Oktoberfest Maple Mustard Chicken Burger
A juicy chicken burger infused with maple and Dijon flavors, topped with melted Swiss, sauerkraut, and crispy onions—all tucked inside a soft pretzel bun for the ultimate Oktoberfest-style bite.
Ingredients
- 1 pound ground chicken
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 4 slices Swiss cheese
- 1 cup sauerkraut drained
- 1 cup crispy fried onions
- 4 pretzel buns or hamburger buns toasted
- Optional: extra maple syrup and Dijon mustard for serving
Instructions
- Combine ground chicken, salt, pepper, maple syrup, Dijon mustard, garlic powder, and paprika in a bowl; mix gently until just combined.
- Shape into four ¾-inch patties, pressing a small indent in the center of each.
- Heat a grill or skillet over medium heat, lightly oil, and cook patties 5–6 minutes per side until golden and the internal temperature reaches 165°F (74°C).
- In the last minute, top with Swiss cheese, cover, and let it melt. Toast pretzel buns until lightly crisp.
- Assemble with patty, sauerkraut, and crispy onions; drizzle with extra maple syrup or Dijon mustard and serve warm.