This is a grilled chicken burger built around a smoky paprika-and-garlic marinade, slow-cooked caramelised onions, and a blender mayo you make from scratch. It takes about an hour start to finish, and the onions and mayo can both be made ahead — which makes this a genuinely useful recipe to have in rotation when you want real food ready fast on a weeknight.
What makes this version work
Two things matter here more than anything else. First, butterflying the chicken breasts and splitting them into halves gives you thinner, more even pieces that cook through quickly on a griddle without drying out — whole breasts take too long and the outside suffers for it. Second, the caramelised onions only turn properly dark and jammy if you let them sweat low and slow before the honey goes in; rush that stage and you get soft onions with a sweet glaze, not the sticky, deeply flavoured result the burger needs. The homemade mayo comes together fast in a blender and keeps well in the fridge, so there is no reason to skip it.
If something goes sideways
- Chicken sticking to the griddle: The marinade has garlic and parsley in it, both of which burn and stick if the pan isn’t hot enough before the chicken goes on. Get the griddle properly hot first, then add the chicken — it should release cleanly once a crust forms.
- Mayo stays thin and won’t thicken: The oil needs to go in slowly, especially at the start. If you dump it in too fast the emulsion breaks. If it’s already broken, pour the thin mixture out, add a fresh egg yolk to the blender, and drizzle the broken mayo back in gradually.
- Onions burning instead of caramelising: This happens when the heat is too high. Keep it low-medium throughout. If they start catching, add a small splash of water and stir — it brings the temperature down without ruining the batch.
- Chicken reads under 165°F at the thickest point: Pull it off the griddle and finish it in a 375°F oven for a few minutes. Do not serve chicken pink — use a meat thermometer every time.
- Buns going soggy before serving: Mayo on both cut sides of a toasted bun acts as a barrier, but if you’re assembling ahead, keep the components separate and build just before eating.
Shopping notes
- Smoked vs. sweet paprika: Smoked paprika is what gives the chicken its depth. Sweet paprika works but produces a noticeably milder result. If you only have sweet, add a small pinch of chipotle powder to compensate.
- Oil for the mayo: Use a neutral vegetable or sunflower oil. Olive oil will make the mayo bitter once blended at speed — skip it here.
- Onion quantity: Four medium onions looks like a lot raw, but they cook down dramatically. If you’re making a double batch of onions to use through the week, they keep well in the fridge for up to five days.
Keeping and reheating
The grilled chicken keeps in an airtight container in the fridge for up to four days. Reheat it in a dry skillet over medium heat for two to three minutes per side — the microwave works in a pinch but softens the exterior. The caramelised onions keep refrigerated for five days and actually improve after a day; reheat them gently in a small saucepan with a splash of water. The mayo keeps refrigerated for up to five days — do not freeze it, the emulsion breaks. For longer storage, the cooked chicken freezes well for up to two months; freeze it flat in a single layer, then transfer to a bag. Thaw overnight in the fridge before reheating.
