French Onion Dip Chicken Burger
French Onion Dip Chicken Burger- Store bought French onion dip goes both in AND on this amazing chicken burger. And since you can’t have dip without chips, we’re throwing those on the burger too!
July 26, 2024 by Nicole Collins
Today, we’re making a French Onion Dip Chicken Burger!
You guys know I’m not much of a beef eater, but that doesn’t mean I don’t crave a good burger now and then. And with the right finesse, a chicken burger can more than satisfy that craving. It’s all about keeping that chicken burger nice a juicy on the inside, and I think I’ve cracked the code. So, let’s get to it!
To start, we need a good, prepared French onion dip. I used a store bought dip to keep things nice and easy. But we need the dip to be delicious, because we’re putting it both ON and IN our burger.
For our chicken burger, we’ll take some ground chicken, a couple scoops of that French onion dip, some Worcestershire sauce to mimic the beefy quality of a burger, and a little salt and pepper. We’re keeping it super simple. Then, we’ll get in there with some clean hands, mix everything together, and form the meat into 4 burger patties. Now I’m not gonna lie to you…this meat mix is going to be sticky. It’s going to feel a little hard to work with, but just trust the process. Do your best to form the meat into a burger patty shape, let it hang out on a plate while your pan is heating, then transfer the burgers to a heavy bottomed skillet with heated avocado oil for cooking. You can quickly reshape the patties when you get them into the skillet by flatting out the top with your fingers, so everything will work out just fine. I promise.
That’s really all the work we need to do for these burgers. Once they’re nice a cooked through, it’s time to assemble!
Now you’re probably thinking “Nicole, you’re the queen of sandwich schmears. Where’s the sauce?!?!” But, don’t you worry. We’re lathering up these burgers with more of that delicious French onion dip! We’re also going to make sure we top the burgers with some cheddar cheese. We’ll get some shredded lettuce in there. We’ll add some dill pickles for a pop of acidity. And you can’t have dip without chips, so we’re throwing a handful of plain rippled potato chips on top of that burger too. We’ll stuff everything inside of a brioche burger bun, and that’s all there is to it!
These burgers are a real party. They’re so quick and easy to throw together thanks to that prepared dip. And, they’re so darn delicious. Simple but flavorful in all the ways that count. You’ve got the juiciness from the burger, a little creaminess from the dip, some tanginess from the pickles, and the ultimate in crunch factor thanks to the chips. Does it really get any better than this? Beef burger who??
Okie dokes! That’s all we’ve got for today.
I hope you guys enjoy. And, let’s eat!
French Onion Dip Chicken Burger
Serves: 4 Print
Ingredients:
1 lb ground chicken
2 tbsp + ¼ cup prepared French onion dip (I used Heluva Good)
1 tsp Worcestershire sauce
½ tsp salt
¼ tsp pepper
1 tbsp avocado oil
4 slices cheddar cheese
4 brioche burger buns
1 cup shredded romaine lettuce
Dill pickles, to taste
Plain rippled potato chips, to taste
Directions:
Make the Chicken Burgers: To a mixing bowl, add ground chicken, 2 tbsp French onion dip, worcestershire sauce, salt, and pepper. Mix gently until just combined. Form into 4 patties about ½ inch thick, and set aside on a parchment paper lined plate. The mixture will be sticky, but the patties can be reshaped in the skillet.
Heat avocado oil in a large non stick skillet over medium high heat. Place burgers in the skillet, and cook for 4-5 minutes per side until the internal temperature reaches 165 degrees.
Assemble the burger: Schmear 1 tbsp French onion dip all over each top sandwich bun. Top each bottom sandwich bun with ¼ cup lettuce, a few pickles, a burger, 1 slice of cheese, and a handful of potato chips. Close the sandwiches with the top buns. Enjoy!
Recipe notes:
*You can really measure the burger toppings with your heart. Use as much lettuce, pickles, chips, and dip as you like.
*The burger mixture will be really wet and sticky, but that equals a juicy burger. Do your best to shape the patties, but you can press them back into their proper shape when you first drop them in the skillet.
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