Crisp chicken burgers with lemon mayo

Crisp chicken burgers with lemon mayo

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(33 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
Walk past the fried chicken shop knowing you can make this tasty, low-fat chicken burger at home

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal396
  • fat10g
  • saturates2g
  • carbs37g
  • sugars2g
  • fibre2g
  • protein37g
  • salt1.8g
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  • 4 chicken breasts
  • 3 slices white bread, toasted
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp Dijon mustard
  • zest 1 lemon, juice from ½



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp reduced-fat mayonnaise
  • 4 ciabatta buns, warm or toasted


  1. Heat grill to high. Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until they’re about half their original thickness. Whizz the toast in a food processor to rough breadcrumbs, then tip out onto a plate.

  2. Beat the egg and mustard together in a bowl and season. Dip the chicken into the egg, let the excess drip back into the bowl, then press into the toasty breadcrumbs. Put under the grill on a flat baking sheet and grill for about 10 mins, turning once, until golden and crisp on both sides and the chicken is cooked through.

  3. Beat the lemon zest, juice and lots of black pepper into the mayonnaise. Spread some of the mayo onto the bottom halves of the buns, top with a chicken breast and salad of your choice and serve.

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Comments, questions and tips

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10th Apr, 2020
Dry as anything. Will not be making these again. Maybe better if fried or roasted with a bit of oil or butter
31st Jul, 2015
Made these burgers for the first time last night and they went down really well with my husband and kids. Definitely going to be making them again!
31st Jul, 2015
Made these burgers for the first time last time and they went down really well. Definitely going to be making them again!
15th Jun, 2015
Delicious! The kids love making it and we all enjoy eating it. Great for the whole family!
24th Apr, 2015
Lovely recipe! Has become a weekday favourite - I added a bit less lemon as others had said it was overpowering and it was lovely!
13th Sep, 2014
First of all loved the recipe. This was fantastic. Slammed in a bit of halloumi for some extra kick. However what we found to much despair was that the lemon overpowered that sweet sweet cheese we put in. Highly recommend serving with some curly fries for that real restaurant experience. Will definitely be making this again !!!!
28th Aug, 2014
Didnt add the Lemon to the mayo, but added some chilli, paprika and pepper to the egg and mustard. Also instead i sliced the chicken breast and served in a tortilla wrap with salad and sliced pepper. Good recipie but definatly needs a little modifying to make it better as i did myself.
12th Nov, 2013
These are fantastic. I like my food quite spicy so decided to add garlic ginger and chillies. Excellent !
HB's picture
13th Sep, 2013
This was yummy but a bit bland; we spiced them up with different sauces.
abcdefghijord's picture
13th May, 2013
Made these tonight, were really great. Although next time I wont be making the lemon mayonnaise. Most likely take the advice of claire241 and make a garlic mayonnaise or maybe some kind of harissa mayonnaise. I will also try and bake them in the oven - didn't make the breadcrumbs as I don't have a food processor so just bought golden breadcrumbs which turned out nice too. Over all, very good and definitely a keeper in my recipe binder!! Very quick and easy to make, worth that little bit of extra effort :)


30th Jun, 2020
I’ve read through the comments and seen that some are suggesting to do it in the oven instead of under the grill. How long did you leave them in the oven for and at what temp? Thanks in advanced!
10th Oct, 2019
A little adjustment. The classic technique for breading chicken (or pork, or anything else for that matter) is to flour it before egging and crumbing: beaten egg can be too viscous and may simply run back off the meat in places (meaning the crumbs fall off as there's no cooked egg to hold them on, and your coating is patchy). So it's three steps: flour, then egg, then crumbs. Flour sticks to the meat, egg binds to the flour, crumbs stick to the egg. If you season the flour first, you can get flavour into your coating.
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