Pulled Chicken Burger With Lime Herb Cream Cheese Swirl

Craving a burger but looking for something a little different? These Pulled Chicken Burgers with a Lime Herb Cream Cheese Swirl are about to become your new obsession! We take tender, flavorful pulled chicken and elevate it with a vibrant, creamy lime and herb filling. The result? A juicy, flavorful burger that’s bursting with fresh flavors and a delightful surprise inside. Perfect for a weeknight dinner or a weekend BBQ, these burgers are sure to impress. Let’s dive into what you’ll need to create this culinary masterpiece!

Ingredients You’ll Need

• Chicken Breasts (600g / 1.3lb): We use two boneless, skinless chicken breasts as the base of our pulled chicken. Opt for breasts that are roughly the same size for even cooking. These will be gently poached to ensure maximum tenderness.
• Low-Sodium Chicken Broth (500ml / 2 cups): The broth is used for poaching the chicken, infusing it with subtle flavor and keeping it incredibly moist. Using low-sodium broth allows you to control the overall saltiness of the dish.
• Salt (1 tsp + pinch): Essential for seasoning the chicken and enhancing its natural flavors. We use a bit for the poaching liquid and a pinch for the cream cheese mixture.
• Black Pepper (½ tsp): Adds a touch of spice and depth to the chicken. Freshly ground pepper is always best for optimal flavor.
• Smoked Paprika (1 tsp): This adds a beautiful smoky flavor to the chicken, complementing the lime and herbs.
• Panko Breadcrumbs (100g / 1 cup): Panko breadcrumbs provide a light and crispy texture to the burgers, helping them bind together without becoming dense.
• Large Egg (1): Acts as a binder, helping the ingredients stick together and creating a cohesive burger patty.
• Olive Oil (2 tbsp / 30ml): Used to bind the chicken mixture and add moisture.
• Garlic Powder (½ tsp): Provides a subtle garlic flavor throughout the burger.
• Onion Powder (½ tsp): Adds a savory depth of flavor to the chicken mixture.
• Ground Cumin (½ tsp): A warm, earthy spice that complements the other flavors beautifully.
• Cream Cheese (100g / 3.5oz), softened: The star of the show! Softened cream cheese creates a creamy, tangy filling that perfectly balances the savory chicken. Make sure it’s fully softened for easy mixing.
• Lime Zest (from 1 lime): Adds a bright, citrusy aroma and flavor to the cream cheese filling.
• Lime Juice (2 tbsp / 30ml, from 1 lime): Provides a tangy kick to the cream cheese filling, enhancing the overall freshness.
• Fresh Cilantro (1 tbsp, chopped): Adds a vibrant, herbaceous flavor to the cream cheese filling.
• Garlic Clove (1 small, minced): Adds a pungent, aromatic flavor to the cream cheese filling.
• Brioche Burger Buns (4): These soft, slightly sweet buns are the perfect vessel for our flavorful burgers.
• Lettuce Leaves (4): Adds a crisp, refreshing element to the burger.
• Red Onion (1 small, thinly sliced): Provides a sharp, slightly sweet flavor and a beautiful visual contrast. Pickling the onion is optional but recommended for a milder flavor.
• Mayonnaise (2 tbsp / 30ml): Used as a base for our lime mayo.
• Lime Juice (1 tsp, for mayo): Adds a zesty kick to the mayo.
• Smoked Paprika (pinch, for mayo): Adds a subtle smoky flavor and a beautiful color to the mayo.
• Toasted Sesame Seeds (1 tsp): Adds a nutty flavor and a delightful crunch.
• Cilantro Leaf (extra, for garnish): A final touch of freshness and color.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Chicken Breasts: You can use chicken thighs for a richer flavor, but they may require a slightly longer cooking time.
• Panko Breadcrumbs: Regular breadcrumbs can be used, but the texture will be slightly different.
• Brioche Buns: Any burger bun will work, but brioche adds a touch of sweetness and softness.
• Cilantro: If you’re not a fan of cilantro, you can substitute it with parsley or chives.

Crafting the Perfect Pulled Chicken Burger: A Step-by-Step Guide

1. Poach the Chicken: Begin by placing the chicken breasts in a saucepan. Cover them completely with the low-sodium chicken broth. Add ½ tsp of salt, ¼ tsp of black pepper, and 1 tsp of smoked paprika to the broth. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10-12 minutes, or until the chicken is fully cooked through. The internal temperature should reach 74°C (165°F). This poaching method ensures incredibly tender and juicy chicken, perfect for pulling.
2. Prepare the Lime-Herb Cream Cheese: While the chicken is resting, it’s time to create the flavorful core of our burgers. In a small bowl, combine the softened cream cheese, the zest of one lime, the juice of one lime (approximately 2 tbsp), 1 tbsp of chopped fresh cilantro, one minced garlic clove, and a pinch of salt. Mix well until everything is thoroughly combined and the mixture is smooth and creamy. The lime zest and juice provide a bright, citrusy counterpoint to the richness of the cream cheese.
3. Combine Chicken and Binders: Once the chicken is cool enough to handle, shred it using two forks. In a large mixing bowl, combine the shredded chicken, 1 cup of panko breadcrumbs, one egg, 2 tbsp of olive oil, ½ tsp of garlic powder, ½ tsp of onion powder, and ½ tsp of ground cumin. Mix gently until all ingredients are just incorporated. Avoid overmixing, as this can result in tough burgers.
4. Form the Patties with a Creamy Center: Divide the chicken mixture into four equal portions. Take one portion and flatten it into a 10-cm (4-inch) disc. Place approximately 1 tbsp of the lime-herb cream cheese mixture in the center of the disc. Carefully fold the edges of the chicken mixture over the cream cheese, completely encasing it. Gently shape the patty into a smooth, round form. Repeat this process with the remaining chicken mixture.
5. Cook the Chicken Patties: Heat a non-stick skillet over medium-high heat. Add a small amount of oil if needed. Carefully place the chicken patties in the hot skillet. Cook for 4-5 minutes per side, pressing gently with a spatula to ensure even cooking and a golden-brown crust. The internal temperature of the patties should reach 74°C (165°F), and the cream cheese center should be melted and slightly oozing.
6. Toast the Buns: While the patties are cooking, toast the brioche burger buns cut-side down in the same skillet for 1-2 minutes, or until they are lightly browned and slightly crispy. This adds texture and flavor to the burger.
7. Whip Up the Lime Mayo: In a small bowl, combine 2 tbsp of mayonnaise, 1 tsp of lime juice, and a pinch of smoked paprika. Mix well to create a vibrant and flavorful lime mayo.
8. Assemble and Serve: Spread a thin layer of lime mayo on the bottom bun. Add a crisp lettuce leaf. Place the cooked chicken patty on top of the lettuce. Add thinly sliced red onion (optional), a sprig of fresh cilantro, and a sprinkle of toasted sesame seeds. Finish with the top bun. Cut the burger in half to reveal the beautiful lime-herb cream cheese swirl.

