Chicken Burger with Garlic Aioli

Chicken Burger Sandwich

This is not the kind of chicken burger you find at the drive-thru. There is no breading, no batter, and nothing deep-fried. Just well-seasoned chicken, dry-brined for flavor, cooked gently in a skillet with garlic and thyme until golden.

The richness comes from restraint—olive oil and butter in balance, aromatics that mean something, and homemade aioli that takes two minutes with a stick blender. Add peppery arugula and a toasted bun, and you have something better than fast. You have something deliberate. This is a chicken burger done well.

Serves 2

Watch my video to follow along step-by-step.

Ingredients:

For the chicken:

• 2 small boneless skinless chicken breasts (about 5 oz / 140 g each)

• ¾ tsp sea salt

• Freshly ground black pepper, to taste

• 1 tbsp olive oil

• 1 tbsp unsalted butter

• 1 sprig fresh thyme

• 1 clove garlic, smashed

For the garlic aioli (stick blender method):

• 1 egg yolk, at room temperature

• ½ tsp Dijon mustard

• 1 small clove garlic, grated or finely chopped

• ½ tbsp lemon juice

• ¼ tsp sea salt

• ⅔ cup (160 ml) neutral oil (e.g. grapeseed or sunflower)

• Optional: 1–2 tsp olive oil for flavour at the end

To serve:

• 2 burger buns, halved and toasted

• A small handful of arugula (rocket)

• Garlic aioli (see above)

• Optional: sliced tomato or red onion

Method

1. Dry-Brine the Chicken
   Pat the chicken breasts dry. Season both sides evenly with sea salt and a touch of black pepper. Let rest uncovered in the fridge for at least 30 minutes (up to overnight).

2. Make the Aioli
   In a tall jar, combine the egg yolk, mustard, grated garlic, lemon juice, and salt.
   Add the oil and let it settle.
   Place the stick blender at the bottom and blend until the mixture emulsifies, then slowly lift the blender to incorporate the rest.
   Stir in a touch of olive oil at the end, if desired.

3. Cook the Chicken
   Heat the olive oil and butter in a skillet over medium heat.
   Add the thyme and garlic, then lay in the chicken.
   Cook gently, turning once, until golden brown and cooked through—about 4–5 minutes per side, depending on thickness.

4. Rest the Chicken
   Remove from heat and let the chicken rest for 5 minutes.

5. Toast the Buns
   While the chicken rests, toast the buns cut-side down in the same pan until golden.

6. Assemble and Serve
   Spread garlic aioli on each toasted bun. Add arugula to the base, then the rested chicken breast. Top with additional aioli and close the bun. Serve immediately.