Food & WineBurger of the Week: Smoked Chicken Burgers

Burger of the Week: Smoked Chicken Burgers

Burger of the Week: Smoked Chicken Burgers

You don't have to love red meat to love burgers! Garnished with bacon, blue cheese and all your favourite toppings, these burgers look gourmet but you can make them right at home. Show off your skills with these Smoked Chicken Burgers.

SMOKED CHICKEN BURGERS with bacon and blue cheese

PREP TIME: 25 minutes
GRILLING TIME: 8-10 minutes
SPECIAL EQUIPMENT: 2 large handfuls hickory wood chips


4  slices bacon
½  medium onion, finely chopped
½  teaspoon minced fresh thyme leaves
1¼ pounds ground chicken, preferably thigh meat
½  teaspoon kosher salt
¼  teaspoon freshly ground black pepper

½  cup mayonnaise
1  tablespoon cider vinegar
1  teaspoon prepared horseradish
½  teaspoon granulated sugar
¼  teaspoon kosher salt
¼  teaspoon freshly ground black pepper

4  hamburger buns, split
4  ounces blue cheese, crumbled
12  sweet pickle chips


1. Soak the wood chips in water for at least 30 minutes.

2. In a skillet over medium heat, fry?the bacon until crisp, 10 to 12 minutes, turning occasionally. Transfer the bacon to paper towels?to drain. Pour off all but 1 tablespoon of bacon fat. Return the skillet over medium heat and add the onion and thyme. Cook until the onion starts to soften, 2 to 3 minutes, stirring occasionally. Crumble the bacon. Mix the bacon, onion mixture, ground chicken, salt, and pepper, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

3. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

4. Whisk the sauce ingredients.

5. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, cook the patties over direct medium-high heat, with the lid closed, until fully cooked (165°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

6. Build each burger on a bun with sauce, a patty, blue cheese, and pickle chips. Serve warm.


©2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance. Used with permission.

Comments (0)

*Please take note that upon submitting your comment the team at OLM will need to verify it before it shows up below.