Name: Honey Mustard Chicken Burger
Prep time: 15 min
Cook time: 12 min
Total time: PT-487235H42S
Ingredients: 1 lb (450 g) ground chicken; ½ cup (120 g) plain Greek yogurt; 2 Tbsp Dijon mustard; 1 Tbsp honey; 1 small shallot, finely minced; 1 garlic clove, minced; ¼ tsp smoked paprika; Salt and pepper to taste; 4 burger buns; 4 lettuce leaves; Optional: tomato slices, red onion rings; For the honey‑mustard glaze:; 2 Tbsp mayo; 1 Tbsp honey; 1 Tbsp Dijon mustard; 1 tsp lemon juice

I’m sharing a flavorful chicken burger topped with creamy honey mustard coleslaw and melty cheese—a delicious twist on classic comfort food that’s perfect for family meals.

Honey Mustard Chicken Burger

Why I’ll Love This Recipe

I love how the crispy chicken, creamy honey mustard slaw, and soft bun work together. The sweet and tangy slaw adds brightness, while the crunchy chicken makes every bite satisfying. I can prep parts ahead for an easy assembly when it’s time to serve.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:

boneless, skinless chicken breasts, sliced thin or pounded
buttermilk (or dairy‑free alternative) for marinating
garlic powder
onion powder
plain flour
cornflour (cornstarch)
sweet paprika
dried herbs (oregano or Italian seasoning)
salt and black pepper
oil for frying

For the honey mustard coleslaw:

shredded green cabbage
shredded red cabbage
shredded carrot
mayonnaise
honey
Dijon mustard
wholegrain mustard
apple cider vinegar
salt and pepper

For assembly:

soft buns (like brioche or sesame)
slices of cheese (such as gouda or cheddar)
pickle slices (optional)

directions

I marinate the sliced chicken in buttermilk mixed with garlic and onion powder for at least an hour—or even overnight for tenderness.
I combine flour, cornflour, paprika, herbs, salt, and pepper in a dish. I dredge the marinated chicken pieces in the seasoned flour, pressing it on well, and shake off the excess.
I heat oil in a pan until hot but not smoking, then fry the chicken until golden and cooked through—about 4–5 minutes per side depending on thickness—making sure not to overcrowd the pan. I drain each piece on a wire rack or paper towel.
Meanwhile, I make the slaw by tossing shredded cabbage and carrot together. I whisk together mayonnaise, honey, both mustards, vinegar, salt, and pepper, reserving some as dipping sauce, then toss it with the vegetables and chill.
To assemble, I toast the buns slightly, layer cheese on the bottom half, followed by hot crispy chicken, honey mustard slaw, and pickle slices if I’m using them. I finish with the top bun and serve immediately with extra dressing on the side.

Servings and timing

This recipe yields about 4 burgers. Prep time is around 10–15 minutes (plus ahead time if marinating), cooking time is about 15 minutes, and chilling the slaw can take an additional few minutes. I plan for a total of around 30–35 minutes from start to finish.

Variations

I sometimes use chicken thighs instead of breast for juiciness; cooking time may be a bit longer.
I add a pinch of cayenne or hot sauce to the coating or slaw for a spicy kick.
I swap in dairy‑free alternatives for buttermilk and mayonnaise for a dairy‑free version.
I experiment with different cheeses—pepper jack, Swiss, or smoked cheese each bring a new flavor dimension.

storage/reheating

I store leftover cooked chicken and slaw separately in airtight containers in the fridge. The chicken stays good for up to 2 days, and the slaw up to 24 hours once dressed. To reheat the chicken, I use a hot oven or air fryer to restore crispiness. I don’t freeze the assembled burger, but I can freeze marinated chicken before cooking.

FAQs

What if I don’t have buttermilk?

I mix regular milk with a little lemon juice or vinegar and let it sit for a few minutes—that works well as a substitute for marinating.

Can I bake the chicken instead of frying?

Yes—I bake it at around 200 °C (400 °F), spraying it lightly with oil. It won’t be as crispy, but still tasty and lighter.

Can I prep parts in advance?

Absolutely—I often marinate the chicken the night before and make the slaw up to a day ahead, keeping dressing separate until serving for freshness.

What buns are best to use?

I lean toward brioche buns for softness and flavor, but sesame seed or whole wheat buns work nicely too.

Is this recipe suitable for feeding more people?

Definitely—I double or triple quantities easily. Just keep chicken pieces in a single layer when frying or cook in batches to maintain crispiness.

Conclusion

I find this honey mustard chicken burger recipe irresistible—crispy chicken, creamy slaw, melty cheese, and tangy pickles come together so well. It’s a crowd-pleaser that I can customize easily and prepare ahead. I hope I try making it soon and enjoy it as much as I do!