French · Dinner
Roast Chicken Burger
Boneless chicken thigh roasted until the skin crisps, seasoned with thyme, garlic, and Dijon, then piled onto a toasted brioche bun with melted Gruyere, garlicky aioli, and butter-lettuce leaves. A French bistro spin on a burger, finished with cornichon and grainy mustard.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
715Calories
48.2gProtein
43.8gFat
31.6gCarbs
6.8gSugar
2.6gFiber
1080mgSodium
227mgChol
13.9gSat Fat
610mgPotassium
260mgCalcium
3.4mgIron
1.3mcgVitamin B12
6.5mgVitamin C
Goes well with
Sparkling Lemonade
local
Cidre Brut
international
protein-rich
herb-salt
Instructions
1
Prep
Pat the chicken thigh dry, season both sides with salt, pepper, minced garlic, and thyme leaves. Rest 5 minutes.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4 minutes until golden brown.
3
Roast
Flip the chicken, brush top with Dijon mustard, transfer skillet to 400F oven. Roast 16 to 18 minutes until 165F internal temperature.
4
Rest
Remove chicken to a plate and rest 5 minutes.
5
Melt
Lay Gruyere cheese over warm chicken thigh, allowing residual heat to soften it into a melt.
6
Finish
Whisk mayonnaise and lemon juice together in a small bowl until smooth.
7
Toast
Split brioche bun and toast cut-side down in the same skillet over medium heat for 1 to 2 minutes until golden.
8
Plate
Spread aioli on both bun halves, layer lettuce and tomato on the base, set cheese-topped chicken on top, add sliced cornichon, close with bun top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh, skin on
- 22 brioche bun
- 1 1/2 oz21g, about 3/4 slice Gruyere cheese
- 2 tsp2 tsp Dijon mustard
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh thyme leaves
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp mayonnaise
- 1/2 tsp1/2 tsp lemon juice
- 44 butter lettuce leaves
- 44 thin tomato slices
- 44 cornichon
- salt, to taste
- black pepper, to taste
