Chicken-Bacon Rosemary Burgers with Lemon-Garlic Aioli

Juicy chicken and crispy bacon patties infused with fresh rosemary are topped with zesty lemon-garlic aioli and your favorite fixings.

These flavorful chicken burgers combine tender ground chicken breast with crispy bacon, fragrant rosemary, and a hint of sweet onion for patties that are juicy and packed with savory depth. Brushed with olive oil and toasted on sturdy buns, they’re finished with a bright, creamy lemon-garlic aioli that adds a burst of citrus and subtle heat. Layer on fresh mozzarella or provolone, ripe tomato slices, and a handful of baby arugula or spinach for a burger that’s both hearty and refreshingly vibrant—a perfect twist on the classic chicken sandwich.

Servings

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

Ingredients

For the Patties
2 boneless, skinless chicken breasts
10-ounce package of bacon, cooked crisp and crumbled
2 tablespoons fresh rosemary leaves, finely minced
¼ cup grated yellow onion (or very finely minced)
1 large egg
½ cup plain breadcrumbs (or panko)
1 teaspoon kosher salt
½ teaspoon black pepper

For the Lemon-Garlic Aioli
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 clove garlic, finely minced or grated
¼ teaspoon kosher salt
⅛ teaspoon black pepper

For Assembly
4 burger buns (brioche or sturdy rolls work great)
Olive oil for brushing buns

Instructions

Make the Lemon-Garlic Aioli
In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 clove minced garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until smooth and creamy. Cover and refrigerate until ready to use (up to 3 days in advance).

Cook and Chop the Bacon
Bake a 10-ounce package of bacon at 400°F for about 18 minutes, until crispy. Drain on paper towels and let cool completely. Rough chop the cooled bacon, then pulse in a food processor until finely crumbled. Set aside.

Grind the Chicken
Cut 2 boneless, skinless chicken breasts into 1-inch chunks. Add to a food processor and pulse until coarsely ground into small, even pieces (avoid overprocessing).

Make the Burger Mixture
In a large bowl, combine the ground chicken, the crumbled bacon, 2 tablespoons finely minced fresh rosemary leaves, 1/4 cup grated yellow onion, 1 large egg, 1/2 cup plain breadcrumbs (or panko), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Gently mix until just combined.

Divide and Shape the Patties
Divide the mixture into 4 equal portions (about 6 ounces each) and form into patties about 3/4–1 inch thick. A burger press works well here for even shaping.

Grill the Burgers
Preheat a grill to medium-high (around 400°F) and oil the grates well. Alternatively, heat a heavy skillet over the stovetop. Grill patties for 5–6 minutes per side with the lid closed, until fully cooked through (internal temperature should reach 165°F). If adding cheese, place it on top during the last minute of cooking.

Toast the Buns
Brush 4 burger buns (brioche or sturdy rolls) lightly with olive oil and toast cut-side-down on the grill or skillet for 1–2 minutes until golden.

Assemble and Serve
Spread the lemon-garlic aioli generously on the toasted buns. Place the chicken-bacon patties on the bottom halves and add toppings such as tomato slices, fresh arugula, or caramelized onions. Cap with the top buns and serve warm.

In a small bowl, combine mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper. Whisk until smooth and creamy. Cover and refrigerate until ready to use (can be made up to 3 days in advance).

Bake the bacon slices for 18 minutes at 400 degrees until crispy. Drain on paper towels and let cool completely.

Rough cut the cooled bacon and add to a food processor. Pulse until chopped into small pieces. Remove and set aside.

Pulse until chopped into small pieces. Remove and set aside.

Cut chicken breasts into ~1-inch chunks. Add the chicken chunks to a food processor and pulse until you have a coarse grind with small, even pieces. Avoid overprocessing.

In a large bowl, combine ground chicken, crumbled bacon, minced rosemary, grated onion, egg, breadcrumbs, salt, and pepper.

Gently mix until just combined.

Divide the mixture into 4 equal portions about 6 ounces each and form into patties about ¾–1 inch thick, using a burger press if available.

Preheat grill to medium-high (about 400°F) and oil the grates well. Alternatively, use a heavy duty skillet over a stovetop. Grill patties for 5–6 minutes per side with the lid closed, until cooked through (internal temp 165°F).