Cajun Chicken Burgers

Covered in Cajun seasoning, these Cajun chicken burgers are full of flavor, a little bit spicy, and very easy to make. They are the perfect addition to a cookout or summer BBQ.

You can say goodbye to bland chicken burgers with this spicy Cajun chicken burger recipe. The combination of Cajun spices and creamy and crunchy coleslaw ensures that these chicken burgers are full of flavor while still being good for you.

Whether you’re celebrating with a family cookout, partying at a potluck, or enjoying a simple weeknight meal, these Cajun chicken burgers are the perfect addition to the grill and a great way to add more protein to your diet!

Why You’ll Love Them

• Quicky and Easy – Ready in 30 minutes, these burgers are perfect for a quick weeknight dinner.
• Flavor of Flavor – The homemade spice mix ensures that every burger bite is full of Cajun flavor.
• High in Protein – With over 30 grams of protein per burger, these Cajun chicken burgers are a protein-packed meal.
• Freeze Well – These burger patties can be frozen raw or cooked for up to 3 months which makes them a great meal prep idea.

Ingredients + Substitutions

• Chicken – The recipe calls for ground chicken, but you could use ground chicken breasts, ground chicken thighs, or ground turkey if preferred. While easy to find ground chicken in most grocery stores, you can also grind chicken in a food processor by adding skinless chicken breasts or skinless chicken thighs and blending them until finely chopped.
• Cajun Seasoning – A mixture of paprika, cumin, dried oregano, dried thyme, cayenne (or chili powder), and salt to create the Cajun spice mix for the burger patties. You can also use store-bought Cajun seasoning if preferred.
• Onion and Garlic – To enhance the flavor of the burgers. I used fresh onion and garlic, but you could use onion powder and garlic powder if preferred. See the notes section of the recipe card for details.
• Breadcrumbs – To add moisture to the burgers, although they are optional.
• Buns – I used brioche buns but you can use any burger bun you like.
• Cheese – To add some more protein and healthy fats to the burgers. I use cheddar cheese, but you can use any sliced cheese you like, Gouda, Monterey Jack, or havarti would work well.
• Red Cabbage – The base for the coleslaw topping, green cabbage will also work well.
• Carrots – To add some color and more veggies.
• Parsley – To add some greens and freshness, you can use fresh cilantro instead.
• Yogurt – To make the creamy coleslaw dressing and add some more protein and healthy fats. I used Greek yogurt, but you could use regular yogurt, mayonnaise, or sour cream if preferred.
• Lemon Juice – To balance the dressing with some acid.
• Salt and Black Pepper – To season the burger and coleslaw.

How to Make Cajun Chicken Burgers

1. Mix Cajun seasoning. Add the paprika, cumin, oregano, thyme, cayenne, and salt to a small bowl and stir to combine.
2. Mix and shape burger patties. Add the ground chicken, onion, garlic, breadcrumbs, and Cajun seasoning to a bowl and use your hands to mix the spices into the chicken, then shape the mixture into 4 evenly sized burger patties.
3. Cook the burgers. Warm a grill or frying pan to medium-high heat, grease with a bit of olive oil, then add the burger patties and cook for 4-5 minutes per side or until cooked through to an internal temperature of 165ºF. With one minute reaming, add a slice of cheese to each burger patty and allow to melt as they finish cooking.
4. Make the coleslaw. In a large bowl, add the yogurt, lemon juice, and a pinch of salt and pepper, whisk to combine, then add the shredded cabbage, shredded carrots, and chopped parsley and toss to combine.
5. Assemble the burgers. Add the chicken burger to the bottom bun, top with coleslaw, and top bun.
6. Serve and enjoy! The burgers can be enjoyed immediately or cooled and stored in the fridge for up to 4 days or in the freezer for up to 3 months.

You can find the detailed instructions in the recipe card below.

Serving Suggestions

The burgers are a good source of protein, healthy fats, and complex carbohydrates. I served them with cheddar cheese, spicy mayonnaise, and a bit of coleslaw. To make them a more balanced meal, I would recommend serving them with a high-fiber salad or side dish, such as:

• Black Bean and Corn Salad
• Quinoa Chickpea Salad
• Grilled Sweet Potato Wedges
• Apple Cider Vinegar Coleslaw

More Cajun Recipes:

• Grilled Cajun Shrimp Tacos
• Blackened Salmon with Avocado Salsa
• Blackened Shrimp
• Blackened Fish Tacos

Cajun Chicken Burgers

Author: Stephanie Kay

These Cajun-inspired burgers are a little bit smoky, a tiny bit spicy, a lot of juicy, and full of flavor. Not only are they quick and easy to make but they freeze well making them a great meal prep idea.

• Author: Stephanie Kay
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 4 burgers
• Category: Dinner
• Method: Grilled
• Cuisine: American

Print Recipe

Pin Recipe

Ingredients

Cajun Chicken Burgers:

• 1 pound ground chicken or ground chicken breasts
• 1 onion, minced
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt

Cabbage Coleslaw (optional):

• 1 cup red cabbage, shredded
• 1 carrot, peeled and shredded
• 1/4 cup parsley, finely chopped
• 3 tablespoons plain yogurt
• 1 tablespoon lemon juice
• Salt and black pepper, to season

To Serve:

• 4 burger buns
• 4 slices cheddar cheese

Instructions

1. In a small bowl or jar, add the paprika, cumin, oregano, thyme, and salt and stir to combine.
2. In a large bowl, add the ground chicken, minced onion, minced garlic, breadcrumbs, and Cajun spice mix, and then, using your hands, mix the ingredients until well incorporated.
3. Once mixed, divide and shape the chicken mixture into 4 evenly-sized burger patties.
4. Heat a grill, cast-iron skillet, or large frying pan to medium-high heat, add a bit of oil, then add the patties and cook for 4-5 minutes per side or until cooked through to an internal temperature of 165ºF. With one minute remaining on the burgers, add a slice of cheddar cheese to each burger pattie and allow it to melt as they finish cooking.
5. While the burgers are cooking, prepare the coleslaw. In a large bowl, add the yogurt, lemon juice, a pinch of salt, and black pepper and whisk to combine. Add the shredded cabbage, shredded carrots, and chopped parsley to the bowl and toss until well combined. Taste and adjust seasoning with salt and pepper as needed.
6. If you’d like to grill the burger buns, add them to the grill or pan at this time, open side down, and toast for 15-30 seconds until golden brown.
7. Once the burgers are cooked, remove them from the grill and assemble them on buns with coleslaw and additional toppings of your choice.
8. Any leftover burger patties can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.

Notes

To Use Onion Powder: Use 1 teaspoon of onion powder and add it in step #1 with the other spices.

To Use Garlic Powder: Use 1/2 teaspoon of garlic powder and add it in step #1 with the other spices.

Nutrition

• Serving Size: 1 burger
• Calories: 483 calories
• Sugar: 9 grams
• Fat: 22 grams
• Carbohydrates: 38 grams
• Fiber: 4 grams
• Protein: 34 grams