Fried Leeks and Mushroom Chicken Burger

By Laura | Laura the Gastronaut

Prep Time: 15 minutes | Cook Time:: 30 minutes | Total Time: 45 minutes
Yield: 3 burgers


This chicken burger is anything but boring! The ground chicken patty is made with garlic, basil, panko, Dijon, and Worcestershire, is so juicy, and is packed with so much flavor. Swiss cheese, quick and easy fried leeks, and sauteed mushrooms are piled on to make the best tasting chicken burger.


For the Chicken Burgers:

• 1 pound ground chicken
• 1/4 cup basil leaves, chopped
• 2 garlic cloves, minced
• 1/2 cup panko, or bread crumbs
• 1 egg
• 1/2 tablespoon Dijon mustard, plus more for spreading on buns
• 2 teaspoons Worcestershire
• Couple dashes hot sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 slices Swiss cheese
• 3 hamburger buns

For the Fried Leeks:

• 1 large leek
• 1 cup vegetable oil
kosher salt, to taste

For the Mushrooms:

• 4 ounces mushrooms, sliced & dried
• 1 tablespoon butter
• 1 tablespoon olive oil


Make the chicken burger patties: In a medium bowl combine ground chicken, basil, garlic, panko, egg, Dijon, Worcestershire, hot sauce, salt, and pepper. Mix with hands until just combined- don't overwork. Line a baking sheet or plate with wax paper or parchment paper. Form 3 patties, and put on wax paper/parchment paper. Place in fridge to chill while you prepare fried leeks.
Fry leeks: Cut off the green top of leek. Then cut leek lengthwise and wash very well under running water trying your best to keep the layers together. Cutting across the width of the leek, cut each half into thin slices. Heat vegetable oil in a small saucepan over medium heat until it reaches 300°F (149°C). Carefully add a small handful of sliced leeks to the oil. Cook 2-5 minutes adjusting the heat so it maintains 300°F. The leeks are done when most of the slices turn golden brown. Remove leeks from oil with slotted frying spoon, and place on a paper-towel lined plate. Sprinkle with salt. Continue frying the leek slices in small batches until all have been fried. Set aside.
Cook patties: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Once oil is hot, add chicken patties, and cook for 5 minutes. Flip the patties and continue cooking until they reach an internal temperature of 165°F (74°C), about 5 more minutes. Lower the heat, and add a piece of Swiss to each patty. Cover the skillet, and continue cooking until cheese is melted.
Sauteing Mushrooms: Meanwhile, heat butter and olive oil in a skillet over high heat. Once the butter foam has subsided, add dry mushroom slices. Toss and shake pan for 4-5 minutes or until mushrooms are browned. Remove from heat.
Build the burger: Bottom Bun -> Dijon Mustard -> Sauteed Mushrooms -> Chicken Patty with Swiss -> Fried Leeks -> Top Bun


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