Introduction

These Oktoberfest Maple Mustard Chicken Burgers combine savory ground chicken with sweet maple syrup and tangy mustard for a unique flavor twist. Topped with Swiss cheese, sauerkraut, and crispy onions on a toasted pretzel bun, they’re perfect for a festive meal that’s easy to prepare at home.

A close-up view of a sandwich on a white marbled surface, featuring a shiny, dark brown pretzel bun with coarse salt on top as the first layer. Underneath the bun is a thick layer of shredded light beige sauerkraut, followed by a slice of pale yellow cheese with smooth texture. Below the cheese sits a thick, golden brown grilled chicken patty with a slightly charred surface. The base is the bottom half of the pretzel bun, matching the top in color and texture. The sandwich is placed on a white plate. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, combine ground chicken, salt, pepper, maple syrup, Dijon mustard, garlic powder, and paprika. Mix gently with your hands or a spoon until just combined, avoiding overmixing to keep the patties tender.
Step 2: Divide the mixture into four equal portions and form into patties about ¾ inch thick. Press your thumb lightly into the center of each patty to prevent puffing during cooking.
Step 3: Heat a grill pan or skillet over medium heat and lightly oil the surface. Cook the patties for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
Step 4: In the last minute of cooking, place a slice of Swiss cheese on each patty. Cover the pan with a lid or foil to melt the cheese thoroughly.
Step 5: While the patties finish, lightly toast the pretzel buns until golden and crisp around the edges.
Step 6: Assemble the burgers by placing each patty on the bottom bun. Top with sauerkraut and crispy fried onions, then drizzle with extra maple syrup or Dijon mustard if you like. Add the top bun and serve warm.

Tips & Variations

For extra flavor, add finely chopped fresh herbs like parsley or thyme to the chicken mixture.
If you prefer a spicier kick, mix in a pinch of cayenne pepper or serve with spicy mustard.
Substitute turkey for ground chicken if desired, keeping the cooking times the same.
Using pretzel buns adds a great texture, but classic hamburger buns work well too.

Storage

Store any leftover cooked chicken burgers wrapped tightly in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through. Avoid overheating to keep the patties juicy. Sauerkraut and crispy onions are best added fresh when serving.

How to Serve

A close-up image of a sandwich on a soft, shiny pretzel bun topped with coarse salt. The sandwich has four main layers: the bottom pretzel bun, a thick, golden-brown grilled chicken patty with a slightly crispy texture, a smooth white slice of melted cheese covering the patty, and a generous layer of light beige sauerkraut with a shredded texture. The top pretzel bun sits firmly on these layers. The sandwich is placed on a white plate with a dark rim, resting on a white marbled surface with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the patties ahead of time?

Yes, you can prepare and shape the patties up to a day in advance. Store them covered in the refrigerator and cook just before serving for the best texture and flavor.

What if I don’t have a grill pan?

You can use a regular non-stick skillet or cast iron pan on the stove. Just make sure it’s well-heated and lightly oiled to prevent sticking and get a nice sear on the patties.