Chicken Burger with Gruyere, Red Peppers, and Honey Dijon
A delicious alternative to a traditional burger, this easy-to-make chicken breast sandwich is full of flavor and color. Enjoy it for lunch or dinner, with a cucumber or tomato salad on the side.
Gourmet Flavors Made Easy with Anolon: Juicy Chicken Burgers
This chicken burger recipe is a delightful twist on a classic, bringing a gourmet touch to a simple dish. The chicken breast, seasoned with herbs and spices, grills perfectly on the Anolon Accolade 11-inch Square Grill Pan, which ensures even heat distribution and those beautiful, appetizing grill marks. Gruyere cheese melts smoothly over the juicy chicken, offering a creamy, nutty flavor that compliments the sweetness of roasted red peppers. The Honey Dijon sauce, with its blend of sweet and tangy notes, ties the entire burger together, creating a harmony of flavors in every bite. For a creative twist, you can experiment with adding caramelized onions or sautéed mushrooms to the burger for extra depth and umami, or swap out the Gruyere for smoked Gouda to introduce a different smoky richness. Another variation could include adding a slice of avocado or a handful of fresh spinach for a fresh, creamy element that complements the tangy Honey Dijon sauce.
For sides, consider serving this burger with sweet potato fries and a fresh arugula salad. The sweetness of the fries pairs wonderfully with the savory notes of the burger, while the peppery arugula salad adds a refreshing contrast. This Chicken Burger with Gruyere, Red Peppers, and Honey Dijon is perfect for casual gatherings, summer barbecues, or even a weeknight dinner when you're in the mood for something special. It's a great option for entertaining guests, as it offers a unique flavor profile that's sure to impress. Whether you're hosting a backyard cookout or enjoying a quiet evening with family, this burger is a versatile and satisfying choice.
- Yield:
4 burgers (4 Servings)
- Cuisine:
American
- Course:
Entrée
Ingredients
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 4 6-ounce chicken breasts
- 2 tablespoons olive oil, divided
- 1 1/4 teaspoons salt, divided
- 1 1/4 teaspoons ground black pepper, divided
- 1 red bell pepper, quartered and seeded
- 4 slices Gruyere or provolone cheese
- 4 ciabatta buns, split
- 2 cups arugula, loosely packed
Directions
- Combine the honey and mustard in a small bowl; set aside.
- Brush the chicken with 1 1/2 tablespoons of the olive oil and sprinkle with 1 teaspoon of the salt and 1 teaspoon of the black pepper. In a medium bowl, combine the bell pepper with the remaining 1/2 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Heat a large nonstick skillet or a grill pan over medium heat until hot. Cook the bell pepper until lightly charred and tender, about 4 minutes per side. Cook the chicken until cooked through, about 5 minutes per side. During the last minute of cooking time, top each chicken breast with a slice of cheese and cover the pan to help melt the cheese.
- Set the chicken aside to rest. Meanwhile, place the ciabatta buns cut side down in the skillet or grill pan to slightly toast them, about 1 minute. Cut the bell pepper into strips.
- Place the ciabatta bottoms on plates or a platter. Top with the arugula, chicken, bell pepper strips, and honey Dijon and serve.