Chicken Alfredo Burger

Sep 12, 2023 • Tom Jackson

Savor every juicy bite of this Chicken Alfredo Burger, a twist on the classic hamburger. This recipe has the traditional Italian flavors of Alfredo with the texture and convenience of a burger. The definition of a good chicken burger combines homemade chicken patties and fresh breadcrumbs. Top it with made-from-scratch Alfredo sauce for a cheesy explosion in your mouth. Then layered with shredded spinach, and chutney-like roasted red peppers. The kicker is it’s sandwiched between a garlic ciabatta bun.

Chicken Alfredo Burger

Tom Jackson

Rated 4.3 stars by 15 users

Cuisine

Italian

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

1106

This delightful variation of a timeless burger is the culinary creation of combining popular Italian flavors with the convenience of eating a sandwich. Chef Tom’s Chicken Alfredo Burger is crafted with homemade chicken patties, fresh breadcrumbs, and a meticulously prepared Alfredo sauce. This burger is a true masterpiece, nestled within a garlic-buttered ciabatta bun. Every bite is sure to be a memorable experience.

Ingredients

Garlic Bread:

1/2 cup unsalted butter, room temperature
1 oz (1/4 cup) Parmigiano Reggiano, grated on a microplane
2 tbsp extra virgin olive oil
1 tsp garlic grated on a microplane
1 tbsp Cattleman’s Grill Italiano Seasoning

For the burger patties:

1 cup fresh bread crumbs (from 1 ciabatta bun)
1 1/4 lb chicken thighs, boneless, skinless, 2” dice
1/4 cup parmesan
2 tbsp extra virgin olive oil
Cattleman’s Grill Italiano Seasoning - on the surface, not mixed in

Alfredo sauce:

2 tbsp garlic butter
6 tbsp heavy cream
1/2 cup parmesan

For the burgers:

4 ciabatta buns
1 cup spinach, sliced thin
1 lb Campari tomatoes
Jacobsen Salt Co. Kosher Sea Salt, to taste
Orlando Aged Balsamic Vinegar, to taste

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Directions

Install a Napoleon Reversible Cast Iron Griddle inside your Napoleon P500 Gas Grill. Set the burners beneath the griddle to low heat. Set the burners on the other half of the grill to high.
To make the garlic butter, combine all ingredients and mix well. Remove two tablespoons of the garlic butter and set aside for the Alfredo sauce. Keep all of the garlic butter at room temperature.
To make the chicken burger patties, place one ciabatta bun in the food processor, diced or torn up. Process until bread crumbs are formed. Add the remaining burger patty ingredients. Process until the chicken is broken down to a “ground meat” consistency. Remove from processor and divide into 4 equal balls, about 1/3 lb each.
To make the roasted tomatoes, add the tomatoes to the hot side of the grill. Cook until they burst and soften, about 15 minutes. Remove from the grill and place in a strainer over a bowl. Let cool slightly, then smash the tomatoes into the strainer to get rid of excess liquid. Season with Jacobsen Salt Co. Kosher Sea Salt and Orlando Aged Balsamic Vinegar, to taste.
Spread the ciabatta buns with remaining garlic butter. Toast on the griddle low heat until toasted. Remove from the grill.
Turn the burners under the griddle up to high. Place the balls of chicken burger on the griddle. Place a piece of parchment on top and press with burger press until roughly the circumference of the ciabatta buns. Season with Cattleman’s Grill Italiano. Sear then flip and continue cooking until the internal temperature reaches 160ºF.
While the burgers cook, melt garlic butter for the Alfredo sauce in a Lodge 8” Steel Skillet on side burner, over medium low heat. Add the heavy cream. Bring to simmer. Add the parmesan and whisk. Let simmer to slightly reduce for a few minutes. Turn off heat and keep warm.
To assemble the Chicken Alfredo Burgers, top the bottom bun with about one quarter cup of shredded spinach. Top the spinach with roasted tomato. Place the burger patty on top of the tomatoes, then smother in Alfredo sauce. Cover with the top bun.

Recipe Note

Other Recipes You Might Enjoy

Baked Chicken Alfredo

Chicken Guacamole Burger

Recipe Highlights and Insights:

Why chicken thighs vs. chicken breasts?

There are several reasons to use chicken thighs while making homemade chicken patties.

Flavor: There is a higher fat content with chicken thighs compared to chicken breasts. This results in a juicier and more flavorful chicken patty. Chicken breast patties in comparison can sometimes be drier and less flavorful.Texture: Chicken thighs are more tender, and smoother meat choice in a patty compared to chicken breasts. This also makes it easier to ground the meat to your desired consistency by molding it into patties.Cost: Generally, chicken thighs are more affordable compared to chicken breasts at your local grocery store. This makes it a good choice for feeding a family.Moisture: Chicken thighs are forgiving when it comes to cooking time and temperature. They are less prone to drying out if overcooked, especially with the chicken thighs being juicier.

While chicken thighs are preferred for flavor and moisture in most recipes; chicken breasts are still a popular choice a leaner option. Ultimately which part of the chicken to use will be a personal preference for the recipe you are using.

Why use breadcrumbs?

Breadcrumbs are commonly used in chicken patties and other various patties and meat dishes for a few reasons.

Structure: Breadcrumbs act as a binding agent that helps hold the chicken patty together. This helps maintain the shape of the patty during cooking and prevents it from falling apart while you grill or roast your meat.Moisture Retention: Breadcrumbs can absorb and keep moisture. In a chicken patty, this helps to lock in some of the natural juices from the meat which ensures that it will remain moist and tender when cooked.Seasoning: Breadcrumbs can hold and distribute seasonings throughout every bite of the patty.

Sauce reduction test

Coating the back of a spoon is a classic test for sauce reduction. Just dip a spoon or spatula into the sauce and see how it coats the utensil. If you can run a line through it with your finger and it stays separated and the line doesn’t quickly fill back in then the sauce is likely reduced to the desired consistency.