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Potato Cheddar BBQ Chicken Burgers recipe
Ben Carraoli

Potato Cheddar BBQ Chicken Burgers recipe

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.
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Total Time 30 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.