This is a breaded, baked ground chicken patty with smoked turkey ham and Swiss cheese mixed right into the meat, finished with a tarragon-Dijon mayo. It comes together in 30 minutes and the patties hold their shape well enough to make a full batch at once — which is the real reason to have this recipe in your rotation.
The technique that matters
The breading sequence is what makes or breaks this burger. Flour first — it dries the surface of the patty so the egg wash has something to grip. Skip that step and the panko slides right off during baking. The second thing worth knowing: these patties are dense because of the mix-ins, so a 350°F oven needs enough time to push the internal temperature to 165°F (74°C) — use an instant-read thermometer rather than guessing by color. Ground chicken stays pale even when fully cooked, so visual cues are unreliable here.
Smart swaps
- Smoked turkey ham: This is the leaner deli-style product, not a ham steak. Regular diced deli ham works fine. Avoid thick-cut ham — the chunks are too large to bind evenly into the patty.
- White pepper: Milder and slightly floral compared to black pepper. Black pepper is a fine substitute but use a little less — it’s sharper and will show as dark flecks in the patty.
- Panko vs. seasoned breadcrumbs: Panko gives a crunchier crust after baking. Seasoned breadcrumbs produce a denser coating but add more flavor without extra effort — both work.
- Dry tarragon in the mayo: If you only have fresh, use about three times the amount. The fresh sprigs listed are garnish only, so skip them if you don’t have them.
If something goes sideways
- Breading falls off during baking: The patty surface was probably too wet. Pat the formed patties dry with a paper towel before dredging, and press the panko firmly onto all sides.
- Patties spread and flatten: Ground chicken has less fat than beef and can still spread if the mix is too warm. Chill the formed patties for 15–20 minutes before breading if your kitchen is warm.
- Crust is pale and soft after the recommended time: Oven temperatures vary. Switch to the broiler for the last 2–3 minutes to crisp the coating — watch it closely.
- Mayo sauce tastes flat: Dry tarragon needs a few minutes to bloom in the mayo. Mix it at least 10 minutes before serving, or a quick 20-second microwave warm of the sauce (then re-chill) wakes up the dried herb faster.
- Patties stick to the sheet pan: Cooking spray alone sometimes isn’t enough with a breaded patty. Line the pan with parchment under the spray, or use a wire rack set over the pan so air circulates underneath.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 4 days, making them genuinely useful for weekday lunches. To reheat, use a 375°F oven or an air fryer for 6–8 minutes — this brings the internal temperature back to 165°F and keeps the crust from going soggy, which a microwave will not do. For longer storage, freeze cooked patties individually on a sheet pan until solid, then transfer to a zip bag; they’ll keep for up to 2 months. Thaw overnight in the fridge before reheating. Make the tarragon mayo fresh each time — it takes two minutes and doesn’t freeze well.
Chicken Cordon Bleu Burgers (Breaded & Baked)
Equipment
- Large mixing bowl
- 3 shallow bowls or dishes (for breading station)
- Rimmed baking sheet
- Cooking spray or parchment paper
- Instant-read thermometer
- Wire cooling rack (optional, for crispier bottoms)
Ingredients
- 1 pound ground chicken extra lean, about 450g
- ⅓ cup smoked turkey ham finely diced, about 55g
- ⅓ cup Swiss cheese finely diced, about 40g
- 2 tablespoons onion finely minced
- ¼ teaspoon salt optional
- 1 pinch white pepper to taste
- 2 medium eggs divided, see directions below
- 1 tablespoon water
- ½ cup all-purpose flour for dredging, about 65g
- ½ cup panko bread crumbs or seasoned bread crumbs of your choice, about 30g
- 1 teaspoon cooking spray for greasing the baking sheet
- 4 medium crusty whole wheat buns toasted
- ½ cup mayonnaise about 115g
- 1 teaspoon sweet paprika
- 1 teaspoon dried tarragon or 2 teaspoons fresh tarragon leaves, finely chopped
- 1 teaspoon Dijon mustard
- 4 leaves butter lettuce or green leaf
- 1 medium tomato sliced into 4 rounds
Instructions
- In a large bowl, combine the ground chicken, turkey ham, Swiss cheese, onion, salt, and white pepper. Add 1 egg and mix with your hands until just blended — do not overwork the mixture. Divide into 4 equal portions and shape into patties about ¾ inch (2cm) thick.1 pound ground chicken, 1/3 cup smoked turkey ham, 1/3 cup Swiss cheese, 2 tablespoons onion, 1/4 teaspoon salt, 1 pinch white pepper, 2 medium eggs
- Set up a breading station with 3 shallow bowls: one with flour, one with 1 egg beaten with 1 tablespoon of water, and one with panko bread crumbs. Dredge each patty in flour (shake off excess), dip in egg wash, then press into panko crumbs on all sides.1/2 cup all-purpose flour, 2 medium eggs, 1 tablespoon water, 1/2 cup panko bread crumbs
- Line a rimmed baking sheet with parchment paper or spray with cooking spray. Place the breaded patties on the sheet, spaced at least 2 inches apart so air circulates evenly around each patty.1 teaspoon cooking spray
- Preheat oven to 350°F / 175°C (180°C fan-forced). Bake the breaded patties for 20–25 minutes, or until the internal temperature reaches 165°F / 74°C on an instant-read thermometer.
- While the patties bake, combine the mayonnaise, sweet paprika, tarragon, and Dijon mustard in a small bowl and stir until smooth. Spread the tarragon-Dijon mayo on both halves of the toasted buns, place a patty on each, and top with lettuce and tomato slices. Serve immediately.1/2 cup mayonnaise, 1 teaspoon sweet paprika, 1 teaspoon dried tarragon, 1 teaspoon Dijon mustard, 4 medium crusty whole wheat buns, 4 leaves butter lettuce or green leaf, 1 medium tomato
Notes
Nutrition
FAQ
Can I cook these on the stovetop instead of baking them?
Yes, a skillet works — use medium heat with a thin layer of oil and cook about 5–6 minutes per side. Just confirm the internal temperature hits 165°F (74°C) before pulling them off, since stovetop heat is less even than an oven and the thick patty can brown outside while staying undercooked inside.
Can I form and bread the patties the night before?
Yes, and it actually helps. Breaded patties that have rested uncovered on a rack in the fridge for several hours develop a drier surface, which bakes up crispier. Cover loosely with plastic wrap if storing overnight.
How do I know when the patties are done without a thermometer?
Get a thermometer — ground poultry is the one case where it’s genuinely hard to judge doneness any other way. Ground chicken stays pale and the juices can run clear before it’s fully safe, so color and juice color are not reliable indicators here.
Can I freeze the patties raw instead of cooked?
You can, but freeze them before breading, not after. Raw breaded patties tend to get soggy as they thaw. Freeze the plain formed patties, then bread and bake from thawed.
The recipe uses two eggs — what’s each one for?
One egg goes into the meat mixture as a binder to hold the patty together. The second egg is beaten with water to make the egg wash for the breading station. Keep them separate or the patty mix will be too loose.
Can I double the batch and bake all eight patties at once?
Yes, use two sheet pans and rotate them halfway through baking. Crowding all eight onto one pan traps steam and softens the crust — spacing matters more than you’d think with a breaded patty.
What to cook next
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