Buttermilk Sriracha Chicken Burgers
Prep time
Cook time
Total time
Recipe type: Chicken, Grilling
Serves: 4
The burgers
  • 2 skinless, boneless chicken breasts, about a pound total
  • ¾ cup buttermilk
  • 1 - 2 tablespoons sriracha sauce
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • few grinds fresh pepper
The sauce
  • ½ cup mayonnaise
  • 1 - 2 tablespoons sriracha [ or more, if you like!]
The toppings
  • fresh lettuce, any kind, torn into large pieces
  • tomato slices
  • 1 avocado, pitted, halves and cut into slices
  • [optional: crispy bacon, sharp cheese, sliced red onion, pickles, hot peppers]
  • 4 brioche buns, or hard rolls - something substantial.
The burgers
  1. Trim the chicken breasts of fat, etc. Lay on a piece of plastic wrap, cover with another piece, and gently pound until the breast is of a uniform thickness.
  2. Cut each breast into two pieces, as close to the same size as possible.
  3. in a pie plate, or other shallow dish, whisk together the butter milk, sriracha, garlic powder, salt and pepper.
  4. Lay the chicken pieces in the dish with the marinade, turning to coat both sides.
  5. Marinate at least 30 minutes at room temperature, or up to 8 hours in the fridge.
  6. Grill the chicken on a gas or charcoal grill, over medium heat, until done - about 6 minutes per side, until a thermometer reads around 160ยบ in the thickest part.
  7. Remove the chicken to a plate and allow to rest for 5 minutes. This helps it stay juicy, and the internal temperature will go up another 5 to 8 degrees or so.
  8. Stir the mayo and sriracha together for the sauce.
  9. After 5 minutes, place the chicken burgers on the buns, and top with sauce and topping of your choice.
  10. Refrigerate any leftover chicken.
Recipe by The Creekside Cook at http://thecreeksidecook.com/buttermilk-sriracha-chicken-burgers/