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Potato Cheddar BBQ Chicken Burgers Recipe | Juicy & Cheesy

I’m happy to share with you my version of the Potato Cheddar BBQ Chicken Burgers recipe after making them a few times, I’m totally hooked. It’s a juicy, flavorful burger that mixes tender chicken, creamy potato, smoky BBQ, and melty cheddar for a mouthwatering bite.

If you follow along, you’ll be biting into cheesy, smoky, satisfying burgers in about half an hour. I want to walk you through every step from ingredients to cooking, serving, and even storing.You can also enjoy similar protein-packed dishes like the Mediterranean Salmon Bowl Recipe for a lighter option

Ingredients

1 pound ground chicken — the lean ground chicken gives a nice texture without being too heavy.
1/2 cup mashed potatoes — this helps keep the burger moist, adds subtle creaminess and a little extra bulk so the patties don’t fall apart.
1/4 cup shredded cheddar cheese — adds gooey, rich cheesy flavor that melts well.
2 tablespoons BBQ sauce — for that smoky-sweet BBQ taste baked right into the patty.
1 teaspoon garlic powder — boosts savory depth.
Salt and pepper, to taste — simple seasoning to enhance the flavors.
4 burger buns — choose your favorite, whether soft, whole-wheat, or brioche.

Note: yields several servings (about 4 burgers)

Variations

If you want to tweak the recipe to match dietary preferences or taste:

For a lighter burger: use ground chicken breast (leaner) or substitute chicken with ground turkey.
Dairy-free: skip the cheddar or use a vegan cheese alternative. You can also omit cheese entirely and still have a tasty patty with BBQ flavor.
Carb-conscious: replace buns with lettuce wraps, or serve patties over salad.
Extra flavor: add finely chopped herbs (like parsley or cilantro), a pinch of smoked paprika, or even diced jalapeños for a little heat.

Cooking Time

Prep Time: 10–15 minutes
Cooking Time: about 10–12 minutes
Total Time: ~25–30 minutes

Equipment You Need

Large mixing bowl — to combine chicken, potatoes, cheese, and seasonings.
Measuring cups/spoons — for accurate ingredient amounts.
Nonstick skillet or grill pan — for cooking nicely browned burgers.
Spatula or turner — to flip patties without tearing.
Plate (or platter) — to rest cooked burgers, keep them warm while finishing others.

How to Make Potato Cheddar BBQ Chicken Burgers Recipe?

Mix and Shape the Patties

In a large mixing bowl, combine the ground chicken, mashed potatoes, shredded cheddar, BBQ sauce, garlic powder, salt, and pepper. Mix gently — I prefer using slightly damp hands to avoid sticking. Once everything is evenly combined, divide the mixture into four equal portions and shape each into a patty about 1/2-inch thick.

Cook the Patties

Heat a nonstick skillet over medium heat, add a touch of oil if needed. Place the patties in the pan (without overcrowding) and cook for about 5–7 minutes on the first side. Carefully flip them when the bottom is nicely browned.

Melt the Cheese & Finish Cooking

After flipping, add a little more BBQ sauce on top of each patty if you like extra BBQ flavor. Cook for another 4–6 minutes until the patties are cooked through (no pink inside).

If using cheese slices instead of just shredded cheese inside, top each patty with cheddar and cover the pan for about a minute so the cheese melts. Then remove from heat and transfer to a clean plate.

Additional Tips for Making this Recipe Better

From my own kitchen trials, I’ve learned a few tricks that make these burgers even better:

I always wet my hands before shaping patties — this stops the mix from sticking to my fingers.
I let the patties chill in the fridge for 10–15 minutes before cooking; it helps them stay firm and hold together while flipping.
I don’t overmix — mixing just until combined keeps the burgers juicy instead of dense.
I toast the buns lightly — gives a nice contrast: crispy bun, soft patty, melty cheese.

How to Serve Potato Cheddar BBQ Chicken Burgers

For serving, I like to place each patty on a toasted bun, add a drizzle of extra BBQ sauce, and top with fresh lettuce, sliced tomato, and red onion (for crunch and freshness). A few pickle slices or a slaw adds a nice tangy contrast. Serve with sweet potato fries, potato wedges, or a light salad.

For a fancier touch, I sometimes wrap burgers in parchment paper and secure with a toothpick — looks great if eating with friends or family. You can also pair them with other healthy bowls, like the Mediterranean Salmon Bowl Recipe.

Nutritional Information

Here’s a rough idea of the nutrition per burger (without extra sides or heavy sauces):

Calories: ~300–350 kcal
Protein: ~25–30 g
Carbohydrates: ~20–25 g
Fat: ~12–15 g

Make Ahead and Storage

Refrigerating before cooking:
You can prepare the mixture and shape patties ahead of time, then refrigerate in an airtight container for up to 24 hours. This helps flavors meld and makes cooking quicker when you’re ready.

Freezing:
If you want to store patties for later, shape them, place parchment between each, and freeze for up to 2–3 months. When ready, thaw in the fridge and cook as usual.

Reheating cooked burgers:
You can reheat in a skillet over low heat for 2–3 minutes per side, or gently microwave for 30–45 seconds. Add a bit of BBQ sauce or extra cheese when reheating to keep them moist.

Why You’ll Love This Recipe

Here’s why I keep coming back to these burgers:

They’re super easy and quick — roughly 30 minutes from start to finish.
Versatile — you can adapt them to different dietary needs (lighter, dairy-free, low-carb).
Packed with flavor — the potato keeps them juicy, cheddar adds richness, and BBQ sauce gives a smoky-sweet punch.
Great for families or gatherings — you can make a batch ahead, freeze, and cook when needed.

Ben Carraoli