
4 cloves (20 g) garlic cloves, minced
¾ cup (180 ml) low-sodium chicken stock
2 sprigs fresh thyme sprigs
¼ tsp (1.5 g) kosher salt
⅛ tsp (0.3 g) freshly ground black pepper
1 tbsp (15 ml) olive oil
½ tbsp (7 g) unsalted butter (optional)
For serving
4 burger buns or brioche buns, toasted (optional)

Equipment (7)

Large mixing bowl
Small bowl
10-inch (25 cm) skillet
Wooden spoon or spatula
Meat thermometer
Paper towels
4-ounce (120 ml) ramekin or measuring cup for shaping patties

Steps

Before you start

Cook djon djon rice according to package directions; cool to room temperature before using (do this while preparing other ingredients, or chill ahead)
Use cold ground chicken straight from the refrigerator for easier handling
Gather all ingredients before mixing the patties so the meat stays cold

1
Mix burger patties
- In a large mixing bowl, combine the cold ground chicken, cooled djon djon rice, panko breadcrumbs, beaten egg, minced garlic, fresh thyme, salt, and black pepper.
- Using your hands or a wooden spoon, gently fold the ingredients together until just combined—do not overmix, as this will make the burgers dense.
- Divide the mixture into 4 equal portions and gently form into patties about ¾ inch (2 cm) thick and roughly 3½ inches (9 cm) wide.
- Place on a plate and refrigerate while you prepare the sauce.
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Ready when: Patties are firm and hold their shape
Tip: Chill patties for at least 5 minutes to prevent them from falling apart in the pan. Don't compress them tightly—gentle handling keeps them tender.
2
Sauté mushrooms and garlic
- While the patties chill, heat 1 tablespoon olive oil and the optional butter in a 10-inch (25 cm) skillet over medium-high heat.
- Once the butter begins to foam (if using), add the sliced mushrooms and sauté for 3–4 minutes, stirring occasionally, until they release their moisture and begin to caramelize at the edges.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: Mushrooms have released moisture and edges are light brown; garlic is fragrant
Tip: Don't crowd the mushrooms—let them sit undisturbed for 1–2 minutes at the start to develop color rather than steam.
3
Build the sauce
- Pour the chicken stock into the skillet with the mushrooms and garlic.
- Add the fresh thyme sprigs, salt, and black pepper.
- Bring the liquid to a simmer over medium heat, then reduce the heat to medium-low and simmer gently, uncovered, for 5 minutes.
- The sauce should reduce slightly and become more flavorful.
- Taste and adjust seasoning if needed.
- Remove the thyme sprigs and set the sauce aside on a back burner or keep warm over very low heat.
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Ready when: Sauce has simmered, thyme sprigs are removed, flavors are balanced
Tip: Taste before serving; you may want a pinch more salt to balance the earthy mushrooms.
4
Sear the burgersOven 165°F / 75°C
- Wipe out the skillet or use a second skillet and heat 1 tablespoon olive oil over medium heat.
- Once the oil is shimmering, carefully place the chilled chicken patties in the pan.
- Do not move them for 4–5 minutes, allowing them to develop a golden-brown crust on the bottom.
- Flip gently and cook the other side for 4–5 minutes until the second side is also golden and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer in the thickest part.
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Ready when: Both sides are golden brown and internal temperature reads 165°F (74°C)
Tip: Use medium heat, not high—too much heat will brown the outside before the inside cooks through. A meat thermometer is your best guide for food safety.
5
Assemble and serve
- Transfer the cooked burgers to a plate or to toasted buns.
- Spoon the warm mushroom sauce generously over each burger.
- Serve immediately, with extra sauce on the side if desired.
- You can also serve the burgers over white rice instead of buns for a different presentation.
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Ready when: Burgers are plated and sauce is ladled on top
Tip: Toast the buns lightly in a dry skillet just before serving to prevent them from getting soggy from the sauce.

Good to know

Tips

To make authentic djon djon rice, look for dried djon djon mushrooms (fungi noir) or djon djon pods in Caribbean markets or online. These give the rice its signature deep red color and earthy flavor. Follow package directions for quantities and cooking method.
For extra richness, stir a splash of heavy cream or a knob of butter into the finished mushroom sauce just before serving. This adds creaminess without overwhelming the earthy flavors.
These burgers pair beautifully with pickled vegetables (onions, peppers, or cabbage) for brightness and acidity to cut through the richness of the sauce.
If you can't find burger buns, serve over fluffy white rice, polenta, or yuca fritters for a more traditional Haitian-inspired presentation.

Make ahead

Prepare and form the burger patties up to 24 hours ahead; store covered in the refrigerator. The mushroom sauce can be made up to 8 hours in advance and reheated gently in a skillet just before serving.

Storage & reheating

Store cooked burgers and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the burgers gently in a 325°F (160°C) oven for 8–10 minutes, covered with foil, and warm the sauce in a skillet over low heat. Freeze uncooked patties for up to 1 month; cook from frozen, adding 2–3 minutes per side.

Substitutions

cooked djon djon rice, cooled → cooked red or brown rice. Djon djon rice is traditional and gives the earthy, slightly mineral flavor that defines the dish, but regular rice works in a pinch. The burgers will be less visually striking and slightly less aromatic.
mushrooms (cremini or button), halved if large → cremini, shiitake, or oyster mushrooms. Button mushrooms are mild; cremini or shiitake add deeper umami. Use the same weight total; shiitake may require slightly longer cooking for tenderness.
fresh thyme leaves → 1½ tsp dried thyme leaves (for burgers) or ¾ tsp dried thyme (for sauce). Dried thyme is more concentrated; use about half the fresh amount. Add early in the cooking process so it has time to bloom.
low-sodium chicken stock → vegetable stock or water with 1 cube Haitian bouillon (if available). Chicken stock gives the best flavor, but vegetable stock or water works. Haitian bouillon cubes add authentic seasoning and depth.