Chicken Alfredo Burger

Sep 12, 2023 • Tom Jackson

Savor every juicy bite of this Chicken Alfredo Burger, a twist on the classic hamburger. This recipe has the traditional Italian flavors of Alfredo with the texture and convenience of a burger. The definition of a good chicken burger combines homemade chicken patties and fresh breadcrumbs. Top it with made-from-scratch Alfredo sauce for a cheesy explosion in your mouth. Then layered with shredded spinach, and chutney-like roasted red peppers. The kicker is it’s sandwiched between a garlic ciabatta bun.

WHAT YOU'LL LOVE

The bun becomes the breadcrumbs. Processing one ciabatta bun into fresh crumbs right before mixing it into the patties means the bread and burger flavors are built from the same loaf.
Thighs over breasts, on purpose. The extra fat in chicken thighs keeps these patties juicy through the grill instead of drying out the way ground chicken breast often does.
Tomatoes roasted and strained, not just sliced. Bursting the tomatoes on the grill and straining out the excess liquid concentrates their flavor into something closer to a jammy topping than a raw slice.
One batch of garlic butter, two jobs. The same garlic butter both toasts the buns and forms the base of the Alfredo sauce, so nothing extra needs to be made from scratch twice.

Chicken Alfredo Burger

Tom Jackson

Rated 4.3 stars by 16 users

Cuisine

Italian

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

1106

This delightful variation of a timeless burger is the culinary creation of combining popular Italian flavors with the convenience of eating a sandwich. Chef Tom’s Chicken Alfredo Burger is crafted with homemade chicken patties, fresh breadcrumbs, and a meticulously prepared Alfredo sauce. This burger is a true masterpiece, nestled within a garlic-buttered ciabatta bun. Every bite is sure to be a memorable experience.

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Ingredients

Garlic Bread:

1/2 cup unsalted butter, room temperature
1 oz (1/4 cup) Parmigiano Reggiano, grated on a microplane
2 tbsp extra virgin olive oil
1 tsp garlic grated on a microplane
1 tbsp Cattleman’s Grill Italiano Seasoning

For the burger patties:

1 cup fresh bread crumbs (from 1 ciabatta bun)
1 1/4 lb chicken thighs, boneless, skinless, 2” dice
1/4 cup parmesan
2 tbsp extra virgin olive oil
Cattleman’s Grill Italiano Seasoning - on the surface, not mixed in

Alfredo sauce:

2 tbsp garlic butter
6 tbsp heavy cream
1/2 cup parmesan

For the burgers:

4 ciabatta buns
1 cup spinach, sliced thin
1 lb Campari tomatoes
Jacobsen Salt Co. Kosher Sea Salt, to taste
Orlando Aged Balsamic Vinegar, to taste

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Directions

Install a Napoleon Reversible Cast Iron Griddle inside your Napoleon P500 Gas Grill. Set the burners beneath the griddle to low heat. Set the burners on the other half of the grill to high.
To make the garlic butter, combine all ingredients and mix well. Remove two tablespoons of the garlic butter and set aside for the Alfredo sauce. Keep all of the garlic butter at room temperature.
To make the chicken burger patties, place one ciabatta bun in the food processor, diced or torn up. Process until bread crumbs are formed. Add the remaining burger patty ingredients. Process until the chicken is broken down to a “ground meat” consistency. Remove from processor and divide into 4 equal balls, about 1/3 lb each.
To make the roasted tomatoes, add the tomatoes to the hot side of the grill. Cook until they burst and soften, about 15 minutes. Remove from the grill and place in a strainer over a bowl. Let cool slightly, then smash the tomatoes into the strainer to get rid of excess liquid. Season with Jacobsen Salt Co. Kosher Sea Salt and Orlando Aged Balsamic Vinegar, to taste.
Spread the ciabatta buns with remaining garlic butter. Toast on the griddle low heat until toasted. Remove from the grill.
Turn the burners under the griddle up to high. Place the balls of chicken burger on the griddle. Place a piece of parchment on top and press with burger press until roughly the circumference of the ciabatta buns. Season with Cattleman’s Grill Italiano. Sear then flip and continue cooking until the internal temperature reaches 160ºF.
While the burgers cook, melt garlic butter for the Alfredo sauce in a Lodge 8” Steel Skillet on side burner, over medium low heat. Add the heavy cream. Bring to simmer. Add the parmesan and whisk. Let simmer to slightly reduce for a few minutes. Turn off heat and keep warm.
To assemble the Chicken Alfredo Burgers, top the bottom bun with about one quarter cup of shredded spinach. Top the spinach with roasted tomato. Place the burger patty on top of the tomatoes, then smother in Alfredo sauce. Cover with the top bun.

Recipe Note

Recipe FAQ

Why chicken thighs instead of chicken breast?
Thighs carry more fat, which keeps the ground patties juicy and flavorful even if they cook a little longer than planned — breast meat dries out far more easily in a processed patty.

What internal temperature should the patties reach?
Ground poultry should reach 165ºF internal per USDA guidance. Use a reliable thermometer in the center of the patty and confirm it hits 165ºF before serving.

Why roast and strain the tomatoes instead of using them raw?
Roasting bursts and softens the tomatoes, and straining out the excess liquid concentrates the flavor into something closer to a jammy topping — raw tomato slices would make the bun soggy.

Can I make the Alfredo sauce ahead of time?
Yes — make it and keep it warm over low heat, whisking in a splash of cream if it thickens too much while it waits.

Why is a food processor used for the patties?
Pulsing the chicken, breadcrumbs, and parmesan together in a food processor gives an even "ground meat" texture that holds together on the grill better than hand-chopped chicken would.

How indoor-friendly is this recipe?
4 out of 5 — great in the kitchen, better on the grill. Everything from the patties to the sauce can be made on a stovetop and in an oven broiler; the grill mainly adds char to the tomatoes and buns.

Recipe Highlights

Bun-based breadcrumbs: Direction Step 3 processes one whole ciabatta bun into fresh breadcrumbs before mixing them into the chicken — using fresh crumbs from the same bread the burger is served on ties the whole sandwich together.
Tomatoes roasted, then strained: Step 4 bursts the tomatoes on the hot side of the grill, then smashes and strains them to remove excess liquid — that extra step is what keeps the finished burger from getting soggy.
Patties pressed flat on the griddle: Step 6 uses a burger press directly on the hot griddle to flatten the chicken to bun-width, maximizing surface contact for a good sear.
Sauce built from the same garlic butter: Step 7 melts the reserved garlic butter as the base for the Alfredo sauce, so the same flavor that toasts the bun also flavors the sauce.