Meet the Oktoberfest Maple Mustard Chicken Burger — a warm, cozy twist on a weekday favorite. This burger layers sweet maple and tangy mustard with juicy chicken and soft pretzel-style warmth for a bite that smells like a Sunday kitchen. If you love bright maple-mustard flavors, you might enjoy our maple Dijon chicken roasted sweet potato bowl too. This recipe fits busy nights and calm family dinners.
Why Make This Recipe
- Quick & Easy: Ready in about 30 minutes from start to plate.
- Family Favorite: Mild, sweet, and tangy flavors most kids and adults enjoy.
- Budget-Friendly: Uses simple pantry staples and ground chicken.
- Comforting: The smell of maple and mustard fills the kitchen and feels like home.
What makes this stand out is the Oktoberfest twist — a balance of sweet maple, sharp mustard, and soft, slightly chewy buns that bring a hug of flavor. It’s simple to make and gives a satisfying, nostalgic meal that warms both hands and hearts.
Ingredients
For the patties:
- 1 lb (450 g) ground chicken (or ground turkey)
- 1/3 cup plain breadcrumbs (or panko)
- 1 small onion, finely grated or minced
- 1 clove garlic, minced
- 1 large egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional for warmth)
For the maple-mustard glaze and topping:
- 3 tbsp maple syrup (pure if possible)
- 2 tbsp whole grain mustard (or Dijon for smoother texture)
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp olive oil or melted butter
- 4 slices Swiss cheese or Gruyère (optional)
For assembling:
- 4 soft pretzel buns or burger buns, lightly toasted
- Lettuce leaves, tomato slices, and thinly sliced red onion
- Pickles (optional)
Helpful notes: use unsalted butter if you need to control salt. If you prefer less sweet, reduce maple syrup by 1 tbsp.
How to Make Oktoberfest Maple Mustard Chicken Burger:
- Preheat a skillet or grill pan over medium-high heat and lightly oil it. (Why: a hot pan gives a quick sear and keeps patties juicy.)
- In a bowl, mix ground chicken, breadcrumbs, grated onion, garlic, egg, salt, pepper, and smoked paprika until just combined. Don’t overwork the meat. (Tip: gentle mixing keeps patties tender.)
- Shape the mixture into four even patties, about 3/4-inch thick. Press a shallow dimple in the center of each to cook evenly. (Why: the dimple prevents doming.)
- Whisk together maple syrup, whole grain mustard, apple cider vinegar, and olive oil in a small bowl to make the glaze. Set aside.
- Cook the patties in the hot skillet 4–5 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Spoon a little glaze over each patty during the last minute of cooking. (Tip: only glaze toward the end to avoid burning the maple.)
- If using cheese, place a slice on each patty in the final 30–60 seconds and cover the pan to melt.
- Toast the buns lightly in the same pan for extra flavor. Assemble by spreading a thin layer of glaze on the bottom bun, add lettuce, tomato, the hot patty, onion, pickles if using, and the top bun. Serve warm. (Why: warm buns and hot patties release the aroma and make the texture cozy.)
How to Serve Oktoberfest Maple Mustard Chicken Burger:
- Serve with warm sweet potato fries or a simple green salad and a dollop of extra maple-mustard glaze on the side.
- Garnish with fresh parsley and a few crunchy pickles for contrast. For a fuller meal, pair with our maple Dijon chicken sweet potato bowls.
- For Oktoberfest vibes, add sauerkraut and swap Swiss for a stronger cheese, then serve with warm beer-bread or soft pretzels.
How to Store Oktoberfest Maple Mustard Chicken Burger:
- Fridge: Store cooked patties in an airtight container for up to 3 days. Keep buns separate to avoid sogginess.
- Freezer: Flash-freeze patties on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm patties in a skillet over low heat with a splash of water and a lid for 3–5 minutes, or bake at 350°F (175°C) for 8–10 minutes. Add cheese in the last minute to melt. Toast buns fresh.
Tips to Make Oktoberfest Maple Mustard Chicken Burger:
- Use a thermometer to avoid overcooking; chicken dries out fast.
- Grate onion instead of chopping to blend moisture and flavor evenly.
- Add a little mayo or Greek yogurt to the patty mix for extra juiciness.
- Brush glaze late in cooking to keep it glossy, not burnt.
- Toast buns in the pan after cooking the patties to soak up little browned bits.
Variation (if any):
- Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers and GF buns.
- Vegetarian: Swap patties for thick grilled portobello mushrooms or a mashed chickpea and oat patty; brush with the same maple-mustard glaze for similar flavor.
FAQs:
Can I use ground turkey instead of chicken?
Yes. Ground turkey works well and has a similar mild flavor. Watch cooking time closely and use a thermometer to reach 165°F (74°C).
How do I stop the patties from falling apart?
Don’t overwork the mix. Use breadcrumbs and one egg as a binder, and chill patties 10–15 minutes before cooking if they feel loose.
Can I make the glaze ahead of time?
Absolutely. Make the maple-mustard glaze up to 3 days ahead and keep it refrigerated in a small jar. Warm slightly before brushing on patties.
What sides go best with this burger?
Simple sides like roasted potatoes, coleslaw, or a crisp green salad balance the sweet and tangy burger flavors.
Conclusion
This Oktoberfest Maple Mustard Chicken Burger brings a warm, family-friendly meal to your table with minimal fuss and big flavor. The maple’s sweetness, the mustard’s tang, and the soft bun make every bite comforting and a little festive. If you’d like a similar flavor idea, check this Maple Mustard Apple Chicken Burgers – Oh Sweet Basil recipe for inspiration. Please leave a comment and a star rating if you tried the recipe — I love hearing what twists you make. What twist did you try? Let us know below!
Print
Oktoberfest Maple Mustard Chicken Burger
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free, Low Carb
Description
A warm, cozy twist on a classic burger featuring sweet maple and tangy mustard with juicy chicken.
Ingredients
- 1 lb (450 g) ground chicken (or ground turkey)
- 1/3 cup plain breadcrumbs (or panko)
- 1 small onion, finely grated or minced
- 1 clove garlic, minced
- 1 large egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 3 tbsp maple syrup (pure if possible)
- 2 tbsp whole grain mustard (or Dijon)
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp olive oil or melted butter
- 4 slices Swiss cheese or Gruyère (optional)
- 4 soft pretzel buns or burger buns, lightly toasted
- Lettuce leaves, tomato slices, and thinly sliced red onion
- Pickles (optional)
Instructions
- Preheat a skillet or grill pan over medium-high heat and lightly oil it.
- In a bowl, mix ground chicken, breadcrumbs, grated onion, garlic, egg, salt, pepper, and smoked paprika until just combined.
- Shape the mixture into four even patties, about 3/4-inch thick.
- Whisk together maple syrup, mustard, vinegar, and olive oil in a small bowl for the glaze.
- Cook patties in the skillet for 4–5 minutes per side until cooked through, spooning glaze over each patty in the last minute.
- If using cheese, place a slice on each patty in the last 30-60 seconds to melt.
- Toast the buns lightly in the same pan.
- Assemble the burger with glaze, lettuce, tomato, patty, onion, and top bun.
Notes
Use unsalted butter to control salt levels. To reduce sweetness, decrease maple syrup by 1 tablespoon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg