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

4

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

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

Preparation

  • Finely mince the rosemary leaves and grate or very finely mince the onion.
  • Cook the bacon until crisp, then crumble and set aside.
  • Mince or grate the garlic for the aioli.
  • In a small bowl, mix together the mayonnaise, lemon juice, lemon zest, garlic, salt, and black pepper. Refrigerate until ready to use.
  • Cut the chicken breasts into chunks and place them in a food processor, pulsing until finely ground.
  • Prepare any desired toppings and set aside. Lightly brush the burger buns with olive oil.

Cooking

  • In a large bowl, combine the ground chicken, crumbled bacon, rosemary, grated onion, egg, breadcrumbs, salt, and black pepper. Mix gently until just combined.
  • Form the mixture into evenly sized patties.
  • Heat a skillet or grill over medium heat and lightly oil the surface.
  • Cook the patties until golden on the outside and cooked through, flipping once.
  • During the last minute of cooking, add cheese slices if using and allow them to melt.
  • Toast the buns cut-side down on the skillet or grill until lightly golden.

Serving

  • Spread a generous layer of lemon-garlic aioli on the bottom buns.
  • Add the chicken patties, then top with tomato slices and arugula or spinach.
  • Finish with the top buns and serve warm.