Food with JP Passion: Homemade Gourmet Chicken Burgers – perfect for the BBQ

By JP Kennedy

John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. His passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.

While we wait with eager anticipation for the Irish summer to arrive, over the next few weeks I am going to share with you some of my favourite light summer bites, BBQ treats and summer-themed bakes.

This week is my favourite recipe for the perfect homemade chicken burger and this is a recipe I have been making for a number of years now. These are perfect for the BBQ but can also be made indoors without a BBQ, which, with our climate tends to be the method i use most!

JP Chicken Burger 1 compressor


You will need a food processor for this recipe as you will need to mince chicken fillets. Like a lot of the recipes I share with you each week, these are quick, easy and believe me simply delicious.

I often make these for Saturday supper and almost every time I invited my parents for Saturday supper this recipe is the one they would request. I cannot tell you how sublime these are – I hope you give this recipe a try and enjoy it as much as I do.


(Makes 4 burgers)

  • 4 chicken fillets
  • Juice of ½ lemon
  • Teaspoon of dijon mustard
  • 1 onion finely diced
  • (I blitz mine in the processor)
  • 200g of fine breadcrumbs
  • Sea salt and ground black pepper
  • 4 Brioche burger buns
  • A little olive oil

JP Chicken Burger 4 compressor


1. In a food processor add all of the burger ingredients and blitz until well combined and the chicken has been fully minced.

2. Shape into four burger patties and pop on a plate, cover in cling film and place into the fridge for at least an hour. I like to get ahead and usually do this the night before. This will ensure your burgers do not fall apart when cooking them

3. If using a BBQ, grill on hot for 4-5 minutes on each side. If you are cooking indoors, cook on a frying pan on a medium heat and cook for the same duration in a little olive oil

4. Place on a toasted brioche bun and garnish with your favourite fillings. I love to serve these with crispy streaky bacon, baby gem lettuce, gherkin, sliced tomato and mayo along with baby roasted potatoes.

Tuck in and enjoy and you will be transported to burger heaven!

Contact JP On:

Twitter: @JPKCooking
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Instagram: jpkennedy.kennedy 

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