This honey chicken burger is a fun dinner for all the family. The honey ginger glaze gives a nice hum of heat, and the slaw makes for a healthy way to get your vegetables! Dairy-free, gluten-free if you use gf buns or lettuce wraps and a low histamine dinner recipe.
If fun chicken recipes are a hit with your family, then you may like to see my pesto chicken skewers and coconut chicken skewers. Both healthy but feel like such a treat! And for another honey ginger inspired recipe, my honey ginger grilled chicken is perfect for BBQ season!
This burger is flavourful from a glaze, yet so quick and easy to make. And a burger just isn't quite right without some sides . . . My sweet potato wedges with paprika are healthy and delicious!
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Why this recipe is so good
- Sweet and spicy: the combination of the sweet honey and spice of the ginger is so good!
- Very simple to make: no need to marinate the chicken, these chicken burgers are pan fried for a quick and easy meal.
- Add sides of your choice: whether you love slaw, or prefer a side of potato salad, these are so versatile.
Ingredient list
This is a 'few ingredients' recipe, using mostly pantry staples.
- Chicken: choose organic if possible. Depending upon the size of the chicken breast you will need either one or two (and depending upon appetite too!).
- Honey: the base of the glaze, and gives it that sweet taste that pairs so well with garlic and ginger. I like Rowse honey.
- Garlic: gives a good hum of heat, and is very healthy too!
- Ginger: also brimming with health benefits, this gives the 'spice' to the dish. Increase the amount to taste.
- Burger buns or lettuce wraps: either is good, so go with the option that best suits your dietary requirements.
Make sure to see the recipe card below for the full ingredients list and their quantities!
What is a glaze?
While a marinade involves leaving meat, poultry, fish or vegetables to soak up flavours such as herbs and spices for a period of time, a glaze is a much quicker and easier process that doesn't require any time in the fridge.
A glaze is 'a sauce that is cooked onto a protein or vegetable so that the sugars caramelize, get slightly sticky, and adhere to whatever it is that you're cooking'. It usually involves:
- a sugar (honey in this recipe);
- an aromatic element (ginger and garlic in this recipe) and;
- a liquid (add a touch of chicken or vegetable stock if required in this recipe) (Martha Stewart and Marley Spoon).
Step by step instructions
- Use the back of a spoon to 'bash' the chicken (between cling film) so that it becomes thinner in thickness.
- Season the chicken breasts and then pan fry until cooked through. If using a meat thermometer they should have an internal temperature of 165F.
- On a low heat, add the honey, garlic and ginger to the pan. Return the chicken to the pan. and flip so it is covered with the glaze. Add a touch of stock if the pan feels too dry.
- Serve in buns or lettuce wraps with slaw, or toppings of your choice.
Tips for making this recipe perfectly
- Ensure the chicken is fully cooked before adding the glaze to the pan. It needs to be white throughout and have an internal temperature of 165F if using a meat thermometer.
- Keep the heat on low once you have added the glaze to the pan. The honey and garlic can easily burn if the temperature gets too hot.
- Adjust the quantities of garlic and ginger to preference. The quantities given are fairly mild, so up the amounts if you prefer a more 'punchy' flavour.
- The slaw is optional, and you can always just use salad vegetables such as cucumber and radish instead.
How to serve - suggested toppings
Chicken burgers work equally well in buns or lettuce wraps. If you are gluten free then either use a gf option, or lettuce wraps are fun and lower carb for those with that dietary requirement. I find a butter lettuce rather than something like iceberg lettuce works better.
I always think the burger 'toppings' are part of the fun. You can go simple and have cucumber, lettuce or sliced radishes, or go to town a little more with a coleslaw or slaw (which is my favourite!).
You can do a simple coleslaw of cabbage, carrot and olive oil, or for a bit of a different option, my tropical mango coleslaw is a fun option.
And my sweet potato wedges on the side are so good!
More chicken recipes
Lots of easy and flavourful chicken ideas to enjoy, from soups to tray bakes and more!
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
Recipe
Honey chicken burger
Ingredients
- 2 chicken breasts (or one large chicken breast)
- 2 burger buns or lettuce wraps
- pinch salt
- pinch black pepper optional
For the glaze
- 2 tablespoon honey
- small piece ginger grated or finely diced
- 1 garlic clove minced or grated
- ¼ cup vegetable or chicken stock if required
Optional toppings
- lettuce
- cucumber
- slaw
Instructions
- Place the chicken breasts between cling film and bash with a rolling pin or wooden spoon until they are around about 1 cm thick. If you are using one large chicken breast, slice horizontally into two pieces.
- Add the chicken breasts to a pan, season with salt and pepper (if using) and fry for 4-5 minutes either side, or until cooked through. Set aside.
- Reduce the heat to low, and add the honey, garlic and ginger to the pan. Heat gently until very slight bubbles form, then return the chicken to the pan. If required, then add a touch of stock. I didn't find I needed to do so, but if it gets too dry then add some to the pan. Cook for about 5 minutes, turning the chicken so it is covered with the glaze (you can also use a spoon to drizzle the glaze over the chicken). Don't allow the honey to get too hot or it will burn.
- Toast the buns (if using), then load up the burgers. Place the chicken first (you can drizzle the glaze onto the chicken if you like!), then top with lettuce, cucumber and slaw or your preferred toppings. Alternatively, load up a lettuce wrap with the chicken and salad. Then enjoy!
Notes
- Ensure that the chicken is thoroughly cooked. It should be white throughout if sliced with a knife, and the juices should run clear. If using a meat thermometer it should be 165F / 75C.
- Add a touch of chicken or vegetable stock to the glaze if needed. I don't tend to do so as it doesn't get dry, but it is an option if required.
- If you prefer not to eat wheat, can't tolerate bread or simply prefer a lower carb option, then lettuce wraps work well.
- burger buns will have variable scores depending upon brand used and ingredients.
- garlic, which scores 1. There is a note stating 'In small amounts, usually well tolerated after cooking'.
- ginger, which scores 1. There is a note stating 'Small amounts are well tolerated'.
- black pepper, which scores 2.
Aly says
This is a regular recipe for us! Delicious, easy and wholesome 🙂
Claire says
So lovely to hear Aly! So glad you all like the recipe 🙂
Sheryl Chan says
Okay i saved this recipe to try at some point because it sounds like a healthy burger and so delicious!!