Oktoberfest Maple Mustard Chicken Burger
Celebrate the cozy flavors of fall with this Oktoberfest Maple Mustard Chicken Burger! Juicy ground chicken patties are seasoned with garlic, paprika, and a sweet-tangy maple Dijon glaze, then topped with Swiss cheese, tangy sauerkraut, and crispy fried onions — all stacked on a toasted pretzel bun. A perfect dish for Oktoberfest, game day, or any fall dinner!
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
- In a large bowl, combine ground chicken, salt, pepper, maple syrup, Dijon mustard, garlic powder, and paprika. Mix gently.
- Shape into 4 equal patties.
- Heat grill or skillet to medium heat. Cook patties for 5–6 minutes per side or until they reach 165°F (74°C).
- In the last minute of cooking, top each patty with a slice of Swiss cheese and cover until melted.
- Toast the buns while patties finish cooking.
- Assemble: bottom bun, patty, sauerkraut, crispy onions. Drizzle with extra maple syrup or mustard if desired.
- Serve immediately.
Notes
- Use ground chicken with some fat content for juicy burgers.
- Rinse sauerkraut slightly if too tangy.
- Pretzel buns add an authentic Oktoberfest touch but can be swapped with brioche or whole wheat.
- Patties can be grilled, pan-fried, or baked.