Build a chicken burger, but make it French. Start with crispy panko chicken, tuck it into a toasted brioche bun, and bring in the flavours that make a good French bistro sandwich sing: Comté cheese, Dijon mustard, crisp smoked bacon, frisée, Dijonnaise, capers and cornichons.
It’s a little bit bistro, a little bit burger joint, and entirely about getting the balance right. Rich, crunchy chicken needs sharp mustard, creamy mayonnaise needs a hit of acidity, and all those layers need a bun that can hold its own.
What You Need
The foundation is our Crispy Chicken Schnitzel, or Panko Chicken, which brings a golden, crunchy coating and tender chicken to our sandwich. If you’re short on time, use a good organic boxed chicken cutlet. There’s no shame in that.
Brioche adds a buttery sweetness, while Comté brings a nutty, savoury depth that works beautifully with the chicken and bacon.
Dijon mustard goes on both sides of the toasted bun. It’s a small but important detail: that sharp, clean mustard flavour cuts through the richness and gives every bite a little French attitude.
All About The Lettuce
I built this burger around the lettuce! I adore fancy, curly chicory based greens. Sometimes they’re hard to find, so when I do, I make it an occasion. This time, instead of making one of my FAVOURITE French salads, Salad Lyonnaise, I metered it out in sexy French Inspire sandwiches.
Frisée adds a delicate bitterness and a light, feathery crunch. If it’s not available where you are, leaf lettuce or butter lettuce will do the job. A generous swipe of Dijonnaise (mayonnaise mixed with Dijon mustard, lots of tasty sauce options on my 50 Flavours of Mayonnaise post) adds creamy mustard flavour, while capers and cornichons bring the salty, briny finish that keeps this burger from feeling too heavy.
Building the Burger
Toast the brioche until the cut sides are golden, then spread Dijon on both halves. Start with the bacon, then the chicken – complete with melted Comté – top in with lettuce and Dijonnaise, sprinkle with capers and sliced cornichons if you love a sharp pickle, then close the bun and serve straight away.
The order matters. A toasted bun lends a little structure, the hot bacon, chicken and cheese make your hot layer, while the lettuce, creamy sauce and and the pickled ingredients bring brightness through the richness of the crispy breaded chicken and sharp Comté.
This is also a great way to use leftover chicken breast of any variety. Reheat it until the coating is crisp again, then build the burger fresh. The chicken, and the condiments make it something entirely different from the original dinner.
Why I Love It
A good burger is all about contrast, and this one has plenty. Crispy chicken, melting Comté, smoky bacon, sharp Dijon, creamy Dijonnaise and those little pops of briny capers and cornichons make every bite interesting.
I love taking something familiar and giving it a French twist without making it fussy. No complicated sauces or a long list of ingredients to track down — just good components, layered thoughtfully. It’s a chicken burger with a little bistro swagger, and I’d happily put it up against any classic beef burger, any day.
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French-Inspired Crispy Chicken Burger
- Total Time: 30 minutes
- Yield: serves 2
Description
Make a crispy chicken burger, but make it French! Start with crispy panko chicken, add Comté cheese, bacon, Dijon, Dijonnaise, capers and cornichons on toasted brioche bun and VOILA. You’re in a sexy French Bistro.
Ingredients
- 2 prepared Crispy Panko Chicken Breasts
- 2 brioche burger buns
- 1 cup Comté cheese, shredded
- 4 slices crispy bacon
- 1 tablespoon Dijon mustard
- 2 tablespoon Dijonnaise (from 50 Flavours of Mayonnaise)
- 1 cup frisée lettuce leaves (or leaf or butter lettuce, to taste)
- 2 teaspoons capers, drained
- 6 - 8 cornichons, thinly sliced
Instructions
- Toast the bun. Slice the brioche bun. Toast until golden. Set aside.
- Prepare the chicken. Reheat the prepared panko chicken breast until hot and crisp. If cooking fresh, follow the Crispy Chicken Schnitzel recipe until the chicken is cooked through and golden.
- Melt the cheese. Place the Comté on the hot chicken and allow it to soften and melt slightly.
- Prepare the bacon. Cook until crisp, then drain on paper towel.
- Dress the bun. Spread Dijon mustard on both toasted cut sides of the brioche bun.
- Build the burger. Place crispy bacon, add the cheesy chicken schnitzel, and top with the frisée. Drizzle or spoon or spread the Dijonnaise over the lettuce then top with capers and sliced cornichons.
- Finish and serve. Close with the top bun and serve immediately while the chicken is hot and crisp.
Notes
Cook’s Note: For the best texture, assemble just before serving. Keep the chicken schnitzel crisp, the bacon crunchy and the brioche lightly toasted. The Dijonnaise and Dijon bring the sharp, creamy contrast that ties everything together.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: French
