This chicken bacon swiss burger combines lean ground chicken with crispy bacon and melted Swiss cheese, elevated by a tangy homemade honey mustard sauce that balances heat and sweetness. The smash technique creates a caramelized, flavorful crust despite using poultry instead of beef.
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In a small bowl, combine mayonnaise, stone ground mustard, honey, white wine vinegar, paprika, salt, and pepper. Whisk until smooth to create the tangy honey mustard sauce.
Set the sauce in the refrigerator to chill while you prepare the burgers.
Cook the bacon on a hot griddle or in a skillet until crispy. Remove the bacon and set aside, reserving about 2 tablespoons of the rendered bacon fat.
In a mixing bowl, combine the ground chicken, chopped parsley, chopped chives, and the reserved bacon fat. Mix gently with your hands until just combined.
Divide the chicken mixture into four equal portions and roll them into balls.
Place the chicken balls onto the hot griddle. Cover each with a piece of parchment paper and smash them thin using a burger press or a heavy spatula.
Season the patties generously with your favorite chicken seasoning rub. Cook for 2-3 minutes, then flip.
After flipping, top each patty with a slice of Swiss cheese and cook for another 2-3 minutes, or until the chicken is cooked through and the cheese is melted.
Assemble the burgers. Spread the chilled honey mustard sauce on the bottom bun, then add lettuce and thinly sliced red onion.
Stack two chicken patties on each bun, top with two slices of crispy bacon, and drizzle with more honey mustard sauce. Place the top bun on and serve immediately.
Store cooked burgers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 5–7 minutes or on a skillet over low heat. Honey mustard sauce keeps refrigerated for up to 5 days.
Yes. Ground turkey works well as a substitute, though it may be slightly drier. Add 1 tbsp of olive oil to the mixture or reduce cooking time to prevent overcooking.
Ensure the ground chicken is cold before forming patties, handle gently to avoid overworking, and cook on medium-high heat with a firm press at the start. Don't flip repeatedly.
Yes. Mix mayonnaise, stone ground mustard, honey, and white wine vinegar up to 2 days in advance and refrigerate in an airtight container.
Add the Swiss cheese slice in the final 1–2 minutes of cooking, then cover the skillet with a lid or foil tent to trap steam and melt it evenly.
Yes, but use a grill-safe spatula for smashing and ensure grates are clean and oiled. Medium-high heat works best; watch for flare-ups from bacon fat.
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