Chicken and Cheese Burger
Breville Test Kitchen

Breville Test Kitchen

Chicken and Cheese Burger

The Breville Food Processor chops the chicken like a poultry pro, all you need to do is shape, dust and fry. Add the wispy-thin shreds of lettuce and you’re done!
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


30 mins total time

30 mins active time


Serves 4



  • boneless and skinless chicken breast icon
    1 lb boneless and skinless chicken breasts

    cut into 1-inch pieces

  • kosher salt icon
    1½ tsp kosher salt


  • onion powder icon
    ¼ tsp onion powder
  • garlic powder icon
    ¼ tsp garlic powder
  • all-purpose flour icon
    ⅔ cup (3½ oz) all-purpose flour
  • cornstarch icon
    2 tbsp cornstarch
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • head iceberg lettuce icon
    ¼ head iceberg lettuce
  • vegetable oil icon
    ⅓ cup (2¾ fl oz) vegetable oil
  • slice cheddar cheese icon
    4 slices cheddar cheese
  • brioche bun icon
    4 brioche buns
  • butter icon
    2 tbsp butter

    at room temperature

  • Essential Mayonnaise icon
    ½ cup (3¾ oz) Essential Mayonnaise


  • 1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the chicken, ½ teaspoon salt, onion powder and garlic powder and process to form a paste.
  • 2Place the flour, cornstarch, remaining 1 teaspoon salt and pepper in a large bowl and whisk to combine.
  • 3Divide the chicken mixture into 4 even portions, about ½ cup each. Shape each portion into a ball, then flatten. Toss in the flour mixture to coat, shaking off the excess.
  • 4Assemble the processor with the grey spindle and orange adjustable slicer set on 4 in the clean bowl and shred the lettuce. Remove and set aside.
  • 5Place a large frying pan over high heat. Add the oil, when hot add the patties and cook until golden brown. Flip the patties over and place a slice of cheese on top of each patty. Continue cooking until a meat thermometer registers minimum 165°F when inserted in the center. Remove and drain on paper towel. Wipe the pan clean.
  • 6Split the buns in half and spread with butter. Place the pan over medium heat and toast the buns, cut side down, in batches, until golden brown.
  • 7Spread about 1 tablespoon of the mayonnaise over the base of each bun. Divide the lettuce between the buns and top each with a chicken patty. Spread the top buns with the remaining mayonnaise and sandwich with the bases and serve.
Main course

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