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 for an unforgettable homemade chicken burger.

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, 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).

Cook the and Grind the Bacon

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.

Grind the Chicken

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.

Make the Burger Mixture

In a large bowl, combine ground chicken, crumbled bacon, minced rosemary, grated onion, egg, breadcrumbs, salt, and 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 ¾–1 inch thick, using a burger press if available.

Grill or Pan Cook the Burgers

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). Add cheese during the last minute if using.

Toast the Buns

Brush buns lightly with olive oil and grill cut-side-down for 1–2 minutes until golden and toasted, or use a large skillet on a stovetop.

Assemble and Serve

Spread lemon-garlic aioli generously on the cut sides of the toasted buns.
Place burgers on buns and top with suggested toppings like tomato, arugula, and caramelized onions.
Serve hot and enjoy!

Tips

Chilling shaped patties in the fridge for 20 minutes before grilling helps them hold together.
Fresh rosemary is key — dried rosemary won’t give the same bright flavor.

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).