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Chicken Burger with Gruyere, Red Peppers, and Honey Dijon

⏎ All Recipes

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.

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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.

Directions

  1. Combine the honey and mustard in a small bowl; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Place the ciabatta bottoms on plates or a platter. Top with the arugula, chicken, bell pepper strips, and honey Dijon and serve.

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

Yield:

4 burgers (4 Servings)