Chicken Burger with Homemade Buns Recipe (Tavuk Burger)

Chicken burger with homemade buns (tavuk burger) is a Turkish-style burger made with spiced chicken patties coated in crushed cornflakes, served in soft sesame brioche buns with a pickled onion and gherkin sauce. Crunchy coating, juicy chicken, pillowy bread.

The bicarbonate of soda in the patty mix is a trick worth knowing. It keeps the chicken light and tender during cooking instead of turning dense and rubbery. Without it, minced chicken dries out fast because it has so little fat. The bicarb changes the texture from the inside, and with the cornflour and breadcrumbs holding moisture in, you get a patty that stays juicy even after a hard fry.

I make the buns from scratch because shop-bought burger buns fall apart the moment the sauce hits them. This dough has milk, oil and butter in it, so the crumb is soft and rich but strong enough to hold a thick patty, sauce and toppings without going soggy. The sesame crust on top isn’t just for looks either, it adds a toasted nuttiness that you notice on the first bite. Once you’ve made these, you won’t go back to supermarket buns.

Chicken Burger with Homemade Buns (Tavuk Burger) Ingredients

For the Chicken Patties

• 600g (1lb 5oz) chicken breast or chicken mince
• 1 onion, blitzed in a food processor
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp cornflour
• 2 tbsp fine breadcrumbs
• 1 tsp bicarbonate of soda
• 2 tbsp olive oil
• 1 tbsp dried parsley (or small handful fresh, chopped)

For the Coating

• 3 eggs, beaten
• Plain flour, for dusting
• 100g (4oz) salted cornflakes, crushed in a food processor

For the Sauce

• 2 tbsp ketchup
• 2 tbsp mayonnaise
• 1 tsp hot sauce
• 3-4 small gherkins, finely diced
• 2 red onions, blitzed and caramelised in olive oil

For the Burger Buns (Makes 6)

• 375ml (13fl oz) lukewarm milk
• 50ml (2fl oz) vegetable oil
• 14g (1/2oz) dried yeast (2 sachets)
• 1.5 tbsp caster sugar
• 1 tbsp butter, softened
• 1 tsp salt
• 500g (1lb 2oz) plain flour, approximately

For the Egg Wash

• 1 egg yolk
• 1 tsp vegetable oil
• 1 tsp milk
• Sesame seeds, for topping

How To Make Chicken Burger with Homemade Buns (Tavuk Burger)

1. Make the patties: If using chicken breast, blitz it in a food processor until minced. Put the chicken mince, blitzed onion, pepper, cumin, salt, cornflour, breadcrumbs, bicarbonate of soda, olive oil and parsley in a bowl. Knead together well, dipping your hands in water to stop it sticking. Divide into 6 equal large patties. Place on a greased tray.
2. Coat the patties: Dust each patty in flour, dip in beaten egg, then press firmly into crushed cornflakes on both sides. Place on a tray, cover and refrigerate for 2-3 hours to firm up.
3. Make the bun dough: Put the lukewarm milk, yeast and sugar in a large bowl. Stir and leave for 5 minutes until the yeast foams. Add the oil, salt and flour gradually. Knead for 8-10 minutes until smooth and elastic. Work the softened butter into the dough at the end until fully absorbed. Cover and leave to rise for 1 hour until doubled.
4. Shape and prove the buns: Knock the dough back and divide into 6 equal pieces. Roll each into a smooth ball and place on a lined baking tray with space between them. Place the tray in the oven (turned off) and leave to prove for 30 minutes until puffy.
5. Bake the buns: Mix the egg yolk, oil and milk together. Brush generously over each bun and scatter with plenty of sesame seeds. Bake in a preheated oven at 220°C (425°F/Gas Mark 7) on fan setting until the tops and bottoms are golden brown, about 15-18 minutes. Cool on a wire rack.
6. Make the sauce: Blitz the red onions in a food processor. Cook in olive oil over medium heat, stirring often, until deeply caramelised, about 8-10 minutes. Let them cool completely. Mix with the ketchup, mayonnaise, hot sauce and diced gherkins.
7. Cook the patties: Deep fry in hot oil at 175°C (350°F) for 4-5 minutes each side until deep golden and cooked through. Or bake at 200°C (400°F/Gas Mark 6) for 20-25 minutes, spraying with oil halfway through. Or air fry at 190°C (375°F) for 15-18 minutes, flipping halfway.
8. Assemble: Slice the cooled buns in half. Spread sauce on both sides. Add the crispy chicken patty and any toppings you like. Serve straight away.

Recipe Tips

Dip your hands in water when shaping the patties. Chicken mince is sticky and clings to everything. Wet hands let you shape clean, even patties without the mixture tearing apart or sticking to your palms.

Chill the coated patties for the full 2-3 hours. The cornflake coating needs time to bond with the egg wash. Frying them straight after coating means the crust slides off in the oil. Chilling locks everything in place.

Caramelise the onions for the sauce properly. Pale, soft onions make a bland sauce. Cook them for 8-10 minutes until they’re dark and sweet. That caramelised flavour is what makes the sauce taste like something you’d get in a restaurant.

Crush the cornflakes to a medium texture. Too fine and the coating doesn’t crunch. Too coarse and the pieces fall off the patty. A few quick pulses in the food processor gives you an even, crunchy coating that sticks well.

Bake the buns at a high temperature. 220°C gives you a fast rise in the oven and a golden crust while keeping the inside soft. Lower temperatures dry the buns out before they colour.

What To Serve With Chicken Burger

Chips are the obvious choice, oven-baked or fried. The crispy chicken and soft bun pair well with something salty and crunchy on the side.

A simple coleslaw or a green salad with lemon dressing also works. If you’re making these for a crowd, set out the toppings, lettuce, tomato, pickles, and let people build their own.

How To Store Chicken Burger with Homemade Buns

Fridge

Store the patties, buns and sauce separately in sealed containers. Patties keep for 2 days, buns for 3 days, sauce for 3 days. Do not assemble until ready to eat.

Reheat

Crisp the cooked patties in the oven at 190°C (375°F/Gas Mark 5) for 8-10 minutes. Warm the buns for 3-4 minutes in the same oven. Microwaving makes the cornflake coating soft and the buns chewy.

Freeze

Freeze cooked patties and baked buns separately, wrapped tightly in clingfilm. Both keep for up to 1 month. Thaw patties in the fridge overnight and re-crisp in the oven. Thaw buns at room temperature. Freeze the sauce in a small container for up to 2 weeks.

Chicken Burger with Homemade Buns (Tavuk Burger) Nutrition Facts

Per serving (1 burger): Calories: 650kcal, Protein: 38g, Fat: 26g, Carbohydrates: 68g, Sugar: 8g, Sodium: 920mg. Estimated. May vary based on ingredients and cooking methods.

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