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Chicken Burgers on Pretzel Buns

Active Time: 25 minutes
Total Time: 25 minutes
  • Super Fast
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Why we love it:

There are two types of people in this world: Sandwich People and Not-Sandwich People. I'm a committed between-layers-of-bread-person and this is a perfect meal in my book. If you are not, I’m still thinking about you! Check out the substitutions list for completing this meal without a pretzel bun.


  • 12 teaspoon Paprika
  • 12 teaspoon Kosher Salt
  • 12 teaspoon Garlic Powder
  • 114 pounds Chicken Breast (boneless/skinless)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Slicer Tomato
  • 12 Red Onion
  • 8 ounces Provolone Cheese (4 slices)
  • 2 teaspoons Mayonnaise
  • 1 teaspoon Sriracha (or to taste)
  • 4 Pretzel Buns (or your favorite burger buns)
  • 1 cup Green Leaf Lettuce
  • 1 English Cucumber
  • 1 teaspoon Balsamic Vinegar

Cooking Instructions

  • 1. SPICES

    In a small bowl, mix together the paprika, salt, and garlic powder.

  • 2. CHICKEN

    Prep chicken by removing the tenders if they’re attached. And if the pieces are much larger than your hand, slice in half, then butterfly each half so that it is thinner. Place pieces on a baking sheet; including the tenders. Evenly cover with the spice mixture on both sides.

  • 3. SEAR

    Use a grill pan or a large sauté pan, heat over medium-high heat, then add the oil. Add the pieces of chicken in one layer in the pan. Cook until deeply golden brown; about 6 - 8 minutes adjusting the heat down if needed.

    Flip to cook the other side.

  • 4. VEGGIES

    Meanwhile, slice the tomato into rounds. Slice the onion into thin half-moons. When the chicken pieces have flipped you can add them to the pan if you have enough room. If not, hold off until the chicken is done.

  • 5. CHEESE

    After the chicken has flipped, cook for about 2 minutes, then add the cheese on top and let it melt as the second side cooks through. When done, remove to a plate.

    If you were able to fit it, cook the onion and tomato now. Don’t move the tomato around too much, you just want to sear one side then carefully flip and remove to a plate.

  • 6. SAUCE

    Stir together the mayo and the sriracha.


    Spread sauce on pretzel buns. Add leaves of clean lettuce. Top with pieces of chicken to make a sandwich to taste - depending on how you sliced the chicken you may have between 1 - 4 pieces of chicken.


    Slice cucumber into rounds. Toss in a bowl with a pinch of salt and balsamic vinegar.

  • 9. SERVING

    Top the sandwiches with onions, tomato and add the bun lid. Slice in ½ and serve with cucumbers.

Check out our new features!


    use GF buns or omit the bun
    omit cheese
    serve with a non cow cheese; try goat cheese or sheep’s cheese
  • NO BUN:
    you can leave your chicken breast whole and thick if preferred; just cook them longer so they’re done. Top with cheese, onion, and tomato. Serve with lettuce as a “bun” or just serve as a chicken breast and eat with a knife and fork
    chicken thighs work well
    we have a mushroom version. But also pork loin would taste great
  • MAYO:
    omit if not your thing; try BBQ or ketchup
    mayo and dijon make a nice mix - or just mayo and lemon
    I like the light cucumbers but try a steamed or roasted vegetable

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Separate components as you go; are spices a concern? Omit paprika; slice a piece of chicken to cook separately. Omit cheese or use a cheese they like; serve with a partial pretzel bun; try the grilled tomato or serve with ketchup, BBQ or even ranch or hummus for dipping. Serve with cucumbers, or steam a simple veggie that they’ll eat

Prep Ahead & Use It Up

  1. Cook the chicken but don’t melt the cheese on top. Reheat and melt cheese then assemble and serve
  2. Mix the sauce together
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