Smokey Chicken Burgers With Caramelised Onions & Mayo
Equipment
- Cast iron griddle pan or large non-stick skillet
- Medium saucepan
- Blender or immersion blender
- Instant-read thermometer
- Sharp chef’s knife
- Cutting board
- Medium mixing bowl
Ingredients
Grilled Chicken
- 2 large chicken breasts approximately 250g / 9oz each, butterflied and split into halves (4 pieces total)
- 2 tablespoons smoked paprika or sweet paprika
- 2 teaspoons chilli powder
- 2 tablespoons garlic crushed, about 6 cloves (30g)
- 4 tablespoons parsley chopped
- 1 teaspoon fine salt
- ½ teaspoon ground black pepper
- 2 tablespoons neutral oil vegetable, canola, or sunflower
Caramelised Onions
- 4 medium onions finely sliced
- 1 tablespoon butter 15g
- 1 tablespoon honey 21g
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Homemade Mayonnaise
- 1 medium egg
- 1 cup vegetable oil 240ml
- ½ teaspoon fine salt
- 1 pinch ground black pepper
- ½ teaspoon sugar
- ½ teaspoon lemon juice 2.5ml
Burger Assembly
- 4 whole burger buns
- 4 leaves butter lettuce or cos/romaine lettuce
- 4 slices cheese cheddar, Swiss, or your preferred melting cheese
Instructions
Grilled Chicken
- In a medium bowl, combine the chicken pieces with the paprika, chilli powder, crushed garlic, parsley, salt, pepper, and oil. Toss to coat evenly. Cover and refrigerate for 30 minutes (or up to overnight for deeper flavour).2 large chicken breasts, 2 tablespoons smoked paprika, 2 teaspoons chilli powder, 2 tablespoons garlic, 4 tablespoons parsley, 1 teaspoon fine salt, 1/2 teaspoon ground black pepper, 2 tablespoons neutral oil
- Heat a griddle pan or large non-stick skillet over medium-high heat. Cook the chicken pieces for 4-5 minutes per side, or until the internal temperature reaches 165°F / 74°C. Transfer to a plate and rest for 5 minutes before assembling.2 large chicken breasts
Caramelised Onions
- Melt the butter in a medium saucepan over low heat.1 tablespoon butter
- Add the sliced onions and stir to coat in the butter. Cook over low heat, stirring occasionally, for 15-20 minutes until the onions are soft and have released their moisture.4 medium onions
- Season with salt and pepper, then continue cooking over low heat for another 10-15 minutes, stirring occasionally, until the onions turn a deep golden colour.1 teaspoon salt, 1 teaspoon ground black pepper
- Add the honey and stir well. Continue cooking for 5 minutes until the onions are dark, sticky, and jammy. Remove from heat and set aside.1 tablespoon honey
Homemade Mayo
- Add the egg, salt, pepper, and sugar to a blender or tall container (if using an immersion blender). Blend for 10 seconds until combined.1 medium egg, 1/2 teaspoon fine salt, 1 pinch ground black pepper, 1/2 teaspoon sugar
- With the blender running on low speed, add the vegetable oil in a very thin, steady stream. Continue blending until the mayo is thick and emulsified — this takes about 60-90 seconds. You may not need the full cup of oil — stop adding oil once the mayo reaches a thick, spoonable consistency.1 cup vegetable oil
- Add the lemon juice and blend briefly to incorporate. Taste and adjust salt if needed. Transfer to a jar and refrigerate until ready to use.1/2 teaspoon lemon juice
Assembly
- Slice the burger buns horizontally.4 whole burger buns
- Toast the buns cut-side down on the griddle for 1-2 minutes until golden. Spread a generous layer of homemade mayo on both cut sides.4 whole burger buns
- On the bottom bun, place the lettuce.4 leaves butter lettuce
- Top the lettuce with the grilled chicken, then the caramelised onions, and a slice of cheese.2 large chicken breasts, 4 medium onions, 4 slices cheese
- Place another lettuce piece on top if you like and cover with the top portion of the bun. Serve with potato wedges and ketchup.4 leaves butter lettuce, 4 whole burger buns
Notes
Nutrition
FAQ
Can I use chicken thighs instead of breasts?
Yes, and boneless skinless thighs are actually more forgiving on a griddle because they have more fat and are harder to dry out. Butterfly them the same way to even out the thickness, and still cook to 165°F internal temperature.
How far ahead can I make the caramelised onions?
You can make them up to five days ahead and keep them in a sealed container in the fridge. This is the single best prep move for this recipe — the onions reheat in two minutes and the rest of the burger comes together fast.
Is the homemade mayo safe to eat?
It contains a raw egg, so use the freshest egg you can find and keep the mayo refrigerated at all times. Consume it within five days and do not leave it sitting out during assembly.
Can I marinate the chicken overnight?
Yes, up to 24 hours in the fridge works well and deepens the flavour. Beyond that, the acid and salt in the marinade start to break down the texture of the meat, so don’t push it further.
More burger recipes to try
- Smoky Mountain BBQ Chicken Sandwich
- Honey BBQ Chicken Burger
- Wendy’s Grilled Chicken Remake
- Crispy SmokeShack Chicken Burger