Why This Pulled Chicken Burger Works: The Science of Flavor

This Pulled Chicken Burger isn’t just about throwing ingredients together; it’s a carefully constructed flavor profile. The poaching method for the chicken ensures maximum tenderness, which is crucial for a satisfying burger experience. The smoked paprika in both the chicken and the mayo adds a subtle smokiness that complements the lime and cilantro beautifully. The cream cheese swirl isn’t just for aesthetics; it provides a burst of cool, tangy flavor with every bite, cutting through the richness of the chicken and mayo. The brioche bun offers a slight sweetness and a soft texture that perfectly complements the other components.

Tips for Pickling Red Onions

Pickled red onions add a delightful tang and crunch to this burger. To quickly pickle them, thinly slice one small red onion and place it in a jar. Combine ½ cup of white vinegar, ¼ cup of water, 1 tbsp of sugar, and ½ tsp of salt in a saucepan. Bring to a boil, then pour over the onions. Let sit for at least 30 minutes (or longer for a more intense flavor) before using.

Variations and Customizations

Feel free to get creative with this recipe! Try adding a slice of avocado for extra creaminess, or a dollop of your favorite hot sauce for a spicy kick. You could also substitute the cilantro with parsley or chives. For a gluten-free option, use gluten-free panko breadcrumbs and buns.

Choosing the Right Chicken Breasts

For the most tender and flavorful burgers, opt for boneless, skinless chicken breasts that are roughly the same size. This ensures even cooking. If your chicken breasts are very thick, you can butterfly them (slice them horizontally) to create thinner pieces, which will cook more quickly and evenly.

Frequently Asked Questions (FAQ)

• Can I make the patties ahead of time? Yes, you can form the patties and store them in the refrigerator for up to 24 hours before cooking.
• Can I bake the patties instead of frying them? Yes, you can bake the patties at 190°C (375°F) for 20-25 minutes, or until cooked through.
• What if I don’t have brioche buns? Any soft burger bun will work, but brioche adds a lovely sweetness and texture.

This Pulled Chicken Burger with Lime Herb Cream Cheese Swirl is a flavor explosion you won’t soon forget! It’s perfect for a weekend BBQ or a weeknight dinner. Don’t forget to save this recipe to Pinterest for later!

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• Author: Rachel Thompson
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

These Pulled Chicken Burgers feature tender chicken with a vibrant lime and herb cream cheese swirl, offering a juicy and flavorful twist on a classic. Perfect for a quick weeknight meal or a weekend BBQ.

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Ingredients

Scale 1x2x3x

• 600g chicken breasts, poached and shredded
• 500ml low-sodium chicken broth
• 1 tsp salt + pinch
• 0.5 tsp black pepper
• 1 tsp smoked paprika
• 100g panko breadcrumbs
• 1 large egg
• 30ml olive oil
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp ground cumin
• 100g softened cream cheese
• 1 lime zest
• 30ml lime juice
• 1 tbsp chopped cilantro
• 1 minced garlic clove
• 4 brioche burger buns
• 4 lettuce leaves
• 1 small red onion, thinly sliced
• 30ml mayonnaise
• 1 tsp lime juice (for mayo)
• Pinch smoked paprika (for mayo)
• 1 tsp toasted sesame seeds
• Extra cilantro leaf (for garnish)

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Instructions

1. Poach Chicken: Simmer chicken in broth with salt, pepper, and paprika until cooked through.
2. Make Cream Cheese: Combine cream cheese, lime zest, lime juice, cilantro, and garlic.
3. Combine Chicken: Mix shredded chicken with breadcrumbs, egg, oil, garlic powder, onion powder, and cumin.
4. Form Patties: Divide chicken mixture, add cream cheese, and shape into patties.
5. Cook Patties: Cook patties in a skillet until browned and cooked through.
6. Toast Buns: Toast brioche buns until lightly browned.
7. Make Lime Mayo: Combine mayonnaise, lime juice, and paprika.
8. Assemble Burgers: Layer mayo, lettuce, patty, onion, cilantro, and bun.

Notes

For a quicker meal, prepare the patties ahead of time and store them in the refrigerator. Pickling the red onion adds a nice tang.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 burger
• Calories: 450 kcal
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 80 mg