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Chef Trevoy’s Chicken Burger with Roasted Red Pepper Aioli

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Adjust Servings:
2 lbs Ground Chicken Panko Bread Crumbs
1 1/2 T. Mayonnaise
3 T. Dijon Mustard
4 Green Onion
Salt and Black Pepper to taste
1/4 t. Cayenne Pepper
1/2 T Fresh Thyme
1/4 Cup Roasted Red Pepper
Roasted Red Pepper Aioli
1 cup Mayonnaise
1/4 cup Whole grain Dijon mustard
1 T Roasted Red Pepper
to taste Salt and Black Pepper

Chef Trevoy’s Chicken Burger with Roasted Red Pepper Aioli

  • Serves 2
  • Medium


  • Roasted Red Pepper Aioli



There’s something about a good burger that makes everything better. In a series of blog posts, I will be sharing some of my favorite burger recipes.

As a Chef, I like to create plates full of flavor and creativity. I must admit, however, that no matter how many culinary dishes I cook up, burgers have always been my favorite. It is something simple and easy, and yet can be made so many different ways. Burgers may be basic to some, but they also are very versatile.

In this recipe, I switch it up. Making a chicken burger instead of a beef or turkey burger is an awesome spin on a classic. It’s leaner and better for you, more so than beef, and can be just as tasty.

The secret for this yummy chicken burger is the roasted red pepper aioli. It’s a sauce that screams savory goodness that turns this chicken burger from good to a mouth watering treat.

Aioli is a Mediterranean type of sauce with a base of olive oil and garlic. It’s a lighter spin on a sauce, and can be compared to mayonnaise. I took this Greek favorite, and added the fullness and heat of roasted red pepper. This makes the aioli pop with bursts of full-on flavor that will take your chicken burger to the next level.

Chicken Burger

For your chicken burger, you can buy it prepackaged in your local market or butcher, or you can make it yourself. Grind white chicken meat, for it will make the best burgers, allowing you a leaner food experience. Don’t forget to add the Panko breadcrumbs to the chicken burger mixture for a hearty, bold taste.

Please don’t sleep on the bun. I like to use sesame seed buns with my chicken burgers, but you can also use a pretzel bun for an added touch. Make sure to also toast the buns with a dab of butter on the grill or in the pan to complete the dish.

Simply serve your chicken burger with a side of fries (shoestring work with this burger), and you are ready for a meal that is fast and easy, but tastes like a gourmet offering.

Get the complete instructions on how to make my Chicken Burger with Roasted Red Pepper Aioli below.

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Take the two pounds of ground chicken (this can be purchased at your local grocer) and add all ingredients together mixing by hand (save the bread crumbs)


Take ingredients and put in a food processor. Pulse ingredients together being careful not to pulse until smooth. (you will want some texture to your burger.)


Remove ingredients from food processor, place in bowl and add breadcrumbs. Mix well


Form into 5 oz burgers.


For the Aioli:

Mix all ingredients together.

Chef Trevoy Woods

Changing the palate one plate at a time!

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